News

Week 13

Rob Salvino

Welcome to Cereal Box Bakery, the second official week of business for Seattle’s newest micro-bakery. We offer baked goods delivered to your door fresh in the morning made from one-of-a-kind varietal flours. Here’s what’s in your box (um, bag for the time being) today.  Let’s start with the cinnamon raisin bagels made with about half Turkey Red wheat flour—a heritage variety of wheat from the middle east. I don’t have much of it this year. A friend of mine was able to spare me 100#. The rest of his 800# harvest went back into the fields last winter so that...


Week 11

Rob Salvino

Week 11

I admit to being a little intimidated on Monday. I wanted to try my hand at making bagels, but I had never made them before, I had never lived in New York, and the author of one of the bagel recipes I was trying to follow said it was the most challenging recipe for him to get right. It gave me pause, but then I thought, “Damn the torpedoes, full speed ahead! If you guys get flat or burned or dense bagels, then that’s just gonna have to be the way that it is.” (The ‘Damn the torpedoes’ quote was...


Week 10

Rob Salvino

Last Friday I made a pilgrimage to the Skagit Valley to meet with friends, enjoy the scenery, and pick up some ingredients. This particular time of year the fields in the Skagit are dotted with snow geese. Since it was a rainy day, the geese were hunkered down in mud puddles trying to avoid the wind. Somehow they were still white. This was a useful visit for all of us. I stopped by Fairhaven Flour Mill to pick up a freshly-milled batch of Sonora flour. I also stopped by Northwest Wild Foods and picked up some absolutely wonderful dried Montmorency...


Week 9

Rob Salvino

It’s time for a status update on the bakery. I am about 61% through the “What can go wrong will go wrong” learning process. That’s another way of saying that I’ve made a lot of mistakes in the kitchen thus far. Thanks for your patience. Hopefully I will learn from my errors and not repeat them. Yes, we can hope. On the business side, I am waiting on a permit that will take another 3-4 weeks. I will move into the commissary kitchen while I am waiting, fire up the website, and get ready to go live. During this waiting...


Week 7

Rob Salvino

This past weekend I attended the Cascadia Grains conference in Olympia. The event drew farmers, millers, bakers, brewers, and distillers from all over the northwest. It’s an annual event that draws more people every year, which isn’t a surprise given how robust the growth is in these industries. The state of Washington now has 305 breweries. 83 opened their doors last year. It is also home to 110 distilleries—the most in the nation. There hasn’t been as much growth in the artisan bakery industry. I guess I better get busy! Over the coming weeks I hope to share some bits...