Happy Easter!

photo link

Sandwich Sticks

Here is another new bread by Mr. Mustache.

Sandwich Sticks are amazing for........ guess what?  Sandwiches!  An order of Sandwich Sticks comes with four baguettes, almost a foot long each.  Two of the four baguettes are topped with smashed garlic.  This bread is salty and crisp.  I used to be a big fan of subs from Jimmy John's (in Fargo).  I'm pretty sure I'll never eat there again.  I like this bread so much better.  My dad likes it so much he wants me to get it on my website so he can secretly order some.  He doesn't want to share! 

Check out the wonderful pockets of air in these sticks.  

Give it a try, and let me know what you think.  Make a great sandwich, and send me a picture.  I'll put it on my blog!

First Year Bread Anniversary

On November 21^st, I celebrate my first year anniversary.  I can’t believe I’ve been making delicious loaves of bread for a whole year now.  Many of you have turned from customers to friends.  You, my friends, have been so forgiving of my mistakes and have been the perfect connoisseurs of my bread.   Thank you!

When I first started, I barely knew anything about bread.  It was always, "Obey the recipe, and it will turn out all right."  I now understand the chemistry of bread and could probably invent my own!  I gained much of this knowledge through reading about a great baker named James Beard.  He inspired me to become a baker.  I thought that I could be kind of like his successor by having a bread business that had to do with facial hair (his last name was Beard).   That is why I chose Mr. Mustache as my name.  I started off selling one type of bread, a basic whole-wheat loaf that was my family’s staple.  Slowly I expanded to over ten varieties, while avoiding mediocrity.

 I hope that next year my bread taste even better.  I want to continue to make artisan bread that is superior to anything else you can find anywhere.  I hope that each loaf of Bread by Mr. Mustache makes you happy and gives you an elegant feel for fine baked goods.

For the love of good bread,

 Mr. Mustache

For every loaf of Mr. Mustache Bread you buy, fifty cents goes to my Uncle Brad.  He is a missionary in Uganda.  The last few weeks Brad has been visiting his family in the States.  It was great to see him and to hear his stories.  He's sure living an interesting and rewarding life.

Next week I will be giving away five necklaces from Uganda that my Uncle Brad brought home.   If you order the 10th, 20th, 30th, 40th, or 50th loaf of bread, you win a necklace!  I wish I had enough necklaces to give every single customer!

Here is a little bit about these necklaces (2 of them are different than the ones described here):

The necklaces are "crafted by women of the Karimojong tribe through Amazima's vocational program, each bead is made of recycled magazine paper, threaded along with mini glass beads, and sealed with a beautiful finish.  Take a piece of Africa with you as you display these vibrant colors around your neck, knowing that your purchase employed a hard-working woman in Uganda. In addition, all proceeds from Amazima's necklace sales support the feeding of 1,600 children.  When you purchase this necklace, you create jobs, feed hungry children, and receive a stunning piece of jewelry--a win/win for all!"  (From Amazima Webpage).  

Happy Halloween, from Mr. Mustache!

NO Bread this week

Imperial is NOT Twisted

I am no longer twisting the Imperial.  Why, you may ask? For some reason my new oven doesn’t always cook the center of the twisted Imperial as well as the non-twisted.  Another reason is that I’ve had a hard time cleaning the Imperial’s sticky goodness off of the drying racks.  By not twisting the Imperial, we can keep the stickiness in.  That stickiness saved is extra goodness for you. It might not look as fancy, but it’s more practical and hopefully, more consistently delicious.   Let me know what you think.   

A Story About Bread

 “Face it Cowboy, everybody thinks I’m the best.” Padre strongly states.  With a huff, Cowboy retorts, ”O really!  I was sold and loved before you were even made, Padre.” 

“But haven’t you noticed that I’m the one that gets ordered the most!”  Padre says with a smirk.  Cowboy sneers, “You’re just a knock off of Sourdough Sam.”  Sourdough Sam  considers getting involved in the scuffle, but thinks to himself, “Better to remain silent and be thought a fool than to speak out and remove all doubt.”

 “You’re just jealous, Cowboy, because I’m the perfect bread.  I’m made with an expensive blend of cheeses, including aged Parmesan.  I’m baked in a steamed oven.  I’m refined.  I have European flare.”

 Cowboy says in a harsh tone, “Stop.  Stop.  Stop.  I’m soft and chewy.  You’re hard and rough.  Enough said.”

Mr. Mustache Classic, snuggled up in his afghan, says with a kind old smile, “Children, settle down.  All breads have their advantages and their disadvantages.  We are all loved and respected.  We all have our own unique characteristics, but whole wheat bread is the best.”  

Any of you want to get  involved?  Which is your favorite cheese bread? 

Special Requests

Special Requests I can’t do:

1.     I will not make your bread into a bomb (so quit asking).

2.     For those of you who can’t have gluten, I am very sorry, but I cannot produce gluten-free bread inexpensively or with the same quality as my normal breads.  Also, I am not interested in specializing in gluten-free.  Therefore, after many attempts, I am saying no to gluten-free baking.

Special Requests I can do:

1.     The classic request:  I can make a loaf of Imperial bread without raisins.

2.     I can make a Sourdough Sam yeast-free.

3.     The Padre with peppers is only available if you sign a contract saying that you will not sue Mr. Mustache for making bread too good or too spicy.

4.     I can make a vegan bread using almost all whole wheat flour.   Here is how one customer described it:

   “We love the whole wheat Bumpkin bread.  It is fabulous!  It has an excellent texture that feels rich and chewy when you bite into it.  This bread also makes wonderful toast.  The outside gets warm and crispy and the inside remains soft and almost cake-like.  Very delicious!” 

(I wish I could write this well!)

If you have any more ideas, I would be happy to give it a try.