Perfect Storm Part II

As anxious as we were, we did go to bed and managed to sleep. During the night, the rain abated, the tide slackened and the waters of Crippen Creek receded and returned to the confines of its banks and never reached our house. Whew! It became abundantly clear how effective the creek bank restoration project was, allowing the creek to flood where it should and taking the energy off of critical points. Thank you Darin Houpt and the Wahkiakum County Conservation District.

With the roads now passable we managed to get out and take a few pictures of the area.

Our Fairgrounds

Elk looking for high ground

Julia Butler Hansen Wildlife Refuge

If I have learned anything over my years, it is that when portentous events invade our lives that we should not be too hasty to label them as "bad" or "negative." I find these events worthy of reflection. When a seeming calamity strikes it's only natural to ask, "what do I do about it?" As important as that question is, I believe a more important question to ask is, "what do I do with it?"

It's like the tale of a farmer that snags his plow on something in the field. Rather than curse his interruption he stops to examine it, dig it up and in so doing, unearths a buried treasure. And while this weather event interrupted our plans, we too found our treasures. Our lives intersected with neighbors who came to check on our welfare. I marvel at how a crisis brings out the best in people. The roads cleared in time to allow us to return to Portland to and support a dear friend who lost her brother. As one thing leads to another, we found ourselves reconnecting with some friends that we have not seen for some time. We were greatly nourished by the good wishes, thoughts and prayers that we received from family and friends via phone calls and emails. Thank you! Thank you! Thank you!

A Perfect Storm Part 1

Torrential rains, several feet of melting snow in the Willapa Hills, and high tides have converged to create a storm of apocalyptic proportions here in SW Washington. Wahkiakakum County has been declared a disaster area. Almost four inches of rain has fallen here in the last 24 hours and they say we have not seen the worst of it yet. So far our house is high and dry but it's looking kind of dicey on the west side of the house.

Although many of the county roads are impassable due to high water a few angels appeared to check on us and brought us some sandbags just in case. I never cease to be amazed by the kindness of the people who live in Wahkiakum County.

A Band of Angels

We like waterfront property, but not this much.

Sleep will not come easily tonight as we wait and wonder how much worse this storm will get. But in this moment we are well and hope the same for all of you. We'll be in touch soon..."God willing and the creek don't rise." By the way, that saying really has nothing to do with creeks.

Leave the gun, take the cannoli

Cannoli has to be one of the greatest treasures of Sicilian cuisine. It was certainly one of my favorite desserts growing up and is always a hit with our family during the holidays. Growing up in an Italian-American community like Rochester, NY, cannoli was readily available at the numerous Italian bakeries and delis and even at Wegman's grocery store. But alas, here in the Pacific Northwest, if you want cannoli you have to make it yourself. Although making the shells is a lot of work, you really end up with a superior product. Homemade shells should be light, crisp and shatter when you bite into them. The ricotta cream filling should be smooth and not grainy. It is important to strain the ricotta overnight in cheesecloth to drain off some of the water. I sweeten mine with powdered sugar and flavor it with a little vanilla extract, mini chocolate chip morsels and just a hint of fresh orange zest. I am not a fan of the candied fruit that appears in some recipes but sometimes I add a little goat cheese to the ricotta in an effort to approximate the tanginess of sheepsmilk ricotta that would be available in Sicily.
Never fill your cannoli shells before serving time nor should you purchase cannoli that are already filled because the shells will become soggy if they sit for too long.

If you are not familiar with cannoli you should know that cannoli is actually the plural form of cannolo. But who ever orders just one cannolo? And if you did, the clerk would probably look at you like you had a third eye. Common usage prevails here in America so feel free to call one of these pastry tubes a cannoli and use an "s" to pluralize it if you wish. The next time someone asks you to bring the dessert to a party, remember the advice of Peter Clemenza in The Godfather, "leave the gun, take the cannoli."

We would love to hear from all you cannoli lovers so please post your comments about the best cannoli you have had and where to get them.

cannoli tubes wrapped with pastry dough and ready to fry

Shea Mielke enjoys the first of many cannoli

Happy New Year!

"If the only prayer we ever say in our life is 'Thank You,' that will be enough."

-Meister Eckhart

It is with that sentiment in mind that we say "Thank You" to our families, friends and guests and patrons of Crippen Creek that have encouraged us and supported us in this wonderful adventure. May you all be blessed with a very Happy New Year!

