Alrighty then, we’re looking forward to another awesome week at 43rd and Nicollet (8:30AM – 1PM). Last week’s weather was amazing, here’s hoping for another sunny breezy wonderful day. I’m taking a break from the Lunch Box Bread this week – school starts the 30th and I will definitely have it on the 29th, and most likely for the rest of the season (I’ve got a first grader to feed!). In the mean time, put those tomatoes on some sourdough!

BREADS

• Baguettes
• Fig Rye: this is the same dough as the apple of my eye rye, but full of diced dry figs. If you think raisins go well with rye, you’ll be ecstatic to discover the wonders of figs and rye.
• Kingfield Sourdough: it’s back in all of its chewy, tangy glory. My husband mixes the whole wheat, rye and bran levains at midnight on Friday, I mix the dough 12 hours later, and 24 hours after that you should have your loaf in hand!
• Red River Valley: quite a few requests for this last week, so here it is. A buttery semolina dough with lots of flax meal and roasted potatoes.
• Bag of Buns: long ones and round ones, these are going to be at a Slow Food event this weekend with Braucher’s Brats! Kingfield FTW.

PASTRIES

• Cookie: I’ve got this Ginger Jumble I’m working on, and if I can finish it I’ll have those on Sunday. Otherwise it will be the classic Domino Cookie.
• Raspberry Cream Scones: the scone sandwich filled with pastry cream and raspberries. Your neighbors love these.
• Downtowners: these go by many names, but I first met them in Northern California where they go by this moniker. My version is croissant dough rolled up with some spices and sugar, baked in a muffin tin and then rolled in sugar straight out of the oven. It’s puffy, sweet, buttery and I’m going to eat mine with some iced coffee from Palmira.
• Biscuits: these were very much missed last week, sorry about that. I’m going to make them, I just haven’t decided what’s going to be in them yet. It’ll probably be bacon and cheddar… stop by the stand to find out.