Extra loaves of molasses-oat-dunkelweizen for sale at the shop today. While supplies last. For all you butters sitting around, wondering what to spread yourself on... https://t.co/NQsdfFhh95
From time to time, I get the urge to put canelés on the menu; but I’ve yet to really nail the leathery crust (ours often come out thick and crunchy) and custard center (ours seems to… https://t.co/5BKqFKTVm6
Making #emuffs with Cortney from wyldbread at @cascadiagrains ... tender, whole-grain, and fresh off the griddle. #yesplease @ The Organic Farm at Evergreen https://t.co/nuymh0yxSe
They’re back! Fridays, Saturdays, and Sundays (and maybe one other day?). Hand-laminated (this beautiful batch was made by estellarwt on her first day back from a three-week vacation!!),… https://t.co/QfoJ9SwD5j
Our new hours mean that options for eating @HandsomePizza are a bit more limited. HOWEVER! We are working on a plan to offer daily square slices during the late morning hours for those of… https://t.co/NKOcQWgkyK
New toast on the menu with greens agridolce and drunken parm. Expect other newness and change in the new year, as we take steps towards making our model more sustainable. This industry is… https://t.co/2AWvRkSBtL
Some days we are recovering from big mistakes; some days we are short staffed; some days we are just off our game and it feels like the thing we are most likely to serve is awkwardness;… https://t.co/7IGUzYfFoH
This. Is. Everything. Text from cagraincampaign in response to @eater article “Do You Even Bake, Bro?”. Y’all said it, and you said it beautifully. Thank you.… https://t.co/2VTECHi4Je
Recent fun included: teaching whole-grain baking basics at @nunm_edu ... where the students were sweet, the lighting dramatic, and gluten demystified (mostly). Thanks to… https://t.co/uxAbSuRa1z
Excited as always for the @cascadiagrains conference in January. If you’ve been looking to level up into full #grainnerd status, this is your ticket. And there are a few hours of early… https://t.co/Wvf7z0ALlx