Week of March 28, 2016

Rob Salvino

Cereal Box Bakery is my second time around the block as a baker. The first time was twenty-five years ago when my wife and I moved to Seattle. I worked the graveyard at Grand Central Bakery. I didn’t last long. Our first son had come along so I decided to find a more conventional job for a while. Some things from that job stuck with me though such as my ability to shape loaves of bread and a few burns from the hot ovens.

Although I am working with bread and other baked goods once again, my current experience couldn’t be more different than my previous one. Grand Central was frenetic. Music was always blaring in the background. While this was ok for me at the time, I am much more comfortable with the pace of Cereal Box Bakery. It is still fast-paced (I don’t want to wake up any earlier than I have to), but it’s a pace I can enjoy. There’s actually a bit of zen to it. Doing a good job requires me to stay focused on the task at hand. If my mind wanders the dough gets over-proofed or the bake doesn’t turn out right.  So, if you like what I bake it’s because I stayed in that state of active meditation, and if something isn’t quite right you can blame it on the urge to check the 24-hour news cycle. I guess no news is good news….sorry I couldn’t resist the bad pun.


What’s in the box? This week we have…


Sourdough boule (Turkey Red wheat)

This week’s sourdough features a heritage variety of wheat known as Turkey Red that was brought over from Asia Minor. It was popular on the Palouse in eastern Washington in the early 1900s.

Cinnamon raisin bagels (Turkey Red wheat)

Bagels are one of my favorite things to make. I’ll develop some different varieties later but I haven’t grown tired of the cinnamon raisin ones yet. They pair perfectly with the Turkey Red wheat.

Orange pistacchio granola

I was a little reluctant to introduce a new granola since so many of you rave about the cinnamon almond granola. Let me know what you think about this one. Don’t worry the other one will be back soon.

Grissini (Edison wheat)

A great way to eat your whole grains, these grissini have Parmaggiano Reggiano and sourdough for flavor.

Shortbread cookie assortment

Flour, butter, a bit of sugar, a splash of vanilla, and dash of salt and baking soda, shortbread cookies are a great showcase for different flours. Today’s delivery includes two versions of shortbread. The lighter tanner one highlights emmer farro wheat. The darker bluer one highlights rye.