Honorable Mention — Thank You to our Kickstarter supporters!

HOLY CANNOLI!

I seriously cannot believe its already been three months since the opening of DaisyMoon Bakery’s brick and mortar!

I think back to when I began the kick starter campaign and wondering if $10,000 was an achievable goal, or would it be enough to start a bakery.

With the help of a little more than 300 awesome and big-hearted friends and strangers we raised over $11,000 in only one month for DaisyMoon! We proceeded to build and construct our location over the summer and somehow opened a bakery with our 11k budget, employees included.

I wish I had the time to kiss and hug and thank each of you personally, but thats a lot of kissing strangers 😉

When the kickstarter was online one of our “prizes” was an honorable mention for those who donated to the cause. It is with great pleasure and a thank you to these individuals who helped DaisyMoon grow:

Mary Gainer, Lauren Phelps, Betty Williams, Kelly Nix, Amanda Hayden, Aira Burkhart, Mark Morrison, Emily Carlson, Kim Johnson, River Barry, Paul Woolson, Robert Clark, Pamela Shier, Sara DayMegan Bodge, Dana Phillips, Sher Yip, Karen Dotson, Fran Toro, Niina Riivald, Lova Jaros, Rita Mulkeen, Meriel DeLong, Laura Blanciforti, Holly Brimm, Michaela Sulks, Todd Paynter, Stacy Seiler, Cassidy Allison, Matthew Campbell, Billie Broker, Amberly Glaspell, Catherine Whitworth, Kelly Kimble, Amy Widmer, Amy Skeens, Stephanie Hughes, Dann Hardman, Amber Owens, Kimberly Powell, Susan Shumaker, Hannah Maguire, Melissa Garvin, Adrianne Wyatt, Peggy Pings, Brian Zwergel

 

** If you are meant to be honorably mentioned, please send me a note! It is likely that your name was “Guest” on the kickstarter. **

 

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Bread Care – Keeping your Gluten Free bread fresh!

There’s no denying that gluten free bread needs a little more TLC than our wheat-full cousins. Luckily with a little know how our breads can be enjoyed as if they were just pulled out of the oven for the first time.

When we say bread, we mean our Ciabatta, Baguettes, Pretzel, and even our sweet breads like cinnamon rolls and other doughy creations.

If when you purchase a bready treat, its best when it’s still warm from the oven. If by the time you come around and it’s settled into room temperature just ask us to pop it in the oven (if your eating in house or can wait 5 minutes). This quick toasting bounces all of the life back into your bread!

When you bring your bread home to enjoy that night, we would highly recommend toasting your bread at 425 degrees F  for about 5 minutes. This will give your bread a nice crunch on the outside and the end result is bread that tastes AMAZING!!

Say you went nuts and got a little more bread than you could chew; you have a few options.

  1. Store in airtight container in a dry cool place, like a pantry.
  2. Reach deep down inside yourself and continue to eat all the bread.
  3. Slice and freeze for quick grab & toast slices, or whole. Totally up to you.

Whatever you choose to do with your bread, DON’T STICK IN IN THE FRIDGE! This will dry it out and cause it to turn rubbery and it’ll be really sad. 🙁

Now that you know, you’ll be able to enjoy the best ever rustic gluten free bread!