Hewn December News
Hewn News, December 2018
If you have purchased a copy of Heritage Baking and have started testing out recipes, mark your calendar for a special event at the bakery, scheduled for Wednesday, January 23rd at 6pm. That night, attendees can bring in and share samples of items they have baked from the book! We will discuss the process and the results of your Heritage Baking experiences, and enjoy a dinner of flatbreads, salads and Evanston sourced beverages. More details regarding tickets for this event will follow in the coming weeks via our next Newsletter and Hewn’s social media sites. In the meantime, take some pictures of your results and hashtag #hewnbread and #heritagebaking on Instagram. Your photo might be featured and credited on Hewn’s Instagram account!
As I sit down to write our December Newsletter, it is the day after our first real winter storm of 2018. It was as if Mother Nature was reminding us that Thanksgiving is over and it’s time to move on to the next holiday season. There’s no real recovery time for us here at the bakery this time of year. But, we are blessed with a wonderful staff (our very own elves, if you like), who are happily gearing up for the next round of increased production due to holiday orders. Don’t worry Hewn fans – we will be ready for you! So, let’s get right to it…
Once again this year we will be offering Sufganiyot, a traditional doughnut eaten around the world during Hanukkah. Angel Bakeries in Israel reportedly makes more than 25,000 Sufganiyot every day during Hanukkah! While we aren’t able to do that, we will be making about 100 or so each day of the holiday. Ours are a little different – we bake, rather than fry the dough, and we have two options, raspberry jam or chocolate. Here are the details:
Customers can pre-order Sufganiyot by doing the following:
1. Place your order with 48 hours (2 days) notice. We will start accepting pre-orders Wednesday, November 28th.
2. Order in person at the store, via email at firstname.lastname@example.org, or over phone by calling 847-869-HEWN.
3. There is a limit of 6 Sufganiyot per customer per day and we cap our daily production at 100. So, get your orders in fast before we reach our limit!
Christmas and New Years Eve Orders: While Christmas Eve and New Years Eve fall on Mondays this year, don’t worry – we will be OPEN from 7am-1pm both days. Here are some of the items available to pre-order:
Christmas Eve Breads: Garlic Parmesan, Caramelized Onion Rye, Potato Rosemary, Whole Wheat Seeded, Turkey Red and Country. Dinner rolls (traditional and wreath) will be available as well.
Special items include Brie en Croute, Babka, Take and Bake Morning buns, Cherry Pies, FEW Bourbon Pecan Pies and more.
New Years Eve Breads: Country, Red Fife, Beer Bread, Cranberry Walnut, Holmenkollen Rye and Whole Wheat Gruyere. This is the only day of the year that we make the Whole Wheat Gruyere so we hope you give it a try! Both types of dinner rolls will also be available.
Special items include large Apple Galettes, Babka, Brie en Croute and more.
IMPORTANT ORDERING INFORMATION:
- The Christmas Eve order deadline is Thursday, December 20th and the NYE orderdeadline is Thursday, December 27th.
- All orders must be paid for prior to pick up
- Orders can be placed in person at the store or via email to email@example.com
- No orders will be accepted over the phone
A full selection of bread, pastries and sweets will be available on both days. Come early for best selection as we are not able to accept phone reservations for those days.
Please note that we will be closed December 25th and 26th and January 1st and 2nd to allow our staff to enjoy the holidays with their families.
A reminder regarding order pick up – if you are just picking up your order go directly to the order table near the espresso bar. If you are purchasing additional items you will need to go through the regular line and then pick up your order at the table.
‘Tis the season for holiday gift buying, and remember that shopping local – and small – supports your community. You’ll probably have a better experience too. Sure, online shopping is convenient, and yes, the mall allows you to hit several stores at the same time. However, shopping at local, independently owned stores is a much more unique and personal way to purchase your holiday gifts for family and friends. We have some wonderful items for the Hewn fan in your life, including gift cards, Hewn apparel, Helen Round linen bread bags and Bees Wrap. LOTS of flour is arriving this week from our local farms. And, we have everything that pairs well with bread, such as locally made jams, olive oil, honey, Home Plate Peanut Butter, and more!
Rancho Gordo Beans, Bees Wrap and locally sourced flour from Janie’s Farm
This season, we are particularly excited about our new MiiR Camp Cups. Designed by our very own artist in residence, Hannah Ross, this 12oz cup is vacuum insulated so you won’t burn your hands (or melt your face) when you are at work, home, or camping. It features a press fit lid to prevent spilling and a convenient handle to make picking up your coffee mug a little easier. You can use it for your coffee, tea, or your favorite drink you want to keep hot or cold. Better yet, MiiR sets aside a portion of revenue from the sale of each cup, which is earmarked for their giving initiatives. These cups just arrived at the store this week, so stop by and take a look! We hope you like them as much as we do.
We are also in the process of finishing up our “Make Your Own” Gingerbread Cookie jars, with artwork done again by our very busy Hannah Ross. Each jar will also come with a small gingerbread man cookie cutter, making this a perfect holiday gift!
From all of us at Hewn, thank you for including our bakery items in your Thanksgiving celebrations. It was, by far, the busiest day in our history. Our team worked tirelessly to make hundreds of loaves, pies, gougeres, morning buns and more during the two days before Thanksgiving. It truly was a group effort! Kudos to everyone for all of their dedication and hard work.
Some of the people who make it all happen in the kitchen
Heritage Baking Book Tour
We’ve started to play our own version of Where’s Waldo? at the bakery this fall. Only ours is called “Where’s Ellen?” Well, Ellen is winding down the cookbook tour these next few weeks. It has taken her near and far….from a FAN event at New Trier to doing classes at a wonderful NYC restaurant, to book signings and appearances in LA and Seattle. We are all humbled and thankful for the positive feedback we have received about the book. And, we hope it sparks increased interest in sourcing local, organic flours. (To download our regional flour guide, click here). Below are a few pictures from our recent travels.
Signing copies of Heritage Baking at the FAN event
Panel Discussion at Wellesley Books
Ellen with Jacqueline Eng, Head Baker at Vaucluse in NYC
Thanks, as always, for your support of Hewn. Happy Holidays, and we hope to see you at the bakery soon!
Ellen, Julie and the Hewn crew