Photos

Our seasonal cream cheese this week is roasted but

Our seasonal cream cheese this week is roasted butternut squash and garlic. Check it out and let us know what you think!

We'll be open Thursday from 7am to noon! Regular h

We'll be open Thursday from 7am to noon! Regular hours the rest of the week.

We got a really nice write-up in the Star Tribune

We got a really nice write-up in the Star Tribune this week, highlighting our kasha bread. If you didn't get a loaf today, it'll be back next week and every Thursday!

Happy Thursday! 🥯 💖

Happy Thursday! 🥯 💖

Hey vegans! Just added a third vegan cream cheese

Hey vegans! Just added a third vegan cream cheese selection. A new herb flavor, in addition to original and smoked, all sunflower seed based from @sperofoods !

We carry a small selection of particularly delicio

We carry a small selection of particularly delicious groceries that go sell with our breads. Today I want to highlight the delicious local honey from @thebeezkneezllc .

Kristy is celebrating twelve years of beekeeping this month. She says, "As owner and head beekeeper of The Beez
Kneez, I am committed to keeping bees in a
way that follows organic and sustainable
farming practices.... We partner with the incredible sustainable
farmers of the St. Croix Valley to place our
honey production hives." This includes a couple of our farmers market friends, from whom we sometimes get veggies for the cream cheeses!

Fresh bread and honey are a perfect combo, obviously. Try the wildflower honey on today's seed bread, with it's toasted sesame and sunflower seeds and flax seeds!

Today's bread, the kasha bread! Sourdough with who

Today's bread, the kasha bread! Sourdough with whole wheat and toasted buckwheat.

We're testing a bread schedule this week:
-Thursday kasha bread
-Friday seed bread
-Saturday pumpernickel
-Sunday cheddar scallion bread

Likely this will become our regular weekly schedule. We will soon begin rotating the other breads as a third bread option in the weekends. I know a lot of you have been waiting for this. Hopefully it will make it easier for you to plan and get your favorites!

Happy birthday to Meche!! 🎉

Happy birthday to Meche!! 🎉

Sourdough isn't the only starter here!* We are exc

Sourdough isn't the only starter here!* We are excited to have two new faces at the bakery, Hannah and Judy. Judy is joining the front of house crew, and Hannah is helping Asa with the baking!

*Pun credit: Judy

The special order form is live for Yom Kippur brea

The special order form is live for Yom Kippur break fast. Bagels, bialys and cream cheese available for pre order now and pick up on Wednesday from 11-5pm. Order form is on our website at asasbakery.com

I went to reorder our made-in-Minnesota pompom hat

I went to reorder our made-in-Minnesota pompom hats only to find the company has closed. We might get more hats, but I don't know when and they'll probably be different. If you want one, don't wait, there are 16 left!

*very* exciting technique I discovered last week.

*very* exciting technique I discovered last week. Well, very exciting for me anyway! Many of our breads have whole grains cooked as porridges before being mixed into the dough. The problem is some grains require up to 40 minutes of stirring and close attention, and this has to wait until the bagels are done so that the range is open. Last week, however, I figured out that if I put the pot on this little shelf over the range, the grains would slowly cook, with very little attention, just from the heat spilled off the back of the bagel pot! No scorching, either! This is such a big deal to us. I love a low tech solution like this, especially since it's using otherwise wasted heat.

To what lengths would you go for a bialy? We hear

To what lengths would you go for a bialy? We hear some stories! A customer recently told us they drove 100 miles from northern MN to visit us, and get their bialys!

Loving this cold front! Our garden veggie cream ch

Loving this cold front! Our garden veggie cream cheese is back this week. We got some great reviews of it last week!

Fun to have a packed shop this morning after our b

Fun to have a packed shop this morning after our break! Thanks for all your support!

This week's seasonal cream cheese is a bagel shop

This week's seasonal cream cheese is a bagel shop classic: garden veggie! Of course, we do it up right with lots and lots of fresh peppers, carrots, celery, and parsley. It's crunchy! It's fresh! It's cheerfully multihued, like the funfetti of vegetable and herb spreads! Looking forward to seeing our customers again tomorrow!

I had a wonderful vacation. Got back to town yeste

I had a wonderful vacation. Got back to town yesterday and back to work today! We'll return to our regular hours this week. Looking forward to opening the doors again Thursday!

Swing by today for one of these lovely salt bagels

Swing by today for one of these lovely salt bagels! We will be open through this weekend, and then closed for two weeks.

We are now hiring for two positions! Front of hous

We are now hiring for two positions! Front of house and assistant baker. Visit asasbakery.com for position details and instructions on how to apply!

How I love a bialy egg and cheese sandwich! If you

How I love a bialy egg and cheese sandwich! If you have a perfect tomato, take a thick slice, salt it and put it in the sandwich. Now's the season!

We don't have bialys ready at the time we open each day. They usually come out— hot out of the oven!—around two hours after we open.

A tired baker is more likely to make mistakes, and

A tired baker is more likely to make mistakes, and I was daydreaming about sleeping in during our September break when I realized I'd accidentally mixed the dry ingredients for a batch of bagels with the wet ingredients for a batch of our everyday sourdough! I lamented! I self recriminated! But then I considered the resulting formula and thought, "that might just work." So I proceeded with the dough and made it into pan loaves. It's a white sourdough sandwich bread with a texture that is, as you might guess, kind of in between a bagel and the everyday sourdough. It's pretty good! If you all like it, maybe I'll make it again, on purpose some time!

Load More... Follow on Instagram