From March through October, you can find me & lots of yummy bread at the Hutto Farmers Market every Wednesday evening from 5:00pm to 8:00pm. It’s held at the pavilion in Fritz Park, which is located at 306 E. Live Oak St. in Hutto. More details can be found on the event page on Facebook.
I’m also a vendor at the Round Rock Farmers Market every Saturday (all year long, rain or shine) from 10:00am to 2:00pm. It’s held in the University Oaks Shopping Center, which is located at 201 University Oaks Blvd. in Round Rock. More details can be found on the event page on Facebook.
**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. Organic dried cranberries add a sweet-tart element that’s good in both sweet & savory applications.
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.
This bread is classic sourdough, but with the addition of finely chopped organic rosemary. It’s delicious plain or dipped in olive oil. It would be a great addition to your next dinner party or a nice hostess gift.
This sourdough bread is made with 50% white whole wheat flour. That means you get nutritional benefits from whole grains without the sometimes bitter flavor of traditional whole wheat flour.
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! Available in regular or whole wheat.
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 them and top with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! Available flavors vary by market but may include plain, sesame, onion, everything, cinnamon raisin, and rosemary & salt.
Durum flour gives this crusty Italian bread a pale yellow color and the loaf is topped with nutty sesame seeds. The soft crumb of the bread is perfect for mopping up tomato sauce.
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. If you’re looking for a seeded rye, ask for my dill seed variation.
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.
It seems like people either love raisins or hate them. If you’re in the love camp, this bread is for you. Unlike many raisin breads, this one doesn’t have any cinnamon, so the raisins really stand out. While it’s enriched with butter, egg, and a bit of sugar, the bread isn’t particularly sweet, which makes it perfect for making French toast. Of course, you can’t go wrong with toasting it, spreading it with salted butter, and topping it with cinnamon sugar. However you like to eat it, it’s a great addition to your weekend brunch menu or a special treat during the week.
These knotted rolls will stand up to a loaded burger and are also great for sandwiches like chicken salad or pulled pork. Also available topped with onion.