Learn Your Croissants: The One the Only, The Coconut

36620350_2019534808058566_8582498697940566016_n.jpg

Over the summer we discussed croissants by introducing you to our classic butter croissant. On its own, the butter is a beautiful, crispy sweet treat for and a great vehicle for all your heart could desire, but in some cases we like to add a little flare so you don’t have to.

The Coconut Croissant is one of those cases. With the simple addition of toasted coconut, and a sweetened compound butter inside and out, the Coconut Croissant is baked again and turned into a delicious snack or decadent breakfast. But, don’t let us tell you how good it is, see what Cincinnati Magazine had to say about the croissant in a (semi)recent article. You’ll find the Coconut Croissant at most of our farmers’ markets and at some of our retail locations. Go forth and find your own!

Learn Your Loaves: Cherry Chocolate

26805024_1820535387958510_5358217472793431293_n.jpg

Even though we won’t be featuring it this weekend the Cherry Chocolate is one of our weekend warriors. The Cherry Chocolate is a sourdough of a different sort. Like other fruit breads the Cherry Chocolate features dried cherries. It is joined by chocolate chips and sweetened with extra sugar and to give it an extra punch of chocolate flavor we add some cocoa powder. Some of us at the bakery like to use the Cherry Chocolate for an extra-decadent French Toast, but other customers have shared other ideas. We’d love to hear what you do with the Cherry-Chocolate, so post away in our comments section!

Join the Team: Farm Manager / Schedule Update: No Yellow Springs 10/13

Blue Oven Farm Logo.png

As many of our Yellow Springs Customers will already know, the Yellow Springs Farmers’ Market will be held on Sunday 10/14 instead of Saturday this week. With the schedule change Blue Oven will not be able to attend on Sunday, so look for us the following Saturday!

Want to join the #BlueOven Team? We're looking to add to our roster of talented employees! Each member of #BlueOven plays a vital role, and we're always looking across the board for talent from #Cincinnati and beyond! We're currently looking to add a new Farm Manager to the team. Blue Oven Farm is seeking a hard working, task and team orientated person for full time year-round farm garden manager position. Blue Oven Farm produces garden vegetable and fruits for its baked good business as well as restaurants and farm markets. Blue Oven also grows wheat. The farm duties include harvesting, assisting in crop production, agricultural projects, record keeping, mulching, packaging, and customer service. Applicants must demonstrate good communication skills, problem solving, have a good general understanding of agriculture. 

If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven

If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven #blueovenfarm

Schedule Changes Reminder!

blue-oven.png

Greeting Blue Oven fans! We’re now into October, and with that comes some changes to the schedule! Take a look below, to see what changes have happened, and whether it impacts your route to find your English Muffins. As always we’ll keep you posted as updates come through!

Tuesday: Loveland Farmers’ Market is open through October, and then we’ll be back at Take Home Tano’s in November!
Wednesday: Blue Ash Farmers’ Market is now closed for the season, but we’ll continue at Northside Farmers’ Market outside until November when we move to the Northside Presbyterian Church. Fort Thomas Farmers’ Market is open through October, but the hours are now 3p-6p.
Thursday: Madeira Farmers’ Market moves to their inside location, but will remain outdoors at the Madeira-Silverwood Presbyterian Church until November
Friday: COME SEE US AT TOAST BAR at Findlay Market!
Saturday: Yellow Springs Farmers’ Market remains outdoors, but Blue Oven will not be there on October 13 as they shift the market that weekend to October 14. We’ll return the following Saturday October 20 to regularly scheduled Yellow Springs Farmers’ Market. The Springfield Farmers’ Market is closed for the outdoor season, but we hope to return there soon for their next market season!
Sunday: The Hyde Park Farmers’ Market remains in the square until November when it will then move to Clark Montessori, and start later in the morning.

