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November

(2013-11-13 05:37:22)
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杂谈

Hello Friends,

Today:  scones, brownies, cookies, of course.  Raisin cinnamon toast loaf, sunflower loaf, whole wheat loaf, enriched rye (with milk and butter).  Multigrain sourdough rye bread ('lean', no milk or butter); bretzl, Marble cake, lemon cake,granola bars.  Apple cinnamon muffin will be featured today.

Today only, we have chocolate pudding pie with whipped cream topping, and...

Quiche.

The quiche is an adaptation of Quiche Lorraine, with onion and ham.

The bakery has been extremely busy during the past month.  More and more people have heard about us through TV and newspapers, and so many more customers are coming through the door now.  

Just when I want the product quality to be at its very best, I find myself training a new baker!  And of course, you are seldom so lucky as to find the 'right' person for the job the first try.  Peter was the exception, Xiao Zhang was well-suited to a busy kitchen and after a year, he had become an excellent baker.  He could easily have handled the pressure to increase the kitchen production.  Alas, his family recalled him to Xuzhou just before our business went viral.

We now try to have the marble cake and the lemon cake available for sale every day.  Of course, we also have every day the scones, brownies and cookies.  Muffins used to be very popular, but now we keep only a small supply fresh every day.

Our multigrain sourdough rye has become a staple.  At the moment we are making it in small batches, about five loaves a day.  It is usually available.  

The very rye very sour bread is also available, but we make it in very small batches a couple times a week.  It is not an easy bread to make.  It stays fresh and delicious for weeks.  

We are making bretzl, or pretzel, a few times a week, in small batches.  In this climate the salt melts quickly, and so we cannot make it in large batches.  If a bretzl lover doesn't come within hours of it coming out of the oven, we have to throw it away.  Yet German people often ask for it, so we try to overcome the moisture problem.

More news to come about baking classes


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