June is strawberries, rhubarb, and the last of the spring asparagus. We fold strawberries into scones and rhubarb into a jammy galette.
July is stone fruit season. Peach and plum galettes go on the menu weekly, and the herby focaccia gets fresh basil folded through the dough.
August is tomatoes, corn, and blueberries. We make a slab focaccia topped with heirloom tomatoes and flaky salt that sells out every weekend.
The bread lineup lightens too. More olive oil, more herb loaves, less butter and rye. Summer wants something you can eat outside without a coat.