No market for me this Saturday...

I'm feeling ill, and there is no way I'm going to handle over a hundred bagels destined for consumption by other people when I may have a stomach bug or food poisoning.  Sorry to all my regulars, but I think you'll forgive me for not wanting to spread the ick around.  See you next weekend, the final weekend until Winter/Christmas market.

Market Nearly Over

Only 2 more weekends before the Lawrence Farmer's Market is closed for the season.  I will be selling at the Winter Market in December, details to follow.  

As the weather cools and traffic at the Market slows down,  I've been downsizing the number of bagels I make for each weekend.  I peaked at somewhere around 16 dozen, but have been scaling back to the 12 dozen range as people are reluctant to get up early on a cold Saturday morning (I'm sure reluctant to do it).  

I am also considering doing some off-season bagel baking and local delivery, details and minimum order numbers to follow.

New and Improved Flavors!

After taking a weekend off (I was in St. Louis at a convention), I have returned with a new but evolving bagel flavor and an improvement on an existing bagel.

The new one is currently Tomato Basil with Feta, but will probably become the Italian Bagel with Sun Dried Tomato, Basil and Parmesan. The bagels are good, but it just doesn't carry the feta well enough for top billing. So I'll play with the tasty elements and make it worthy of the regular lineup.

The improved flavor is the Cherry Almond. A better dried cherry appears to be all this one needed. I also added some imitation almond extract, but the flavor doesn't shine through and will probably be left out of future batches.

Only about a month left of the Lawrence Farmer's Market.