Raven Bakery

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.

Trialling sourdough pizza for summer Art Walk evenings. Today's puzzle: par-baked volume vs toasty cheese. Blonde cheese is almost as offensive as blonde bread but that rise sure is nice... Maybe there's a perfect middle ground where we can have our slice and eat it too?

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

This week at the BAKERY & FARMERS MARKET
Bakery: Wednesday - Saturday, 8am - 2pm
Farmers Market: Saturday 10am - 2pm

Cinnamon Rolls with Labneh Frosting (Saturday)
Cardamom Knots (Saturday)
Chocolate After School Cake
Cardamom Cake
Scones: Raven, Jam, and Apple Crisp
Savory Scones: Green Garlic & Herb
Cookies & Shortbread
Good Strong Coffee

Hearth Wheat
Sandwich Wheat
Mountain Rye
Vollkornbrot
Seedy Buckwheat (Friday + Saturday)
Sesame Wheat (Saturday)
Sharklettes (Saturday)
Focaccia with herbs & garlic (Saturday)

Savory scone trials in the bakery this week

Whole wheat & corn flour (nixtamalised or not?), plenty of good butter, yogurt, herbs from the back garden, a little preserved lemon.

Tropical plants, unsurprisingly, quite like the bakery. We were girdling this pothos a friend gifted us as a cutting when the bakery opened 3 years ago with the wire ties it was hung on so it's come down while I think up a new system for attaching it to the wall (it keeps trying to self-climb but, drywall not being tree bark, the roots just rip off the paint). Any suggestions, indoor plant enthusiasts? Other maintenance I should attend to while it's down? And wtf are these leaves the size of my face that it's starting to grow?