It started at 7:30 with a breakfast meeting around the kitchen table, a briefing between bites of granola with fresh cream. I was shown dough division, shaping, resting (the dough), rising, baking, scraping, slashing, stacking, repeating. After a quick lunch of tuna salad sandwiches and pickled chipotle pepper, I "helped" move the cows from one pasture to the next by carrying a new born calf, and looked over the misty hill field of I-can't-believe-it's-not-scotland, new jersey. The day ended after 6:00 when the largest and last loaves were pulled from the oven, prep for tomorrow completed, and 175lbs of firewood stacked & ignited for the next day's baking. The place is amazing, the people are amazing-er, the animals are amazingly delicious, and a glass of homebrew mead after a 12 hour day is a magnificent thing.
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