For a few months, I've thought about selling bread at one of my local farmer's market. I have to admire those who sell at these terrific additions to modern life. They bring big value to so many people. Personally, I hesitate of moving from buyer to seller, namely because of the need to provide necessary forms and get past inspectors, etc.
Well, today I picked up some ground flour packaged by a farmer in a town called Trumansburg, New York. I decided to use this local product with a formula a friend gave me, using it with some rye, wheat, and lots of fruit and some nuts. The end result is it reminds of a bread known as "pain au seigle rustique," a rye fruit loaf we baked at the French Culinary Institute.
For now, this farmer's flour complements the formula. The dough makes me happy. And so does the fact that I have a better sense of the roots of this flour, coming from a farmer upstate.
Can't wait to slice this and slather with Stilton or goat cheese!
When I lived in Colorado, I baked for two farmers markets. It was a lot of fun! One was in a town of 5,000 people, the other in a town of about 3,000. I would usually sell about 150 to 200 loaves at each market.
What really made it great was meeting my customers. I didn’t have that level of connection through the wholesale bakery. Also pretty swell was getting the retail price for our baked goods – wholesale pricing isn’t wonderful.
If you want to chat with someone who has been there, send me a note.