The year ended with one of the wildest winters we can recall since living in the Pacific Northwest. Almost 2 feet of snow fell here in Skamokawa and although it created an awesome winter wonderland, it proved to be a bit much for an area that is unaccustomed to it. It took hours of digging, pushing and towing to get cars in and out of here. Our beloved hoop house collapsed under the weight of the snow and the stovepipe on our barn's wood stove came crashing down in an avalanche of melting snow.

We are grateful for wonderful neighbors like Al McClain who dug us out.

I've Got My Love To Keep Me Warm

The snow is snowing, the wind is blowing.
But I can weather the storm!
What do I care how much it may storm?
I've got my love to keep me warm.
-Irving Berlin

A foot of snow fell on the valley floor here in Skamokawa. Guests had to cancel, cooking classes canceled. Nothing to do but curl up by the fire and just enjoy what is.

Happy Holidays!

"Blessed is the season which engages the whole world in a conspiracy of love."

-Hamilton Wright Mabie

We do not have snow as this picture suggests--this is from last winter.

It is 4:30 pm here in Skamokawa and we have just completed the day's chores. The sun is setting over the Willapa Hills creating one of those skies that makes you wish you could paint. I love this time of day when the light changes and all is quiet but for the bubbling of Crippen Creek and the crackling of a fire in the fireplace. As I sit here sipping a cup of hot tea (I would prefer a glass of wine, but I've really got to cut some calories,) I am reflecting on the fact that it is the season to wish you all a Happy Holiday! And I only know that because the calendar tells me so. We are blessed to be without television and radio reception and thus are spared the relentless assault of inane Christmas commercials. And so we are better able to enter into the deeper meaning of the season.

While some may think that our wishes for a Happy Holiday is a sellout to political correctness, we prefer to think that it is a sensitivity to and acknowledgment of the fact Christmas is not the only holiday celebrated this month. My calendar shows me that there is also Hannukkah and Kwanzaa and we know many people that celebrate the Winter Solstice. As different as these traditions are from one another, they do seem to share the common theme of wishing their fellow beings a season of peace and joy. They also seem to share a tradition of gift giving. So now I would like to share our thoughts and suggestions on gift giving and certainly hope that it will not be crass.

First, I would like to recommend a wonderful book on this subject called The Hundred Dollar Holiday by Bill McKibben.

It is a quick and easy read but full of wisdom and history of our gift giving traditions. He offers creative suggestions for those that have grown weary of this season's crass commercialism.

The Christmas we now celebrate grew up at a time when Americans were mostly poor ... mostly working with their hands and backs." If we now feel burdened and unsatisfied by the piles of gifts and overconsuming, it is not because Christmas has changed all that much, "It's because we have." - Bill McKibben

Our second recommendation is for a new book by our good friend and local Skamokawa author, Beth Sheresh. Beth has just published a wonderful cookbook entitled, Picture Yourself Cooking With Your Kids. What a great way to spend quality time with your kids, the little ones and the big ones. And if you don't have kids, it's still a great cookbook. There's even a recipe for the Speranza Family Meatballs. Beth is a great bread baker and all around great foodie. Check out her blog the kitchenmage.

While you can certainly get these books at we hope you will support your local independent bookstore. We are fortunate to have Trillium Books in nearby Cathlamet.

Last but not least, if you are tired of buying and receiving stuff, may we suggest the gift of an experience. The Inn At Crippen Creek Farm offers gift certificates for all occasions.

A cooking class ($55-85 depending on the class)

An overnight stay , double occupancy ($132, taxes included)*

Romantic Getaway (An overnight stay with dinner for two - $199, taxes included)*

Culinary Getaway (An overnight stay with an Italian Country Cooking Class for two- $290)*

*includes a bountiful country breakfast

We would also be glad to work with you on customizing a package to meet your needs.

If you have never been to The Inn At Crippen Creek Farm, you may wonder just what it is that you will experience at our country bed and breakfast. For starters, you can expect warm hospitality and complimentary appetizers with wine on arrival.

Some guests like to help with the farm chores.

This pile of firewood is still waiting for some lucky guest that wants to stack it.

Some like to go for a walk or bike ride on a country road.

Some like to venture out to the Washington Coast during the clamming season.

How about a picnic after a morning of kayaking?

