Toasted Polenta with Pumpkin Seeds and Rosemary

Hello –

We have a baker friend who visited France over the summer. He ate at many famous bakeries throughout France. Upon his return we talked at length about the bread there. The biggest standout was the baguettes. As with many foods across the globe, industrialization of the baguette making process has impacted the overall quality of this French tradition. However, there are still plenty of amazing bakeries carrying on the tradition of bread baking. He noticed that the best baguettes had a slight flavor that reminded him of homemade popcorn: “Before you butter it, fresh out of the kettle homemade popcorn.” His words sent a whole string of thoughts cascading through my mind. 

I remembered reading about French bakers toasting corn flour and adding it in small amounts to their dough. In fact, I had a recipe in my journal that I was dreaming up, but had not tested. I dug through my journal and found the entry I made almost a year and a half ago. The flavors all seemed to work and I had everything I needed to start testing. Toasting the corn grits  presented some challenges. Corn goes from bland to nicely toasted to burned pretty quickly. After burning or undercooking a fair amount of grits, I found my rhythm. After the toasting, the loaf build is nearly identical to what I had scribbled down in my bread journal almost a year and a half ago. It’s nice to see almost forgotten ideas come to light. 

On a side note, we are reaching the end of peak growing season. This is the time when most of our farmers are looking a little weary. They have been working daily to keep up with harvest and field maintenance. The slower times will be a welcome reprieve from the intensity of July and August. I want to thank our farmers for their dedication to providing fresh and healthy foods for us to eat. If you are lucky enough to have a farmer in your orbit now would be a great time to drop a note, send a card, or an email. A few kind words can go a long way. 






Ingredients: Organic or Local Flour, Filtered Water, Corn Grits (MD local), Organic Pumpkin Seeds, Rosemary (MD local), Salt (WV local)

Flour Blend:

50% Migrash Farms Whole Wheat (MD Local)

50% King Arthur Organic Select Artisan 


Spelt with Tahini and Sesame Seeds

Spelt With Sesame & Tahini


Our Spelt and Sesame is one of those loaves that gets asked about regularly by our customers. We have developed a few different versions over time. A marbled loaf with black and white sesame seeds, a roasted whole sesame loaf and our newest take with tahini and a sesame crust. Throughout all the versions one thing remains the same. The spelt brings a nutty, airy, and soft crumb and the sesame perfectly fits within the flavor profile. With this version the oils in the tahini soften the crumb even more and round out the roasted sesame flavor. Perfect for a fresh tomato sandwich, toasted with pesto or just dipped in your favorite olive oil.


And once again, typing this has made me hungry! Drop us a note and tell us how you like it. 






Ingredients: Organic or Local Flour, Filtered Water, Sunflower Seeds, Tahini (roasted sunflower seeds), JQ Dickinson Salt (WV local), Yeast

Flour Blend:

95% King Arthur Organic Select Artisan

5% Migrash Farms Whole Wheat  (MD Local)


Allergy warning: Our bread may contain trace amounts of peanuts, tree nuts, olive pits and/or seeds.


Q: What is the best way to store fresh bread? 

A: We get this question a lot! We use a few very simplev strategies to preserve fresh bread.  

  1. The best option we have found is a good quality bread box. it will keep your loaf enjoyable for up to a week!f
  2. After cutting the bread, keep it cut side down on a cutting board. The crust naturally forms a defense against moisture loss and damage from oxygen. Keeping the cut side covered and allowing the crust to stay dry and open to the air will keep your loaf enjoyable for up to 3 days. 
  3. Cut and freeze. If you plan to keep the brea for longer than a few days, cutting and freezing is a great option. Cut thick slices and wrap them individually. You can take them right out off be the freezer and pop them into a toaster or oven. The bread comes out tasting like a c cut loaf! 


Q: What can I do with bread that is past its prime?

A: There are many options, but here are some of beavorites:

  • Revive a slightly stale loaf by running it under water for about 15 seconds and then baking in the oven until it is warm throughout. You can only use this trick on the loaf once, but it makes it almost like new!
  • Crostini – Slice the bread thinly (roughly ⅛ inch thick) and bake at 400° until crispy. Brushing with olive🌿 oil is optional. Enjoy the crostini with any toppings including hummus or baba ganoush.

Updates for June 18th-July 5th

Hi Everyone! 

I hope you’re having a wonderful summer so far. Things are as busy as ever in the bakery! We have so exciting news to share! 

From June 18th- July 5th we are traveling to San Francisco to attend a baking intensive at San Francisco Baking Institute. SFBI is widely considered to be one of the best sourdough baking schools in the United States. As many of you know we are completely self taught. We are really excited to share a bakery with other professionals and to learn at one of the best schools.

There will be a few minor changes while the bakery is closed during those two weeks. 

    • The awesome team at Motzi Bread in Baltimore will be stepping in again to support our community while we are away. For those that are not familiar with Motzi they use the same flour and use similar long fermentation techniques like we do. While Motzi’s bread is unique we feel we have many similarities both in our approach to baking and our place within our larger community. Maya And Russell who operate Motzi Bread are great examples of why I love the sourdough community.  I always look forward to our community getting to try their bread. 
  • Tuesdays deliveries and pickups will be moved to Wednesday. 
  • Subscription customers have the option of donating their loaf to charity or requesting a refund. Please let us know via email if you would like to take advantage of these options.

I will be sure to post plenty of updates on @twinbearsbakery for those who want to follow along on this baking adventure! 



The Twin Bears Family

Andrew, Emily & Zia