Anna raised her first loaves as Double Dutch on the southside of Chicago in January of 2020, before moving back home to Wisconsin where she now operates the cottage bakery from her kitchen in Verona. All of her bread, including the enriched loaves, are all-natural and leavened only with sourdough. From start to finish a loaf takes between 24 and 36 hours to make.
This is Anna’s first season with the Mount Horeb Farmers Market, and y’all have certainly rolled out the welcome mat for her! Each week, every last loaf has vanished from her booth long before the market’s curtain call:
“It’s just me,” Anna says about the cottage bakery that she operates out of her home in Verona, “so I can only do so much volume,” especially with her commitment to bringing only the very freshest products to market; nothing is baked ahead or frozen.
We talk a lot about the joys and struggles of eating locally in regards to fruits and veggies. A quick google search will net you hundreds of articles about making the most of a weekly CSA box or farmers market haul, and I think there is a parallel to be found between the thoughtfulness involved in seeking out locally-grown produce and locally-baked bread. It’s the same mindset shift we talk about when trying a strange new vegetable, rather than reaching for a California greenhouse tomato, because that’s what’s in season right here right now.
Anna's Crouton Recipe
-cube remaining bread into desired size, 1 inch or smaller
-toss with 1 tsp of olive oil per 1 cup of cubes
-sprinkle with salt and other desired seasoning (herbs, onion powder, garlic, etc)
-spread cubes in a single layer on a pan lined with parchment paper
-bake until golden and crispy, about 15 to 25 minutes depending on the size of the cubes.
Tip: If you think the croutons are done, take one out, leave to cool off for two minutes and then taste. Sometimes right out of the oven they'll still feel soft, but they crisp up more as they cool.
For bread crumbs, follow the procedure above and then blitz the croutons in a food processor. You can store in your freezer for up to 6 months and only take out what you need, when you need it: Croutons will need to thaw a bit before you put them on your salad but bread crumbs can be used in a recipe straight from the freezer.
Ask Anna what she loves about what she does and her answer will leave you feeling like you can just about smell that fresh bread in the oven. “I love creating and the outlet that bread gives me. I love the smells, the mystery of why a loaf turns out perfect and why, sometimes, it doesn't – even when the ingredients and process are seemingly the same. And finally, I love bringing people joy with good food.”
As for her move back to Wisconsin from Chicago, she says it feels like a homecoming. Between baking days you’re likely to find her driving around to enjoy the scenery, hiking at Blue Mounds State Park with her family, or listening to music and enjoying the sunshine at the Hop Garden in Paoli.
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What's new at the Market this week?
The flavor of the week from Whoopies Cookies & Sweets is Snickerdoodle! Yummmmm.
Bures is bringing Asparagus, it's coming in strong now, folks!
Blue Valley Gardens will be joining us for their first market of the season, bringing asparagus and chorizo ground turkey!
Squashington will have lettuce mix, spinach (baby spring and winter-sweetened), green garlic, storage garlic, micro greens and pea shoots, parsnips (last chance for overwintered sweetness), plant starts and more!