Early risers in the winter can enjoy watching the elk graze on the front lawn

Enjoy some of the finest dining in the area right here at the inn with a locavore dinner.

How about a rousing game of Scrabble? I'll teach you my favorite two letter words that are bound to make your opponents utter four letter words.

Take a cooking class and learn the fine art of Italian Country Cooking.

And finally everyone's favorite activity--hanging out.


O Winter! ruler of the inverted year, . . . I crown thee king of intimate delights, Fireside enjoyments, home-born happiness, And all the comforts that the lowly roof Of undisturb’d Retirement, and the hours Of long uninterrupted evening, know.
—William Cowper

As the days grow shorter and the darkness and weather force us to spend more time in our dwellings, it seems apt that this time of year also sends us inward to our personal interior....a place to rest, reflect and be renewed. Thanksgiving Day is a perfect time to start this journey as we gather with family and friends and pause to celebrate our blessings. We hope that despite the economic turmoil our world is experiencing, that you still find much for which to be thankful.

Kitty and I find ourselves truly grateful for the many guests that have graced our home in this past year. The wonderful conversations over a shared meal is truly heaven on earth.

We had a splendid Thanksgiving celebration with family, friends and of course good food.

The Table Is Set

Deep Fried Turkey

Oven Roasted Vegetables

Kate's Amazing Apple Pie

Pumpkin Ginger Cheesecake Pie

Family and Friends
What more do we need?

Harvest Time

“Harvest home, harvest home!

We’ve plowed, we’ve sowed,

We’ve reaped, we’ve mowed,

And brought safe home,

Every load”

_Harvest Home Song

The garden crops have been put up for some time now. This was our third gardening season at Crippen Creek and definitely our best one thanks to the hoophouse. Our eggplant that took best in show in the Wahkiakum County Fair became ratatouille and eggplant parmigiana. The tomatoes became roasted tomato sauce and salsa.

The chickens are in the freezer and today we completed the harvest with the slaughter of the pigs.

When you are involved in raising your own food, especially livestock, it changes your relationship with food.

To quote Wendell Berry, "Some I know, will think of it as bloodthirsty or worse to eat a fellow creature you have known all its life. On the contrary, I think it means that you eat with understanding and with gratitude." Although the harvesting of the pigs was tinged with a little sadness, we take solace in the fact that we raised them with the best care possible and that they were dispatched without any trauma.

Play Time

It doesn't happen often enough but once in awhile we manage to get in some play time.
Skamokawa is home to some of the best kayaking in the country so we recently treated ourselves to a day of instruction from a world-class instructor, Ginni Callahan. Ginni is one of nine kayakers that own and operate Columbia River Kayaking and one of only 3 US women to achieve the British Canoe Union's highest skill rating, the 5-star award. She is certified as a BCU level 4 Sea Coach and by the American Canoe Association as an Advanced Open Water Instructor. They have tours and instruction for all skill levels.
We were paddling past Twin Gables when friend, neighbor and fellow innkeeper, Stevan Morgain snapped these pictures for us.

Ginni Callahan

If you are considering a kayak adventure in Skamokawa The Inn At Crippen Creek Farm can provide you with a picnic lunch and a nourishing dinner after a vigorous day on the river. Then retire to your room and let the sounds of Crippen Creek lull you to sleep.

A Bridge to Nowhere?

Alaska may have it's "bridge to nowhere," but Crippen Creek now has a bridge to somewhere. And that somewhere is the other side of the creek where 7 acres of our land has been sitting fallow for years. The bridge is courtesy of Wahkiakum County Conservation District through a grant from U.S Fish and Wildlife. It is one component of a large conservation program on our land that has been developing for 2 years. It all started shortly after we acquired the land and realized that we knew nothing about managing 15 acres with a creek that has a mind of its own and can become a raging river after a few days of heavy rainfall. With the intent of becoming good stewards of the land, we contacted the Conservation District to see if they could guide us. It turns out they were eager to work with us and all of our neighbors that live on the creek. Their goal was to improve the water quality of the streams and improve the habitat for fish and wildlife. Crippen Creek is a spawning creek for salmon and steelhead so it was a perfect candidate for their program. They chose our property to be a demonstration site since it lent itself to using so many components of their program. They peeled back the banks to a 3 to 1 slope, planted willow and grass and placed large woody structures in the creek to divert the water and dissipate its energy.

