June 21st, 2012 by breadworkshop
I really want to thank the community for being understanding through all of our changes. We are now a bit more settled and have introduced a small, but meaningful menu. It includes a house chili that is either made vegan, with braised tofu, or traditional, with organic grass fed Prather ranch beef. We also have a version of our all time best seller, the Hobbes Turkey sandwich. As always we have house made chicken soup and a vegan soup option as well. The whole menu will soon be available on our menu page.
New to our menu is a BLT featuring Hobb’s bacon, a grab and go tuna salad and a sloppy sandwich of the week. This week (3rd week of June) we have a sloppy chicken chocolate Mole sandwich.
On top of all this we also are running specials constantly. This weekend you could try our vegan green chili potato stew, made with organic fingerling potatoes, and thickened with roasted pumpkin seeds. A version of this stew is available with slow roasted Niman pork also. These specials will have limited availability, and with any luck (well more to the point with any free time) will be updated on our Facebook page.
Once again I would like to thank you all for being patient in our transitional times.
Final thought, don’t forget to think about our catering, box lunches and Lasagna go great with pot lucks and picnics!
May 15th, 2012 by breadworkshop
“All great changes are preceded by chaos.” -Deepak Chopra
Hi Bread Workshop fans,
Many have come in excited by the new grab and go salads, soups and our the limited sandwich menu prepared by our wonderful counter crew. As I said in the last posting, we have discontinued the sandwich and hot food menu that has been part of our life for 8 years. We are taking a bit of time to regroup and figure out the next steps.Lourdes, who’s been working for us for 20 years, is helping us make an assortment of salads, sandwiches and soups. Meanwhile Sophie and Katherine have been expanding their pastry range with some savory items like quiche and savory bread pudding. We will continue to make more grab and go items like baked green chile chicken empanadas. We are dedicated to make food that comes from our hearts, using our training and skill. This means that quality, not quantity is going to be our focus.
Using the best freshest ingredients we can will allow us to make a variety foods from many cultures and backgrounds. We will also to create healthy nutritious items for many diets, though we hope they will be tasty enough for everybody.
As with all transitions, this may take a little time to perfect. I assure you our focus will be on the food at all times. I will keep posting our progress as we go, introducing new products. For example, our pastry department, Sophie and Katherine, have just introduced gluten free coconut macaroons. To track of all this we will not only post these on our website but on our Facebook page or just come in and see what we are up to.
Thank you for your dedication and patience.
April 27th, 2012 by breadworkshop
For the past 8 years we have been providing moderately priced food based on mainly sustainable products. During this time we have learned a lot, but more importantly we have shared this knowledge with our customers as well as our vendors. We believe that, though small, we have had a voice in the sustainable movement. We’ve included in this sustainable packaging as well, constantly helping our vendors find and distribute sustainable products. We have appreciated all the support that you have given our efforts.
It is with heavy heart that I must declare our attempts to provide this at an end. Though we are going to continue selling coffee, bread, pastry, drinks and catering, we must end our hot food production due to rising food and packaging cost’s and a general change in market forces. We may still have some lunch items available, but for the moment they are going to be limited to soups, salads and a few deli style items. This change, like all changes, will hopefully enable us to become more sustainable as a business and, with any luck after a bit of soul searching, will enable us to find a new voice in the land of sustainability. In other words, we may come back with a more viable concept later, but for now we need to lick our wounds and regroup. So as of May 1rst we are going to discontinue our lunch, dinner and brunch menu. As I said before we are still going to continue run our café with coffee, bread, drinks, soups and some salads, and will explore other possibilities in the future as well.
Thanks you for your continued support and patronage!
October 26th, 2010 by breadworkshop
The sad news is that our buffalo burger has left our menu due to increased popularity of buffalo (weird reason, huh? see why below). The good news is that we are now getting some delicious ground turkey from Diestel Ranch seasoned with organic sage, sauteed onions and garlic. This is now available on any of our popular burger combination’s.
This change represents one of the struggles which we are constantly looking at, that is to provide reasonably priced sustainable foods. The popularity of buffalo in supermarkets, which fetches better prices for the supplier than restaurants, increased our price for buffalo to such an extent that we could no longer afford to sell it at our goal of sustainable products for under $10 (our regular menu goal, though some daily specials are higher). I don’t blame the supplier and am glad that buffalo is getting so popular, but the best thing is that it led us to another delicious alternative.
For all those buffalo (OK, it’s really North American bison) fans it is still a great meat to eat, environmentally as well as for health concerns! But we, at The Bread Workshop, are trying to focus on sustainability in the wallet as well as all other forms of sustainability.
July 8th, 2010 by breadworkshop
These past five days have been a whirlwind of work. We looked at all the recipe’s of our wholesale and sandwich bread in minute details. Carefully playing with better fermentation times we have made the bread more flavorful with much better textures and crusts. Though we changed little of the recipe’s themselves, the techniques are going to be subtly changed over the next few weeks. Our sourdough breads are the best examples of our improved fermentation times.
June 30th, 2010 by breadworkshop
Our Cafe is going to be closed from July 3rd to July 7 for cleaning, maintenance and improvements.
June 29th, 2010 by breadworkshop