so famous

loafers

LOAFERS
when life gives you lemons, make some frikkin lemon bars. or, when you’ve got a coupla day old big country loaves and it’s the day after Halloween, carve em out and make yourself a pair of honest to god LOAFERS. they felt SO GOOOOOOOOOOOOOOOOOOOOOOOOOOOOD.

listen, it’s not you, it’s me.

oh stop it, i didn’t even miss you, i’ve been soooooo busy with all sorts of super important and interesting stuff.¬†

oh, well great… but maybe¬†i missed you. did ya ever think of that?

well that is very sweet of you… okay, let’s make out!!

that’s not what i meant.

anyway – lots of rad stuff my friends!! first, many of you have seen this, i know, but just wanted to say it loud & proud – i’m famous.

im famousoh stop it, i ain’t famous!! but i am on a bunch of frikkin bus stops around the city, being a poster child for the rad rad folks at Good Eggs, who are kicking more and more ass by the day. if ya haven’t checked em out, i’d suggest that you do.

but on another note – we’ve been having a blast with Josef Wagner, this very nice fellow baker who is spending November with us at The Mill. we’ve been working on some collaborative loaves together, and tomorrow we debut our sunflower rye. it’s made of whole wheat & rye that we grind at The Mill, as well as a bunch of toasted sunflower seeds and some sprouted rye berries. check it out -

sunflower rye

doesn’t look too shabby does it?? Josef showed me formulas for a handful of breads that he makes at his bakery back in Bavaria, and i took this one and JJB-ified it.

the milling has been going totally awesome, and we’ve been getting great feedback from all of y’all about the bread – namely you just buy it all every frikkin day! and don’t be fooled – it’s not without its challenges. we work as hard as we can every damn day to make the bread better than the last, and it means the world to me that y’all are appreciating it. so – T H A N K Y O U.

but if you’re not digging on it, instead of coming in and telling me how much the bread sucks, i have an even better idea, a very nice suggestion of sorts – take some of our flour home and make your own damn bread!

flour bagyup, we’ve gone and done it – we are now selling our stone ground whole grain flour at The Mill. we’re not shipping it, nor selling it at any stores, so for the time being if ya wanna give it a try you’re just gonna have to come by. we’ve got red wheat, white wheat and rye for now, and soon oh so soon we’ll have corn meal, and country bread blend, and then one day (after i’ve done some more recipe testing and stuffing of mine face) we’ll be offering up gramma’s griddle cake mix -

griddle cakes

it’s shaping up real nice, a blend of wheat, rye, oats, corn meal, flax seeds, sesame seeds, sunflower seeds, and i can’t even tell you what else because i haven’t figured it out. but don’t you worry – i won’t give it to ya unless it’s good, real real real good.

Halloween was fun right?? i dressed up like this, what did you do?

Screen shot 2013-11-12 at 7.43.50 PM

our pizza party was crazy fun, thanks to all you crazy jerks who came and partied with us the night after Halloween, you are the wind beneath my wings. Sandy’s & Kaisle Krisp crushed, especially that bass player who looked like this -

Screen shot 2013-11-12 at 7.37.44 PM

 

we’ll do another one on Friday, Dec 6, so come hang if you’re around and free. and sorry for running out of pizza, we will make more next time, and then you all can eat as much as your sweet hearts desire.

i had so many other nice photos but my iPhone up and died on me, and i lost em all. sorry. :(

loves yas darlings, talk with ya sooooooonly

<3 j