Greetings from the lab…oops make that la panetteria (the bakery). We’re so inspired by the early, gorgeous Hungry Toad tomatoes that we went italiano completo (full Italian) in our thinking this week. We were headed savory anyway so the timing was Perfetto! This week’s luscious sweet peach galettes aside, (sshhhhh I think it’s the almond creme and toasted almond slices that put them over the top) we focused on clear, sunny, Mediterranean sky thoughts and our magic eight ball said prosciutto! Fantastico! BLTs with this week’s Seeded Wheat? Great idea, particularly toasted, but PROSCIUTTO! So 2 new items from il laboratorio:
PANE TUTTO BUONO - bâtards using whole wheat, bread, rye and semolina flour - filled with shards of prosciutto, fresh basil chiffonade, coarsely cracked black pepper and French Esquirrou goat cheese (come on! Le Tour, stage 16 as we speak! Oh never mind)
KOIUGN AMANN D'ITALIA: whole wheat Kouign Amann goes Tuscany with a filling of that same prosciutto, cheese, bits of sundried tomato and oil cured olives are still in play . . .
Finally, did I mention the FOCACCIA? Wow! Fully loaded and delizioso!
Arrivederci amici miei ! SEE MENU BELOW
This week’s availability menu for Hungry Toad Farm & Oakwood Farmer’s Mkt - order ahead for best availability:
BREAKFAST COOKIES
FRENCH PASTRY SAMPLER BOXES
KOIUGN AMANN D'ITALIA (see above)
PEACH GALETTES
SAVORY GALETTES
FRENCH LEMON POPPYSEED CAKE
CURRY CARROT CAKE
ORGANIC FRENCH BAGUETTES
FOCACCIA
FOUGASSE
SEEDED HONEY WHOLE WHEAT (BLT Heaven)
ROBARE’S RYE BOULE
PANE DI PATATE
ROSEMARY OLIVE BATARD
PANE TUTTO BUONO (see above)
TEXT 937.623.2368 FOR PICKUP AT THE OAKWOOD MKT