Learn Your Loaves: The Sour Rye

Sour Rye.jpg

As with many loaves at Blue Oven we like to have options for our customers to enjoy. The Sour Rye is no different. Like many of our other sourdough breads, the Sour Rye, starts with our standard Country French dough and additional ingredients are added as we go through mixing. In the case of the Sour Rye there’s two key additions. The first addition is extra Rye flour that helps to build texture in the loaf and increase the signature flavors in the loaf. The second addition, and it’s the big one is the caraway seed! The caraway flavor is what many folks associate with Rye breads you’ll find at diners and in the grocery store, and it’s what helps to give our Sour Rye it’s signature punch. Those additions aren’t the only thing that sets the Sour Rye apart, as we mentioned at the beginning of the post, we like to have variations of most of our breads and with this loaf it comes right before it’s dropped in our wood-fired oven. A sprinkling of salt on top of the dough before it’s baked is another addition that sets this bread apart, and if you’re worried that you don’t like salt, have no fear, we like to send loaves without the salt to markets where the Sour Rye will appear. So if you love American Rye breads, but want the added health benefits of sourdough don’t miss out on one of our favorites the next time you swing through your favorite farmers’ market!

Final Week at the Blue Ash Farmers' Market, Join the Team!

25550242_819885551698758_735438310170037334_n.jpg

Fall has arrived and September is coming to a close, and that means another one of our favorite farmers’ markets is coming to a close this week. The Blue Ash Farmers’ Market will be enjoying its final market this Wednesday, so make sure you head out to Summit Park this week to celebrate another great year with all of your favorite vendors! We’ll continue with the Northside Farmers’ Market every Wednesday, and the Fort Thomas Farmers’ Market continues through October!

Don't forget, we're always looking to hire interested folks to the Blue Oven Team! If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven

Learn Your Loaves: Tortano (A.K.A. Italian Hubcap)

40960944_2119735618038484_7568386520546017280_n.jpg

Around Blue Oven Bakery we don’t consider a bread a true part of the bake list, unless it has more than one name. No bread is no truer part of the Blue Oven bake list than the classic you probably know simply as “Hubcap”. The Tortano (A.K.A. Italian Hubcap) is well known around farmers’ markets because of its round shape and signature tire like look. The Hubcap is a ciabatta style dough with a higher percentage of water than many loaves, so it takes a lot of work to build up the gluten structure in the bread to allow it to hold the round shape. Fermented overnight with a higher percentage of dry yeast to give the loaf a strong flavor the Tortano is great for dipping because it pairs well with so many different oils and vinegars. You might have tried the Hubcap at one of your favorite downtown restaurants a list you can see here. You can pick up at this ciabatta style bread at most of your favorite farmers’ markets, so whether you call it the “tire”, “wheel”, or the “donut” we know exactly you’re looking for, so make sure you grab one this week!

Rain or Shine Reminder! Check Your Market Schedule

39213518_2085588211453225_8959449431841701888_n.jpg

On days like today, we figured it was a good time to remind you that Blue Oven is a rain or shine vendor at all of your favorite markets! We also wanted to update the market schedule as it stands!

TUESDAY
Loveland Farmers' Market
May 1 - October 30 | 3p-6:30p
Loveland Canoe & Kayak
174 Karl Brown Way,
Loveland, OH 45140

WEDNESDAY
Northside Farmers' Market 
May 9 - October | 4p-7p
Jacob Hoffner Park
Cincinnati, OH 45223

Blue Ash Farmers' Market
May 16 - Sept 26 | 3:30p-7p
Summit Park
4335 Glendale Milford Rd, 
Blue Ash, OH 45242

Fort Thomas Farmers' Market
June 6 - October | 3p-7p
Tower Park
905 Cochran Ave
Fort Thomas, KY 41075

THURSDAY
Madeira Farmers' Market
May 3-September | 3:30p-7p
Corner of Dawson & Miami (in Historic Downtown Madeira)
Moves to the Madeira-Silverwood Presbyterian Church in October
Madeira, OH 45243

Blue Oven Farm (32 Farm Market)
Pick up produce and produce boxes fresh picked from Blue Oven Farm! Assorted breads are also available.
Seasonal | 3p-7p
4257 McKeever Pike
Williamsburg, Ohio 45176

FRIDAY
Findlay Market
Year-round | 9:00a-6:00p
(Limited bread menu available. Subject to change. Please contact us to learn more.)

