This is the entrance to August First. I really love the way it is because it's not your conventional looking bakery. I also love it because it sets you up for what you are going to find inside. Very laid bake rustic food that's just plain delicious with a unconventional group of people. Then again, isn't that just Vermont? WELCOME TO AUGUST FIRST BAKERY! Where we serve home- style pastries and fresh artisan bread every single day along with a variety of sandwiches, soups, coffee drinks and more! THE bakery This is what you will find when you enter Every thing is very down to earth and homey. Heck! There is even a book shelf I think the best part of this place is that you can see the "kitchen" or where your food is being made. I feel like it makes it more personal than anything else. Here is the menu that the customers look at. So many options, no? Also here is the view that the customers sees of the kitchen Whats really cool is that we have art on the wall that changes every month or so! As you go into the Hallway to the kitchen, on your right you will find our main fridge and the ice machine! If you continue past the fridge and turn to you left you will find yourself in the savory side of the kitchen. This section of the kitchen is used for soups and sandwiches (lunch station) To the left of the lunch station in the middle of the kitchen is the breakfast station. This is a lovely view of where the eggs are kept hot and sandwiches are pressed and coffee is made If you turn away from the coffee machines and such you will find where the almighty espresso machine is and the cashier as well. Thats all of the kitchen so its best to turn around from facing the dining room and head back to the bake shop! On your way you will find on your right the speed rack where most of the goods go to chill out! Next to it you will see the bread slicer and the fridge where milk and other stuff needed for the making of yummy coffee drinks are stored. Welcome to the bakeshop!!! This is where you B&Ps will be working! It seems like a small space but honestly theres only two people working in there and one might be you! As you turn to your left you will see the storage rack where all of the tools you need are stored along with the containers! And in the right of the picture youll see Mr. T! (The mixer) Now that youve scoped out the left.. Time to turn to the right! Here you will find TERRY THE ALMIGHTY OVEN!!!!!!!! Pst!! Look a little more to your right! Hey! You did! Looky, looky what treats we have here. Tis the bread rack you are looking at. All the breads are taken out of ze oven and transferred to here to cool down. Okay! Now to move on! Continue your path to the left past the tables into the back of the bakeshop. This is the rack that holds well all of the stuff you need to get out of the way. Right now its full of the flour and 7 grain mix the bread mixer will use to make the dough that night! To the LEFT! Here is ze large mixer! The Night mixer does bread dough in this. Also, this is where cinnamon roll dough is made and the granola! Shall we continue this journey? We are headed to a land a little wetter than here.. Get your rain coats! Go back to where you started at in the bake shop and turn all the way to your right past the fridge and WELCOME TO THE DISH PIT! Here is the main dish sink. With a dishwasher on the side. To the right of the main sink is the side sink which is mostly used to defrost food items. To this left of the main sink you will find the office. Its small, its cozy and its a place you cant stay in for long just out of claustrophobia. Lets get away from there, okay? Turn around and head slightly back to the bake shop. Dont go too far though cause youll miss the cool room and by cool I dont just mean its the place to hang out. Its a nice breath of cold air in the depth of this place. Come in dont be shy. This is the place where all the dry goods are stored. From chocolate chips to oils to flour. All at a nice cool temp every day. This is also a good place to have your baked goods to cool down so you can cut them faster.. Just put them on the rack. THE FOOD Challah Bread (Made Every Friday) You Start with Dough that is made the night before and is set in the refrigerator overnight After the dough has chilled it is rolled out to the length you want it. Once the dough is rolled out place the four strands together. First strand goes over second and third strand goes over fourth. It is then divided into equal weighing pieces and set onto a tray in the fridge to chill. Then you your new third strand goes over your new second strand and repeat till you are at the end you flip and start over again. TADA!!!! You have your lovely Challah. Now it just needs to proof, be egg washed and bake! SCONES!!! There are two types made everyday. There will be always cranberry almond and then it will switch from Lemon Ginger, Chocolate Hazelnut, and in sugaring season we sell maple bacon. MISE EN PLACE!! You need all your wet and dry ingredients ready before your start You also need all of your tools! This particular scone will be cranberry almond! We use the mixer to make our scones. Remember! When mixing always have it on speed one! Bad things will happen if you dont!! After being mixed they are scooped and washed with a buttermilk-egg mixture! Bread! Everyday Sourdough, 7Grain, Baguettes, Jalapeno Cheddar, and Olive bread is made and sold fresh. It is the Night Mixers job to make all of the dough and shape the Sourdough and 7 Grain. In the morning the Bread Baker does exactly what his/her title suggests (He/she bakes them off) He also is responsible for shaping the rest of the bread. Granola is made in the big mixer. All of the dry ingredients are mixed first to get them combined then add the wet. Its best to mostly hand mix at this stage so the oats dont turn to mush. Then they are baked till golden brown. Then they are hand bagged and twist- tied After that they are labeled and set in the cool room till being placed in front to be sold. Simple but long process for a very yummy product. Hungarian sweet rolls (walnut) For this recipe you are making a meringue essentially for the filling. After you have made your meringue and taken the nuts through the food processor its time to combine. You take your dough and roll it out to the size of the template then cut the excess dough and make notches where you will cut the dough later on. After cutting the dough you spread the filling on Take an offset spatula and spread the meringue out to about 1 inch before the end of the dough. And then follow the notches you created and cut it into triangles Take each triangle and roll them up like you would a croissant. They are set in the freezer and every morning are baked for breakfast. HOT CROSS BUNS!!!!! These were made during the week before Easter. It was experimented with a lot and basically it comes down to being brioche with currants cut like biscuits, baked for a small amount of time and iced with a cross made from powder sugar and lemon juice. These were the final batch made on the Saturday before Easter.