Dear Friends of Night Heron Bread,
Welcome to our very first newsletter! We have lots of info and developments that we are excited to share with you.
First, we’re changing things up slightly next week! We’ve decided to do back-to-back baking days on Wednesday, Dec. 23 and Thursday, Dec. 24 but WILL NOT be baking on Saturday, Dec. 26. We are hoping this will support you in sharing Night Heron bread at your holiday meals and allow us to spend a Saturday on a family adventure. If you are a Saturday subscriber, please pick up next week’s loaf on Thursday, Dec. 24. Reach out to nightheronbread@gmail.com if that’s challenging and we’ll brainstorm a solution that works for you. Thanks for your flexibility.
As interest grows in Night Heron Bread, we’re also experimenting this month by releasing January bread subscriptions early to the current and past subscribers. Click this link and use the password: bread This will allow you to sign up and secure your January subscription before we officially release it on our website.
When signing up, you may notice that there’s a new “baker’s choice” option. If you select this, you’ll get a specialty bread that will alter from week to week. Some examples of varieties that we’ll offer are sesame, cinnamon raisin, and oat porridge. If you're looking to mix things up in 2021, we highly recommend signing up!
Last Saturday, customers were pretty excited by our lemon rosemary focaccia so that’s becoming a permanent addition to our menu. It’s an excellent choice for appetizer platters, perfect for dipping into soups, and extra delicious when filled with cured meats!
Night Heron Bread whole wheat cookies are also an indulgent holiday treat! This cookie is both chewy and crispy, packed with Ghirardelli chocolate chips, and made with whole-grain wheat grown in California… it’s healthy(ish), right? Tell your kids they’re for Santa and then sneakily eat them late at night while watching a holiday movie.
We’ve also have pizza dough available on Thursday, Dec. 24. Pizza-making could be a fun, new tradition to do together on Christmas Eve. For the best results, our dough is best baked 1-3 days after picking up. Check our website for pizza tips!
And finally, if you need a last-minute, unique gift idea for the sourdough bread enthusiast, we have a few bread knives which pair nicely with a gift certificate or January subscription. Let us know if you’d like us to gift wrap it and include a card. We’d love to make it special.
As always, thanks for all the positive responses and feedback about our products. It warms our hearts and helps fuel our creativity. We’re excited for what’s to come for Night Heron Bread. Continue to spread good tidings and cheer in our community!
In gratitude,
Robin, Trevor & Bodhi
Reserve for pick up!
A large country loaf made with a blend of stone ground yecora rojo wheat, & organic expresso hard red spring wheat milled in the the Skagit Valley by Cairnspring Mills.
Saturday pickup is from 9a - 12p at the Alameda Farmers Market (710 Haight Ave, Alameda)
Tuesday pickup is from 5p - 7p at our home on Taylor Avenue in Alameda