It’s been a while since we’ve shared an update on how Bittman’s is doing, and it’s a source of great excitement for us, and we’re working hard, so … allow us this brief interlude in ‘traditional’ newsletter content.
First of all — all the flour we’re using now is organic. Full stop. And we’re working on more exciting developments in that vein, including regenerative and local. That will happen soon.
The amount of love we’ve gotten from people who have ordered our bread has been borderline astounding to us. Basically everyone who tries our bread is crazy about it. (We literally sold out! That was wild.) Any surprise that’s communicated in the feedback we get we attribute to the fact that the bread is either 100% whole grain or whole grain-forward (depending on the loaf), and many people are accustomed to thinking whole grain bread is dense, tough, just generally unpleasing.
This is one of the most important — if not the most important — messages we wanted to get across when we started Bittman’s: whole grain bread can be, should be, delicious. Certainly more delicious than the white bread (and, really, the ‘whole grain’ options) that’s out there.
There was one common thread in the constructive criticism we’ve gotten, and that’s that many people didn’t think our bread was big enough. Which was an easy fix — we went ahead and made our loaves about 20% bigger. The price stays the same.
Another change: when we launched, the only way to order was if you ordered a box of 6 or 10. Now, you can order whatever quantity you want — you have to get to $49 for us to ship, and $99 for free delivery. Our much loved butter is available in salted and unsalted, and we now have good Greek olive oil, too — made from 100% Koroneiki olives. Subscriptions are available in 4 and 8 week options; one-time purchases are also welcome.
If you haven’t tried our bread yet, and you’d like to, we’re offering you a 20% discount; use code TOTE20 at checkout. And the first 100 people to order will receive a free Bittman’s tote bag. (Normal price: $29 and this is a good tote bag, folks — super nice looking and not one of those flimsy guys.)
Okay, that’s as close as we get to a hard sell. Oh, and some bread-y recipes below, in case you do decide to order.
Thanks, as ever,
Mark and Kate
Recipes:
Herbed Croutons (go to the variations section, towards the end of the recipe)
Charred Onion Soup
Crab Toast
Francesco Mattana’s Grilled Pecorino and Honey Bruschetta
Pane Cotto
Whole Grain Bread Pudding with Winter Squash and Sage
Gruyère Apple Grilled Cheese
Sausage and Escarole with Garlic Bread
Migas (Chorizo and Bread)
Skillet Chicken Parm with Spicy Bread Crumbs
Boozy BBQ Jackfruit Sandwich
Year-Round BLT
Crumby Fruitcake Cookies
Comment