Win some bread from All Good Bakers

Posted on by derryX

The folks over at All Good Bakers are very generous people. Britin recently contacted me about offering to give something to a lucky derryX.com reader. There was lots of flexibility in what she was willing to offer, and I proposed the idea of bringing things back to basics.

Bread.

Sure, they offer some sandwiches, grilled cheeses, soups, and other baked goods, always remaining dedicated to local and sustainable agriculture and ingredients, but, at the heart of it, the bread is a focal point for All Good Bakers. They can’t make their sandwiches or grilled cheese without it, and, if you’re going to walk in and purchase something, a loaf of bread is something you can get lots of mileage out of.

On any given day, there are about a handful of different loaves available. Those normally include the following:

  • Hearty multi-grain
  • Rye w/ molasses and caraway
  • Honey wheat
  • French baguettes
  • Country French sourdough

So who wants to win some bread?

Comment below with an idea of how you’d use a loaf of All Good Bakers bread. You can be as elaborate you want or you can keep it simple; if the best idea you have is to make toast, that shouldn’t preclude you from winning bread. Make sure that an email address that you frequently check is included along with your response; that’s how we’re notifying the winner. The winner will be randomly selected.

YOU HAVE UNTIL FRIDAY AT MIDNIGHT TO ENTER!

The winner will win one loaf of bread from All Good Bakers.

I’ll kick it off.

Country French sourdough bread, lightly toasted in a pan with some extra virgin olive oil, topped with chunks of 85% dark chocolate spiked with orange peel and some flakes of Maldon sea salt [something I put together that was inspired by my late uncle Frank’s deep appreciation for bread eaten with chocolate.]

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22 thoughts on “Win some bread from All Good Bakers”

  • Jen

    I love AGB Bread!! I would toast it up and use it on sandwiches.


  • Rochelle

    I would use the honey wheat to make stuffed French toast. The leftovers a nice savory bread pudding. If there are leftovers… I live in a bread loving house!


  • Rita

    Have to agree that the honey wheat would be awesome for french toast! I’d love to try the multi-grain with some garlic butter and cheese though 🙂


  • KB @ Home-Baked Happiness

    I’d probably use it to make sandwiches with, and maybe I’d toast some so I could taste it plain and eat it with some fried eggs.


  • Sarah

    All sandwiches, all the time. Can’t beat a late summer tomato sandwich on a French baguette.


  • Bob W.

    Between toast and eggs, nutella and honey sandwiches, and grilled cheese, my sons go through A LOT of bread. A loaf of bread never goes bad in our house.

    Luckily, no one likes the “heels” except me, so I’m always guaranteed at least two slices of my very own.


  • Michelle Hines Abram

    I would slice it up and put it on a cheese board with some nice oozy cheeses…


  • enoughalready!

    i would slather slices of the baguette with britin’s homemade butter


  • Andrea

    This weekend we used a loaf of yeasted cornbread twice; brunch people put sriracha egg salad (thanks Nick!) on it, others fig jam (TJ). For dinner it was lightly grilled then landing spot for turkey burgers. Yum!!!


  • Britin @ All Good Bakers

    We love reading all the ways you all are using Nick’s loaves! This week’s speciaties are Yeasted Sweet Corn Bread and Roasted Garlic Sourdough. Good luck in the contest everyone, and thanks for hosting it derryX! Keep those entries coming and we look forward to seeing you all in the shop.


  • -R.

    I’d use the bread for everything: toast, sandwiches, french toast, bruschetta, beauty scrub, cat whacker, alternative energy source, etc…


  • Sarah Nicole Snow

    I would toast the bread, and place an assortment of local cheeses, sprouts, garlic spread and chives atop. Last but not least, I would drizzle some of Lloyd Spears beautiful lavender infused raw honey atop for a hint of sweet elegance 😀


  • Maria

    I love your lovely French baguettes slathered with nutella. Heaven.


  • Richard

    Rosemary olive oil loaf, warmed, dipped in good olive oil and course ground black pepper. Simple and delicious! I’m salivating now. 🙂


  • em bareis

    toasted with peanut butter.


  • Jenni

    Slice it up, add some palentine jalapeño cheese an make a great grilled cheese sandwich.


  • Michelle

    Take slices of Rosemary Olive Oil bread – top with garlic and cheeses and toast. Sounds Delicious. Now I have cravings.


  • Richard

    Fresh French Baguette sliced – very thin layer spread of garlic butter – goes perfect with any Italian spaghetti and meatballs meal in my house.


  • Amanda von Bieberstein

    I’d french toast that bread, so hard. It’d make you drool.


  • Megan Kennedy

    Toast and grilled cheese – that’s how bread gets used when you have a 2 year old who loves bread!


  • Danielle

    A few weeks ago, I picked up an olive loaf that was fantastic… I made a tapenade with some Tunisian blend olives to go with some, and a bit of whipped ricotta with lemon and basil to spread on some. Lightly grilled with goat butter and some super gooey camembert was amazing, too.


  • Christine V

    Country french sourdough as the base for the pannini of your choice, meat or veggie based. Yum!


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