As with many loaves at Blue Oven we like to have options for our customers to enjoy. The Sour Rye is no different. Like many of our other sourdough breads, the Sour Rye, starts with our standard Country French dough and additional ingredients are added as we go through mixing. In the case of the Sour Rye there’s two key additions. The first addition is extra Rye flour that helps to build texture in the loaf and increase the signature flavors in the loaf. The second addition, and it’s the big one is the caraway seed! The caraway flavor is what many folks associate with Rye breads you’ll find at diners and in the grocery store, and it’s what helps to give our Sour Rye it’s signature punch. Those additions aren’t the only thing that sets the Sour Rye apart, as we mentioned at the beginning of the post, we like to have variations of most of our breads and with this loaf it comes right before it’s dropped in our wood-fired oven. A sprinkling of salt on top of the dough before it’s baked is another addition that sets this bread apart, and if you’re worried that you don’t like salt, have no fear, we like to send loaves without the salt to markets where the Sour Rye will appear. So if you love American Rye breads, but want the added health benefits of sourdough don’t miss out on one of our favorites the next time you swing through your favorite farmers’ market!
Final Week at the Blue Ash Farmers' Market, Join the Team!
Fall has arrived and September is coming to a close, and that means another one of our favorite farmers’ markets is coming to a close this week. The Blue Ash Farmers’ Market will be enjoying its final market this Wednesday, so make sure you head out to Summit Park this week to celebrate another great year with all of your favorite vendors! We’ll continue with the Northside Farmers’ Market every Wednesday, and the Fort Thomas Farmers’ Market continues through October!
Don't forget, we're always looking to hire interested folks to the Blue Oven Team! If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven
Learn Your Loaves: Tortano (A.K.A. Italian Hubcap)
Around Blue Oven Bakery we don’t consider a bread a true part of the bake list, unless it has more than one name. No bread is no truer part of the Blue Oven bake list than the classic you probably know simply as “Hubcap”. The Tortano (A.K.A. Italian Hubcap) is well known around farmers’ markets because of its round shape and signature tire like look. The Hubcap is a ciabatta style dough with a higher percentage of water than many loaves, so it takes a lot of work to build up the gluten structure in the bread to allow it to hold the round shape. Fermented overnight with a higher percentage of dry yeast to give the loaf a strong flavor the Tortano is great for dipping because it pairs well with so many different oils and vinegars. You might have tried the Hubcap at one of your favorite downtown restaurants a list you can see here. You can pick up at this ciabatta style bread at most of your favorite farmers’ markets, so whether you call it the “tire”, “wheel”, or the “donut” we know exactly you’re looking for, so make sure you grab one this week!
Rain or Shine Reminder! Check Your Market Schedule
On days like today, we figured it was a good time to remind you that Blue Oven is a rain or shine vendor at all of your favorite markets! We also wanted to update the market schedule as it stands!
TUESDAY
Loveland Farmers' Market
May 1 - October 30 | 3p-6:30p
Loveland Canoe & Kayak
174 Karl Brown Way,
Loveland, OH 45140
WEDNESDAY
Northside Farmers' Market
May 9 - October | 4p-7p
Jacob Hoffner Park
Cincinnati, OH 45223
Blue Ash Farmers' Market
May 16 - Sept 26 | 3:30p-7p
Summit Park
4335 Glendale Milford Rd,
Blue Ash, OH 45242
Fort Thomas Farmers' Market
June 6 - October | 3p-7p
Tower Park
905 Cochran Ave
Fort Thomas, KY 41075
THURSDAY
Madeira Farmers' Market
May 3-September | 3:30p-7p
Corner of Dawson & Miami (in Historic Downtown Madeira)
Moves to the Madeira-Silverwood Presbyterian Church in October
Madeira, OH 45243
Blue Oven Farm (32 Farm Market)
Pick up produce and produce boxes fresh picked from Blue Oven Farm! Assorted breads are also available.
Seasonal | 3p-7p
4257 McKeever Pike
Williamsburg, Ohio 45176
FRIDAY
Findlay Market
Year-round | 9:00a-6:00p
(Limited bread menu available. Subject to change. Please contact us to learn more.)
