lummi island wine tasting dec 14 ‘ 18
Breads this week
Pain Meunier – also known as miller’s bread, and was developed to honor the miller who mills the wheat. Made with pre-fermented dough it contains all portions of the wheat berry: flour, fresh milled whole wheat, cracked wheat and wheat germ. One of my favorites it’s a great all around bread and makes the best toast! – $5/loaf
Sonnenblumenbrot – otherwise known as Sunflower Seed Bread that is also made with a pre-ferment. The final dough is made with bread flour and freshly milled rye, then loaded up with toasted sunflower seeds and some barley malt syrup for sweetness. This is a typi
and pastry this week…
Gibassiers – A traditional french pastry that incorporates the flavors from the south of France. Made with a delicious sweet dough full of milk, butter, eggs and olive oil. The addition of orange flower water, candied orange peel and anise seed bring great flavor to these pastries. After baking they are brushed with melted butter and sprinkled with more sugar. Ooh La La! – 2/$5
Schedule this weekend
Bread Friday as usual open 4-6-ish
CLOSED Saturday!
Short blog this week… Having to write it on an old cell phone Limited Wi-Fi.
This week’s wines
Schloss Lieser Mosel Riesling ’14. Germany. $15
Light gold hue, with lively acidity and notes of lime and Citrus blossoms.
Altarocca Rosso Librato ’15 Italy $14
Unoaked blend of canola and cab franc from volcanic soils. Zesty, spicy, lush, and smooth.
Can Blau can Blau ’16 Spain $16
Aromas of ripe, dark fruits and berries with a seamless texture and long, silky finish.
Amalaya Malbec ’16 Argentina $15
From high in the Andes, notes of crushed currents, plums, fig, and raisins.
Kerloo Majestic Syrah Grenache ’16 Wash. $24
Aromas of leather, black cherries, and plums, smooth and silky with a complex, lingering finish.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
2072 Granger Way