Here's a before picture of the creek bank during a heavy rain.

The creek bank after peeling it back

And why a bridge? So we can move livestock without crossing them through the creek and so we can manage several acres of trees that will be planted as part of the conservation program. Anyone want to come to a work party? We'll feed you and give you B&B Bucks.

It should be an interesting winter to see if the plan works as intended. Some people have a knee-jerk reaction to letting the government get involved with their land but our experience so far has been very positive. It's a shining example of a local government agency working for the taxpayers.

Guest Chef

One of the highlights of this summer was a visit from my nephew Michael Speranza. Mike, a professional chef with Custom Culinary was in Seattle on business and managed to get away to Crippen Creek for a couple of nights. Besides just having a great visit, we got a cooking lesson from Mike using some of our great local food that we are always bragging about. But first Mike got a first hand look at where our food comes from.

Chef Michael Sloppin the Hogs
Then we barbecued some baby back ribs from Crippen Creek Farm and beef short ribs from
Zimmerman Beef.

Barbecued ribs with bourbon molasses glaze

Then Mike gave us a lesson in preparing my all time favorite...rack of lamb from Greyfields Farm.

Start with a great piece of meat

Remove fat and silverskin
Sear it

Coat it with Dijon mustard

Cover with seasoned bread crumbs

Roast it

Carve it

And serve it.

Rack of Lamb with demiglaze and acini
This was truly the most incredible lamb I have ever eaten.

And for dessert...Creme Brulee

A Gathering Place

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time. ~John Lubbock

I can tell you we spent more time cutting the grass than lying on it. But when we could find moments of idleness, it was the screened porch that quickly became our retreat. With its walls of knotty cedar, its squeak-bang door, (it opens with a squeak and closes with a bang), and its view of the creek, it has easily become our favorite gathering place. A place to gather with friends but especially a place to gather our thoughts, a place to rest, reflect and be renewed.
We were indulging in such a moment one morning with our morning coffee when our reverie was interrupted by what sounded like a woman screaming somewhere downstream. It was a blood chilling scream of a cougar, serving as a potent reminder of who really owns the real estate around here. It was a moment that inspired awe, respect and reverence. We are so grateful to be living here.

When Pigs Fly

Kitty and I can now attest first hand that pigs can fly. Recently we purchased four weaner pigs to raise and sell. Weaner pigs are so called because they have been weaned from the sow, not because they are going to become wieners, which they are, but that's another story. We took great care to prepare their new home, a hutch to house them, complete with automatic feeder and waterer. Then we surrounded it all with electric netting to contain them and protect them from predators.

We unloaded the first pig and she checked out her surroundings, touched her wet snout to the electric fence and got appropriately shocked. She went to another side of the fence and did it again. "Great," I'm thinking, "she's going to learn this quickly." And in the blink of an eye we saw all four feet leave the ground as she flew through the electric netting. We just stood there with mouths agape not believing our eyes. I don't think a sitcom has been produced that could match the comedy of two 59 year old farmer wannabes trying to catch a pig on the run. Why anybody would ever grease a pig is beyond me. They are incredibly fast and agile. Some neighbors came to help and at one point four of us were on this pig and she still managed to elude us. Two hours later, Kitty made the decisive tackle that ended this merry romp. No animals were hurt in this escapade but some humans were a little bruised and battered. We got her safely back to the truck while we worked on plan B for containing them, which turned out to be a second layer of netting with smaller holes, which has been working quite well to date. They seem to have learned a healthy respect for the netting.

Porchetta, Salumi, Prosciutto and Ham Hock

Unloading the first pig
Checking things out

Pig on the run
So do you call a crafty pig like this, CunningHam?

pigs drink 5-7 gallons of water per day

They love to wallow in the mud since they do not have sweat glands.

using the self feeder

They love to root

We all know what their ultimate fate is, but until then these pigs will have the healthiest, happiest life they can frolicking, rooting, wallowing and of course eating.