SATURDAY
Yellow Springs Market
April-November | 7a-12p
228 Xenia Ave, Yellow Springs
Findlay Market
Year-round | 8:00a-6:00p
Springfield Farmers' Market
June - September | 9a-12:30p
117 S Fountain Ave
Springfield, Ohio
SUNDAY
Findlay Market
Year-round | 10:00a-4:00p
Hyde Park Farmers' Market
May 20 - Oct 28 | 9:30a-1:30p
2700 Erie Ave,
Cincinnati, OH 45208
Learn Your Loaves: Baguette
The Baguette is a loaf of bread well know around the world, and the way baguettes are produced varies from bakery to bakery. By that we mean, some methods use a traditional overnight ferment called a poolish, some bakeries use a sourdough, and some bakeries like us use a combination of both. Using a sourdough and overnight ferment created by mixing water, flour and dry yeast helps our baguette to take on a lot of flavor and also helps us to have a great crumb profile inside of the crust through a stronger gluten. The long slender shape of the bread makes the baguette perfect for cutting into numerous small pieces that can be used as a soup dipping bread, as an appetizer building bread and as a platform for a cheese and meat spread. Our Baguette has gone through multiple iterations, and we're always playing with the recipe to bring the best loaf to you at all of your markets! We hope you enjoy this one, it's one of our favorites!
Market Schedule Changes Are Coming
As we enter September we're entering a time where the farmers' market schedule changes for Blue Oven. Updates will be coming through all month to remind you, but take a quick look at the schedule to remind yourself when your favorite markets will close, or head indoors for the winter! You can review that schedule here! One change to highlight this week is for the Hilliard Farmers' Market as the market will be closing for outdoor purposes on September 11, just a week and a day or two markets away! As always we look forward to seeing you year-round, so please join us wherever and whenever you can!
Don't forget, we're always looking to hire interested folks to the Blue Oven Team! If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven
Learn Your Loaves: Pecan Raisin & Apricot Walnut Cranberry
Many of you are keenly aware of a couple of our most popular loaves. Two Blue Oven classics, and some of the original bakery favorites. Our fruit breads are the perfect blend of the sweetness of dried fruit and the crunch of walnuts or pecans.
The names of each, the Pecan Raisin, and the Apricot-Walnut Cranberry, put the key ingredients out there right off the bat, but there may be subtle (or substantial) differences that you may not know about. Both breads are given a boost for the sweet tooth with the Pecan Raisin given an added amount of honey to go with the sweetness of the raisins, and the Apricot-Walnut-Cranberry is given a touch of cane sugar to kick things up a notch.
One other item separates the two breads, and that is the type of yeast used. The Pecan-Raisin is fed with dry yeast and gets an overnight ferment added to the mix to give it that extra punch of flavor, meanwhile the Apricot-Walnut-Cranberry is risen through the wild yeast in our mother sourdough. These two breads make appearances throughout the week at many of our farmers' markets, as well as appearances at Jungle Jim's or Country Fresh Farm Market.
P.S. Need help identifying which is which at market. It's simple, the Pecan Raisin has three score marks, and the Apricot-Walnut-Cranberry has two.
Learn Your Croissants: The Original, The Classic, The Butter
As many of you know Blue Oven is the home to a number of delicious, eye-popping, and often completely unique croissants. Today, however we're featuring the classic Butter Croissant. The Butter Croissant is mixed, shaped, laminated and prepared with all the traditional methods, and like all of our bread, our croissants are also baked in our wood-fired ovens. The Butter Croissant is also important because it helps us to produce the Blue Oven fan-favorites, Almond, Coconut and Cinnamon Walnut (with the occasional Sunflower mixed in). When we're not being creative with the Butter Croissants we bring them to you to use your imagination in the making of delicious sandwiches or to eat as you please. You can typically find the Butter Croissant at all of our farmers' market locations as well as many of our retail partners. They are a keystone bread at Blue Oven, and we hope you enjoy one this week!
ICYMI: Cincinnati Bell Gathering and FIOPTICS Internet at Blue Oven
Last week we hosted a great group of team members from Cincinnati Bell. There were employees from Cincinnati Bell that hailed from different departments, store locations, and areas of the city, and they gathered to do some team building, experience Blue Oven, and brainstorm on how we our bakery and farm can move into the future! They also got to enjoy some food prepared by Chef Patrick Bowling, who lends his expertise in taking our farm fresh food and wood-fired bread and turning it into a beautiful meal! Take a quick look to see some of the fun that went down on the farm!
