But, as usual, sweet darlings tend to match excellent with ruff partners.

Like Roqueforts. Or really really old Gruyere.

So don’t worry if you don’t have a sweet tooth, I am sure you will find the balance.

Tomorrow I will have the following 2 Sourdoughs for you:

1. Blueberry Crusted White Chocolate sourdough. I tried it on friends already and it was a hit.
2. My, still going strong, favorite: Bavarian Beer bread with Apricots. Baked with Weizbeer from St. Georgen Bräu in Buttenheim and organic soft Apricots.

I have used a blend of Canadian flour and flour from Saxony. The salt is french and from the Ocean.

I hope you will like it.

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Trading will take place in Berlin Mitte tomorrow, Saturday.