You can purchase pork by the half or the whole. A half pig yields about 80 lbs. of meat and takes up almost 4 cu. ft. of freezer space. If that sounds like too much for your family consider sharing half with another small family. Once you've had pasture raised pork you won't want factory farmed pork again. Call or email us for details. (360)795-0585

When The Farmer is Ready, The Tractor Will Appear

Every man that has set foot on our property asks, "what kind of tractor do you have?" or some variation of that. Sometimes I would ask them to repeat the question just in case Kitty didn't hear it. She was beginning to suspect a conspiracy. But recently we were looking at all the work here, the grass that never stops growing, the heavy loads that need to be moved around coupled with the fact that neither of us is a spring chicken. So we both agreed that the time has come for us to get a tractor. The very next day, a friend called to say that he and his wife wanted to gift us with a donation towards a tractor. I was speechless. He went on to explain that they don't currently belong to a church but do believe in tithing and Crippen Creek has become church for them so this is where they wanted to spend their tithe. One good thing begets another and soon more friends made a contribution. To say that we are humbled and grateful is an understatement. And so to all of our Friends of Crippen Creek, we thank you for the donations, your patronage , your helping hands, your advice and your encouraging words.

A Montana 3940HST
(we just call her HANNAH)

We're farmin' now!

And now for another tractor story. My first tractor experience was in 2002. I had recently retired from the Portland Police Bureau. My good friend, Norm (trust me, it's just around the bend) Sharp and I had decided to make and end of career pilgrimage. You know, figure out who you are now that you don't wear a badge and a uniform. So Norm headed out for Spain on the
Camino and I headed to Lafayette, Oregon for a 30 day Monastic Life Retreat at a Trappist Abbey. One morning I was assigned to work with Brother Gerard in woods cutting firewood. He was going to be driving an ATV into the woods and I was to follow on this old behemoth of a tractor with a bad clutch. He begins my instructions for driving the tractor by telling me about a monk who had flipped the tractor and lost his arm. So I'm figuring out real quickly who I am...someone who does not want to be driving this tractor. It must have registered on my face as Brother John walked by and asked if I would like a different assignment. "No," I lied. After all I came here to get out of my comfort zone and grow. Within a few minutes I was getting a feel for it and all was going reasonably well. I followed him into the woods, we cut wood, and I hauled it back to the abbey without incident. While I was unloading the wood, Brother G said he would head back to the woods and I should join him there after I finished unloading. I'm feeling pretty good about myself as I'm driving back into the woods, but when it seems like this is taking longer than it should , I realize that I am lost. One spur off the road looked like another. I realize that I have climbed this hill much higher than previously and now I am positive that I am lost. I managed to get myself turned around and started back down when suddenly the tractor starts sliding sideways. Panic sets in and in words more fitting of a sailor than a monk I exclaim, "Oh #%*#," as I am trying to figure which way I should jump off the tractor. Then the words of Psalm 38 came to mind, "Lord make haste to help me." Well I did manage to get the tractor stopped without rolling it or inuring anything more than my pride. I couldn't find Brother Gerard, so I hiked back down to the abbey and with the help of Brother John we got the tractor unstuck and a good laugh was had by all. The pictures below show jobs I was better suited to.

Baking Bread

Pressing cider

June is Bustin Out All Over

The first two weeks of June had us wondering if it would ever stop raining. But it did finally stop, summer arrived and suddenly everything was growing.....the roses, the peonies, strawberries, broccoli raab and of course the grass which seems like it never stops growing.

Broccoli Raab

All that rain delayed many of our garden chores so we have been playing catch up since the sun returned. I mentioned in a previous post that we had a plan for growing tomatoes and eggplant this year. Here's that plan in action....a hoop house.

The plan for this greenhouse comes from the WSDA Extension Service and we have high hopes that it will be the solution for our cool nights and short growing season. Kitty and I actually built this ourselves which means anybody can do it. However, we did need help some extra hands putting the plastic on. And at just the right time, a couple of "angels" showed up to help.

Sandy and Larry

Meet Sandy and Larry. They are WWOOFers. WWOOF stands for World Wide Opportunities on Organic Farms. Sandy and Larry are volunteer helpers who are passionate about sustainable farming and have volunteered their help on farms throughout the world.

Our Red Broilers that we got in the mail 3 weeks ago are also growing. They left the brooder today and are now on fresh green grass.
And while we are working hard others around here are just resting and reflecting.

Eat Local, Save Oil

"If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week. That's not gallons but barrels. Small changes in buying habits can make very big differences. Becoming a less energy-dependent nation may just start with a good breakfast."
- Barbara Kingsolver
Animal, Vegetable, Miracle

You've Got Mail

I was knee deep in bread dough on Friday morning when the post office called to tell me to come down and pick up my package of live birds. Can you believe there are 50 chickens in this little box?

