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what a wonderful holiday break spent
with family and loved ones!!
we had an excellent time in Colorado with my side of the family, but it's also been great to be back in my own kitchen and able to play with dough, in order to bring you all some fun new loaves in 2022. so far, my time to experiments brings you:
not three, or even four, but
FIVE new loaves!!!
i think i've mentioned before that i'm not much for fruit in my food, but i've been working with the lemon dough a lot more, and have really fallen in love with this medium. one new loaf is a lemon and dark chocolate loaf - it's amazing, the lemon provides a very strong counterpoint to the dark chocolate. but when i paired the lemon dough with prosciutto, chives, and parmesan, the lemon took on a faint back note that really showcases the savory inclusions (loaf two). after trying and falling in love with loaves one and two, i worked on a vegetarian/pork free option and found the lemon dough with chives and parmesan (also amazing with goat cheese, this one's loaf three). loaf #4 is made with plain dough, with gruyere and roasted garlic laminated into the dough to create a savory, amazing masterpiece for your taste buds. And loaf 5....well....it ain't classy, but damn it's delicious!! string cheese chunks folded into plain dough, with or without bacon added. boy howdy, the cheese has an amazing saltiness to it that just does something crazy wonderful to my bread. taste and find out...you'll be a convert, too!
it's a wrap!
i just finished my last holiday bake before Christmas, and will be taking off until after the New Year to spend time with family.
thank you *SO* much for your support in the last year - it means the world to me!
may your next few weeks be full of love, laughter, friendship, & consideration for all.
happy holidays - see you in 2022!!
In the land of allllllll the crazy things, baked. was listed on KCUR's top ghost kitchens and bakeries of 2021! I am completely mind blown that what began as something so simple has evolved so far. Major thanks to Danielle Lehman for the shout out!!
Danielle's post after she tasted baked. led to another amazing opportunity - an interview with Michael Mackie of IN Kansas City Magazine. I wish I had words for all this good fortune, but I don't, really. Just know that your support is being put to good use - as always, we'll be using some of the proceeds from baked. to help fight food insecurity for people in KC.
I'm humbled and honored. Thank YOU for all your support!
bakes are limited to 24 loaves, twice a week (larger orders can be coordinated with advance notice).
all baked. breads are preservative free, small-batch baked to order.
our base recipe is a simple mixture of high protein flour, water, sourdough starter (itself a blend of high protein flour, water, fermented with airborne wild yeast), and salt. our fresh herbs are locally sourced (as much as possible), and grown in a pesticide-free environment.
without any meat or cheese inclusions, baked. bread is a vegan product.
A taste of what's to come....
"Your rye bread takes me back to spending afternoons in my Polish grandmother's kitchen - it's spot on. Amazing." - Kellie
"The rosemary and roasted garlic is life changing!" - Mary
"My clients and dinner party guests raved!" - Melissa H., Green Girl
Good God, that bread is delicious. My trainer and waist line are going to hate me now that I've tried your goods and you're so close. Thank you for making this so easy, look forward to ordering more from you. - N
Missouri Cottage Industry Law provides:
The majority of the foods that can be produced in a home setting are covered within the food code, by a section of the definition of what a food establishment ‘is’ or ‘is not’. The section below provides the requirements to qualify for the exception to the definition of a food establishment that allows for production of foods in a home setting.
(h) Where local codes allow, individual stands in which only foods meeting the following conditions are sold, sampled or served:
(i) Non-potentially hazardous processed food, except low acid canned and acidified foods as specified in 21 CFR 113 and 114 respectively, including, but not limited to breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes;
(ii) The seller is the individual actually producing the food or an immediate family member residing in the producer’s household with extensive knowledge about the food;
(iii) The seller only sells, samples or serves the food directly to the end consumer;
(iv) All processed packaged foods bear a label stating the name and address of the manufacturer/processor preparing the food, common name of the food, name of all the ingredients in the food in order of predominance, the net weight of the food in English or metric units, and a statement that the product is prepared in a kitchen that is not subject to inspection by the department. It is recommended that honey manufacturers/processors include this additional statement to their product label: “Honey is not recommended for infants less than twelve (12) months of age”; and
(v) The consumer is informed by a clearly visible placard at the sales or service location that the food is prepared in a kitchen that is not subject to inspection by the department if the foods specified in Part 3. H. (I) of this definition, are sold, sampled or served in unpackaged, individual portions. The department shall have the final authority in determining whether a food is non-potentially hazardous and may enjoin individuals who violate the provisions of this subparagraph from selling, sampling or serving these foods.