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Tuesday November 13

(2012-11-13 09:20:31)
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杂谈

Lots of changes here at Grandma's!  We are still in our infancy, just four months old.  We are still growing, still changing shape into what we will one day become.

Coffee service is imminent.  By next week you should be able to buy a cup of fresh coffee to drink while you enjoy your muffins, right here in the bakery.

We have had complaints that our soft white bread is still not soft enough.  So we have been experimenting with different formulas and methods.  We think we have finally reached a good balance between good healthy ingredients and yet a soft, yielding texture.  We hope when you give it a try you will agree.

We are offering limited sandwich service in-house.  We can make on demand tuna salad, PBJ, cheese sandwich, ham and cheese, and on Tuesdays even Roast Beef.  On Thursdays we might also have a couple of chicken salad sandwiches available to buy.

We are adding a microwave oven in the next few days, so that those who would like even chicken salad warmed can be happy.

We are keeping our breads in the fridge, to make them last longer.  As you know, we don't use artificial preservatives in our breads.  This means that if they are wrapped in plastic and sit on a shelf or counter top for a week, they will grow mold.  This is natural, but can be prevented by keeping the bread refrigerated.  Cold discourages the mold growth.  At home I keep my bread on the counter without wrap, because I eat a loaf in a few days.  But if you eat your bread more slowly than that, you will not like the drying that results.  The bread will grow harder over time.

I used to buy sandwich bread at the supermarket.  It was dandy, a high fiber bread.  If I kept it in the fridge for a month, it would still be 'fresh', have no mold.  Even left on the counter for a long period did not damage it.  This is due to the high amount of chemicals used to artificially soften and preserve the bread.  Think about what those chemicals are doing inside your body!  No, thank you.

Now, keeping the bread in our fridge creates a problem for our Chinese customers, who seem to have a distaste of all things refrigerated.  They cannot make the leap in understanding, so they won't buy if it isn't on the shelf.  Bread kept in the fridge will remain fresher than bread kept on the counter in plastic wrap.  Refrigeration does cause temporary firming of the bread, but as the bread drops back to room temperature it softens again.

We are keeping those cookies in good supply.  Come by when you have a hankerin'.

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