This recipe makes 4 open-faced sandwiches 4 slices Rustic Country, sliced ½ to ¾ inch thick 2 garlic cloves, peeled and cut in half Extra-virgin olive oil 4 slices imported Speck or Italian prosciutto, about 1/8 of a pound Toast bread slices on both sides until crusty on the outside but still soft in the middle. Rub one side of each slice of bread with cut garlic. Arrange bread slices on four plates and drizzle with a little oil. Top each slice of bread with a slice of spe

If you have the chance to stop by our bakery, you can purchase one of our pizza dough balls. They come frozen, and are perfect for making a large pizza or two small pizzas. The night before you plan on making your pizza, remove the ball from the freezer (do not take it out of the plastic bag) and place it in the refrigerator. The next day, place the defrosted ball on the counter for several hours, until the dough reaches room temperature and completely fills the plastic bag.

Ingredients: 1 lb. button mushrooms 6 Tbsp. extra-virgin olive oil Juice of one lemon, about ¼ cup 1/3 cup water 2 large garlic cloves, peeled and cut into thick slices 4 fresh thyme sprigs* 1 bay leaf Pinch of hot red pepper flakes A few black pepper corns 1 tsp. salt 2 Tbsp. balsamic vinegar French baguette Extra-virgin olive oil for brushing on bread *You can substitute any fresh herb growing in the garden. Wipe mushrooms clean with damp paper towels. Trim stem

I decided to start this blog to keep my fingers busy when they’re not sticky from mixing batchfuls of dough. My husband Brian and I had the crazy idea to restart our artisan bakery as a weekend hobby (actually, I’m the one to blame, since I’d promised to keep it small—“for friends and family, dear”). Seriously, though, I’m glad we’re doing this again, so long as I can persuade our son and daughter to help out.