april 16 & 19 = last bread until may 28!

First of all: I will be away for a month beginning April 21. Sorry!!! This means you might want to stock up like crazy on bread now (or else use this as an opportunity to try out that gluten-free diet you have been hearing about).  Either way, I will be baking as usual next week (and then back on May 21 May 28). Please don't hesitate to contact me if you want to order or if you have any questions. 

tuesday april 16  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

gruyere bread (bread of the day, $5): good gruyere cheese in a dark base.

& 

grainy sandwich bread ($5): with millet, rye, sunflower seeds, flax.... 

friday april 19 (order before 9pm on wednesday)

country levain ($4).

&

IPA-rye (bread of the day, $5): a light rye made with one of San Diego's best bitter-floral-hoppy beers. 

details:

where to get your bread

– You can pick up from either: Mission Hills (any time), University Heights (any time), UCSD campus (noon), or Scripps Institution of Oceanography (afternoon).

– Alternatively, I can deliver directly if you live in this area (morning). 

subscriptions

– Ordinarily, you can sign up for a subscription: $20 gets you a "bread of the day" (on either tuesday or friday) for the next four weeks. Since I'll be out of town, it's probably easier to wait until May to start a new subscription.

– If you have a subscription and you want to change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

– If you plan on ordering bread often, you are welcome to just give me $20 in advance and I will keep track of your credit so you don't need to worry about paying each time.

Thank you!

kyla

bread for april 9 & 12

Here's what I'll be making next week. Let me know if you have questions or want to order anything. 

tuesday april 9  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

polenta-fig bread (bread of the day, $5): with dried mission figs and a little fennel seed. 

friday april 12 (order before 9pm on wednesday)

country levain ($4).

&

rosemary & olive oil levain (bread of the day, $5): made with with a lovely, fruity olive oil and fresh local rosemary from the  International Rescue Committee farm.

& 

quinoa sandwich loaf ($5): with a little honey because it makes the quinoa taste so good. This makes rad toast.

details:

where to get your bread

– You can pick up from either: Mission Hills (9am onward), University Heights (10am onward), UCSD campus (12pm), or Scripps Institution of Oceanography (1pm onward).

– Alternatively, I can deliver directly if you live in this area (10am or so). 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks.

*** note: i'll be away for a month (mid-april to mid-may), so if you want to sign up for a subscription you can either do just a two-weeker, or you can do the first two weeks now and the second two weeks once i'm back. ***

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

– If you plan on ordering bread often, you are welcome to just give me $20 in advance and I will keep track of your credit so you don't need to worry about paying each time.

Have a super awesome weekend!!!

kyla

and in case you were wondering what extreme close-ups of next week's breads might look like:

quinoa!

polenta-fig!

classic levain !

bread for april 2 + 5

I'm very excited about the new bread I'm making next week!   The super-friendly and generous guys at Modern Times Beer, a soon-to-be-open brewery in that weird Bermuda Triangle-type area near Sports Arena/Old Town/Rosecrans, have hooked me up with some "spent" grains that are a byproduct of their brewing process, and I have been busy figuring out the most delicious way to incorporate them into my bread. Long story short: I figured it out! On Friday, the bread of the day will be Modern Times Bread, made with the wheat, corn & barley used to make their saison beer. Some of the grains I leave whole, and some I toast and grind into flour....yummmm! Now all we have to do is help them open their brewery so we can actually taste some beer...

For those who don't go in for the grainy breads, I am also making a bunch of other stuff. Here's the full line-up for next week: 

tuesday april 2  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

olive bread (bread of the day, $5): with heaps of juicy-oily green & black olives.... 

&

country brown ($5): a mostly whole-grain version of the levain – warm and brown and flavourful. 

friday april 5 (order before 9pm on wednesday)

country levain ($4).

&

modern times bread (bread of the day, $5): with spent grains from the nascent brewery Modern Times Beer. (Just to be clear: there's no beer in the bread!) (also... if this brewery sounds rad to you, think about donating a few bucks to their kickstarter campaign!)

& 

rummy-apricot breads ($2 for a little one): I liked these so much I'm making them again. 

details:

where to get your bread

– You can pick up from either: Mission Hills (9am onward), University Heights (10am onward), UCSD campus (12pm), or Scripps Institution of Oceanography (1pm onward).

– Alternatively, I can deliver directly if you live in this area (10am or so). 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks.

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

– If you plan on ordering bread often, you are welcome to just give me $20 in advance and I will keep track of your credit so you don't need to worry about paying each time.

As always, don't hesitate to email me if you have questions or want to order. Thanks!!! 

kyla

(preview: the mighty crumb of modern times...)

bread for march 26 & 29

tuesday march 26  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

hazelnut, pistachio & almond levain (bread of the day, $5): toasted nuts work their magic!

&

canyon miche ($5 for half): a huge, round, gnarly loaf with a thick dark crust.... I bake a nearly 4-pound loaf and you get half. (Possibly the best part: miche is French slang for butt cheek...)  

friday march 29 (order before 9pm on wednesday)

country levain ($4).

