Issue #1 –  10/16/17

Welcome to fall y’all!


Hi everyone. As we transition into the fall season, we wanted to take a quick minute to share what’s new around Avenue Bread and let you know about the proof we’re putting into the pudding…or pumpkin breads, or new Avenue Craft loaves.


Fall has meant an unfortunate — but temporary! — closing of our James Street location due to a much-needed update to our plumbing system. This briefly sent lots of bread to our Downtown location and an ice machine to the bakery. (Did you know we put ice in the doughs sometime to slow down their proofing on hot, busy days?) The season also brought us some of our favorite customers–students! Who enjoyed 15% off during their first couple days of school, thanks to the Downtown Bellingham Partnership’s Paint Bellingham Blue event. And in the pastry department, it led us to our fall classics like pumpkin bread and cookies.


After a summer of refining our recipes for our small but growing Avenue Craft line, which works with Cairnspring Mills out of Skagit ValleyKevin @ NW Mills & Gov Jay Inslee, we now have two breads on a biweekly bake schedule and for sale in our local-favorite Community Food Co-Op. These breads are different in that they start as a grain grown right down the road in Skagit Valley and are milled by folks we know. As traceability and sustainability grow into values instead of simply buzzwords, we are proud to jump on this train of locally-milled grain. As Cairnspring puts it, their participation in this movement is founded on a flour that is more flavorful and nutritious than commodity flour and a commitment to contributing to the revitalization of our farm industry while supporting conservation of the farmland and natural resources where our grains are grown. We are thrilled to work with them, along with the Fairhaven Flour Mill, Skagit Valley Malting, and Camas Country out of Oregon. Camas Country was the first mills of its kind to be rebuilt in over 80 years and started providing grain for the regional market in 2011.


For us, we love the taste, that it keeps us feeling full and healthy throughout our hardworking days, and being able to truly see and experience our whole food system from start to finish. Plus, we are so thankful for the flour’s freshness because it means an astonishingly long shelf life…honest!


Excitingly, we even got some of this healthy, hearty, locally grown wheat into the Whatcom County School District; we baked 3,000 rolls for WSDA’s Taste Washington Day that went straight into the bellies of the many school kids growing strong and smart in our schools.


TroveWe also welcomed Trove Coffee into the neighborhood, where you can pick up an Eggenue and to-go snacks, right next to their original Trove Cannabis location on Samish.





As we head into the holidays, we are grateful for our customers, an up-and-running James St, and all our staff who continues to make each of our locations — including the Sunnyland district’s bakery — a fun place to work. We’ll soon be getting to work on stuffing, made of our day-old French bread, rolls for all those many late-fall get-togethers, and then some fun, sweet — and often boozy stuff! — for the holiday season.

Come visit, get away from the rain, and follow us on our social media to get the inside scoop on all this proofing going on.




Some of our awesome bakery staff!