Clumsy Crow Baking turns a variety of local grains into artisan breads, hand-shaped bagels and soft German pretzels.
The breads are naturally leavened, fermented overnight and baked in a tiled oven for a great flavor and crust. The bagels are hand-rolled, boiled and baked on the hearth. The pretzels are authentic and a thrill to eat.
I’m currently selling my products by prior arrangement at Saturday morning popups in my Derby Street driveway. The Thursday before, I announce the upcoming bake in an email and on Facebook and Instagram.
Customers reserve their product by email
. Payment is by the @clumsycrowbaking Venmo account or on with cash on the honor system. Customers on the Clumsy Crow mailing list get first notice, so you might want to let me know your address in an email.
Batards, Boules and Miches $6, $8
Sourdough – white, naturally leavened loaf
Country – 10 percent or so fresh-milled whole grain
Levain – 30 percent whole grain
Walnut – roasted walnuts added
Walnut-Fig – roasted walnuts and chopped figs added
Potato – baked or roasted potato added
Whole wheat – 100 percent fresh-milled whole grain
Freshly milled grains include landrace wheat, kamut, spelt and rye
Bagels $2 each, 6/$10
Plain, sourdough, salt, poppy, sesame, garlic, onion, cinnamon-raisin, whole wheat, kamut, rye
Pretzels $3 each
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