After much testing and deliberation, we recently approved two new breads that will be added to our menu. Both the Autumn Bread and the Cinnamon Raisin loaf were introduced to our customers this past weekend. Our Autumn Bread is made with Durum flour and our bread flour and contains Kabocha/Butternut squash, Polenta, Sunflower Seeds and Pepper. The crust is covered with Sunflower seeds along with a dash of cumin and pepper. We just love this delicious and hearty loaf that pairs perfectly with a hot bowl of soup on a chilly fall day. It also makes great toast.
New Bread Schedule
Our new bread schedule goes into effect this week. Please make a note of it!
Every Day: Country, Blonde Country, Country Pan
Tuesday: Cheddar, Spent, Whole Wheat, Red Fife, Honey Oat
Wednesday: Garlic Parm, Rye, Whole Wheat Seeded, Spelt, Honey Oat
Thursday: Autumn Bread, Potato Rosemary, Whole Wheat, Midwest Blend, Honey Oat
Friday: Olive, Caramelized Onion Rye, Whole Wheat Seeded, Turkey Red, Sprouted Buckwheat, Honey Oat
Saturday: Autumn Bread, Polenta Pumpkin Seed, Holmenlkollen Rye, Whole Wheat, Midwest Blend, Beer Bread
Sunday: Garlic Parm, Cinnamon Raisin, Whole Wheat Seeded, Red Fife, Cranberry Walnut
Heritage Baking Update
Heritage Baking hits the bookstore shelves on October 23, 2018. Mark your calendars for some of the events – near and far – that might be of interest. If you have family and friends in LA, San Francisco, New York, Boston, Seattle, and DC – let them know about Ellen’s appearances in their neck of the woods!
In this month’s Newsletter, we wanted to highlight some of our local cookbook programs and appearances. If you have never been to Read It and Eat, Chicago’s cookbook bookstore, then you are missing out! Read It & Eat is dedicated to providing food lovers with exceptional culinary experiences through carefully selected books and events. Their book collection highlights selections on cooking and baking, organized by region, ingredient, technique, or specific diet; memoirs, travel, and food history; and beverages from coffee and tea to beer, wine, and cocktails. Ellen will be doing a demo, Q&A and book signing there October 24th at 6:30pm. Click here to register.
Ellen is also excited to return to her hometown of Naperville, Illinois for a panel discussion at Anderson’s Bookstore with Harold Wilken of Janie’s Farm. This promises to be a fun and lively conversation….we hope you can join us! Chick here to learn more.
Another program we want to highlight is Ellen’s presentation for the Family Action Network (FAN), scheduled for Monday, November 5th, 7pm at New Trier High School’s Northfield Campus. Ellen will speak at the Cornog Auditorium about the history of heritage grains and the importance of working with farmers to revitalize local grain economies. She will also speak about her personal and professional journey that culminated with opening Hewn and writing Heritage Baking. Samples from the cookbook will be served and books will be available for purchase at the event. We hope you can join us for this wonderful night of food and conversation. FAN is a 501(c)(3) organization that curates a free, high-quality human development speaker series each academic year. All programs are free and open to the public.
Below is an updated listing of all confirmed events as of this week:
- Tuesday, October 23rd: Friends and family event (invitation only), 5:30 pm at the Peckish Pig, Evanston
- Wednesday, October 24th: Read It and Eat official launch event, 6:30 pm. Demo and Q&A session. 2142 N. Halsted St, Chicago. To register, click here.
- Wednesday, October 25th: Anderson’s Bookshop, Book signing and panel discussion with Ellen and Harold Wilken of Janies farm. 123 W. Jefferson Avenue, Naperville, IL
- 11/1: Northeastern University’s Xhibition Test Kitchen Class, Boston MA, 12-1pm
Demo Q&A and book signing
- 11/1: November 1: Wellesley Books – Joy of Cooking Series, 7pm. Conversation with Ellen King, Maria Speck, author of Simply Ancient Grains, and Amber Lambke of Maine Grains, and book signing
- Smithsonian Food History Weekend, Washington DC, Saturday, November 3rd, 10:30 am. Presentation and book signing
- FAN (Family Action Network) presentation, Monday, November 5th, 7pm. New Trier West, 7 Happ Rd., Northfield, IL
- Vaucluse Media Luncheon, Friday, November 16th, NYC; time TBA
- Vaucluse Cooking class, Saturday, November 17th, NYC, 11am-1pm
- Bookends and Beginnings Small Business Saturday event, Evanston IL., Saturday November 24th; Time TBA
- Friends and Family restaurant event, book signing, Tuesday, November 27th, Los Angeles, CA; time TBA
- Gourmandise School demo and tasting event, Santa Monica, CA, 9:00 am; November 28th
- 11/28: Now Serving LA, book event, 7:30pm
- 11/29: Seattle Culinary Academy Panel Discussion 4-5:30pm
- 11/29: Book Larder, book event, discussion with local baker, and signing, Seattle WA, 6:30pm
- 12/6: Left Bank Books, regional grain discussion and book signing, St. Louis MO, 7pm
Photo by John Lee, Reprinted from Heritage Baking by Ellen King with permission by Chronicle Books, 2018
Check our upcoming newsletters and our social media feeds for more information about additional events in the coming weeks.
Coming Soon…our new and improved website!
In just a few weeks, www.hewnbread.com will look very different. We are excited to partner with the talented staff at Evanston’s own Glanz Design. They are working hard to revamp the site and make it even more user friendly and informative for our customers.
The new site will contain updated photos, information about our products and a new feature where you can purchase certain items online. (No food purchases online – we will still be “old school” and ask that you call ahead to reserve and come into the store!).
Look for the new site to be up and running towards the end of October. As always, your feedback is appreciated!
Our new website – still a work in progress, but coming soon!
We are currently preparing for our busiest time of the year at the bakery….Thanksgiving Eve. Later this month, we will be emailing you all of the information you need to place your pre-orders. Breads, dinner rolls, desserts and and our ever popular take and bake morning buns will be some of the featured items on our Thanksgiving menu this year. This is also one of two times during the year that we make pies! This year’s Thanksgiving pies are FEW Bourbon Pecan and pumpkin. New pre-order items include pumpkin pound cake and Pithiviers. (click the link to learn more about this delicious item). Later this month, look for an email from us containing all of the information you need to place your pre-orders.
It’s never to early to start your holiday shopping. Some new Hewn apparel has just arrived – and more is on the way! If you are looking for a cozy sweatshirt, then this unisex zip hoodie is perfect. We love how soft and roomy it is to allow for layering on crisp fall days.
Also on the way are new Hewn Work Shirts. Our staff is really excited about this new addition to their Hewn wardrobe. Men’s and Women’s sizes are available in limited quantities.
We are also working on winter hats and a new travel coffee mug with illustrations done by our very own Hannah Bess Ross! Stay tuned for more information in the coming weeks.
Did you know….
That you can purchase our breads and other items at specialty grocery stores in Chicago? If you can’t make it to the bakery, look for Hewn products at The Dill Pickle and Plum Market.
Please Welcome . . .
Our new staff members, Drew Oller (Front of House), Camelia Camara (Pastry/Baker), Lauren Biernacki (Pastry/Baker) and Julie Exposito (Admin). We are happy to have you on the Hewn team!
Happy Halloween . . .
To celebrate, we will be making delicious sugar cookies in the shape of pumpkins that will be sold in our ever popular cookie sleeves. Look for them at the store beginning next week.