Hi!

There is too much to say to even think about writing a whimsical intro! And so, instead, we begin:

Thursday Loaf
Thursday loaf this week is Castelvetrano olive and herbes de Provence fougasse — a Provençal olive oil based sourdough that is meant for ripping and dipping into things like tapenade and persillade. Yum, man. It’s shaped like a wheat sheaf, which I also adore.

Under Two Weeks Left for REST UP Submissions
Our art opening slash second birthday party is on Sunday, November 22nd from 6pm to 9pm. We’ve been receiving lots of amazing submissions from local artists and their interpretations of the theme: REST. Thinking about submitting? Here are all the guidelines — you must submit before Monday, November 9th for your artwork to be considered. No exceptions!

Thanksgiving Preorders
As promised, our Thanksgiving preorders are open now. I’m as proud as ever of this particular Thanksgiving menu for a number of reasons.

✨ All of the flour used in our pie crust this year has been stone-ground and house-milled by us from local organic grains.
✨ All of the sweet potatoes and Asian pears are coming directly from Weavers Way Farms in Philly, a couple blocks away from us.
✨ We’re making a vegan sweet potato pie with aquafaba meringue that is just as good (if not better!) than a nonvegan sweet potato pie.
✨ We’ve switched over our butter, officially, from Plugrà, which is sourced from dairy farms all over the US, to an even more local option: Cabot, where the dairy comes from a co-op of farms in New England and New York. By doing this, we’re shortening (heh) the distance traveled between us and our butter and keeping to our commitment to staying as local as possible, whenever possible.

We’ll always try to make the best choices possible to keep our baked goods local, seasonal, and accessible to all.

On that note, what’s on the Thanksgiving menu?

This is the first year we’re doing a vegetarian pot pie as an option for folks. I love Thanksgiving sides, don’t get me wrong, but as a vegetarian at Thanksgiving, you want something a bit more substantial! So we’re making pot pies because I want one myself.

We’ll have two pickup days and times for Thanksgiving:

• Wednesday, November 25th from 9am to 3pm

• Thursday, November 26th from 9am to 12pm

When you preorder, make sure you’re ordering from the part of the page that is distinctly for the day you want to pick up.

Questions? Just email us! Info@downtimebakery.com.

That should be it for now!

xo,

Dayna

Dayna’s What’s Up Corner

I listened to the episode of The Interview with Bono and the Edge while I was shaping pretzels for an event tomorrow and while U2 is not my favorite band on the planet, I liked hearing them talk about faith. I read Cafés by Holly Pester, which I purchased at the incredible Ulises Books, and loved it. I’m also reading Gwendoline Riley’s First Love, which is British as all hell, so really scratches an itch for me.

Okay, here’s one genuine question for the readers: I tried the French music streaming app, Qobuz, for a year, and it has ultimately failed me — not a very functional app with pretty limited UX, as it turns out. What music streaming platform do you use? And how do you make it tolerable?