Hewn January News

Hello Hewn Fans – and Happy New Year from all of us at the bakery! With the whirlwind of the holidays behind us, we are looking forward to all that awaits us in the new year. First, many thanks to you – our most loyal customers – for your continued support of the bakery. It always warms our hearts to know that our products help brighten your day, and/or enhance your family meal or special celebration. Thank you so much for your support of our small business.

The start of the new year is always an exciting time at the bakery. We can all take a breath and start to plan and focus on new recipes and new initiatives that we hope to put in place in the coming months. The book tour is still in full swing, with Ellen traveling to the west coast again this month for events in Northern California. Tell your friends and family in San Francisco to check out her talk and book signing at Omnivore Books, scheduled for January 17th at 6:30 pm. Celia Sack’s store focuses on food-and-drink related books while also serving as a gathering place for chefs, foodies, and cookbook authors. It promises to be a wonderful event.

After Hours at Hewn: Creating a Starter

Our ever popular “After Hours at Hewn” classes are back! This class is perfect for those wanting to create their own starter to bake bread and other items. As Ellen writes in her book Heritage Baking, “Nothing beats a true sourdough starter . . . a treasured, living, breathing and eating culture of healthy bacteria that helps break down the gluten. Natural starters (also known as levain) bring out the nuanced flavors of heritage wheat and also add a touch of tang and sweetness that we crave in sourdough-style bread.”

Ellen will teach participants how to make and care for their starter. Each person will take their starter home after the class. A light dinner and refreshments will also be served.

Signed copies of Heritage Baking will also be available for purchase at the event.

We hope you can join us for a fun and informative evening scheduled for Wednesday, January 23rd at 6pm. To register for this event click here.

***UPDATE*** This class is SOLD OUT: Stay tuned for additional classes that will be announced in our next newsletter and on our social media feeds.

Important News Items:

You may have noticed the absence of our Picholine Olive Bread and Olive Brioche this week. Our supplier is no longer carrying the olives that we use for these items. We are actively searching for another provider and hope to get the olive-centric items back on the menu in the next few weeks. In the meantime, our Cheddar loaf will replace the Picholine Olive on Fridays.

We recently launched our online store at www.hewnbread.com. We are still in the beginning stages of this new endeavor, so while there are only two items available thus far (our Heritage Baking cookbook and MiiR Diversity mugs), more will be added in the coming weeks, including Hewn apparel, Helen Round bread bags and more! The online store will focus on non-food items that can easily be shipped within the U.S. To check it out, click here.

As our friends at Kerrygold say, “Inspiration while cooking can come from anywhere.” And music can be the key to inspiring richer dishes and moments. Kerrygold brought these two worlds together by pairing recipes and music to create “Behind the Recipes” playlists that make a meal sound as good as it tastes. Ellen is one of the featured chefs for this project, and she created a playlist to pair with her recipe for Irish Cream and Oat Scones. To take a listen to her playlist, click here.

Hewn in the News

Heritage Baking was included in “The 16 Best Cookbooks of 2018” by Make it Better magazine.

Dining Out Chicago highlighted Heritage Baking for their 2018 Holiday gift giving ideas.

The St. Louis Post-Dispatch highlighted Heritage Baking in conjunction with Ellen’s appearance at Left Bank Books.

Ellen appeared on WGN Radio with Co-Host Justin Kaufmann to discuss what it takes to maintain a bakery that uses only heritage grains. To listen to the segment, click here.

Hewn was featured in Eater Chicago’s article, “Breads, Cakes and Pastries in Chicago: Where to Find the Best.”

Ellen was interviewed for the “I’ll Have What She’s Having” podcast and explains her journey through bread. To listen, click here and select the episode entitled “I’ll Have a Little Bit Country (Loaf).

That’s all for now – hope to see you at the bakery soon. Best wishes for a happy and healthy 2019!

Ellen, Julie and the Hewn crew.