The Palouse region of eastern Washington has some of the most prolific farmland in the world, yet almost all its wheat is shipped overseas. 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, to judge from repeated observation, a thrill to eat.
You can get my products by special order or through subscription. Based on the Community Supported Baking model, subscriptions give customers a loaf a week for five weeks. Warm loaves are ready in the morning or evening. Cost is $30, due on first pickup.
I also take custom orders for various breads. Batards are $6, boules are $8 and the dense, seed-packed Danish rye, or rugbrød, is $10. Bagels and pretzels are $15/dozen. Please give 48 hours notice.
To subscribe, place an order or receive news from the baker, send a message via email, Facebook or Instagram. If the subscriptions fill up, I’ll put you on the waiting list.
Batards, Boules and Miches
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