Hewn News, September 2016


We hope that all of you had a wonderful summer. We wanted to take some time to report on our August happenings, and to let you know about some great new things coming to Hewn.

Feast on the Farm
August 6, 2016

Our Feast on the Farm event at Hazzard Free Farm was, in one participant’s words, “a perfect evening.” A four course meal curated by Chef Nicole Pedersen at Found Kitchen and our own Ellen King was paired with specialty beers created by Head Brewer Claudia Jendron at Temperance Brewing Company. The day started out at the bakery, where Kaitlyn Gilham, Hewn’s Front Manager, served as the bus monitor for the happy and eager crew of foodies who had signed up for this unique event. Less than two hours later, the group arrived to meet Andy Hazzard, who led them on a personal tour of her farm. The group got to see the marquis wheat that Andy is growing, which should be ready in another two years for our bread.

After the tour, everyone settled in to try the wonderful food outside under the stars.

This event was also a special opportunity for us to spend time with Andy, Claudia and Nicole. Our schedules are so busy that it is difficult to carve out time to see one another. We loved collaborating with other women whom we respect and like in the industry.

Coming Soon . . .
August and September is recipe testing time at the bakery. Right now we are working on several new cookies for the fall. You may have already tried our new take on the “Nutter Butter” cookie, which is available this week.

Or, our special “Toastie,” which is brioche swirled with fruit jam.

And, every Wednesday, we will be making our version of Stecca, which means “Stick” in Italian. It’s Julie’s favorite!

For those of you wanting to be among the first to try some of our new cookie offerings, please make note of the following dates:
September 13-18: Speculoos
September 20-25: Amaretti
Sept. 20-Oct. 2: Mini Gateau Breton
October 4-9: Thumbprint
The rest of October and early November will bring shortbread, Halloween cutouts, cornmeal lime and more!

Ellen and Justin, our Head Baker, are working on some new breads which we hope to have perfected before the Thanksgiving rush. Please note that we will begin making Spelt bread again every Thursday beginning September 15th. Stay tuned for more updates in our next newsletter. We welcome your thoughts as we continue to explore additional items for our customers!

Reubens at Noon
Beginning Friday, September 9th, we will start making “Reubens at Noon.” These will be served hot off the panini press with meat sourced from The Butcher & Larder in Chicago. It also includes house sauerkraut, homemade thousand island dressing, and gruyere. Ellen has been working on this sandwich for some time, and we are very excited to offer a hot sandwich option to our customers. Let us know what you think!

Upcoming Dates
The 3rd Annual Evanston Charity Wine Walk is scheduled for Thursday, October 13th at 5 pm. We are pleased to be one of 65 local businesses participating in this event. Hewn will be staying open late that night, serving wine, and selling a wide range of food to help you get through the night! Come on out to support a great cause and have fun with your friends.

After Hours at Hewn: Our popular evening classes at Hewn return, beginning October 19th. This class will focus on our Turkey Red whole wheat. Turkey Red came to Kansas in the early 1870s by Mennonite immigrants from Europe. It was developed from Old World red wheats in a region under the Ottoman Empire. Our customers know it as a delicious loaf with a high protein content and lower level of gluten. In addition, we will also make stecca, which will be part of our dinner that includes several of Ellen’s favorite salads and Evanston sourced beverages. Registration for this event will be available beginning Monday, September 12 at the Brown Paper Tickets website. Just enter “After Hours at Hewn” to register!

The Evanston Farmer’s Market Chef Demo features Ellen on September 17th from 9-11 am. Stop by to learn about one of her favorite recipes using locally sourced ingredients from the Market.

Wholesale Partner Profile: Sweetgreen

We have been following the Sweetgreen story for several years now. It’s a place that mirrors our own business values and mission, as they are committed to sourcing local, organic ingredients from farmers and partners they know and trust. Originally started in D.C., the company has seen tremendous growth, expanding on both coasts. For their foray into the midwest, they chose Chicago . . . and Hewn as their source for bread! We are honored to be a small part of their business venture here.  Please be sure to pay them a visit at 623 North State Street for some of the best salads around town!

That’s all for now! Thanks for reading and we hope to see you at the bakery very soon!

Ellen, Julie and the Hewn crew