Reggie waiting patiently for his favorite scone.  As many of you already know our delicious scones have many canine and feline fans as well as human fans!  Reggie usually comes by on weekend mornings after his run in the park and waits so sweetly until we have time to come see him.

I got a call early this morning and it was a woman from my building telling me that I finally was picked off of a waiting list to have a small plot in our community garden. Boy was I excited! Now I could finally plant some of my dad’s plants that he has grown from seedlings. Tomato plants, pepper plants, red leaf and basil! My own mini garden-something I can take care of and nourish with my own hands. I can watch as a little something grows and turns into a big something. I’m excited!

Then I thought to myself, that’s basically what happens here at the bakery everyday. We use our hands to create all the great things our customers see when they come in. Everything starts off as pieces or ingredients that we piece together to create a larger thing. Our hands help us mix, fold, measure and shape. Our hands take care of and nourish every item from our yeast starter to the cookie dough we shape to create our amazing cookies. All of our items are handled with great care and with lots of love and respect. That is why everything tastes so great!

So I guess when I go home tonight, I’ll treat my hands to a massage. Sometimes I have to stop and think how hard they work everyday. They help me do all the things I love to do in my life- like planting and especially baking, here at the bakery.

We’ve had a busy few weeks at Levain!  

First our sticky buns on Oprah!  Thank you Mark and Gail for your appreciation of, and your votes for our cinnamon raisin sticky buns.

Last week our Italian Bread class, last night our Levain Bakery Breakfast class.

Today a celebration of Alexis M’s birthday! 

And, last but not least, we are all loving this sunny taste of Spring today!  The perfect weather to enjoy coffee and breakfast on the bench, in the sun before it gets too hot.  Enjoy the day!

Classes!

In the next few weeks Connie and Pam will be offering several class dates with two different curriculums.  Our hope is that you will leave with the confidence to take what you learned and make it at home.

The first curriculum will be Italian Breads which will include making a basic focaccia, ciabatta and pizza.

The second curriculum will be Breakfast where you will learn make our oatmeal raisin scones, bomboloncini and plain brioche.

Dates

Tuesday March 24, 7:30 -9:30pm – Breakfast

Wednesday March 25, 7:30-9:30pm – Italian Breads

Monday March 30, 7:30-9:30pm – Breakfast

Tuesday March 31, 7:30pm -9:30pm – Italian Breads

FAQ 

Class size will be limited to four people 

Cost per person $250

To sign up go to:

http://store.itsallaboutthecookie.com/baking-for-breakfast-march-24-2009.aspx

http://store.itsallaboutthecookie.com/baking-italian-breads-march-25-2009.aspx

http://store.itsallaboutthecookie.com/baking-for-breakfast-march-30-2009-1.aspx

http://store.itsallaboutthecookie.com/baking-italian-breads-march-31-2009.aspx

Classes may be filmed

If you have any questions please contact Emily at classes@levainbakery.com

For our Spring classes (www.itsallaboutbakery.com) we will be offering the following two curriculums

Italian Breads

Focaccia

Ciabatta

Pizza

And/or

Breakfast with Levain Bakery

Scones

Bomboloncini

Plain Brioche

Dates and more information will follow next week so check back!