New Winter Baking Schedule

Happy 2013 Folks!

Natalie and I wish everyone a year of health, happiness and joy :-)

Please note the changes below to our baking schedule (no more Thursdays) - therefore, only Saturdays.

Holiday Baking Schedule and Communal Turkey Baking

Happy Holidays Everyone

Please note that the baking schedule will be changing slightly over the holiday season.

Bake days will be:

Thursday December 20th

County White 750g/$5.50

Loyalist Rye (50%) 750g/$7.00

Monday December 24th

County White 750g/$5.50

Wilson Road Rye (25%) 750g/$6.50

7 Seeds (Whole Wheat Multigrain) 750g/$7.00

Baguette 750g/$5.50

Monday December 31st

County White 750g/$5.50

Wilson Road Rye (25%) 750g/$6.50

7 Seeds (Whole Wheat Multigrain) 750g/$7.00

Baguette 750g/$5.50

You will be able to guarantee your bread purchase by pre-ordering loaves by emailing henry@humblebread.com at least 36 hours before each bake day.  I'm happy to deliver bread orders of 3 or more loaves anywhere in the County on bake day mornings. For smaller orders, you are welcome to come by and pick up your pre-ordered bread from the farm between 9AM and noon on bake days.

 Turkey Baking At Humble Bread

A few of you know that we roast our turkeys in our brick oven with amazing success. They cook at a high heat (550 deg F) and a 16 pound turkey takes approximately an hour and fifteen minutes. They colour-up beautifully and retain a lot more juice than if they are cooked in a conventional oven.

This year, we are opening up our oven on December 24th to anyone who'd like to cook their turkey. 

Since this is the day before Christmas, some preparation has to be done before serving.

Once home with your cooked turkey, let it rest until sufficiently cooled. Carve the meat off the bones and place into oven proof containers (we do 1 for white and 1 for dark). You can then take the meatless carcass and place in a pot to make delicious turkey stock (approximately 1 hour). Once the stock has been strained and cooled, add a couple of ounces to the containers with the carved meat and then cover and refrigerate the containers. The remaining stock can be used in the gravy for the meal.  When you want to reheat the meat, simply put the oven proof containers covered with foil in your hot oven (the turkey stock you placed inside keeps the meat moist and tasty) until it is properly heated.

This method isn't for folk who like to carve up their turkey fresh from the oven on Christmas Day (since it is cooked the day before).

If you are interested, please let me know and come to our barn between 10AM and 6PM with your turkeys and roasting pans. You may want to bring a large cardboard box for transport as well as some large jars with lids for the juice. 

Please note that we are opening up our oven communally and there is no fee involved.

We'll be serving mulled cider and playing Christmas music while your turkey cooks in our festive bakeshop.

Looking Forward To Seeing You!

Join Us At Busy Hands This Weekend - Dec 8 & 9

It's the time of year for handmade wares in the County to be showcased at Books & Company in downtown Picton. The event named Busy Hands features many one of a kind creations made by local residents. It is a wonderful event full of warmth and creativity and we are delighted to be part of it this year. We'll be bringing a variety of organic bread from our woodfired oven all weekend.

The hours are:

Saturday December 8th 9AM - 6PM

Sunday December 9th 10AM - 4PM

Hope to see you there :)

Full Time & Permanent Baking Schedule Has Arrived!

For the 2012/2013 fall and winter seasons, we'll be baking Thursday mornings as well as Saturday mornings.

Our bread is currently available at Agrarian in Bloomfield; they have a wonderful assortment of yummy cheeses and charcuterie as well as awesome coffee.

We are currently working with a handful of other shops and restaurants in the County who will be future distributors.

In the meantime... you will be able to guarentee your bread purchase by pre-ordering loaves by emailing henry@humblebread.com at least 48 hours before each bake day.  I'm happy to deliver bread orders of 3 or more loaves anywhere in the County on bake day mornings. For smaller orders, you are welcome to come by and pick up your pre-ordered bread from the farm between 9AM and noon on bake days.

The present bread schedule is:

Thursday                                                                                
 

County White 750g/$5.50

Loyalist Rye 750g/$7.00                

Seeded Spelt 650g/$8.00     

Saturday

County White  750g/$5.50

Wilson Road Rye 750g/$6.50 

Seven Seeds 750g/$7.00

Please note that we will be adding more breads to our list as time goes on. Stay tuned for these new loaves :)

Wellington Farmers Market Wrapped Up For 2012

The Wellington Farmers' Market ended for the season September 1st and enjoyed a successful first run as a much needed community market - many thanks to Louise & Dave McFaul for organizing it :-)

Thanks for everyone's overwelming support and friendship and we look forward to seeing you all very shortly.

Please check back here for bread baking schedules and points of sale (which we hope to post soon).

For enquiries of any nature, please email me at info@humblebread.com

Henry