I’ve been asking Happy Monk customers what they like to do with their bread. The answers thus far have been tummy-warming. They never fail to make my stomach rumble. To hurry home and try whatever they’ve described for using their Happy Monk loaf.
Village bakeries in rural areas have been closing down in alarming numbers. Townspeople are up in arms as they are being deprived of their daily baguettes and weekend éclairs. More importantly, one of the last remaining cornerstones of village social life — the bread and pastry line-ups — are vanishing.… Continue reading
I was a little surprised and quietly pleased last week when I realized we had passed the 1,000 loaves mark in Happy Monk bread production.
As of last Friday, I tallied 1,033 loaves over the 38 weeks since we started operations on March 14, 2019. That’s not including test bakes and the one embarrassing “bread fail,” when a bunch of pumpkinseed rye boules did not rise.… Continue reading
The ocean off the prow of our property is frigid, even in the warm months. On a melting summer day, the waters of Boundary Pass are soothing to wade into, a welcome relief from the heat.… Continue reading
The morning is mine because no one else is awake to claim it, except a few deer in the back forty and a mouse hiding in the woodpile. I’ve stepped outside into the chill and darkness, lit a fire in the wood oven. The flames crackle.… Continue reading