Sunday, October 11, 2009

Thanks

Thank you to all who have stopped by to check out our new baking company.
We appreciate everyone's enthusiasm and support.

This week we will be adding a variety of autumn fruit pies
and crisps to our daily inventory of whole grain breads and savory vegetable pies. We are testing out a Semolina Olive Oil Bread that is an answer to a few requests we have had regarding a softer loaf.

If you have the Sunday New York Times Magazine, Please read the article on page 30 about a baker in Madison Wisconsin. He is an inspiration to our chosen direction in Flourish Baking Company. Maybe some day we too will have a wood burning oven!

Please make sure to call before you come to make sure we are around as we sometimes have to run an errand.

Our newsletter should be ready soon. We will be listing weekly specials and updates.
You can sign up on our website www.flourishbakingcompany.com.

Remember to come with an appetite!