Dixboro Farmer's Market

Dixboro Farmer’s Market Officially Begins May 26, 2017!

And we will be there. Will you?

We’re looking forward to another lovely market season. It’s where we got our start — back before we had our own kitchen, the farmer’s markets were our only outlet for hocking our breadly wares. To be honest, selling at the markets is a pretty taxing deal: all the schlepping, the dealing with bugs and weather, etc. But what makes it worth it is the wonderful moment of discovery when a new person finds our little set up or when one of our regulars returns after a bundled up winter, seeing our fellow vendor market “neighbors” and catching up on all the news. So come on out and see us – help make the schlepping worth it!

Our menu for the afternoon:


  • Levain
  • Multigrain
  • Salt-crusted Rye
  • Beer Bread
  • Batard
  • Cinnamon-raisin Brioche
  • Choco-espresso Rye
  • Sandwich Loaf (white and wheat)
  • Campagne
  • Seedy Buckwheat


  • Mystery loaf? If it turns out.
  • Charred Green Garlic loaf

REMINDER: We’re closed at the shop this Saturday, May 27 due to the holiday weekend. See you at the market or at the shop next week!

Celebrate the New Year with a New Loaf!

Who’s Up for Some Hoppin’ John and Bread for Prosperity?

We will be open Saturday, Dec. 31 for our usual hours. We open at 10 a.m. and will close at 6 p.m. unless we sell out earlier. New Years brings a close to the holiday season for many as well as the year for most. And of course, with the chronological end comes the symbolic end — and beginning. A clean slate. A fresh, unsullied year just waiting for the day-by-day unveiling as time marches on.

Some of our favorite traditions and folklores, of course, revolve around food and ushering in the new year. For example:

  • Fill your cabinets with food to ensure they will be flush with food all the year through.
  • To gain wealth in the new year, eat cabbage or sauerkraut. Cabbage, and it’s green tint, is said to represent paper money. In fact, all greens are representative of money.
  • Hoppin John brings the greens as well as the wealth of black eyed peas. We’ll hook you up with some of this as our soup/stew Saturday – we have vegan style, so the prosperity will not just be for the meat-eaters in the crowd.
  • A loaf of bread on the table, especially a round loaf, is supposed to usher in good luck and to keep your family from knowing hunger throughout the year. Say, we just happen to have a bunch of bread for you.

What are your favorite traditions?

Swing by for some good luck and prosperity!

-Stephanie and Jeremiah

Why We Should All Be Excited About a Tiger Sandwich

Have you ever heard of a tiger sandwich? Let’s clear this up right away: it’s not some terrible thing made of endangered tiger meat, but just a sandwich of a different stripe.

I hadn’t heard of it until earlier this week. Rohani over at The Farmer’s Hand threw it into a conversation all casual like. You know, a tiger sandwich, where you have two different kinds of bread for the sandwich. Okay, so this is amazing. We think about bread all day, every day here. For years, it has literally been our business to think about bread and how to use it.

It has never occurred to me that the bread didn’t have to match. I love this idea for several reasons. The first is because as you go through life, you think you know things. Like sandwiches. There isn’t a lot of sandwich ground that is left uncovered after being a sandwich eater for say, 10 years. Then, along comes the tiger sandwich, blowing away your pre-conceived notions. Maintaining a sense of childlike wonder about the world remains easier this week, thanks to the TS (tiger sandwich – let’s make it a thing).

The second is because, why not? If you love rye and multi-grain, why not use both? Mix it up! Get crazy and take a different way home from work today and lovingly slap together an awesome sandwich with different kinds of bread.

Awesome gem from HPDarkness.

The third is because Rohani, who grew up in Australia, said this was something her mom made her as a child. It sounds fun and high in ingenuity, a display of thinking differently about “the rules.” It also seems like she invented it! After a thorough searching of the Internet and sifting through many images and weird posts about tiger sandwiches, I was able to find very little info on said sandwich. The only thing I really found was a style of bread that is called Dutch Crunch bread, aka tiger bread. While it looks interesting, it’s no mind-blowing eschewing of bread convention.