FIOPTICS Comes to Clermont! Cincinnati Bell X Blue Oven Thursday 3p-7p
That’s right! We’re hosting @cincinnatibell during our farm market at #BlueOvenFarm from 3p-7p, and as the sign says, they’ll be sharing fresh deals on Fioptics Internet and more! Come see us tomorrow out on State Route 32! #fioptics#cincinnatibell
Learn Your Loaves: Olive Fougasse
Many of our loaves are shaped and baked in rounds called boules or in long torpedo shapes called batards, but one of our sourdoughs stands apart in its final shape/bake. The Olive Fousasse. The fougasse shape is flatter than most of our loaves, and also has a distinct scoring pattern where the bread is sliced all the way through, and after the final bake resembles a head of wheat. On occasion we'll produce batard shape loaves of the Olive sourdough (mostly for restaurants) so you may see those available once in awhile at markets as well!
Not only does the Olive Fougasse stand apart because of its shape, the loaf also stands apart because it has two distinct variations. One pictured here is made with Kalamata Olives and it features thyme and fennel, and the version with green olives features only thyme. The Olive Fougasse is a Blue Oven classic, and if you haven't tried it before you should look for it at your next trip to your favorite farmers' market!
Learn Your Loaves: Bad Boy and Bad Girl
One of the most commonly asked question from our farmers' market customers is a good one because it involves two of our classic loaves. "What's the difference between a Bad Boy and Bad Girl?" comes at least once in a market, and we're here to help!
The Bad Boy and Bad Girl have one major difference between them, and that is the type of yeast involved. The Bad Boy is our sourdough base, and the Bad Girl is activated with dry yeast.
The second major difference between the two is the types of seeds involved and where they're located. The Bad Boy has the seeds on the outside, and the Bad Girl has the seeds on the inside. The inclusion of fennel in the Bad Boy sets it apart form all of our loaves and many of our restaurant partners and market customers have noticed and made it one of our most popular loaves. The Bad Girl does not have fennel, but like the Bad Boy it also has sesame seeds, flax seeds, and poppy seeds and joined by sunflower seeds on the INSIDE of the loaf.
Both loaves are dear to the bakery, and have helped fuel new bread adventures, and we hope you continue to go out and take one home, and if you haven't tried the Bad Boy and Bad Girl we hope this information will help you decide which loaf to choose first!
Learn Your Loaf: Almond-Oat Porridge
As many of you know, Blue Oven, features a variety of breads, croissants, and English Muffins. Sometimes when you get to your market it's hard to choose between sourdough/non-sourdough, sweet/savory, White or Whole-Wheat, but today we're here to help. Let's get to know the loaf of this week.
The ALMOND-OAT Porridge! The Almond-Oat Porridge bread is our classic sourdough mixed with toasted almonds, whole-wheat flour and oatmeal. A porridge bread is made with cooked grains that are mixed or folded in the dough, and this bread is no exception. Not an everyday visitor to your local farmers' markets, but when you find it, it's a real treat. The Almond-Oat Porridge bread makes a great toast bread and is the perfect vehicle for jams and peanut butter. It's also a great bread for deli sandwiches! Look out for a bakery employee favorite at your next market trip!
ALMOND OAT PORRIDGE (V) | Mild Sourdough | 2lb
Wheat Flour, Whole Wheat Flour, Rye Flour, Wheat Culture, Toasted Almonds, Oats, Salt, Water
Join the Blue Oven Team!
Want to join the #BlueOven Team? We're looking to add to our roster of talented employees! Each member of #BlueOven plays a vital role, and we're always looking across the board for talent from #Cincinnati and beyond! We're currently looking to add new members to our team. If you have previous experience mixing commercial batches of dough, shaping bread, baking in a wood-fired oven or just a passion for great food that's a major plus, but if you are intrigued by the prospect of working with us we'd be happy to hear from you! We'll keep your information for current openings and future openings, so reach out today!
If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven
Schedule Reminder: Back to Business
We've had a great summer so far, and with the Fourth of July holiday in the rear-view mirror, we're no looking forward to a few months of nothing but farmers' markets! With that in mind, we thought we'd share a reminder of where you can find us. Take a look!
