Community Supported Bakers

Britin & Nick from All Good Bakers sent me an email asking if I’d be willing to spread the word about their new Community Supported Bakery.   They also offered me free samples!  Yes, please! So, of course I wanted to like them–what a good idea.  You already know that I belong to a CSA, and that occasionally it feels like a time-consuming hobby.  But it’s difficult to imagine feeling burdened by croissants.  Right now I’ve got one and a half heads of cabbage judging me from the refrigerator, and yet my remaining Free Sample cinnamon bun rests easy, confident that someone will consume it before it spoils.

So it was all yummy.  Trust me on this.  Friends know that I’ve received free samples in the past that I declined to mention because I couldn’t endorse them.  Even though other bloggers apparently could hold their noses and write posts and get delightful additional merchandise and giveaway items.  Not like I’m bitter.  Okay, I’m a teensy bit bitter, but perhaps I’m just cranky because I hosted a party for six-year-olds a few hours ago?  It was lovely, thank you–I’ll show you the fairy gardens later.  Meanwhile, back to the bread!  Here’s what I got:

The bread was moist and tasty and basic.  Soft instead of crusty, which is good with the kids, because isn’t it irritating when they just poke holes in your baguettes?  We had it with some butter with dinner, but it would have worked great sliced up for sandwiches.  It’s vegan.

These funny-looking balls were my personal favorite.  They’re brown rice with peanut butter, maple syrup, seeds, coconut, & chocolate chips.  J and I had the same reaction when we saw them:  we immediately took a bite.  Then J became distracted by the other baked items, but I finished one pretty quickly.  And then I couldn’t stop myself:  I ate the other one as breakfast.  I was thinking about how shameful this was prior to posting, but then I looked at the ingredients list, and maybe it was reasonable.  It’s just a good thing I didn’t receive more of these.

The cinnamon buns were tasty.   W kept saying that they were pretty good “for vegan” in a tone of voice which began as insulting (it wouldn’t be the first time) and evolved into admiring.  Yum-a-licious and flaky.  They’re way too huge–that’s a dinner plate that those are sitting on, so you could pretty much divide one between the four of us.  But usually I’m not a huge cinnamon bun fan because I feel sick pretty much as soon as I take a single bite, so these were a lovely version for me.

All Good Bakers is looking for members to join their CSB for a winter membership.  Memberships run 26 weeks from November through April, and pick ups are on Wednesdays from 5-7 pm in Albany or Delmar.  It’s $6 per unit, which is equivalent to, say, one loaf of bread or two cinnamon buns or 4 bialys.  They use organic and local ingredients whenever possible.  When you sign up, you can pre-order your choice of items, and your membership can include 1, 2, or 3 units per week.  If you’re interested, you can email them at allgoodbakers@gmail.com and they’ll send you more detailed information.  They’re also at the Delmar Farmers’ Market on Saturdays.  Sign-up for membership is available until October 24th or they reach their limit, whichever comes first.