Orange Boot Bakery

Hand Made Loaves & Sweets from Scratch

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October 2, 2007 by Mark Leave a Comment

Spam Filter Affects Local Nourishment

This afternoon I realized that a great many customers didn’t receive the invitation for Thanksgiving bread that I emailed out on Saturday. My initial reaction was relief since I was starting to get worried about the lack of orders but it seems now that it was just the case that nobody knew we were open. Wow, talk about the best kept secret in town!

I suspect the problem was that I put the word ‘Order’ in the subject line, or perhaps it was my sending email address. If your spam filter allows white-listing, I sure would appreciate you putting [email protected] in your ‘allowed list.’ If this becomes a lingering problem I’ll investigate a bulk email service.

Subscribing to this web site (using the subscription links in the sidebar) is one way to make sure you always get the latest updates from the bakery.

Filed Under: Early Days: Brick Oven Baking

September 29, 2007 by Mark Leave a Comment

Turkey Trouble?

Thanksgiving is coming up quickly. If you’re like me, that means a big turkey dinner with all the fixings and lots of family and friends to share in the day. But turkeys can be a challenge to cook — why not take some of the pressure off your turkey basting by serving some fresh, hand made bread?

Orange Boot is offering four excellent accompaniments to your Thanksgiving Dinner.

  • 700g French Boule: This large round loaf has a surprisingly complex flavour for a lean dough. ($3.50)
  • 500g French Batard: Larger than a baguette, smaller than a boule, this torpedo shaped loaf packs all the flavour in a smaller package ($3.00)
  • 500g Semolina Loaf Pane Siciliano: Durum semolina flour and sesame seeds add extra flavour to the loaf. The ‘S’ shape adds visual appeal as well! ($3.50)
  • 700g Cheddar Chive Torpedo: Aged cheddar, fresh chives and local potatoes combine to make a loaf which is surprisingly soft and packed with flavour! ($5.00)

As always, our bread is made from locally milled organic flours. The dough is built over two days to extract the maximum flavour from the grain and is baked in our wood fired brick oven.

Please order by 5PM Wednesday, October 3 for pickup or delivery on Saturday the 6th. To order, either call (306-522-1592) or email

Filed Under: Early Days: Brick Oven Baking Tagged With: Early Days: Brick Oven Baking

September 29, 2007 by Mark Leave a Comment

Bob Dylan likes our bread!

I’m not 100% sure that The Great Man actually knows about us, but I took advantage of a really cool viral promo about his new album to share this with some friends.

I can’t embed the video (at least I can’t figure it out) but here’s a link:


Short Link

Dang. I wish I could embed it. Sorry. The link is pretty cool though…

Filed Under: Early Days: Brick Oven Baking

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