SATURDAY
Yellow Springs Market
April-November  | 7a-12p
228 Xenia Ave, Yellow Springs 

Findlay Market
Year-round | 8:00a-6:00p

Springfield Farmers' Market
June - September  | 9a-12:30p
117 S Fountain Ave
Springfield, Ohio

SUNDAY
Findlay Market
Year-round  | 10:00a-4:00p

Hyde Park Farmers' Market
May 20 - Oct 28 | 9:30a-1:30p
2700 Erie Ave,
Cincinnati, OH 45208

Learn Your Loaves: Baguette

39008940_2085817561430290_2688271127792320512_n.jpg

The Baguette is a loaf of bread well know around the world, and the way baguettes are produced varies from bakery to bakery.  By that we mean, some methods use a traditional overnight ferment called a poolish, some bakeries use a sourdough, and some bakeries like us use a combination of both.  Using a sourdough and overnight ferment created by mixing water, flour and dry yeast helps our baguette to take on a lot of flavor and also helps us to have a great crumb profile inside of the crust through a stronger gluten.  The long slender shape of the bread makes the baguette perfect for cutting into numerous small pieces that can be used as a soup dipping bread, as an appetizer building bread and as a platform for a cheese and meat spread.  Our Baguette has gone through multiple iterations, and we're always playing with the recipe to bring the best loaf to you at all of your markets!  We hope you enjoy this one, it's one of our favorites!

 

Market Schedule Changes Are Coming

36539720_2010484068963640_2811825624522424320_n.jpg

As we enter September we're entering a time where the farmers' market schedule changes for Blue Oven.  Updates will be coming through all month to remind you, but take a quick look at the schedule to remind yourself when your favorite markets will close, or head indoors for the winter! You can review that schedule here! One change to highlight this week is for the Hilliard Farmers' Market as the market will be closing for outdoor purposes on September 11, just a week and a day or two markets away!  As always we look forward to seeing you year-round, so please join us wherever and whenever you can!  

40337700_2111381632207216_8683872806733086720_n.jpg

Don't forget, we're always looking to hire interested folks to the Blue Oven Team! If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven

Learn Your Loaves: Pecan Raisin & Apricot Walnut Cranberry

36763026_2021193734559340_3532069709958610944_n.jpg

Many of you are keenly aware of a couple of our most popular loaves. Two Blue Oven classics, and some of the original bakery favorites.  Our fruit breads are the perfect blend of the sweetness of dried fruit and the crunch of walnuts or pecans. 

The names of each, the Pecan Raisin, and the Apricot-Walnut Cranberry, put the key ingredients out there right off the bat, but there may be subtle (or substantial) differences that you may not know about.  Both breads are given a boost for the sweet tooth with the Pecan Raisin given an added amount of honey to go with the sweetness of the raisins, and the Apricot-Walnut-Cranberry is given a touch of cane sugar to kick things up a notch. 

35786339_1994144977264216_5743037518668890112_n.jpg

One other item separates the two breads, and that is the type of yeast used.  The Pecan-Raisin is fed with dry yeast and gets an overnight ferment added to the mix to give it that extra punch of flavor, meanwhile the Apricot-Walnut-Cranberry is risen through the wild yeast in our mother sourdough. These two breads make appearances throughout the week at many of our farmers' markets, as well as appearances at Jungle Jim's or Country Fresh Farm Market.  

P.S. Need help identifying which is which at market.  It's simple, the Pecan Raisin has three score marks, and the Apricot-Walnut-Cranberry has two.

