Tuesday, April 16, 2013

Wednesdays at the Decatur Farmer's Market

The Bakery is happy to be a part of the Decatur Farmer's Market. Our table has breads, cookies, breakfast items, lunch items and coffee or tea to sip or snack on and take home.

Audrey working hard at our table.....

Our sweet neighbor, Melissa, with Low Low Knows Bones makes really yummy dog treats. She has a variety of flavors cheese, chicken liver, tuna and now a gluten-free treat.

boot camp bites, ruff!

JB has eggs, goat cheese and sweetest baby goats.....

Come play with me!

Our friend and local farmer, Bobby Britt!

tiny Brussels sprouts from Bobby

savoy cabbages

Patrick from Hidden Valley Springs has local honey, honey mustard, creamed honey (my favorite), 
bee pollen, bees wax, and soap made with of course, honey. 

  King of Pops perfect for warmer weather at the market.

Our friend and local famer- Steve Miller

sweetest and rustic baby carrot

Our neighbors Simply Scrumptious with mini pies, tarts, brownies and much, much more!

Flat Creek Lodge has a variety of cheeses made from their very own Jersey Cows 

Decatur Farmer's Market continued on our next blog, stay tuned!

Monday, October 29, 2012

Wylde Center Benefit

Our third annual fundraiser in the Oakhurst Community Garden......perfect weather AGAIN! What a great way to kick off this gorgeous month.

Beginning of the night, Jordan & William our bartenders for the evening. 

Our cooks working hard making the hors d'oeuvres. 

David's Labor of Love, stuffed lomo & goat cheese sandwiches topped with candy roaster squash...mmmmmm. Cakes & Ale has recently launched our catering program from David's hors d'oeuvres to Eric's desserts. Call The bakery for all of your sweet & savory catering needs. 

 We would like to give a shout out to The Law, what a perfect addition to our fundraiser! 

 Check out the garden and all of their tenants :)


View from the top. 


Sweet success! All of this made possible thanks to the patrons, volunteers and great staff.

Tuesday, August 14, 2012

A Day In The Life Of Pedro

After the dough has fermented for three hours, it is ready to be cut & pre-shaped. The pre-shaped dough (pictured above) is ready to rest. 

The dough then rests for 30 minutes before shaping them into baguettes.  The plastic ensures that the surface of the dough does not dry out.

The fun part begins, the shaping of the baguettes.

The baguettes are ready for proofing and will rest another 30-40 minutes before going into the oven.

 This is our Levain Sourdough being scored before it's baked.  Scoring not only makes the bread look prettier, it also allows for steam to escape the dough while it's baking.


Levain dough in wood baskets 24 hours before baking.


The Levain is baked in a 450 degree steam deck oven.  Steam is injected in the oven and gives our breads a delicious crust.

Here are Levain batards that we use for our lunch sandwiches.

The finished product is available Tuesday-Saturday for purchase.  

Monday, July 30, 2012

"The Heat Is On"

As July comes to an end, at Cakes & Ale we are still loving all this wonderful produce that the summer has to offer!    Our garden manager Jaime Horton has been working hard on the C& A Garden.


Purple tomatillos, eggplant, Emperor cucumbers, Star of David okra


Panda Thai eggplant

 Here are two recent dishes from the Restaurant menu

wood-oven roasted squashes & onion, soft scrambled eggs, trumpet mushrooms, potatoes, 
okra, tomato, feta, romesco

lightly smoked scallops, cracked wheat & cucumber, roasted tomato vinaigrette, mint yogurt