Starting a microbakery was definitely not in the plans for this year.

My sourdough obsession was a joke among my family and friends, but opportunity knocked when a local shop asked me to supply them with fresh loaves on weekends. Before I knew it, I was a licensed home kitchen with a weekly menu to fill.

Somehow, here we are now halfway through summer and six weeks into Sourdough Saturdays. It's been a joy (and a serious learning curve). My favourite part is planning out the weekly menu. Which flavours and additions will create a beautiful and delicious bread this week? Which treats to include on the side?

Here's a rundown of my first six weeks and the types of bread I've created so far. I can barely wait for fall; my list of fall recipes is insane and I can't wait to share the goods!

artisan sourdough loaves

classic sourdough boule

roasted garlic & rosemary 

everything bagel

sourdough rye

honey & oat

rosemary, thyme & cheddar

 

focaccias

rosemary & sea salt

caramelized onion

cinnamon roll focaccia

 

sweet treats

chocolate chip cookies

banana chocolate chip muffins

sourdough fudge brownies

lemon poppyseed muffins

peanut butter pretzel cookies

sourdough chocolate chunk cookies

sea salt, pistachio & dark chocolate cookies

 

what lies ahead in the next season

I'm switching up the menu as the seasons change. It's no secret that I'm autumn-obsessed and I have so many ideas for fall loaves and treats celebrating the bounty of harvest season. Pumpkin will be making some appearances (I make the world's best pumpkin chocolate chip cookies if I do say so myself), as well as apples, savoury sage, brown sugar and cinnamon. Plus you know I have to do some funny ones for my ultimate holiday...Halloween.

To those of you I know in the real world who come out and line up for bread before the shop opens, or show up with a list of orders from friends, thank you from the bottom of my heart. I'll keep the goods coming!