While we’re busy filling holiday orders, we’re also working a full time menu that will also have some new breads and cakes. I’ll also continue to stock cutting boards (I like to think of them as cookie boards as I want to make cookie boards just as popular as cheese boards:) at $30 each.
Ben has been making these cutting boards out of walnut, white oak, hard maple, curly maple, and other hardwoods for a few years now.
10% of profits until the end of the year will go to the Southern Poverty Law Center to help their work for equality of all people and the education and legal strategies of dealing with organizations founded on hate.
If we don’t see you before, happy holidays from all of us!
Feeling grateful for an article by Nichole Aksamit Purcell in the Drake Neighborhood Association newsletter! We’re proud to be in the Drake neighborhood, too.
You can see the newsletter here:
We’re delighted to participate in Small Biz Give Big at Mainframe Studios this Saturday, 11/24, with some baked goods for sale. Lots of artists are participating and giving a portion of their sales to charities, and we’ll do the same by donating 10% of our profits to the Southern Poverty Law Center.
SPLC is an organization dedicated to using litigation and education to fight hate, bigotry, and seeks justice for vulnerable members of our society. We have often supported SPLC’s work as a family but it seems particularly important in light of recent incidents of racism and violence directed towards students of color at Drake University, where Ben is a professor.
I’ll be posting some of the recipes I’m working on for the event this week on Instagram @almanac_bakery, but there are a lot of other great reasons to visit Mainframe on Saturday. Press release for the event is here.
We had the great pleasure to work with filmmaker Sam Fathallah when he recorded Hazel and I testing a whole wheat thumbprint recipe. You can view the short film here:
Ben and Hazel
We’ve had a great week of experimentation and will have finished versions of these new recipes soon. Pictured are a spice cake with hickory smoked salt caramel sauce, whole wheat thumbprints, and Lapsang Souchong Walnut cookies. We’re also working on a butternut squash scone with rosemary and sage ash.
Fall menu is up on the website and on Instagram!
We’re also testing recipes for the holiday season, including spice cakes, holiday cookies, crackers, and “warm and serve” rolls. The special holiday menu will be available in December 2018.
Keep an eye on @almanac_bakery for our first open house, occuring on October 27th.
We’ll have warm scones, locally roasted coffee, and other baked goods available for purchase.