Learn Your Croissants: The Original, The Classic, The Butter

38545821_2068551509823562_6029231835509161984_n.jpg

As many of you know Blue Oven is the home to a number of delicious, eye-popping, and often completely unique croissants.  Today, however we're featuring the classic Butter Croissant. The Butter Croissant is mixed, shaped, laminated and prepared with all the traditional methods, and like all of our bread, our croissants are also baked in our wood-fired ovens.  The Butter Croissant is also important because it helps us to produce the Blue Oven fan-favorites, Almond, Coconut and Cinnamon Walnut (with the occasional Sunflower mixed in). When we're not being creative with the Butter Croissants we bring them to you to use your imagination in the making of delicious sandwiches or to eat as you please.  You can typically find the Butter Croissant at all of our farmers' market locations as well as many of our retail partners.  They are a keystone bread at Blue Oven, and we hope you enjoy one this week!

ICYMI: Cincinnati Bell Gathering and FIOPTICS Internet at Blue Oven

Last week we hosted a great group of team members from Cincinnati Bell.  There were employees from Cincinnati Bell that hailed from different departments, store locations, and areas of the city, and they gathered to do some team building, experience Blue Oven, and brainstorm on how we our bakery and farm can move into the future!  They also got to enjoy some food prepared by Chef Patrick Bowling, who lends his expertise in taking our farm fresh food and wood-fired bread and turning it into a beautiful meal! Take a quick look to see some of the fun that went down on the farm!

Learn Your Loaves: Olive Fougasse

Olive Fougasse.jpg

Many of our loaves are shaped and baked in rounds called boules or in long torpedo shapes called batards, but one of our sourdoughs stands apart in its final shape/bake.  The Olive Fousasse. The fougasse shape is flatter than most of our loaves, and also has a distinct scoring pattern where the bread is sliced all the way through, and after the final bake resembles a head of wheat.  On occasion we'll produce batard shape loaves of the Olive sourdough (mostly for restaurants) so you may see those available once in awhile at markets as well!

Not only does the Olive Fougasse stand apart because of its shape, the loaf also stands apart because it has two distinct variations.  One pictured here is made with Kalamata Olives and it features thyme and fennel, and the version with green olives features only thyme.  The Olive Fougasse is a Blue Oven classic, and if you haven't tried it before you should look for it at your next trip to your favorite farmers' market!

Learn Your Loaves: Bad Boy and Bad Girl

Bad Boy.jpg

One of the most commonly asked question from our farmers' market customers is a good one because it involves two of our classic loaves. "What's the difference between a Bad Boy and Bad Girl?" comes at least once in a market, and we're here to help!  

The Bad Boy and Bad Girl have one major difference between them, and that is the type of yeast involved. The Bad Boy is our sourdough base, and the Bad Girl is activated with dry yeast.  

Bad Girl.jpg

The second major difference between the two is the types of seeds involved and where they're located.  The Bad Boy has the seeds on the outside, and the Bad Girl has the seeds on the inside.  The inclusion of fennel in the Bad Boy sets it apart form all of our loaves and many of our restaurant partners and market customers have noticed and made it one of our most popular loaves.  The Bad Girl does not have fennel, but like the Bad Boy it also has sesame seeds, flax seeds, and poppy seeds and joined by sunflower seeds on the INSIDE of the loaf.  

Both loaves are dear to the bakery, and have helped fuel new bread adventures, and we hope you continue to go out and take one home, and if you haven't tried the Bad Boy and Bad Girl we hope this information will help you decide which loaf to choose first!

Learn Your Loaf: Almond-Oat Porridge

Almond Oat Bread.jpg

As many of you know, Blue Oven, features a variety of breads, croissants, and English Muffins. Sometimes when you get to your market it's hard to choose between sourdough/non-sourdough, sweet/savory, White or Whole-Wheat, but today we're here to help.  Let's get to know the loaf of this week. 

The ALMOND-OAT Porridge!  The Almond-Oat Porridge bread is our classic sourdough mixed with toasted almonds, whole-wheat flour and oatmeal.  A porridge bread is made with cooked grains that are mixed or folded in the dough, and this bread is no exception. Not an everyday visitor to your local farmers' markets, but when you find it, it's a real treat.  The Almond-Oat Porridge bread makes a great toast bread and is the perfect vehicle for jams and peanut butter.  It's also a great bread for deli sandwiches! Look out for a bakery employee favorite at your next market trip!

