Bread Club! : A monthly Sourdough Bread Subscription.
Each Friday, over the course of the month, pick up your fresh loaf of sourdough. Every week, the bread on offer will be a little bit different, and details for the month of February can be found below. All breads are naturally leavened, using fresh, quality ingredients, and baked the morning of pick-up. Your bread will keep on the counter in it's paper bag, or wrapped in a tea towel or bread bag for up to 6 days. Or you can slice it, pop it in a ziplock bag and stick it in the freezer. Pick-up for your loaf of sourdough is between 12-4 at the Red Hen Artisanale Studio - across from St. John's Catholic Church in Glenelg Centre.
Registration for February closes on Monday.February.3.2025, and occurs on a month-by-month basis. Flavours rotate each month, feeding off of inspiration from the seasons. After 3 stamps (one each month of subscription) on your Bread Club Rewards Card, I bake you something extra, special, as a thank you! Need an extra loaf one week? Send me an email and I'm happy to bump up your order for you.
Perks for being a part of Bread Club: - Guaranteed, fresh weekly sourdough - More stamps = special treats - Discounted additional weekly loaves - Option to add extra treats to your order each week. ie. butter tarts, carrot cakes, donuts, etc!
*If you would like more than 1 Bread Club Subscription for your household, purchase one at full price and then purchase "second bread club subscription" for a discounted subscription.
Breads for the month of February:
February.7 - Marble Rye This loaf of bread is two different batches of dough, folded together in the final shaping. Both doughs have a light Rye profile, while one of them also has molasses in the dough. The molasses provides colour, tenderness and a touch of sweetness. All this to balance out the earthy flavours that rye typically provides.
February.14 - Cracked Wheat This dough has a low percentage of fresh whole wheat in the actual recipe, but it has a bunch of whole wheat that is cracked and folded through, adding for a nice boost of texture in this delicious loaf.
February.21 - Miller's Loaf The story goes: the Miller's used to make loaves of bread with whatever they could get their hands on. Being at the bottom rung of the ladder in the Kingdom, they weren't privy to a whole lot of high class ingredients or resources, despite being a creator of flour for the people. At the end of the long day of milling, they would sweep up the mill room and use the mess to make their own loaf of bread -- a mix of different types of flours, maybe some sawdust, whatever they could scramble together. This loaf is a modern take on the Miller's Loaf, with all modern sanitary and health practices in play. No sawdust, chalk, or straw here! This loaf is a blend of freshly milled flours: from wheat, to rye, to spelt, and cooked buckwheat folded throughout.
February.28 - Grey County Country Loaf A classic country loaf is one where at least 25% of the flour in the loaf is made up of a variety of whole grain flours. This loaf has a blend of wheat and rye flours and a slightly higher amount of water in it to keep the bread hearty, but light and flavourful at the same time.
Do you have questions about Bread Club? Email Lauren --> hello@redhenartisanale.com
