#breadsmith

[possumcollege]

Silo has discovered the wholesale sticky label website and thinks they would make excellent pasties for a few of my favorite characters...

Starting with this grumpy breadsmith, Barley ( @eldstunga ) 🙏

My thoughts and prayers go out to any characters with fur at this time. Rest assured that Silo's puckish ass will get hers in the end.

[adventure-doodles]

New D&D character. Meet Quill!

Workflow / Process

Quill story...click below. :-)

Quill

A rogue turned Kenku formerly Rinnalya Rosewater aka “Rooftop Rin”

Originally a half elf, Rinnalya Rosewater, was born to loving human / elf parents who owned a bakery in the Trades Ward of Waterdeep (Breadsmith Bakery - known for cookies shaped like swords & shields*). Rin quickly grew bored of the idyllic life of early morning bread baking and kitchen duties. From an early age she sought adventure, danger, and all the things fine pastries could never bring into one’s life. She was constantly daydreaming of something more.

It was one misty morning in the early spring when her daydreams became reality. She ran into a rooftop running rogue, or rather he ran into her, after gracefully dropping from the eaves of the high stacked buildings of the Wards during a chase from the Watch. With quick and clever action, and some exchanging of cloaks, Rinn assisted the rogue in fooling the guard to give up the chase. Afterwards, in thanks, the rogue gave her a token of good luck: a coin with the face of Tymora (which she still has to this day) and the name/location of a contact she should check out if she might ever be interested in more of these types of pursuits.

It was from this moment forward Rinn vowed to leave the flour dusted life her parents had planned for her. She made her own plan, saved what coin she could squirrel away, and trained - or at least tried to, on her own time in the back alleys when no one was watching (breaking more than a bone or two in the process). She was ready to leave home as soon as she blew the candles from her Coming of Age celebration cake - or at least she thought she was ready - that fateful night under the light of a clouded moon when she packed her meager possessions and never looked back.

Thus began Rinn’s journey as a rogue - seeking out the contact she’d been given so many years before. Life was rough at first, but got better as it went along. Whether it be a simple drop or a high value transport, over time, Rinn became one of the best and most accountable rogues for any job across the rooftops of Waterdeep (and its undercity Skullport), eventually earning her the nickname: Rooftop Rin. She had just accepted a role as the prominent runner for an up-and-coming guild called the Nightwalkers - when her luck finally turned.

It was during her initial run with the guild, after being handed off the lift from a high value target, dashing across the rain slick tiles high into the night air while traveling south from the North Ward, Rooftop Rin fell.** It was many stories down, broken on the cobblestone, where she died. Shortly after, this was where an elderly druid passing through discovered her - and for whatever reason (she never could get a straight answer) felt compelled to cast reincarnation - resulting in her current form as a kenku.

Mentally broken, with holes in her memory which she still has to this day (unable to recall the most recent events of her half elf life, how she fell, and/or who was in the Nightwalker guild exactly) and physically deformed (her opinion on the matter) she decided to leave Waterdeep and serve the druid, in thanks and also because she didn’t know what the hell else to do - traveling with him from the city she had always known to his grove in the Misty Forest on the edge of the High Moor. She has served the druid since, eventually being told his name (Fellini), learning more than she ever wanted to about the growth patterns of spores and mushrooms, spending her free time dreaming of the city she left behind and of the smell of fresh baked bread and pastries: of the life she turned away, never lived, and now can never go back to.

[fairykukla]

A lovely lunch:

Fresh blackberries, toast from a French peasant loaf (Breadsmiths), tea ( @tiarasnteakettles ).

I could probably live on bread and fruit. Mmmm! The tea is delightful!

I had a companion for this meal, too.

Mom? Can I have tea and toast, too? If I sit like a good girl at the table? I'm a princess.

[ainews]

A local bakery is leading the charge towards a more literate society. Breadsmith, located in the heart of downtown, is introducing a new line of literature-inspired loaves.

The bakery’s “Lit Loaves” feature iconic stories, characters, and settings printed directly onto the bread. Bakers have created loaves that look like books, newspapers, and even magazines.

The loaves come in a variety of flavors, from classic white to dark rye. They feature classic titles like “The Great Gatsby”, “Alice in Wonderland”, and “The Cat in the Hat”.

Breadsmith’s owner, Sarah Smith, says that the idea for Lit Loaves came from her love of literature. “I wanted to create a way to bring books to life and make them tangible.”

