If you’re local, we hope you’re able to stop by the Breadstand this weekend for some fresh sourdough loaves and whatever else we come up with!
The bake schedule next weekend will be a little wacky because of the holiday, so we’re hoping to be able to offer baked goods every day right through next Wednesday to make up for it.
We’re still deep in fall mode over here, so this week I plan on offering a few seasonal items along with our regular lineup of sourdough, focaccia, and baguettes. What I’m really hoping for is a chance to make pumpkin shortbread cookies — I’m looking forward to trying out a new recipe. And more even than the cookies, I’m hoping to make molasses cornbread using Ohio-grown and milled corn.
Cornbread is a bit underrated in my opinion. I think a big old cast iron pan of cornbread should be on the Thanksgiving table of every Midwesterner. Very fitting on the day when we give thanks for the bounty of the harvest, corn and otherwise.
Hope your Thanksgiving planning is going well as we all head into next week for what might be considered a sort of domestic Superbowl — an annual kitchen tradition daunting and rewarding in equal measure.
