09/03/2026
Can you imagine the smell of fresh sourdough baking right now? 🍞
Four boules slowly rising on the counter, flour on my hands, and that warm smell of bread baking that makes a kitchen feel instantly alive.
Today’s bake:
• Classic country sourdough
• Roasted garlic & rosemary sourdough
Long fermentation, natural starter, patience… and a very lively dough that clearly had big plans today.
When I cut into the first loaf and saw that soft, airy crumb, I did what every baker does… stood there smiling at bread like it had just performed a little magic trick.
There’s something about that first slice — the crackle of the crust and the tender crumb — that makes all the waiting worthwhile.
The roasted garlic rosemary loaf might be the favorite today. Sweet roasted garlic, little pops of salt, golden crust… chef’s kiss.
These test loaves are part of preparing for the Haven at Blue Creek farm cart debut at the First Step 5K in April, where we’ll be bringing fresh sourdough alongside our teas, granola, and other handmade goodness.
Because good food made by hand is meant to be shared.
If you had to choose… would you grab the classic sourdough or the roasted garlic rosemary first?
— Farmacy Chef Colleen