Sarah is hoping that Lit Loaves will inspire a new generation of readers. “It’s a fun way to get people interested in literature,” she says. “We hope it will pique curiosity and encourage people to pick up a book.”

The Lit Loaves have been incredibly popular, with people lining up around the block for a chance to buy one. The bakery has even had to extend its hours to meet the demand.

So if you’re looking for a unique way to get your literature fix, head on down to Breadsmith and pick up a Lit Loaf!

[fairykukla]

My mother is a bread maker. When she married my father in 1969, she went to his mom to learn how to bake bread. Despite the recipe and technique having come from Nonnie, this bread is now known throughout the family as (Mom's first name) Bread.

We also had store bought bread in the house, but there was a regular supply of my moms bread. To me, that is the benchmark for "What bread tastes like."

I could never abide Colonial or Wonder bread. She would buy "brown bread" from the store for her own sandwiches and I decided I was ok with the brown bread if we were out of Mom's bread.

I've found a few reasonable substitutes on store shelves in recent years, though.

Breadsmith makes amazing "real" bread, and you can get it sliced at the store (Though I don't do that. I grew up with a bread knife in my hand.) they have a peasant white loaf that is very tasty.

Companion makes some mighty fine breads, and I've never been disappointed in one of their loaves.

Panera, sadly, veers closer to a more commercial bread these days (I remember when it was the St. Louis Bread Co and it was the BEST.) But, good loaves of bread can still be had.

I'm a huge fan of Aldi, and their sourdough loaves are perfectly edible. I also keep the Naan they sell in stock in my freezer. I can manage their oat bran loaves for the rare occasions of sandwiches, but I prefer the seed-tastic or heavily grained loaves.

There's that Ezekiel sprouted-grain bread that is in the refrigerated section of most grocery stores, and I find that to be very nice, too.

My mom knows that the only thing my brothers and I ask for as a birthday or Christmas present is a loaf of her bread. For birthdays this can be difficult since we're all born in September and lately we get summer mugginess through 'til October.

If we can re-do our counters here in the new house, I might be able to take up her legacy. (Our house is great and I have tons of counter space but a previous resident coated the counter surfaces with a weird pebble-textured paint that I do not trust.)

This is not to sniff at packaged food in any way, because cheap, uniform, nutritious, premade food is important and necessary. And despite what your local tiktok orthorexic may tell you, packaged food is still capable of providing solid nutrition.

That said, I've been making my own bread for about twenty years, and for the last ten or so it has often been easier to make bread than buy it, solely because I don't need to leave the house to do so, and I live alone so a decent loaf can last me a good ten days. Being able to make ones own bread in this modern era is a product of privilege -- the resources to buy the ingredients (especially high quality flour, not cheap), the time and space to bake, the stamina to knead or equipment to make kneading easier -- my breads improved a lot when I got a good stand mixer, and those aren't cheap. But also, to make a decent edible boule you can get by with flour, water, yeast, salt, and time. Throw in a little oil and you can make pizza crust; add in kneading and a bit of sugar and you have bagels.

It did somewhat change how I eat, because homemade bread is often a little difficult to make a sandwich with, but I was never a huge fan of sandos anyway. These days I often don't even make loaves -- I make rolls or bagels, or flatbreads.

But all of this is to say that because I'm now accustomed to eating my own bread, which is necessarily small-batch and produced without stabilizers that make commercial bread so soft and uniform, I am starting to struggle when I do buy bread because the flavor and texture often feel off. It's not that it's objectively bad food, but it's very different from what I'm used to, which is unpleasant. I've been aware of the issue for a while but previously even if the bread wasn't as good to me as my own, it was edible and convenient, so it was fine. Making your own hot dog buns is a pain in the ass.

I just bought a loaf of Italian bread, reasonably fresh, a brand I used to eat regularly, because I wasn't feeling up to baking anything. I've been making toast with it mostly. But yesterday morning -- admittedly while dealing with some nausea -- I bit into a sandwich I'd made with it (cashew butter and strawberry jam) and thought, "this feels like eating upholstery fabric."

I haven't been able to eat any more of it since. The soft, dense texture, the specific preservative flavor, the mouthfeel. I tried to eat some toast just now and had to spit it out because it felt like buttered brocade and I started to gag. I'm kind of mad about it, honestly.

