Have you heard of San Francisco sourdough bread? It’s leavened with wild yeast found in that part of the country. This is my local version, made with starter developed here in Georgetown. The bread’s sturdy crumb stands up well to all sorts of sandwich ingredients and also makes great toast.
Authentic bagels can be difficult to find outside of New York and the surrounding area. These are the real deal–they have a chewy texture that only comes from boiling and then baking them. Toast one and top it with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! I usually bring an assortment of plain, sesame, & everything to the market. If you’d like to pick up bagels with specific toppings, let me know a few days ahead of the market.
I find that people either love raisins or hate them. If you’re one of the former, these bagels are for you. I’ve added a bit of cinnamon to the dough, but the only sweetness comes from the raisins.
Warm fluffy rolls, just the thing to round out your holiday meal! These pull-apart dinner rolls come in a 9″ round (1 dozen rolls).
Be warned–once you’ve had a soft, fresh homemade English muffin, you won’t want to go back to the ones you can buy in the grocery store! If you’re coming to one of the farmers markets to get some, come early, since they usually sell out. 😊
This bread hearty bread includes sunflower, pumpkin, sesame, and flax seeds as well as some whole wheat flour. It makes excellent toast–try it topped with hummus!
These delightful rolls are made from the same dough as my loaves of maple challah, just shaped a little differently. They’re perfect for sandwiches or burgers. If you like slightly sweet rolls (think Hawaiian bread), these are for you!
Semolina flour gives this crusty Italian loaf its pale yellow color and sesame seeds on the outside of the loaf enhance the flavor. This bread makes great toast and excellent garlic bread. It’s also a nice choice for sandwiches where you want a softer texture than sourdough.
Challah is an enriched bread, meaning it has some fat and sweetener in addition to the usual flour, water, yeast, and salt. The yellow color comes from eggs in the dough. This lovely braided loaf made with maple syrup, making it perfect for French toast. The texture of the bread is open enough to soak up lots of your egg & milk mixture, but firm enough not to turn to mush. Not into French toast? It would also be an elegant addition to your table for a family meal or dinner party.
Try these fluffy cinnamon rolls for your next weekend breakfast! The brown sugar & cinnamon filling is just sweet enough, and the rolls are finished with a slightly tangy buttermilk glaze.
**Seasonal** This is the style of crumb cake that I grew up eating. The base is a slightly sweet, buttery sweet dough, and it’s topped with loads of streusel. For my latest variation, I’ve added a layer of raspberry jam between the dough & the topping. Get it while you can–it’ll be around for a limited time!
**SEASONAL** This is a softer rye bread that’s perfect for sandwiches. Many customers who don’t think they liked rye bread really enjoy this one, because it doesn’t include caraway seeds.
**SEASONAL** This is a great bread for fall, particularly for Thanksgiving. The base is Central Texas Sourdough with a bit of whole wheat flour added. Dried cranberries add a sweet-tart element that’s good in both sweet & savory applications.
The Round Rock Farmers market is held every Saturday (all year long, rain or shine) from 10:00am to 2:00pm. The market is located in the University Oaks Shopping Center, at 201 University Oaks Blvd. in Round Rock. More details can be found on the event page on Facebook.
Sign up for my email list to get the market menu each week! If you’re planning to come to the market and would like to pre-order items from that menu, you can email me or text me at 512-591-8339.