Osono Bread

Returning to EAV tomorrow evening from 4-8pm ✨ Come snag some bread for your dinner plans 😘 Also, we’re going on spring break next week (4/25-5/1)!🌷So that means you have two chances this week to stock up on bread and pastry before we take a much needed break (so we can go enjoy bread and pastry not made by us hehe) 😛. We’ll be back to our regular baking schedule for EAV 5/5 and Mother’s Day 5/8 at GP.
If you’re ever curious about our farmers market schedule, I’ve created a calendar on our website that details everything from now until September. 🗓 Hope to see y’all this week!

This coming Sunday will be our last Grant Park of the year! 2021 marked our first time being weekly vendors and y’all truly made us feel so supported and loved. I feel immensely grateful that I got to be your bread baker every week 🤍 Come stock up on our bread (they freeze wonderfully!) and treats as we anticipate a month long hiatus until the winter market in January 😴

This time of year is always a whirlwind of an endeavor for us bakers. Some may say a labor of love. Add a storm of shortages, delays, and an increase of costs for nearly everything to keep the show going - the pressure is really on. Whether it’s a wee cottage baker or the bakeshop around the corner making your week extra special with bread and pastry, know that we appreciate the generous support. It makes all the long, tiresome days worth it. 🤍 Tomorrow, we’ll have a festive selection of baked goods at Grant Park from 9am to 1pm ✨🍞 I’ll be taking a tiny break to rest on the 28th, but be back for the remainder of the year. So come ready to stock up your pantry!
What to expect tomorrow:
• Sweet Potato, Rosemary, Garlic (pictured here)
• Cranberry + Butternut Squash Pullmans
• Polenta + Olive with Pepitas
• Country Sour
• Country Pullmans (large sandwich tin)
• (large family-style hearth loaves)
• Milk Bread
• Brioche Pull-Apart Rolls (sea salt OR parmesan + sage)
• buns
•
• Double Chocolate Pies (mini)

And another Thanksgiving related post to grace your feed! 🦃🍂 We’ll be baking twice for Thanksgiving this year — first at the Grant Park (11/21) and for pick-up at our cottage bakery near downtown East Point (11/24).🏡 If ya swipe on this lovely picture of a miche (a large loaf baked to sustain you for a week 🧡), you’ll find the menu for this year’s preorder shop. We’ll be baking the same items for Sunday at Grant Park, however, we’ll have tonnnnns more available and our regular bread + pastry menu too (flatbreads, focaccia, doughnuts, maybe cardamom buns?!). That’s your hint to show up on Sunday if you can’t do Wednesday or if the preorder shop sells out!! 😚 The preorder shop opens tomorrow, then closes on the 21st. More later!

Time to start getting ready for Thanksgiving baking! Got some new baskets (thank ya !), ordered all of our baking pans for parmesan + sage pull-apart buns (y’all remember those?!), and slowing starting up on prep for the biggest bake of the year 🍞🥖🦃 I’ll be sharing the menu later this week, plus our preorder shop for Wednesday, November 24th picks-ups will go live after this weekend ✨ Stay tuned!

TLDR: We need a new bread van! 🚐🥖
Hey y’all! Looks like our current bread van (aka the large car my mom allows me to borrow) won’t be a viable option for us soon. 😬 It’s been giving us too many problems as of recently, which has been extremely stressful on market days! We’ve had to miss a market already and nearly missed the last one. After packing the car with all of our baked goods + market belongings, the car wouldn’t turn on last Sunday. Not the best way to start the day after little sleep 😵‍💫 Our options going forward - renting a van, having friends/family allow us to borrow theirs, or dropping the exorbitant amount of cash needed to fix the current car - won’t be sustainable for long, so finding a permanent solution is the way to go.

If you or someone you know is interested in selling a cargo van to a small business like ours, please reach out! 🚐 The money I had saved post-house renovations was intended for new refrigeration and a larger dough mixer that we desperately needed, but now it absolutely has to go towards a vehicle for the business 🥲 It sucks when these unexpected expenses come up, but that’s how it goes with running a business 🤷🏻‍♀️ Admittedly, I can be hardwired to be “independent-minded” but I’m here asking for your help. 🤍 Please send me any leads! It’s definitely a rough market out there for used vehicles, so more eyes on the search for a cargo van will help. Thanks y’all! I appreciate your support during what has been a rough year for all of us 🙏

Gracias to for the write-up – it was a lovely surprise to my Sunday morning! Also, thank you to everyone that came out after reading the AJC and giving us a try ♥️ Everything is baked with organic, local flour from and made by my hands alone for the Grant Park every Sunday – and I’m real dang proud of that. My business model may be considered unconventional to most — home-based, no brick and mortar, once-a-week bakes — but I’m so happy to call this mine ☺️
📸:

Honored to be a part of Carolina Ground’s new book, “Southern Ground.” Part narrative, part cookbook – this book shares the story of Jennifer Lapidus (founder of Carolina Ground in North Carolina), whose beautiful cold-stone mill celebrates and emphasizes the importance of our local grain economy and using flour with intentionality.

As written, so many bakers like myself have “passionately embraced” Carolina Ground’s flour “with a willingness to engage deeper with their ingredients, allowing the flour to inspire their recipes.” These words undeniably ring true as I read through my copy with immense eagerness to bake my way through it and order more flour from Carolina Ground 😘 From the stories, the wealth of baking knowledge, the breathtaking photos by , and every recipe from the array of talented bakers showcased, there is so much heart and soul in this book 🌾✨This is one you definitely need to add to your collection!

Thank you to Jennifer for including me in this project, a big congratulations to you and the team, and lastly – a big hug for always supporting me and my bakery. Outside of my involvement, I know this book will be well-loved ♥️

Olive you 🫒 ❤️🫒❤️ I rarely ever get crumb photos of my bread (because I want y’all to eat them!!) but imagine this Polenta loaf with speckles of ’s heirloom cateto corn and bright green castelvetrano olives throughout ✨✨ We’ll have this again at market on Sunday!

We’re planning on some Valentine’s Day specials to enjoy with your hunny or break bread with loved ones 💌 Imagine lots of donuts (passion fruit + raspberry, chocolate, horchata, winter citrus) 🍩, flatbreads and baguettes for those charcuterie boards 🍷, and heart-stenciled loaves to be extra lovey-dovey 💖✨ Full menu later this week! Also shoutout to this ridiculously cute sweater — let’s get this bread y’all 🥰

Alright no more lounging around — it’s time to bake again! The organized chaos begins this weekend 😜 For the winter at Grant Park, you can find our bread-filled booth every Sunday! We’re keeping our menu simple this week – it’s our first time baking for the winter market — however, once we find our groove we’ll be sprucing things up! This weekend, we have the following available:
• Country Sour
• Honey Oat
• Multigrain
• Milk Bread
• Baguettes
• Flatbread
Looking forward to seeing your sweet (masked up) faces on Sunday!!☺️

Tomorrow is our last farmers market of 2020! Stock up on goodies before we take our month-long hiatus for winter break ❄️ We gotta big list of gluten delights that you can find at Grant Park mañana:
• Country Sour
• Multigrain
• Honey Oat
• Buckwheat, Cranberry, + Toasted Pecan
• Emmer Fruit + Nut (spiced wine-soaked dried fruits, hazelnuts, pepitas — smells like Christmas!)
• Rye Porridge (local stout beer, flaked rye porridge)
• Milk Bread
• Cardamom Buns (O.G cinnamon or pistachio)
• Baguettes 🥖
Come say hi to Taylor and myself from 9am to 1pm ! 💫