Use this space to cheer the creator along, and talk to your fellow backers.
Have a question?
It's been two years, but here I am: still waiting on the bread. Please, may I have it?
Any idea when we might be receiving our baked goods. It's way beyond reasonable.
Wondering how the oven is coming along, is it baking yet?
Yay!!! Congratulations - I'll be camping on the island late this summer - hope the oven is ready so I can share with everyone :)
Added a little extra to cover shipping and get to the 10% goal :)
We have enjoyed your bread sold at stores on the Island and now look forward to more!
Molly Ryan and Mike O'Connell
that was A great time fresh bread every morning with honey on it. My first time seeing A brick oven, now we can share that again on the island.
Way to go, Heidi. Your endeavor reminded me of when Daniel, Anna and I rumbled through the Peloponese and managed to find a little village where we nearly killed ourselves one night. Before leaving the next morning, we bought a couple loaves of bread pulled from a brick oven from a local bakery that seemed to hang off the edge of a cliff. Anna drove and I buttered the bread. I can sense the warmth and smell the yeast.
I believe in you!! Let the building and baking begin!!! Kathy
Heidi! Just saw your ad in the Pulse! Good for you! I hope this means you will still be coming to the Farmer's Market in Sturgeon Bay.
Wahooo! You did it! Awesome-ness
YOU MADE IT!!! CONGRATS!!!
Let the baking begin!! Congrats Heidi!
Happy thoughts are sent your way, friend! Best wishes on this venture :)
GOOD LUCK HEIDI...THIS WILL PUT ALL OF LIFES ESSENTIALS IN CLOSE PROXIMITY TO MY CHAIR ON THE PORCH
How "To Refresh Bread:" by Heidi Gilbertson
(This is on the back of her business card.)
If your loaf is a day or two old and has not been sliced into, you can revive it quite nicely.
1. Moisten it by running it under the water faucet quickly.
2. Place it in a 400 degree oven for 7 or 8 minutes.
Our breads also freeze well:
1. After thawing place your loaf in a 350 degree over for 15-20 minutes.
This should bring back its crust.
Our family has been enjoying Heidi's breads for years.
Sometimes it has been hard to get her products so I usually buy multiple loafs at the same time. Then I slice the bread, return the full loaf to the plastic bag and freeze it. That way I can always enjoy a toasted slice of fresh bread even weeks after it was baked.
We hope you get this oven built so we can eat more of your bread!
Good luck Heidi!
We at Truck Farm Chicago (check out our KickStarter project too http://kck.st/KickstartTruckFarm) LOVE fresh baked bread. Truck Farm road trip up to check out the bakery anyone?!
Heidi . . . You could name your oven BRENDA . . . It means "fire brand" in Anglo-Saxon
Heidi, our roles will soon be reversed. You will be the teacher, I will be the student. Better have a good discipline plan in place before starting. What is the penalty for putting too much garlic in the bread?
Bravo to you Heidi!!! We certainly look forward to your delicious warm bread when we arrive on the island this summer.............our best to you!
Gil & Ann Fornaciari
This will be a great asset for Islanders and visitors. Baked goods, killer coffee, and a good book, all in one location!
We know you will succeed, Heidi! Best of luck...We sure "knead" your bread!
Woot! Go Heidi go. We love your bread and we love the island.
I can smell the pizza already!