I’ve been feeling a little of the blues these past days. Maybe it’s the grey weather, the cold. We’ve nothing to compare with our eastern counterparts, who’ve had bitter cold and snow already. Still, it’s the relentless blah of winter onset that contributes to the winter blues.
That time of year thou may’st in me behold When yellow leaves, or none, or few, do hang Upon those boughs which shake against the cold, Bare ruin’d choirs, where late the sweet birds sang.… Continue reading
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