Here’s a list of the breads and pastries I make, including ingredients lists and some process notes for my fellow bakers. I won’t make everything every week, and this list will grow as I add baked goods – typically I bring baguettes, 3 other types of bread, a couple kinds of pastries and a cookie.

BREADS

Baguette: flour, water, salt, yeast, malt powder. [40% of the flour fermented overnight in a poolish and 3% of the flour in a liquid levain]. Ahh, the French. They make some tasty baked goods.

Apple of My Eye Rye: flour, water, rye flour, applejack syrup (apple cider, applejack, brown sugar, maple syrup), rye flakes, apple cider, dried apples, salt, yeast. [100% of the rye flour fermented overnight in a stiff levain, rye flakes soaked overnight in cider, dried apples soaked overnight in syrup]. Personally, I can’t get enough of the fruit-and-rye combination. The sweet, spicy and tangy of both apples and rye work amazingly well here – it’s one of the more complicated breads I make, but every step counts and I wouldn’t change a thing (and won’t).

Lunch Box Bread: flour, water, oatmeal, partially sifted whole wheat flour, croissant scraps, brown sugar, salt, yeast. [straight dough, but the croissant scraps act as a preferment adding good flavor and keeping qualities]

Red River Valley (potato flax): flour, water, semolina, roasted potatoes, flax meal, butter, salt, yeast. [100% of the semolina and 30% of the flour fermented overnight in a sponge, flax meal soaked overnight]

Farmstead: flour, water, rye flour, multi-grain mix, whole wheat flour, salt, yeast. [100% of the rye and wheat flours fermented overnight in a stiff levain, multi-grain mix soaked overnight]

Mercy Wheat Berry: flour, water, toasted & cooked wheat berries, partially sifted whole wheat flour, corn flour, corn meal, salt, yeast, malt powder. [8% of the flour and 100% of the corn flour fermented overnight in a sponge, 100% of the partially sifted whole wheat flour fermented overnight in a poolish]. Named for the Mercy Wheat Campaign (1946) kicked off in Climax, MN  - an appeal by NYC Mayor LaGuardia to farmers to grow more wheat to feed the countries ravaged by the war.

Chestnut Fig: flour, water, butter-roasted chestnuts, figs, whole wheat flour, salt, whole wheat levain, yeast. [25% of the flour and 50% of the whole wheat flour fermented overnight in a poolish, 5% of the flour and 50% of the whole wheat fermented overnight in a levain].

Wright’s Walnut: flour, water, walnuts, whole wheat flour, buckwheat flour, salt, yeast. [20% of the flour and 100% of the whole wheat and buckwheat flours fermented overnight in a poolish]. For inspiration I sometimes look to the Minnesota Historical Society photo database. There I found a postcard from Wright’s Pure Old Fashioned Buckwheat Flour from sometime in the early 1900s. They were located in Berlin, WI, and I hope they don’t mind me using their name.

AP Buns: flour, partially sifted whole wheat flour, water, butter, sugar. salt, yeast [100% of the sifted whole wheat flour goes into a sponge]. These are good not only for burgers, sausages and hot dogs, but make superlative sandwiches. My daughter likes PB&J on these, and the rest of us are partial to some shaved ham, swiss and honey mustard – wrap the whole thing in foil and bake until everything is melty and soft.

Grain Exchange: whole wheat flour, flour, whole grain soaker (rye flakes, rolled oats, cracked wheat, polenta, water, malt powder), honey, butter, salt, yeast, whole wheat levain culture [55% of the whole wheat goes into a sponge and a levain, 50% of the flour goes into a sponge, the soaker gets hot water and malt powder to encourage sugar conversion for added sweetness]. When I started this business last year I really wanted a bread to honor the almost 130 year history of the Exchange, and here it is. The grains in this bread have all been traded on the Exchange at some point in time, and if you’re looking for a whole grains this is the bread for you.

PASTRIES

Turnovers: pastry flour, sour cream butter, sugar, salt; with some kind of fruit filling

Caramel Rolls: flour, milk, brown sugar, butter, eggs, sugar, honey, potato starch, salt, yeast, cinnamon, cardamom, salt (some days these have pecans)

Corn Cheddar Scones: cream, flour, corn, cheddar, onion, baking powder, sugar, salt

Raspberry Cream Scones: flour, cream, butter, eggs, sugar, baking powder, salt; filled with pastry cream (milk, egg yolks, sugar, cornstarch, salt, vanilla bean) and raspberries

Lemon-Poppy Cream Scones: flour, cream, butter, eggs, sugar, baking powder, salt; filled with lemon cream (lemon juice, sugar, eggs, creme fraiche) and poppy filling (ground poppy seeds and sugar)

Kolacky: flour, milk, butter, sugar, egg yolks, salt, vanilla, yeast; filled with poppy filling, or with creme fraiche, or with something else I have that day

Bacon Biscuits: flour, buttermilk, baking powder, butter, salt, baking powder, baking soda; with green onion, bacon and tomato

Domino Cookie: white chocolate chips, butter, flour, brown sugar, sugar, eggs, cocoa powder, unsweetened chocolate, vanilla, baking soda, salt