Fifty Red Broilers arrived safely from a hatchery in Vermont.

This brooder will be their home for the next 2-3 weeks until they feather out. After that they will live in portable pens and rotated on fresh pasture every day for 8-10 weeks.

These Red Broilers are an alternative to factory raised chicken. Our birds are humanely raised and get to enjoy fresh grass and sunshine everyday and are raised for 10 -12 weeks instead of the 4-6 weeks that you get from the supermarket. That results in a chicken with more interesting taste and texture and arguably more nutritious as they have more time to develop complex amino acids. This method of production is also good for our land. They fertilize as they till. Look at some of our layer hens helping me out.

ORDERING INFORMATION:The RED BROILERS are $3.75 per lb. They will average between 4-6 lbs. at maturity. They will be available for pick up/delivery sometime in mid August. Call or email us to reserve yours. (360) 795-0595
"The world's favorite season is the spring. All things seem possible in May."
-Edwin Way Teale

I think that May is without a doubt, the busiest month for chores. Spring seems to make its appearance overnight with grass growing faster than you can cut it.

My favorite chore-Scything

Sucker holes (patches of blue sky) tease you into starting an outdoor chore only to find yourself in the middle of a downpour a few minutes into the project. So you abandon the project and retreat indoors only to be lured out again a few minutes later. And so the cycle continues until you resign yourself to the fact that you are going to get wet or the project won't get done. That's when you know you have become a true citizen of the rainforest.

In May I find myself "drunk" with possibilities for the garden. My head is filled with visions of luscious ripe tomatoes and dusky purple eggplant and fragrant sweet basil. Our short growing season has thwarted our first two attempts at tomatoes and eggplant but we've got a plan this year so be sure to check back often to see our plan is working out.

The garlic we planted last fall is looking good and guests have already been enjoying the rhubarb, usually as a compote for panna cotta or Belgian waffles.


Panna Cotta with Rhubarb Compote

My favorite greens, broccoli raab and escarole are sprouting. If you have never tried these, you're missing out on great Italian soul food. Either of these greens are great sauteed in garlic and olive oil as an accompaniment to a roast.

Broccoli Raab with Porchetta

I especially like the escarole with a white bean soup sometimes known just as "beans & greens".

Beans & Greens

The recipes for these great dishes are posted on our website. You can also learn how to prepare these dishes at one of our cooking classes. Gift certificates to a cooking class or a night at our inn with dinner make memorable gifts without adding more "stuff" to someone's life.

In June we will be offering a class on Quick and Easy Pasta Dishes for Summer as well as our always popular Beginning Artisan Bread Baking. The details are on our website. Here are a few shots from our cooking classes.

Bread production kicked into high gear this month with the opening of the Farm Market.

In response to customers who have been requesting a whole grain bread, we are pleased to present our Oatmeal Bread made with a combination of white and whole wheat flour and of course, oatmeal. It's actually as delicious as it is healthy, and makes exceptionally great toast.

And when you are throwing caution to the wind, you gotta have Kitty's Cinnamon Rolls.

Or her Pecan Sticky Buns.

There's more to say but the chores are calling . I'll be trying harder to keep this updated on a weekly basis. Until then, we hope you find spring full of possibilities.

I Shot 32 Elk!

I shot 32 elk in my they got in my pajamas, I'll never know. O.K. that was a pretty cheap Groucho Marx joke but it is true. I have spent several days this past week shooting elk with my camera. Snow in the Willapa Hills has been driving the elk herd down to valley in search of grass. This has provided endless entertainment for us in the morning as we sip our morning coffee. It has also been an exercise in mindfulness. The elk are so close to the house and so sensitive to our presence that we have to move slowly and deliberately lest we scare them off.

Friday is Bread Day

Focaccia with rosemary

If you are lucky enough to stay at our B&B on a Thursday night, chances are, you will wake up the next morning to the smell of baking bread, in addition to the smell of fresh-brewed coffee. Every Friday we bake artisan breads such as focaccia, ciabatta, and French baguettes for our bread subscribers. We also make delicious cinnamon rolls for those customers with a sweet tooth. Non-subscribers can purchase our bread at the Skamokawa Town Center on Fridays throughout the year. You'll also find it at the Two Island Farm Market from May to October.



Breads baked by our students in our bread baking class

Muffuletta on focaccia