Dear Friends of La Farm:
We are excited to celebrate La Farm's 10 year anniversary! It is difficult to believe that only 10 years ago, we opened La Farm with a tray of cinnamon buns and just a few varieties of bread. The years have brought many new items to our menu, and wonderfully loyal customers. Thank you to everyone who has supported La Farm over these past 10 years - too many to name. Please join us to celebrate with our special anniversary bread "Pain Au Lardon", available for purchase on-store only on Friday, Saturday and Sunday, or use the homebaker's recipe below to make our Special Anniversary bread in your own oven.
A votre' sante,
'Pain Au Lardon, La Farm's 10th Annivesary Bread" Homebaker's Recipe:
3 level cups White flour
1/2 level teaspoon Sea Salt
1 1/2 level teaspoon Dry Yeast
1 1/2 cups Water
1/4 cup Applewood Bacon Crumbles
3 teaspoons Thyme, Fresh
Place flour, salt and yeast in mixing bowl and begin mixing at low speed (#2 on Kitchen Aid Mixer). Slowly add 60 degree F water to dry ingredients and mix for 5 minutes.
After 5 minutes stop mixer and scrape sides and bottom of mixing bowl loosening all dry ingredients and working back into dough with scraper.
Start mixer again and increase speed to medium speed and mix for 2 minutes (#4 on Kitchen Aid Mixer).
After 2 minutes stop mixer and take temperature of dough, add in slow speed the bacon and thyme. Stop mixer when well incorporated. If dough is between 72 degrees F and 80 degrees F, remove dough from mixing bowl and place in a bowl lightly dusted with flour. Dough should be soft to touch and moist feeling but should not stick to fingers. Not wet!
Dust clean bowl with flour. Remove dough from mixing bowl and place dough in flour dusted bowl. Cover bowl with plastic and set aside in location that maintains a temperature of approximately 75 degrees plus or minus 3 degrees. Let dough rise 1 hour.
Remove dough from bowl onto lightly flour dusted counter top. Gently fold the dough and shape into a round shape. Remove shaped dough and place on a baking sheet. Cover with plastic wrap and let dough rise again, out of any drafts, for 1 hour.
Preferred method of baking is in a cloche. Preheat oven for 450 degrees F. While oven is preheating, invert cover of cloche and fill with water and let stand. Take bottom of cloche and place in oven while it is preheating.
Remove cloche bottom from oven and place on top of stove. Gently roll dough bottom over top into palm of one hand and then invert dough right side up onto heated cloche bottom being careful to not deflate the dough. Lightly dust top of dough with flour and score with a razor blade across the top of the dough.
Drain water out of cloche cover/lid and place over dough and cloche bottom. Put cloche back into oven.
After 15 minutes open the oven door and remove the cloche. Continue cooking the bread for another 20 to 25 minutes.
Remove from oven and cool on baker’s rack.
Makes one 8 inch round loaf.
Dear Friends of La Farm:
Missy & I are proud to announce the expansion of La Farm Bakery. We are currently working on plans to expand the bakery and add a European style cafe', which will be opening in February 2009.
For years our customers have been asking for a place where they can sit comfortably and enjoy not only our handcrafted breads and pastries, but more cafe' offerings, such as soups and salads. The expansion will also include a coffee bar, with baristas to create your perfect cup of espresso to enjoy.
I have always looked forward to the day when La Farm Bakery could offer a full menu and be a gathering place for our customers at all hours, just a boulangerie is for every Frenchman. I look forward to seeing you there soon.
A votre sante'
Dear Freinds of La Farm:
I would like to take a moment to express my sincere gratitude to the wonderful patrons of La Farm Bakery; with your help, we were able to successfully fight and win our battle against North Carolina's unjust bread tax.
Your phone calls, letters and emails to your representatives and senators contributed greatly to the success of the 2-year long campaign. We could not have won this fight without your overwhelming show of support.
The recently passed 2008-2009 North Carolina state budget, which was signed by Governor Easley, addressed our complaints, and created a retro-active repair to the "hole" in the bakery tax law. The result is that small bakeries across North Carolina will now collect the same sales tax rate as the "big box" stores, grocery chains, and wholesalers. This is a great day for local bakeries and small businesses in North Carolina!
I would like to pay special thanks to Senator Hoyle, who went "above and beyond" bringing this tax issue to the forefront of the Budget Committee, and to Representative Jennifer Weiss. Their efforts helped us prevail.
Again, I am humbled by your support, and hope to see you in the bakery soon!
A votre sante',
Lionel Vatinet is Owner and Master Baker of La Farm Bakery located in Cary, NC