Current Subscription

The Spring CSB begins in April.

Here’s how is works:

Choose from one of the three categories below. If you need 2 loaves of bread a week, try a couple of the categories. If you are new to our bread subscription and want to give it a try, or if a weekly loaf is more than you need, choose the “every other week” option (see below).

Pick up is Thursday from 4 PM to 6 PM at our home: 441 Juniper Street in Mahtomedi. There are several options for late pick up and if you will be out of town for a week or two we can freeze your loaf/loaves for pick up when you return. The subscription will run for 6-8 weeks.

Listed below you will find a sampling of the bread offered last fall.

Breakfast Breads ($48)

  • Craisins & Walnut Levain – a traditional French sourdough chockful of craisins and walnuts.
  • English Muffin Toasting Bread - just like it says, English Muffins in a loaf. Delicious.
  • Caramel Rolls - back by popular demand, w/or w/o pecans.
  • Golden Raisin Wheat – this long fermented whole wheat loaf is filled with lots of golden raisins. Tastes great all alone or for morning toast.
  • and more….

Whole Grain Hearth Breads** ($48)

  • Hippie Bread (aka Seeded Wheat) – This recipe comes from a baker whose father said, “any bread made with this many seeds is for hippies.” A whole grain sourdough sweetened with maple syrup and loaded with a variety of seeds.
  • Raisin & Pecan Loaf - the raisins are soaked in Earl Grey tea, then added with pecans into this whole grain loaf.
  • Country Wheat – 100% high-extraction Minnesota flour and naturally leavened.
  • and more….

**Locally grown and freshly milled organic flour from BakersField in NE Minneapolis

Heritage Grains*** ($52)

  • Heritage Honey Loaf – a pan loaf made with Red Fife sifted flour and a touch of honey. Red Fife is an organic heritage red wheat which first came from Scotland to the US in 1842.
  • Drunken Fig – a whole wheat sourdough bread enhanced with wine marinated figs and a touch of buckwheat flour.
  • Miche - a traditional European Market bread. A 3.5 lb. loaf divided in half featuring Red Fife and Emmer flour.
  • and more….

***Heritage grains are traditional wheat flours, such as Red Fife, Spelt, Rye and Emmer which were grown in the early years in this country. They have rich flavor and some people find they are more easily digested. The higher subscription price is due to the higher cost of Heritage grains.

Every Other Week (EOW) Subscription ($25-27)

If a loaf a week is more than you need, consider the “Every Other Week” subscription which includes 3 loaves over the 6-week period. Please note: this year I am asking “every other week” subscribers to choose one bread category.

Breakfast Breads EOW ($25)

Whole Grain Breads EOW ($25)

Heritage Grain EOW ($27)

Order form to pay by check

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To learn more, contact Bryce Johnson: | 651-269-4158