St Patrick’s Day at Bakeshop! ☘️

Hello!

I am so excited to bring back our version of Irish Soda Bread to help you celebrate St. Patrick's Day. This bread is a meaningful mashup for me—a recipe with roots in both Native American and Irish cultures. While some traditional versions focus solely on the grain, others lean into dried fruit; ours is a balance of both.

What makes this bread unique is the science of the rise: we use baking soda in tandem with buttermilk rather than yeast. Full disclosure—my version doesn't always coincide with everyone else’s ideas of "traditional" soda bread! It is more scone than bread—tender, soft, and unapologetically grainy.

To give it that Bakeshop depth, we lightly spice the dough with caraway, cardamom, and poppyseed, then sweeten it with a plump dried fruit compote of currants, figs, apricots, sour cherries, and candied lemon zest. To tame all that brightness, we use generous amounts of house-milled Oat, Spelt, and Sonora soft wheat from our friends at Camas Country Mill. Finally, we dust the surface with house-milled Rouge de Bordeaux, a beautiful heritage hard red wheat.

We are also bringing back our Gold Dusted, Chocolate Glazed Stout Cake. I love the idea that even chocolate cake can be a "grain" story when you include beer. We use a chocolate stout with notes of graham and espresso, which adds a homey, yeasty depth to the rich chocolate.

These special treats are available for pre-order now here!

Here’s the nitty-gritty details:

• Pre-order Window: Orders close Thursday, March 12th at 9:00 am. Please get your orders in early so you don't miss out!

• Pick-up Dates: Saturday, March 14th or Sunday, March 15th.

• Pick-up Times: During our regular business hours, 8:00 am – 1:00 pm.

• Note: Please be sure to choose your specific pick-up date during the checkout process.

Thank you today and always for your support of our craft and our kitchen.

Happy St. Patrick's Day! ☘️

Kim + The Bakeshop Team