December 13, 2019
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Daily Bread

Flour Power bakes up artisan, brick-oven goods
On average, they offer 10 varieties of bread and three types of sweet rolls.

Stephen and Julia Georgesen know how to stay busy in retirement. The couple completed their fifth year at the farmer’s markets this summer, baking breads, kuchens, and sweet rolls through their venture Flour Power.

All of the bread, except the sweet rolls, are baked in the Georgesens’ outdoor wood-fired oven. For the summertime Downtown Market on Main and the Franklin Street Bazaar, the couple baked about 250 loaves throughout the week, offering around 10 varieties of breads and three types of sweet rolls.

Their most popular items are the jalapeño cheddar and cranberry pecan loaves, but they also make seasonal items throughout the holiday months like the cinnamon pumpkin roll with bourbon glaze and the double chocolate cherry bread.

“That’s a big favorite,” says Julia. “One of our friends said it’s cake disguised as bread.”

The couple didn’t have plans to start the baking business in retirement, but after building their house in 2012 that included the wood-burning oven, Stephen started baking more and later decided to start selling their breads. The next time Flour Power fans will be able to get their hands on the Georgesens’ baked goods will be at the Germania Maennerchor’s annual Christkindlmarkt on Nov. 23.

“One day we’re shopping, one day we’re measuring, and one day we’re prepping,” says Julia.

“The next day you bake, and then you go to market and turn around and you start all over,” says Stephen.

Flour Power
flour-power.yolasite.com

Stephen and Julia Georgesen have been baking for local farmer’s markets for the last five years.

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