The days are just packed!

the view from here on a sunny fall day

My bad for having not written in so long. It's not like there hasn't been anything to write about. Seriously, there has been way too much! Since I last sat down to write, we have been on TV (thanks Alie and Georgia!), had a baby (We love you Carla and Dan and baby Elli), Got married, not once (Congratulations to Jill and Luke!) but TWICE (Bri and Ryan, we are so happy for you!). We also had two production companies talk to us about reality shows, both were prefaced with, "we've always wanted to do a show in Alaska!" One was an extreme cakes show with Sharon creating elaborate fondant cakes and Niko delivering them by dog sled (only Sharon doesn't do fondant and Niko doesn't dog sled) and the other was going to be about plus size sisters making big fun in the 49th state, (right, except we are not exactly plus size and we are not exactly sisters, so yeah, but no).

no matter what is going on, there is always something good on the rack!

Sharon and I both went to Paris, though sadly not together, and to top it off, Morgan and I met our heroes while going MAD in Copenhagen (check out the videos of some of the presentations we saw, so amazing! I still hope to write a post all about it). While all that was going on the bakery hummed it's busy, happy tune as we enjoyed one of the busiest retail summers we have ever had. It seems like we had our share of broken refrigerators and other curve balls, but all in all their were fewer tears, and for THAT we are ever grateful. And as we head into the dark of this winter season, we are also thankful for the smiles across the counter that warm us and we know the love from our customers will light our way through these coming days of darkness.

Happy Thanksgiving!
XO

Blast from the past: circa1993

Here I am, pulling some of the first batches of white trash rolls out of the oven way back in 1993. As you can see, I have swallowed what looks to be a watermelon. That sweet melon turned 20 along with the bakery this year! My how time flies....

Winter...it's a wrap!

Our friends Rachael and Ben at Alaska Stems are bringing in the first blooms from their tulips, the cranes have arrived. So have the birders...the surest sign of spring is not just the snowy white swans frolicking on the shores of the almost thawed Beluga Lake, it is the out of town visitors sporting big cameras!

It's also the time to use the last of the salmon from the freezer. Our cured salmon 3 ways is the perfect showcase of the different ways you can use fish you might not want to eat otherwise.

Gravlax with caraway sour cream and fresh dill, Smoked with nori and honey cayenne caviar and Pickled with ginger, cucumber and wasabi. This was the appetizer we served for this year's Ski Dinner, a benefit we do for the high school ski team. 

We also have new paintings up by Barbara Wyatt. She has a new gallery online at bwyattworks.wordpress.com her work is so beautiful and inspiring!

It makes the dining room really feel like spring is here!

Another bright spot in this crazy season was a visit from the lovely Alie and Georgia from The Cooking Channel and their awesome film crew. With our regular bakery days in full swing it made for some intense moments with so many people in the kitchen, but they made it so fun! 

The show will be airing in July...we'll keep you posted!

What comes around, goes around...Why we love our egg farmers, part 2

One of our egg farmers sent me this sweet clip of her girls. we have been enjoying the fruits of their labor...and as you can see they have also been enjoying ours. Thanks, Deb!

F is for February

Pear Gorgonzola and Walnut Borekas cooling in the window on an unusually sunny afternoon

The first month of 2013 was a bit sloppy and slippery, at least if you were trying to get around outside. We kept things warm and cozy inside, though! We enjoyed our busiest January ever even with all the bad weather and sketchy road conditions. Thanks to everyone who has helped us keep it all together and to the rest of you who keep coming back for more!

Hilary has her Challah braid DOWN!

Just a reminder...(this means YOU, Marvin) the challah isn't usually ready until noon or one. We aren't making very much, so it's good to reserve early. (Tom K. perhaps a standing order to make sure you get yours?)  

time to make more soup?

The soups have been flying off the stove on these chilly to the bone days. Latest favorite is a Coconut Chicken with Lime. Warms you from the inside out! 

fresh ricotta cheese! 

We are making our own ricotta for the dinner menu...we put it on the squash salad and use it in eggplant lasagne. I just love it like this, warm from the towel and spread on fresh sourdough bread. So incredibly good!

Kim Chee...the beginning!

Sous Chef Morgan got the book 'The Art of Fermentation' for Christmas and her first batch of Kim Chee will be ready soon...Look for it on the dinner specials menu this month! 

We are putting together a special menu for Valentine's Day! 

Call to make your reservations 235-2280

Happy New Year!

 Welcome 2013!

"It's important to begin a search on a full stomach."

Henry Bromel, Northern Exposure, The Big Kiss, 1991

Cookies, Cookies, Cookies...Cater!
It was a crazy holiday season here at the bakery! Lots of cookies, cakes and breads flying out the door amidst the snow and the rain and the WIND! Christmas eve eve alone brought 2 feet of snow, which unfortunately was washed away by New Years eve. We did our best to be here through all of that, but mailmen we are not and we ended up closing dinner a couple of nights due to bad roads and part of the crew being stuck in their driveways. Those folks that were able to get to work did a fine job loading the cases. What a warm wonderful sight to be greeted with on a dark and cold snowy day! 

Everyone is dug out, Dinners are back on our regular schedule. 

(Wed thru Sat 6-9pm)

Now that the holidays are over, it's all about the FRESH! (or as fresh as we can find it in the middle of winter in Alaska!)

Spring rolls, our most popular catering item, have jumped onto the dinner specials list just in time to lighten things up...perhaps a nice noodle bowl or a squash salad to go with. A good way to keep your resolutions and not feel like your missing out. 

Speaking of missing out, it's true the season for these is over, but I just had to share!

Sharon's Yule Logs were just beautiful!

Welcoming adventure is what life is all about up here, and one of our crew is enabling just that. Evening server Stevie is assisting her boyfriend Lonnie Dupre as he makes his 3rd attempt at soloing Denali. He is hoping to fly to the mountain today, weather shamans permitting. You can help by supporting their kickstarter campaign to help bring awareness of the effects of climate change on the arctic. Cold Love indeed...Good Luck, Lonnie!