Week 88

The Product: This week we had Pumpkin Chai Sweet Vegan Hand Pies, Cuban Black Bean Savory Vegan Hand Pies, French Bread, Kimchi, and Roasted Veggie Soup.  The kimchi was slightly different than when AR made it...I'm still refining the recipe.  The main difference was the amount of fermentation (and also the amount of heat).  If you like a lot of sour in your kimchi, leave it out on your counter for a few days or in the fridge for a couple weeks unopened.  I really like a nice combination of sweet fermentation and sour flavor...If you leave the kimchi out a long time before refrigerating it, the rate of fermentation can speed up such that when it does reach the fridge, it is still fermenting quite fast, leaving you with an intensely sour kimchi.  Also, we had one customer who missed AR's fruit kimchi.  Here is a great video on how to make your own pineapple kimchi.

Our crew member SZ has been making pour-over coffees at the South Durham Farmer's Market.  Really good stuff.  Strong with very little bitterness.  The bonus is that you get to watch him operate a mini-camp stove used by his Dad (from 1972) to boil the water.

The Crew: Many thanks to our amazing crew: Chef Matt, Val, Andy, SZ, Sara&Jeff, Nancy.  Your dedication and excitement for our little bakestand leaves me humbled every week.

Our awesome customers: Noellel&Scott; Craig&Jen&Sindri; Susan; Linda; Yulya; JCD; EC et al.

Cafe Update: Just to remind everyone, you can find out savory hand pies during the week now at Joe van Gogh on Broad Street, Respite Cafe, Bean Traders at Homestead Market, the Daily Grind (UNC), and Friends Cafe (UNC).