Posts Tagged ‘Piety Hill Bakery’

Hello Greenville Illinois!

Downtown Greenville Illinois

Hello Greenville Illinois!

Welcome to Piety Hill Bakery

 (618) 581-3480

Please Note:  We are not taking any more orders for Wed. Sept. 19 or Thurs. Sept. 20, as we are booked up. Thank you!

We are currently delivering Tues-Fri. Email your order to us by 8 pm the night prior, for next morning delivery.

  Thanks so much!!

Email your order to pietyhillbakery@yahoo.com                  

We are home to  Greenville Illinois’  one and only home-made, hearth-baked bread company. We are a Cottage-Industry in Greenville,  Illinois delivering  to any corner in  Bond County. We have been known to deliver mail-order within the United States.  Don’t hesitate to email or call. Life is too short to eat anything but real bread we figure!

Currently we offer “made from scratch”  hand-formed,  New York-Style Bagels. They are crunchy on the outside, dense and chewy inside;  just the way a bagel should be! 

.Our bagels are available by special order through this blog on Tues-Fri.,  in batches of 6 or 9.  They are boiled then baked, in a typical electric oven.  Just email us what you need at Pietyhillbakery@Yahoo.com.  We will send an email confirmation BY 11 pm that same day.

We offer hearth-baked, artisan Breads in bulk for special events such as weddings. (10 or more loaves required for a brick oven fire.) From our electric oven we currently offer French Baguettes, Country Loaf, Herb, and Grandma’s White Bread. They are available for delivery on Wednesday mornings. Simply text or email your order by 8 pm, and we will Bake & Deliver to your door tomorrow.  We are currently delivering  BAGELS  Tuesday – Friday  mornings, and BREADS on Wednesday mornings. ALWAYS JUST $5 a loaf 0r $8 for a 6 or 9  pack of Bagels (delivery is free,  tax is included.) We  deliver anywhere within a 10 mile radius of Greenville.  This includes: Pocahontas, Old Ripley, Smithboro, Mulberry Grove, and parts in between.

Baking your bread like great, Great-grandma made, with pride and a dash of kindness 🙂

 

 

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French Baguette

“My love costs me dearly, but I’ve baked and set it on the sill for you to consume. We are match and stick. Eaten up quickly and ever full.” ~ Alex Gohde

An authentic french baguette bakes best hot and fast in a wood-fired oven.   In just about 12 minutes the  crust is very crisp, the crumb full of holes, and it is bursting with moisture,  just for the day.  That is why in France, a fresh baguette is picked up each day.  Let us deliver one to you, each Wednesday or Saturday in time for your breakfast.  They are now available piping hot from Piety Hill Bakery. True bread is never meant to keep for a week!

Order a baguette by 8 pm on a Tuesday, and receive it  between 8 and 10  the following morning. They go great with any meal, and would make the Best Sub Sandwhich’s ever for busy folks like us!

Kulich

Excited to have a little mention of Piety Hill Bakery in the Chicago Tribune last week!

We are baking  Kulich bread up until May Day.  For many Slavic peoples around the world,  the  Easter season wouldn’t be Easter without this festive bread.

My Russian mother made Kulich at Easter-time  for my brother and I  as we were growing up in South America!  Perhaps you can make it a tradition for your children as well.  I bet they would really enjoy the extravagant shape, color and the sweet flavor!

Our Kulich is made with 6 eggs, milk, butter, sugar, flour, orange &  lemon zest, vanilla, raisins, nuts, and a tad of rum in the frosting.

Each ingredient is rich with symbolic meaning.

The Bee Dept.

They say you can never be “too…this, or too that….” but I say: you can never have too many hobbies!

I tried raising bees two summers ago and after a great start, they all suddenly died that fall. I didn’t  know what happened & I was devastated!  An experienced beekeeper was kind enough to come and look over the situation, but he couldn’t figure out what happened either. There is a bee population decline around the world as most people know by now, and I think raising bees may be a very important hobby to keep working at.

And so I am trying again….and I am excited! I love bees very much. Not just that they provide honey for us (which of course goes really well with bagels :)) but that their culture is so cohesive, and so hard-working! What an inspiration.

Here is what my new little bee colony kept busy with this month:

After their journey via USPS to my home, the bees left their crate and settled into my topbar beehive so they could be by their queen. She came in her own teeny box with a couple attendents, and I placed her in my hive which drew the surviving crated bees inside.

First, they need to check out their new digs and they like to cover the entrance to their new home with some kind of substance, as they are doing above right.

Stay Tuned!

Canadian Connections

My father was born in Consort Alberta, and raised on a homestead near Arlee, Saskatchewan.  He was the oldest boy of 11 children.

His parents had left the Caucaus region of  Russia in the early 1900’s  to find a new life in North America, and so my Russian/Canadian connection starts back there.

When he was in his early twenties, my dad’s family moved eastward.  They settled into a much easier life in Niagara Falls, Ontario, leaving behind the rugged  life of the western Canadian prairie.

I inherited many things from my father:  a love of the plains,  cowboys and horses, a passion for building things, and especially his artistic eye, and a “make-d0” frontier spirit.

Even as I make decisions about bread-making I can see this heritage manifesting itself.  There was no doubt from the get-go, that  I needed to make bread the old way. From the numerous wood-fired bread oven styles recorded, I chose to build the 700 year old French oven design, which found its New World resolution in the Quebec clay ovens of Eastern Canada.

And now, as I am deciding which of my all-white bread recipes to offer here at Piety Hill Bakery, I have chosen a recipe passed down from a Canadian woman who was born, raised, and baked bread in a Far North Canadian fishing village some  50 years ago.  She was not my grandmother, but I feel it apropos to call it:  Grandmother’s White Bread.

The recipe is almost exactly like the historic “Sally Lunn”  bread,  much loved by colonial Virginia settlers, except that it does not include eggs.  Better for us all, I figure—less cholesterol.  Old World meets New World!!

available as a pan bread or a boule

Thank you for buying our breads.  They are currently available on Wednesdays and Saturdays.  If we have enough orders we bake in our brick oven, if we have just a few, we bake indoors in our traditional electric oven.  We are  always learning!  Mis-steps are the mistress of learning 🙂 

Call in your order the night before (by 8 pm) at: (618) 581-3480  Or email us at pietyhillbakery@Yahoo.com    

PS.  Thank you for carrying on the Old  World traditions. If your power (or ours) is down, or your computer or phone not working, simply drop off your order in our mailbox.  We will still be baking .

Demonstrations of our wood-fired oven are available at no charge to groups such as Girl-Scouts, Boy-Scouts, DVBS, etc.  Give us a call!

 

 

  (Hi Janet! )

 

Christmas Time is Here

It’s true.  Some bagels got burned, some orders were overlooked or I mixed them up, but you were such Awesome Customers!!!

   Thank you for your support and kindness as we have worked to build our small business.  We are working to serve you better all the the time.  Couldn’t do it without YOU~!  Blessings.  

Lydia/Piety Hill Bakery

Greenville, Illinois

FIRE!

I’m so excited!

My brick oven is 95% done and drying out for a few more days. This week I will build small fires in it to cure the mortar, and next week I can begin to use it to bake bread!! Did I say I was excited??

If you are in Greenville, please visit our Piety Hill Bakery oven next weekend. The trolley will be stopping by our homestead on Friday, November 26 during Greenville’s
Come Home for Christmas Celebration.

Inside of me is that 10 year old girl scout, just bursting to make fire from almost nothing. Come learn how to roast chestnuts on an open fire with us! I’ve never done that, have you? All advice welcome!!