Welcome to ISSUE 3: February 10th, 2008

Above: Pain au Levain batard, the baker's sourdough

Woah! Bet you forgot about the blogletter, huh? Well, between Christmas, New Years, our week off, end-of-year tax stuff, learning that an employee is leaving, and hiring on THREE more, we've been up to here (my hand is just below my nose) in, well, not-blogletter-related stuff. But we're back.

So, that being said, we'll have a few more profiles in the employee section when the new folks fill out their info sheets,a short piece on the fantastic magazine Edible Boston, some news on the winter seasonal bread, upcoming holiday breads - Valentine's Day is upon us, Easter is early this year, and St. Patrick's day is the day after our daughter's birthday, so that puts it in the category of "Holidays I Never Remembered Before But Now I Will Always Remeber For A Completely Unrelated Reason." Also, we'll be offing our departing employee, Jereme, on the steps of the bakery on the Ides of March.

While you're at it, check out the simple secret of sourdough in the Tips, Theory, and Technique section, and why San Francisco Sourdough isn't welcome in New England. And it's not because we hate Barry Bonds.

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