I-RISE BAKERY

BOING!!! Spring has sprung! Happy days are here again! Not that we mind the rain, and
we all know how much it's needed, but we'll be first to admit that we love when things
start warming up a bit around here! Surely we'll get a bit more rain before summer, but
at this present moment we're loving the sun!
Hey, check this out, folks. If we had a dime for every time we've been asked about
wheat-free breads over the years, we'd at least have enough to buy a loaf of our bread.
When we were approached by 3 people in the same day last month who asked if we
could make such products, we figured we should just toss something out there. We
make a few varieties of a traditional German type of bread called Dinkelbrot, which is a
hearty, very dense bread made from 100% spelt grain. It is normally an acceptable
alternative to wheat breads for those with wheat or gluten sensitivities. Depending on
the response we get, we may be willing to do a special production with some regularity
for those interested. If you or someone you know may be interested, please contact us,
because we'll only pursue this if there is substantial interest.
But on to the regular breads you've all come to know & love. We begin the month with
the classic Sesame Cracked Wheat Bread, you know it, you love it. For week #2 we'll cook
up whole rye berries till they're soft & plump, mix them into a dough with the "holy
trinity" of seeds of bread-making, sesame, poppy & sunflower, and we're sure you'll love
the result. We'll follow it the next week with the Honey Pecan bread, the slight sweetness
of the added honey perfectly bringing out the toastiness of the pecans. Yum! We got lots
of kudos for the Pain Compleat in March, so we'll go ahead and do it again this month.
We'll finish the month off with the Maple Oatmeal Sunflower bread, which is a great one
for toast & jam in the morning (or late night or whenever you like--it's your thing, do
what you wanna do).
We've got a couple of yummy specials for you to check out, too. We're excited to
make/devour the Dried Cherry-Almond-Chocolate Chip Cookies, which will be just as
rich as they sound. We haven't made our Applesauce Raisin bread in quite a while. It's
very moist and fragrant with a secret blend of aromatic spices. And we loved the dates
in the scones last month so much that we are using them again, this time teamed up
with coconut and pecans. We look forward to munching one daily in April. For granola
we'll have the Maple-Almond-Raisin granola, kind of an update of a true hippy classic, a
sweet & crunchy way to get the day going.
We thank you all for your continued support. It's hard for us to find the words to
describe how blessed we feel to be able to bring our goodies to you. From our
extremely humble beginnings to our extremely humble present, it's always felt like a
privilege to be able to work the way we do, directly with you all. It's always been a work
in progress, and we have to thank so many of you for staying along for the ride and
adapting along with us as this whole thing has evolved. The heights that great men
reached and kept were not attained by sudden flight, but they, while their companions
slept, were toiling onward through the night. If you know us, you know what we mean.
PEACE!!!!!!!!!!!!!!!!!

De faith-ful Bread-ren who loafs around all the time—>818-1496