Also important to note, we are now live at The Farmer’s Hand! Our drop off day for right now is Friday. You can find a selection of our breads and specialty goods on their shelves along with a huge variety of all Michigan produce, goods and products. You can also get sandwiches made with our bread – perhaps even a tiger sandwich.

We hope to see all you soon!

-Stephanie and Jeremiah

To see the menu for the week, click here.


Here’s Our New Website

Hey Everybody! It’s Dr. Nick. Just kidding. It’s the Mother Loaf. We had a bit of a snafu with the website. It disappeared. Now we have a new and improved version! We hope this is an easy-to-use and easy-to-navigate site that will provide you with not just basic info, but also some insight into our inner workings here at the Loaf.


The News page will feature updates, weekly menus and other things we deem worthy.

Thanks for stopping by!

Welcome Back to Farmers’ Market Season!

The Mother Loaf(1)Huzzah Denizens of Bread Land!

You will now be able to procure our bread and other food stuffs three — count ’em three — days a week. We will remain open on Wednesdays and Saturdays at the shop. On Fridays, you can find us at Dixboro Farmers’ Market from 3-7 p.m. The market starts this Friday, May 20th and runs until October.

Yay! We’ll get to see all the faces we’ve been missing over the winter. If you haven’t visited the Dixboro Market yet, you totally should. They have a house string band, I mean – come on. Great produce from other vendors like Dick and Diana from the Dyer Family Organic Farm, Paul and Amanda and Teddy from Dragonwood Farm, Mark and Alex from Seeley Farm, and so many more!

This week, because we’re adding to the schedule, there may be some ups and downs as we get the starters conditioned. We’ll have a great selection, along with some bialy that feature eggplant, as well as a blueberry treat on all days.

Note: We aren’t selling at the Cobblestone Farm Market this summer. We hope that you will hit us up at the shop or at Dixboro.

Mothers are Awesome


We’ve got a couple special moms around here, in fact. You might have noticed it’s even in our name.

Since we relate everything to bread at the Loaf, we think it’s especially poignant to create a mom-bread metaphor to show our regard. It’s an easy one to draw, really. Think about it. Moms are always comforting, at times sweet, maybe a little salty, sometimes a little sharp and sour — and made stronger and more nuanced in the proofing. Ultimately, the stages of development make not only delicious bread/moms, but also help us (the consumers/kids) understand and appreciate the complexity of flavors.

Do you remember when you first learned your mom had an actual name, outside of “mom”? Like really understood she was a person beyond her mom designation? While you ponder that, think about what she would like this Mother’s Day. We’re leaning toward some special treat, but we wouldn’t want to peer-pressure you and be forbidden to hang out anymore, after being branded a bad influence.

Breads and Soup

How’s that for a detailed headline?

Yawning koala
This is how inspiring that headline was…

We’re excited to be bringing back our split pea soup for this swampy start to spring. Thanks to our friends at wikipedia, it turns out we’re just doing what humans have done since, well, we were humans. “Pea soup has been eaten since antiquity; it is mentioned in AristophanesThe Birds, and according to one source ‘the Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.”

While we can’t magically transport everyone to Athens, we can make your bellies shake hands with history, with an understanding of what it would have been like those thousands of years ago.

Each culture seems to have its own version of pea soup. In England, it lives on as an accompaniment to fish and chips.  In Scandinavia, Thursdays are known as pea soup day, so grab an extra bowl and live it up. In Finland, it’s served with mustard and a crispy slice of rye. The soup is typically followed by pancakes with jam (strawberry, raspberry, blueberry, cloudberry, etc.) which are regarded more as part of the meal than as a dessert – now that’s something we can get behind.

It’s also akin to dishes like dal and lentil çorba.

Here’s your cocktail party fodder:
In the Netherlands, it is called snert. That’s right, snert. Or Erwtensoep, but snert is so much better.

As for other offerings this week, the storm stymied Jeremiah’s gathering of additional fresh bits (beyond carrots and herbs), so we’ll let you know what’s coming up on Saturday later this week.

– Steph and Jeremiah

We Made It! It’s Our One-Year Milanniversary!

Tiger Promotion

We’ve Made It!

This week marks our official one year Milanniversary, a.k.a. one year in our Milan bakery space. It’s been a wild, wonderful ride thus far.