JUNGLE JIM'S
EASTGATE & FAIRFIELD LOCATIONS
Jungle Jim's Eastgate
4450 Eastgate S Dr,
Cincinnati, OH 45245
Jungle Jim's Fairfield
5440 Dixie Hwy,
Fairfield, OH 45014
Every Tuesday, Wednesday and Thursday
Fresh bread delivered by 3pm,
Saturday and Sunday by 8am (Eastgate location) and by 12pm (Fairfield location)
COUNTRY FRESH FARM MARKET & WINE DEPOT
BEECHMONT & VINE ST LOCATIONS
Country Fresh Beechmont
8315 Beechmont Ave #15,
Cincinnati, OH 45255
Country Fresh Vine St
8425 Vine St,
Cincinnati, OH 45216
Every Tuesday and Thursday
Fresh bread delivered by 3pm
Harvest Market
308 Main St
Milford, OH 45150
Tuesday by 3p and Saturday by 8a
Holzman Meats
10815 Montgomery Rd, Cincinnati, OH 45242
(Delivery on Tuesday)
Monday
No scheduled deliveries
TUESDAY
Loveland Farmers' Market
May 1 | 3p-6:30p
Loveland Canoe & Kayak
174 Karl Brown Way,
Loveland, OH 45140
Hilliard Farmers' Market
May 29 - September 11 | 4p-7p
5445 Scioto Darby Rd.
Hilliard, Ohio 43026
WEDNESDAY
Northside Farmers' Market
May 9 - October | 4p-7p
Jacob Hoffner Park
Cincinnati, OH 45223
Blue Ash Farmers' Market
May 16 - Sept 26 | 3:30p-7p
Summit Park
4335 Glendale Milford Rd,
Blue Ash, OH 45242
Fort Thomas Farmers' Market
June 6 - October | 3p-7p
Tower Park
905 Cochran Ave
Fort Thomas, KY 41075
THURSDAY
Madeira Farmers' Market
May 3-September | 3:30p-7p
Corner of Dawson & Miami (in Historic Downtown Madeira)
Madeira, OH 45243
Blue Oven Farm (32 Farm Market)
Pick up produce and produce boxes fresh picked from Blue Oven Farm and take home fresh bread from the bakery!
Seasonal | 3p-7p
4257 McKeever Pike
Williamsburg, Ohio 45176
FRIDAY
Findlay Market
Year-round | 9:00a-6:00p
(Limited bread menu available. Subject to change. Please contact us to learn more.)
SATURDAY
Yellow Springs Market
April-November | 7a-12p
228 Xenia Ave, Yellow Springs
Findlay Market
Year-round | 8:00a-6:00p
Springfield Farmers' Market
June - September | 9a-12:30p
117 S Fountain Ave
Springfield, Ohio
SUNDAY
Findlay Market
Year-round | 10:00a-4:00p
Hyde Park Farmers' Market
May 20 - Oct 28 | 9:30a-1:30p
2700 Erie Ave,
Cincinnati, OH 45208
Celebrate America with us on Tuesday! Wednesday Markets closed for the holiday!
We're gearing up to prepare you for your backyard barbecues, family gatherings and Fourth of July celebrations with boatloads of your favorite breads! We'll be hitting Loveland Farmers' Market and Hilliard Farmers' Market tomorrow with all of your favorites! Come see us!
An important note* with the holiday falling on Wednesday this week, all of our Wednesday markets will be closed! We'll see you the following day at the Madeira Farmers' Market!
JOBS ARE AVAILABLE AT BLUE OVEN!
Want to join the #BlueOven Team? We're looking to add to our roster of talented employees! Each member of #BlueOven plays a vital role, and we're always looking across the board for talent from #Cincinnati and beyond! We're currently looking to add new members to our team. If you have previous experience mixing commercial batches of dough, shaping bread, baking in a wood-fired oven or just a passion for great food that's a major plus, but if you are intrigued by the prospect of working with us we'd be happy to hear from you!
If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven
Jobs and Seasonal Croissants!
The summer is in full swing, and we're pumping out the seasonal items with fresh produce at Blue Oven Farm (Address is on our website as well as hours) and seasonal croissants! This week we're featuring some of your favorite early summer flavors with a Creamy Kale Pesto, Garlic/Onion/Cream Cheese, Zucchini Confit Onions and Parmesan and Strawberries and cream croissants!
