Forest + Field Bakery

Oh, God, I hope I never lose this fire... and if I do, may I find myself in the sun + the rains of spring where it cannot help but be found once again... Something new, from old familiar things... surely this is the marriage that is the season of spring + what births so much life in my soul... The MAY MENU has been EDITED after a day in the test kitchen - my favorite kitchen, I’ve decided. Always last minute + rebellious of previous plans... rarely a written down reci...pe to show for it... A Country Pesto :: - wild foraged spring onions, large basket full - a few handfuls of fresh basil - juice of 1 lemon - Herbes de Provence, more than you think you should - Olive oil until it’s not dry - Walnuts - A bit of salt + pepper Doors open at 9:30am tomorrow with @joyfieldflowertruck in the front yard to celebrate May! See you soon, mes amies.

I went out in the rain yesterday to forage... and thought of you... and let my soul fill up + feel joy without guilt... then was I finally ready to #cometothetable with a mind full of food for which to feed you. MAY MENU is up on our website forestandfieldbakery.com Doors open at 9:30A Saturday morning. See you soon, mes amies. @joyfieldflowertruck will be joining us in the front yard this Saturday!! Monday Market will be closed next Monday. No preorders for this next week. No bread subscriptions for the month of May.

MONDAY MARKET opens at 11am today, mes amies. It’s the last Monday for this menu. I would recommend something, but I absolutely can’t choose a favorite from this spread. Stop in for lunch or pickup something to have later for dinner. See you soon! MENU SOUPS ::... - Spring Pot: spinach, green beans, peas, carrots, coriander, cumin with a crème fraîche garnish. - Mushroom + Barley: portobello + button mushrooms, carrot, celery, barley with a parsley garnish. SANDWICHES:: - Roast Lamb, mint chimichurri, chèvre, golden beets on sourdough baguette. - Balsamic strawberries + red onion, arugula + herbed cream cheese on sourdough croissant. - Goat cheese, rosemary, sliced potatoes, spring onion baked on sourdough focaccia. - Asparagus, gruyere béchamel, prosciutto on whole wheat sourdough. DESSERTS :: - Chocolate Hazelnut Tart - Goat Cheese Pistachio Cheesecake

What if we flipped the script + decided that Mondays were a day worth looking forward to? Anchored in healthy habits + rhythms that served as a compass to keep us moving forward with the pieces of the weekend that we wish could linger, what if Mondays could be a happy place pocketed with moments of sweet reprieve instead of just being the first day in the work week? This is exactly what we are about - part of our passion, our mission, our why behind what we do + how we do it.... MONDAY MARKET is open TOMORROW at 11am! Soups, sandwiches + desserts for eating in at our cafe, for take away + available to preorder at our online shop through our website for quick + easy pickup at the bakery. Last Monday for this menu. See you soon, mes amies! MENU SOUPS :: - Spring Pot: spinach, green beans, peas, carrots, coriander, cumin with a crème fraîche garnish. - Mushroom + Barley: portobello + button mushrooms, carrot, celery, barley with a parsley garnish. SANDWICHES:: - Roast Lamb, mint chimichurri, chèvre, golden beets on sourdough baguette. - Balsamic strawberries + red onion, arugula + herbed cream cheese on sourdough croissant. - Goat cheese, rosemary, sliced potatoes, spring onion baked on sourdough focaccia. - Asparagus, gruyere bechamel, prosciutto on whole wheat sourdough. DESSERTS :: - Chocolate Hazelnut Tart - Goat Cheese Pistachio Cheesecake

What a week... just me or you, too? But new mercies in the morning, right? And some of those mercies come in the form of bread + pastries!! Amen! That should do the trick. Doors open at 9:30AM See you soon, mes amies.