Highlights include:

  • Being told that the bread is so good, we would be accused of witchcraft in pre-modern times.
  • The gospel of sourdough is spreading. Yassssss! Preach it, Mother Loafers.
  • Delighting new and return customers with our unexpected flavor combinations.
  • Getting to know all of you guys. For real.
  • Finding out that every time someone tells us our bread is better than Z****man’s, an angel gets its wings.
  • Becoming part of the Milan community and building up our corner with Original Gravity + Milan Coffee Works.

We hope you’ll come and celebrate with us as we roar into the next year.

Wed: 11 a.m. to 7 p.m.
Sat: 1o a.m. to 4 p.m.

Salt-Crusted Rye
Campagne (Country Wheat)
Pecan Spelt (Saturday only)
Brown Bread
Sandwich Loaf
Honey Wheat
Chocolate-Espresso Rye
Cinnamon-Raisin Brioche

Garlic and Herb Bread
Jalapeno Cheddar Bialy
Pecan Oat Bars
Apple puff pastry (Sat)
Pasties!!! (Sat)
One or two other surprises…

Wed: Butternut Squash
Sat: Potato-Leek with Dill

Location, Location, Location:
508 County St.
Milan, Mich 48160

Check out the Milan Winter Celebration this weekend too!
We’ll send out an email as a reminder and with events listed later this week!

Keep Your Tomte Happy

From_The_Mother_Loaf1355964182Here’s a Throwback Tuesday holiday reissue for you

You don’t want to upset your tomte — or secret home protector — this holiday season, so make sure there’s enough bread to go around. They are easily offended and you never quite know what they’re capable of. Curious about this tomte of which we speak? Read more about them below.

In other news, here’s the delicious offerings this week.

  • Cranberry Sage Cornmeal –  Sweet but tart, this loaf could also do double duty as the perfect turkey sandwich bread. Also good with just butter. Filled with dried cranberries, a mix of cornmeal to add to the soft crumb texture, and flecks of fresh sage to keep things grounded.
  • Levain – What we call “country white,” but that is a bit of a misnomer. There’s still plenty of whole grain and bran in there, but more on the mild side and great for sandwiches. I’m levain it.
  • Salt-crusted Rye – Sea salt and caraway seeds on the crust, not a whole lot of salt through the loaf, but just enough to complement the nice rye flavor.
  • Multi-grain – A complex and full-textured loaf. For those who like a hearty bread. Lots of chew and nice, thick crust.
  • Cheesy Garlic Bialy (Wednesday)
  • Mystery Bialy (Saturday)
  • Sandwich Loaf
  • Cider Spelt
  • 100% Whole Grain
  • Campagne
  • Pulla Brioche (Wednesday)
  • Cinnamon Raisin Brioche (Saturday)
  • Choco-Espresso Rye
  • MChigan Apple Pies – That’s right, handheld pies like a certain double arched golden bird, but our style. Trying for Wednesday, definitely for Saturday.
  • Pecan-Oat Bars

Root and Rye Round 2 (Wednesday)
New England Clam Chowder (Saturday)

What the Heck is a Tomte?

A tomte, nisse or tonttu is a mythological creature from Scandinavian folklore. It is generally no taller than three feet, has a long white beard and wears red or other colorful clothes. It is known as a gift bearer and is considered one of the Swedish and Norwegian versions of Santa Claus, although not the same thing. e3b7bd33-e425-47b4-a214-5835fb93c811

According to tradition, the tomte/nisse lives in the houses and barns of the farmstead, and secretly acts as their guardian. If treated well, they protect the family and animals from evil and misfortune, and may also aid the chores and farm work. However, they are known to be short tempered, especially when offended. Once insulted, they will usually play tricks, steal items and even main or kill livestock.

It is customary to leave a behind a bowl of porridge with butter for the tomte/nisse, in gratitude for the services rendered. Be sure to put the butter on top – as one tomte of legend was said to have been outraged that his porridge didn’t get a pat of butter, he killed off a prized cow.

Of course, hungry from killing, he ate the porridge and realized the butter was indeed in there, but was at the bottom of the bowl. Chagrined, he went to find a replacement cow in the hopes the family wouldn’t notice.

Perhaps this is what happened to the family hamster that was suddenly a different color?