Hello!

There is so much exciting news to share today, so I’ll have to skip my standard lengthy preamble about the merits of baking as a craft. :( ;)

Pizzeria Night 🍕

First, we turned the bakery into a diner. Then, we turned the bakery into a bar. Now, we’re turning the bakery into a pizzeria. This Saturday night, Craig Melillo of Gracie’s Apizza will be slinging pies from 5pm to 8pm at the bakery, for takeout or dine-in.

You can preorder pizzas, salads, and almond cake slices from us right now, to pick up at your specifically selected time between 5 and 8. We’ll have our friends from Lovat Square pouring wines by the glass and selling bottles. We’ll have pizzeria music going and I’m going to wear a fun, party outfit.

Come hang! Preorder your pies now!

Community Cooking Days 🫂

After taking the summer off to get our ducks in a row, we’re back cooking for the neighborhood every month this fall. Ever wanted to sign up for Community Cooking Day at the bakery? Now’s your time! With a stellar team of volunteers, we are able to make 150 meals and donate them to our local community fridges once a month. It’s a really good time and you meet lots of great people. We’ve partnered with our friend Rachel Popik of Stay Doughy to help facilitate the cooking days, too, so they’re going to be extra good this fall. The dates are September 22nd, October 6th, November 17th, and December 1st.

Sign up here!

Ice Cream Is Back 🤞🏻

We had a very friendly ice cream machine repairman stop in today to help us fix our machine. We’re hopeful things will be back in the swing on Friday, and if not Friday, by Saturday for sure. Blackberry is the running flavor, after which we’ll switch back over to maple creemee for the rest of the summer. Come on in and I can tell you about how an ice cream machine snorkel is similar to a car carburetor. Would it surprise you to hear I knew more about how an ice cream machine snorkel works than what a carburetor even…is?

Thursday Loaf 🍞

We are running back our sesame and apricot loaf from last week, with a couple tweaks. Less sesame, more stone-ground flour, bigger volume. Once again, it’s perfect for toast.

Zucchini Sandwich 🥒

Our tomato and pesto sandwich stays the song of summer, but she has some competition: the roasted zucchini sandwich. Whipped ricotta, spicy sungold tomato jam, and Parmesan-encrusted local zucchini and gold bar squash. It’s a thing of beauty — starting tomorrow!

Three More Weeks of Service 🚢

There are only three more weeks of service until Downtime closes for a week so we can get some of our own downtime. For real, we are tired. Make sure you stock up before we’re closed.

I’m sure there’s more that I’m forgetting, but that’s enough for now! Can’t wait to see you at the bakery, my favorite place on earth.

xo,

Dayna

Dayna’s What’s Up Corner

For those who made it this far, you get a special preview of new merch incoming soon. Congrats!