&

apricot-walnut levain (bread of the day, $5) : with spectacular local walnuts & apricots from the cutest people at the farmer's market, terra bella ranch. 

& 

Tsoureki ($5): Greek Easter bread!!!  Sweet and eggy, lightly spiced with cardamom, vanilla and mahlab. 

details:

pickup

– Pick-up choices are: Mission Hills (9am onward), University Heights (10am onward), UCSD campus (12pm), Scripps Institution of Oceanography (1pm onward).

Also, I can deliver directly (10am or so) if you live in this area. 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks.

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

– If you plan on ordering bread often, you are welcome to just give me $20 in advance and I will keep track of your credit so you don't need to worry about paying each time.

Thanks!

kyla

...and a preview of tsoureki (the egg is baked inside the loaf. it's crazy!)

bread for march 19 & 22

tuesday march 19  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

za'atar bread (bread of the day, $5):  levain laced with olive oil and covered in za'atar (a blend of herbs including thyme, sumac, and toasted sesame seeds....)

&

danish rye ($5): dark + flavourful + dense with seeds; perfect when sliced thin and used for open-faced sandwiches. best of all, it gets better with time – two days after baking it's good, and a week later it's awesome.

friday march 22 (order before 9pm on wednesday)

country levain ($4).

&

tahini-sesame bread  (bread of the day; $5): soft and nutty crumb; crunchy-sesame crust.

& 

whiskey-soaked raisin mini-breads ($2).

details:

pickup

– Pick-up choices are: Mission Hills (9am onward), University Heights (10am onward), UCSD campus (12pm), Scripps Institution of Oceanography (1pm onward).

Also, I can deliver directly (10am or so) if you live in this area. 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks.

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

– If you plan on ordering bread often, you can just give me $20 in advance and I will keep track of your credit so you don't need to worry about paying each time.

Thanks!

kyla

photo gallery... these breads are digging the side-view thing...

za'atar!

whiskey-raisin!

bread for march 12 & 15 – and croissants! this saturday!

After many days of labouring to perfect my croissants (and many minutes spent wolfing down the fruits of my labours), I am ready to roll out the inaugural breakfast canyon event !

which is to say...

I'm baking a bunch of croissants on Saturday morning (march 9) – they're going to be friggin delicious – there may even be coffee, if we're organised! 

Feel free to come by for some flaky+buttery breakfast, from 10am until the pastries run out.

(beautiful photo by the lovely and talented Evan McGinnis, who makes everything/everyone look good!) 

And, as always, bread next week:

tuesday march 12  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

smashed chickpeas & herb bread (bread of the day...$5): the glorious union of two of my favourite foods, bread and chickpeas!

&

whole-wheat sandwich loaf ($5). 100% whole wheat flour, plus oats and just a little honey. 

friday march 15 (order before 9pm on wednesday)

country levain ($4).

&

feta & garlicky greens (bread of the day...$5):  with greens from the International Rescue Committee's awesome CSA program.

& 

butter brioche ($5). fairly self-evident. 

here are all the details..............

pickup

– Pick-up choices are: Mission Hills (9am onward), University Heights (10am onward), UCSD campus (12pm), Scripps Institution of Oceanography (1pm onward).

Also, I can deliver directly (10am or so) if you live in this area. 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks.

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

Let me know if you want to order or have any questions. Thank you!

kyla

PS part 2: wondering what feta & garlicky greens might look like?

bread for march 5 & 8

Hey dudes, here's what I'm  making next week:

tuesday march 5  (order before 9pm on sunday)

country levain ($4): mostly-white loaf with some whole wheat & rye thrown in.

&

roasted garlic boule (bread of the day...$5): with a secret stash of slow-roasted garlic & sharp cheese.

&

honey-quinoa sandwich loaf ($5): turns out, honey & quinoa are best buddies.

friday march 8 (order before 9pm on wednesday)

country levain ($4)

&

pepita & sunflower bread (bread of the day...$5): seedy goodness .... makes awesome toast! 

& 

hazelnut+chocolate breads ($2 for a little one): I'm not going to suggest that this bread tastes just like nutella, because it doesn't.... but I will point out that it's a classic & amazing flavour combination. 

here are all the details..............

pickup

– Pick-up choices are: Mission Hills, University Heights, UCSD campus, Scripps Institution of Oceanography.

Also, I can deliver directly if you live in this area. 

subscriptions

– Avoid having to remember to order every week, and sign up for a subscription!  $20 gets you a "bread of the day" (either tuesday or friday) for the next four weeks

– If you have a subscription and you change it up (e.g. you have a Tuesday subscription but want the Friday bread-of-the-day), it's no problem – just let me know before the order deadline.

– You can still order individual loaves if you aren't ready for a subscription just yet. 

paying

– Payment can be made with cash/cheque or Paypal (use breadcanyon@gmail.com for paypal). 

Email me if you'd like to order or if you have any questions..... thanks! Enjoy the sunny weekend!

kyla

PS have you met pepita & sunflower bread? he's a handsome fellow... subtle, but he'll surprise you.