ALMOND OAT PORRIDGE (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Toasted Almonds, Oats, Salt, Water

Join the Blue Oven Team!

blue-oven.png

Want to join the #BlueOven Team? We're looking to add to our roster of talented employees! Each member of #BlueOven plays a vital role, and we're always looking across the board for talent from #Cincinnati and beyond! We're currently looking to add new members to our team. If you have previous experience mixing commercial batches of dough, shaping bread, baking in a wood-fired oven or just a passion for great food that's a major plus, but if you are intrigued by the prospect of working with us we'd be happy to hear from you!  We'll keep your information for current openings and future openings, so reach out today!

If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven 

Schedule Reminder: Back to Business

Basil.jpg

We've had a great summer so far, and with the Fourth of July holiday in the rear-view mirror, we're no looking forward to a few months of nothing but farmers' markets!  With that in mind, we thought we'd share a reminder of where you can find us. Take a look!  

JUNGLE JIM'S
EASTGATE & FAIRFIELD LOCATIONS

Jungle Jim's Eastgate
4450 Eastgate S Dr,
Cincinnati, OH 45245

Jungle Jim's Fairfield
5440 Dixie Hwy,
Fairfield, OH 45014
 

Every TuesdayWednesday and Thursday 
Fresh bread delivered by 3pm, 
Saturday and Sunday by 8am (Eastgate location) and by 12pm (Fairfield location) 

COUNTRY FRESH FARM MARKET & WINE DEPOT
BEECHMONT & VINE ST LOCATIONS

Country Fresh Beechmont

8315 Beechmont Ave #15,
Cincinnati, OH 45255

Country Fresh Vine St
8425 Vine St,
Cincinnati, OH 45216

Every Tuesday and Thursday
Fresh bread delivered by 3pm

Harvest Market
308 Main St
Milford, OH 45150
Tuesday by 3p and Saturday by 8a

Holzman Meats
10815 Montgomery Rd, Cincinnati, OH 45242
(Delivery on Tuesday)

Monday
No scheduled deliveries

TUESDAY
Loveland Farmers' Market
May 1 | 3p-6:30p
Loveland Canoe & Kayak
174 Karl Brown Way,
Loveland, OH 45140

Hilliard Farmers' Market
May 29 - September 11 | 4p-7p
5445 Scioto Darby Rd. 
Hilliard, Ohio 43026

WEDNESDAY
Northside Farmers' Market
May 9 - October | 4p-7p
Jacob Hoffner Park
Cincinnati, OH 45223

Blue Ash Farmers' Market
May 16 - Sept 26 | 3:30p-7p
Summit Park
4335 Glendale Milford Rd, 
Blue Ash, OH 45242

Fort Thomas Farmers' Market
June 6 - October | 3p-7p
Tower Park
905 Cochran Ave
Fort Thomas, KY 41075

THURSDAY
Madeira Farmers' Market
May 3-September | 3:30p-7p
Corner of Dawson & Miami (in Historic Downtown Madeira)
Madeira, OH 45243

Blue Oven Farm (32 Farm Market)
Pick up produce and produce boxes fresh picked from Blue Oven Farm and take home fresh bread from the bakery!
Seasonal | 3p-7p
4257 McKeever Pike
Williamsburg, Ohio 45176

FRIDAY
Findlay Market
Year-round | 9:00a-6:00p
(Limited bread menu available. Subject to change. Please contact us to learn more.)

SATURDAY
Yellow Springs Market
April-November  | 7a-12p
228 Xenia Ave, Yellow Springs 

Findlay Market
Year-round | 8:00a-6:00p

Springfield Farmers' Market
June - September  | 9a-12:30p
117 S Fountain Ave
Springfield, Ohio

SUNDAY
Findlay Market
Year-round  | 10:00a-4:00p

Hyde Park Farmers' Market
May 20 - Oct 28 | 9:30a-1:30p
2700 Erie Ave,
Cincinnati, OH 45208