Description
Abundance · Transformation · Gratitude
A deeply Vermont loaf, made slowly from ingredients and processes close to home.
Locally processed Vermont maple syrup brings a rich, earthy sweetness to this slow-fermented sourdough, along with maple sugar that I make myself from that same local syrup. Warming cinnamon and a touch of salt bring everything together — subtly sweet, warm, rich and just a little unexpected.
This is one of my most labor-intensive Hearth Loaves. The maple sugar is prepared by hand in advance, adding another slow transformation to the process before the bread itself ever begins.
I prepare this loaf with Reiki and an energetic intention centered around abundance and transformation — honoring the reminder that some of the sweetest things in our lives take time, tending and a willingness to allow one thing to become another.
Made in intentionally limited batches, with gratitude for the land, the hands and the processes that bring it to the hearth.
This has become my all time favorite loaf!
Energetic intention: abundance, transformation & gratitude.
My loaves freeze exceptionally well, so there is absolutely no waste!
Ingredients: Flour (Unbleached Hard Red Wheat Flour, Enzyme), Water, Maple Syrup, Cinnamon, Butter (Milk, Salt), Himalayan Salt, Flake Salt.
Contains: Wheat, Milk.
Reviews
There are no reviews yet.