Raven Bakery

From the Sometimes Weekly Bakery Newsletter

We judge the baking quality of flour through a combination of many factors, among them flavor, the amount and types of proteins, and enzyme activity. Above: testing the extensibility of three wholemeal flours milled from different lots of Expresso wheat.

Summer pizza nights in the patio! First Fridays during Art Walk and Wednesdays during Downtown Sounds. 6pm till sold out or we get sleepy and want to go home.

July! Cherry Galettes all week or until we sell through these lovely Montmorency cherries. Saturday preorders for Galettes and Pies close at noon today.

Link in profile, cash orders (with the usual 5% cash discount) in the shop.

One of the hardships of working in a bakery: mandatory R&D tasting. But everyone persevered through not one, not two, but four flavors! and the results are in.

We'll be selling organic PNW montmorency cherry galettes with fig leaf extract + Chimacum Valley Grainery buckwheat crust 4th of July week. Preorders up shortly in the online store for those who still remember last year's empty pie trays with sorrow.

Art Walk pizza night out the side door! Here till we sell out, which is going to be soon but don't worry, if you miss us tonight we'll be back slinging pizza next Art Walk evening and for all the Downtown Sounds nights in July & August.

Boiled or sliced potato?
Raw or cooked red sauce?
Sauce over cheese or cheese over sauce?
Bake all together or parbaked, topped, and then baked again?

These are today's questions. Hopefully we'll have them answered by next Friday, 6/5, when we'll be selling pan pizza out the side door from 6pm till it's all gone.

We’re working on developing a pan pizza recipe. Organic sourdough crust (of course), abundant Organic olive oil, local cheese, plenty of herbs in the sauce. Pizza debut: Art Walk on Friday, June 5, from 6pm until we sell out.

Crust testing underway, herbs harvested and drying, drink offering tbd and suggestions would be most welcome as I have little knowledge of or opinions about the wide world of sodas and flavored waters and, left to my own devices, would probably try to serve the public sun tea from the garden.

Don't do this at home. And definitely not at work.