We're also hiring, check out our job post below!
Want to join the #BlueOven Team? We're looking to add to our roster of talented employees! Each member of #BlueOven plays a vital role, and we're always looking across the board for talent from #Cincinnati and beyond! We're currently looking to add new members to our team. If you have previous experience mixing commercial batches of dough, shaping bread, baking in a wood-fired oven or just a passion for great food that's a major plus, but if you are intrigued by the prospect of working with us we'd be happy to hear from you!
If you're interested, please email, blueovenbakery@gmail.com, or send a note through our website with a brief background and resume! #lovewhatyoudo #BlueOven
Blue Oven Farm: Wheat Harvest!
After a long winter of waiting on our wheat to finally be ready for harvest we took the next step toward milling this past Sunday! Check out the videos from our big day at Blue Oven Farm! Volume down for those at work! Or up (if you want to be cool)!
Our hard red winter wheat is finally ready for harvest! Check out our progress at Blue Oven Farm!
Our hard red winter wheat is finally ready for harvest! Check out our progress at Blue Oven Farm!
We're Going Full Blue Oven Summer!
With the month of June getting into its second week, we're now moving into an even fuller schedule of Blue Oven. This week we'll be at all of our farmers' markets, and if you need a refresher you can check out our schedule here.
To continue the good news the Blue Oven Merch Page is live again and features the newly printed Blue Oven t-shirts one featuring our newly minted Blue Oven Farm logo and the other the classic bakery logo. We'll also be featuring our trucker hats featuring Blue Oven Wheat on New Era snapbacks. You can also order Gift Cards on the online store! Come check it out!
Finally, we're now selling produce at our farm on 32! Blue Oven Farm at 4257 McKeever Pike in Williamsburg, will be opening to the public on Thursdays from 3p-7p, stay tuned to social media for changes to the schedule, and for produce that will be available at the 32 Farm Market week in and week out! This week we'll be featuring green garlic, green onions, summer squash, basil, kale and lettuce at our farm market, and we'd love to see you out!
Fort Thomas Farmers' Market is back Wednesday! Salads at Toast Bar!
We're adding the final piece to our summer farmers' market schedule this Wednesday as the Fort Thomas Farmers' Market returns from 3p-7p to Tower Park. With the addition of the market we're now available all over the city. Below, you'll find our schedule as it stands!
Don't forget, SALADS, fresh from Blue Oven Farm are available with your Toast Bar order every Friday at Findlay Market!
TUESDAY
Loveland Farmers' Market
May 1 | 3p-6:30p
Loveland Canoe & Kayak
174 Karl Brown Way,
Loveland, OH 45140
Hilliard Farmers' Market
May 29 - September 11 | 4p-7p
5445 Scioto Darby Rd.
Hilliard, Ohio 43026
WEDNESDAY
Northside Farmers' Market
May 9 - October | 4p-7p
Jacob Hoffner Park
Cincinnati, OH 45223
Blue Ash Farmers' Market
May 16 - Sept 26 | 3:30p-7p
Summit Park
4335 Glendale Milford Rd,
Blue Ash, OH 45242
Fort Thomas Farmers' Market
Starting June 6 | 3p-7p
Tower Park
905 Cochran Ave
Fort Thomas, KY 41075
THURSDAY
Madeira Farmers' Market
May 3-September | 3:30p-7p
Corner of Dawson & Miami (in Historic Downtown Madeira)
Madeira, OH 45243
FRIDAY
Findlay Market
Year-round | 9:00a-3:00p
(Limited bread menu available. Subject to change. Please contact us to learn more.)
SATURDAY
Yellow Springs Market
April-November | 7a-12p
228 Xenia Ave, Yellow Springs
Findlay Market
Year-round | 8:00a-4:00p
Springfield Farmers' Market
June - September | 9a-12:30p
117 S Fountain Ave
Springfield, Ohio
SUNDAY
Findlay Market
Year-round | 10:00a-4:00p
Hyde Park Farmers' Market
May 20 - Oct 28 | 9:30a-1:30p
2700 Erie Ave,
Cincinnati, OH 45208