New and Old at Local Roots

Since Spring is here, it's time to freshen up my baking repertoire. That means this week you'll find something old AND something new at Local Roots...


What's new? How about sandwich buns? These are made with all spelt flour, with egg, butter, and honey to keep that whole grain texture tender. They're a little heavier than regular sandwich buns but SO GOOD.


Back again after several months -- whole wheat pita is back in the rotation. These are made with medium-grind whole wheat flour and unbleached flour, and though this batch didn't puff up much, they're still tasty. Try them for a lighter variation on your favorite sandwiches, or cut them in half and toast them to open up the pockets a little more for a salad pocket. (NOTE: The price on these has been reduced this year since I am able to buy more of my baking ingredients in bulk; I spend less, you spend less, we all win!)

Give them a try this weekend!