We want to bake yummy breads for you next Thursday!

[tim.stallmann at gmail.com]

If you have trouble viewing or submitting this form, you can fill it out  
online:
https://spreadsheets.google.com/viewform?formkey=dE9PVjlISnV3dmJDaXRfaG1YMzdHUFE6MQ


Sign up for Feb 24 Bake-Day!


We are still taking sign-ups for season 5 of our subscription program. In  
the meantime, we're doing a special bake day on Thursday, February 24th!  
Everyone is invited to sign up for bread for this one-time bake day – feel  
free to forward this as well. Here's how it works: * Check out the items  
that we are baking * If you want something, let us know by next Tuesday  
evening, 2/22 * Come pick up your items next Thursday evening! We will be  
baking (everything's vegan, we use all organic flours from Lindley Mills,  
and other organic ingredients when we can): * Pretzels – by the half-dozen.  
These medium-sized, German-style soft pretzels are twisted, boiled, and  
baked with love. We heard that pretzels are supposed to represent the shape  
of a hug. * Focaccia – Delicious, light focaccia bread topped with onions  
and herbs. * Herbed Artisan Bread with Carrots & Dill – This rye and wheat  
sourdough bread is full of grated carrots, dill seed, and oregano. * Whole  
Wheat Sandwich Bread with Sunflower Seeds – Our standard 100% whole wheat  
bread, lightly sweetened with honey and molasses, with just a little bit of  
sunflower seedy adventure. * Peach Muffins – by the half-dozen. With NC  
peaches canned last summer by our crew of canners, and cornmeal to make a  
nice crumb, these muffins will help get you ready for an early summer! *  
Gluten-free sandwich loaf -- Made with a mix of whole grain rice and millet  
flours, tapioca and potato starches, and guar gum. *We make this bread with  
care using gluten-free ingredients and dedicated pans and mixing bowls, but  
there's bound to be enough residual flour in the bakery kitchen to make  
this bread inappropriate for folks with serious allergic reactions to  
gluten.* Pick-ups: We will be here to joyfully greet you, Thursday 2/24  
night from 5-7 PM. If you are not able to come during that time, we'll pack  
your order and put it out on the porch in a big food-service cabinet until  
Friday night. You can pick it up there through Friday night. If you need to  
make different arrangements, talk to us! Note about payments, capitalism,  
and sliding scales: We envision a world and an economy where we meet each  
other's needs out of love, build community, and make decisions about these  
things together. We're trying to move away from the standard model of a  
bakery, where customers exchange bread for money. Instead, we support each  
other by giving whatever each of us has in abundance, and it happens  
(surprise!) that the bakery has an abundance of bread. We feel like we are  
on a pretty good track for this, in our subscription program – the  
subscriptions operate on an anti-exchange, sliding scale model where  
subscribers collectively meet the needs of the bakery for the season.  
However, for a bake day like this one, this model is more difficult – we  
don't know how many people will sign up, so we don't know the total  
resources that the whole day will take. If you have any advice about how to  
structure these bake days, we would love to hear it! For now, we are just  
going to be honest with you and ask you to take the following things into  
consideration when you decide how much to give. 1. Sliding scale is about  
accessibility and also re-distribution of wealth/resources. We're asking  
you to think about enlisting in a project of re-distributing resources – if  
you have more access/wealth/resources, please give more and if you have  
less, give less. [We leave the scale open because, as Felice Yeskel says in  
her article about cost-sharing, “Many times folks in the lower end of the  
class spectrum cannot afford the bottom of the sliding scale and folks on  
the upper end of the spectrum could well afford much higher than the top  
end.”] 2. We are trying to compensate for the material costs of baking and  
the labor we are putting into the bakery. Which, to be honest about it, are  
a lot. The food system we live in is not based on justice, and there are so  
many subsidies to big agriculture, so many of us have a skewed idea of how  
much food actually costs. As a small-scale bakery, our ingredients costs  
are fairly low and the amount of time we put in is high. If we bake 50  
units of bread/muffins/etc. during this bake day, and pay ourselves a  
living wage, the labor costs are about $5/unit: so the total cost for a  
loaf or a bunch of muffins would be about $6/unit. Of course, cash money is  
not the only way we're compensated for our labor in this project, and we'd  
welcome talking with y'all about barter/trade arrangements as well. 3. We  
are also asking you to take into consideration the “market price” of bread,  
or how much is in your budget that you would otherwise be spending. We want  
to move resources into community economies that would otherwise be going  
into capitalist ones; not sap all of everyone's resources. So, as always,  
we welcome you eat bread and put in whatever money and other resources you  
can. Checks can be made to Bread Uprising, and you can also send us money  
online via PayPal.


Name(s) *



Phone: *



Email:



Address



How many foccacia orders? Each order is 4 large pieces...



How many loaves of carrot dill artisan bread?



How many loaves of whole-wheat sandwich with sunflower seeds?



How many half-dozen pretzels?



How many orders of peach muffins (by the half-dozen)?



How many loaves of gluten-free bread?



What would you like to contribute?



If you're contributing money, would you like to pay online via PayPal?  
(they charge us a 3% fee, which we'll add on)

Yes
No


Can you come to pick-up on Thursday from 5-7, or will you be coming on  
Friday?



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