Four kinds of Hot Bourekas at the market on Sat. (including the Cheese & Dill, below); three kinds of Focaccia Pizzas including Smoked Pastrami (get ready to put mustard on a pizza!); four kinds of buttery morning pastries; and two of the best breads on the planet: the Jewish Rye and the Beer Boule with caramelized onions. :) See you there. . .

The full weekly baking schedule is below: Thursday (open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Friday (open 8 am. to 3 pm.) Jewish Rye with Caraway (long-fermentation dough) Rosemary Focaccia Buns Mediterranean Quiches Saturday at the Market on Front St. (open 8:30 am. – 2 pm.) Savoury: Beer Boule, with caramelized onions and spent barley from Tin Whistle Brewery (long-fermentation dough) Jewish Rye with Caraway (long-fermentation dough) Focaccia Pizzas: Tomato & Olive; Mushroom; Smoked Pastrami. Rosemary Focaccia Buns Hot Bourekas: Curried Mushroom & Eggplant, Cheese & Dill, Spinach & Feta, Potato & Caramelized Onions Sweet: Almond Croissants Pain au Chocolat Cheese & Blueberry Danish Star Anise Peach Danish

I will have the Beer Boule at the Sat. market, along with the Focaccia Pizzas, including a few topped with our Smoked Pastrami. I’ll be baking the Mediterranean Quiches (below) on Friday (artichokes, sundried tomatoes, Kalamata olives, Feta, Mozzarella, whole wheat crust). You can pick one up at Walla, or I can bring one to the market for you on Sat. (refrigerated or frozen). And of course you can have a slice with our house salad for lunch in the bistro Wed. -Fri.

If you love our Rosemary Focaccia buns you will love these. . Mushroom & Cheese (below), and Tomato, Kalamata Olive & Cheese Foccacia Pizza

Baklawa with almonds, pecans, walnuts and rosewater syrup. A new batch at the Cannery (Wed. - Fri.) and for the market on Sat.. . .

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