We are more than halfway sold on all of our Thanksgiving items, so if you are planning to preorder from us, now’s the time. A quick housekeeping note is that the bakery will not be open on Wednesday or Thursday with our regular menu — we’ll only have the doors open for coffee and preorder pickups. So everything that exists in our preorder is what we can offer for Thanksgiving.

I love to bake this time of year for a number of reasons but I’m especially excited to be baking rye miche, a massive French loaf made with whole-grain rye flour, whole wheat flour, and sweetened with maple syrup. It is a perfect bread to bring to a party because of its impressive size, its versatility, and the way it complements Thanksgiving flavors. It’s lightly sweet, not too sour, and hearty in all the right ways. Haven’t preordered yet? Here’s the link.

It’s going to be a very busy month so if you don’t see this newsletter popping up in your inbox, it’s because we’re hard at work in the bakery and not at our computers. Luckily our front of house staff — shoutout Katie, Theo, Sarah, and Sam — can fill you in on any questions you may have.

Still planning to join us for our birthday party on November 22nd? The baking staff has decided we’re making a Downtime-specific croquembouche so if that’s your thing, you won’t want to miss this. Tickets are available below the Thanksgiving preorder, here.

That’s all for now. Remember, we’ll have special loaf (polenta and sage!) on Thursdays, challah and rye on Fridays, and soft pretzels on Sundays. See you at the bakery!

xo,

Dayna

Dayna’s What’s Up Corner

🫶🏻 Mayor Mamdani 🫶🏻 Loved waking up to good news.🫶🏻 Yeah, yeah, I went back to the Calder Gardens, I can’t help myself. Chances are I’ll be there a lot on my days off. I have been listening to a lot of Naima Bock and This Is the Kit lately — good music for the soul. I’m slow on reading this week because Daylight Savings is putting me to sleep at like 8pm. But would love to hear what you’re reading, listening to, seeing, thinking about.