The bread won't go to waste -- if I can't eat the rest of the bag I'll dry it out and crush it for breadcrumbs for fried chicken or a panade -- but it's both sad and funny that I have functionally baked myself into a corner where packaged bread is no longer even an option.

It feels like I'm becoming one of the middle-aged eccentrics I used to know when I was a kid -- older people or couples in my church, sometimes parents of my school friends, who were just kind of oddballs, hippie leftovers, what I still think of as Berkeley Weirdos (affectionate) even though Berkeley has long since gentrified. The lady who didn't have a functional oven or stove because she ate raw vegan or the family that converted their old station wagon to biofuel but kept the rear-facing back seats with no seatbelts and would give us death-defying rides to the community pool in them. I'm already growing my own basil because I eat an unlikely amount of pesto for one person. My signature potluck dishes are kiwi dip or egg-free meringues.

I don't mind, exactly. I loved the Berkeley Weirdos and the community they built for us kids. But it's definitely not a place I imagined ending up.

[jellycreamjammedart]

"The fact that bakers aren't called breadsmiths is a fucking crime!!"

- Glamrock Chica

[menagerieboutique]

[scooterryan79]

This picture may not look like much, but this is THE BEST DAMN SANDWICH I HAVE EVER MADE. Thanksgiving dinner is probably my absolute favorite meal. But do you wanna know the best thing about Thanksgiving? Leftovers! A turkey sandwich with leftover roast turkey one of my favorite things. I was inspired by @thefeedfeed and made amazing turkey melts: leftover turkey and cranberries, Granny Smith apple, and Brie, on @breadsmith_twin_cities cranberry flaxseed bread. This right here is a little bit of heaven. I’m full from dinner yet craving another one already. #nerdybaker #nerdybakercookstoo #leftovers #thefeedfeed #breadsmith #turkeysandwich https://www.instagram.com/p/B5jjmkfBgiW/?igshid=1dq26epxsvpbz

[bisexualbaker]

I propagate yeast, then kill it with salt and fire. Later, I stuff the remains into plastic bags.

Y’all… what do you guys do for a living… but describe it in the worst way possible.

[mrhydez]

A couple of pig masks I made for this past halloween. Thanks for the awesome shots @leechtownblacksmithco and @starkravingbread ! You guys are rockin it! Sorry for the crying kids and glares from parents lol For killer metal gear check out @leechtownblacksmithco For amazingly delicious bread check out @starkravingbread For awesome leather patterns check out @leatherhubpatterns . . . . . . . . . #leather #mask #masks #halloween #pig #pigmask #blacksmith #bakerybread #bread #knives #hammer #forging #morbid #dark #darkarts #art #leathermask #leathersmith #breadsmith #blacksmithlife https://www.instagram.com/p/Ck35wP5y3aP/?igshid=NGJjMDIxMWI=

[lofeel]

I would love to be able to wall past somewhere where fresh bread was always being made 😭 closest I got was living near a large biscuit factory. going past there felt like heaven.

a biscuit factory?? omg

literally there's so many restaurants near our campus i still haven't explored enough...

[will5942]

#round2 #breadsmith #dayoff (at The Cave of Wonders) https://www.instagram.com/p/Bxh7KngnnlJnV7wPjk-7WaIBeHGn3uJD3toJv80/?igshid=1cg931kgwjp31

[meeshnut]

[fairyzar]

my work is kinda interesting tho hehe

[lagycart]

smith - breadsmith & cafe, damansara heights.

was here a couple weeks back for team breakfast to finally meet up with my fellow colleagues after so long, and my first time to since i joined the team. the cafe is rather busy on a weekday morning, and the ambiance is quite comfy.

ordered the coffee called magic, as it was recommended, and it is really nice, basically espresso with frothed milk, and the coffee smells really good, and it’s very pleasant to drink with the fresh milk.

for food, i went with the recommended scrambled eggs on toast with beef brisket. their sourdough bread is the selling point here, so it was really really nice. scrambled eggs are on point as well and the beef brisket is flavorful and tender, which is great. overall a really satisfying and hearty breakfast, which is quite filling as well.

quite a nice place to chill at since the overall feel of the cafe is really relaxing, and their menu items are rather interesting as well, which is worth trying.

[oakencapricorn]

🙃

The fact that bakers aren’t called breadsmiths is a fucking crime