History & Lingo
Short List Lingo:
Short Listers, AKA the Enlisted- The good island folk who've signed up to receive SLP notifications.
Breadscribers - The short list of the Short List, subscribed to the current breadscription series and its perks.
Short Listers, AKA the Enlisted- The good island folk who've signed up to receive SLP notifications.
Breadscription Series - The often-themed bread-sched we're currently baking and toasting our way through. Usually 6 weeks or longer, sometimes with an intermission week.
A la carte Breadheads (AKA Short Listers at Large ) - Enlisted, but not breadscribers. Never unappreciated, but with just one foot in Breadtopia.
The Offerings Email, AKA 'Boule'-tin - The fresh sheet, sent weekly to keep you abreast of what's afoot for your mouths.
Picker-Uppers - Listers who pick up their goods from Le Kegstand at the Dough-Joe in the Colvos neighborhood.
Delivery-Takers - Breadscribers who tip for a weekly drop of goods.
Bread Alert! - The email notification sent when your boule (and other goods) are ready for pickup (or FYI on the delivery ETA.)
Hot Drop - Fresh goody notice, outside of the normal rhythms and current breadscription series.
Breadscriber Exclusives (BSE's) - The secret list of limited offerings from the test kitchen, available only to current breadscribers. Presented in the Breadscriber Insider email and the secret menu most weeks.
FreeBirds - Gluten-averse or GF-curious Listers
A Brief History:
In early 2020 the Short List began after I posted an offer to trade an extra sourdough boule for local eggs on an island Facebook group. The inaugural list consisted of 8 island neighbors interested in purchasing (or trading eggs/garden produce) for extra loaves that I would bake alongside bread for the house each week. The list grew from there.
In September of 2020 I kicked off the inaugural Short List Breadscription Series - the Magic Carpet Ride. 4 weeks of bread including Farmhouse Rye, The Notorious (with bourbon, zante currants, & cinnamon), the Great Pumpkin boule, and Olivia Kalamata - the olive loaf.
Since then we settled into a pattern of 6 to 8-week breadscriptions, usually spaced out by 1 or 2 "intermission" weeks with the option to "Mind the Gap" - making it an 8 week subscription for those who don't need a break to work on what's in the freezer.
By the winter of 2021 I was baking 6 boules a night, 2 at a time, 3 to 4 nights a week, essentially heating our house with the wonderful smell of baking bread. But I knew something had to give before the heat of another summer rolled around. Just in time for spring of '21, I stumbled across a 3rd-hand deck oven for sale and essentially tripled my capacity, as the Short List grew to over 180 fellow island breadheads.
Caffe Vino Oleo got wind of the nanobakery that could, and challenged me to turn out a respectable gluten-free bread. I love a good challenge - and to experiment. Thanks to their patience, The Vino came to be. For a while you could only get it at the cafe, but the pressure grew. Now the O.G. and (sometimes variations) are available for FreeBirding Short Listers to pre-order weekly.
The Short List continues to grow by word of mouth - organically . . . just like we like it, and currently sits at over 300 lovers of real, honest, local, organic breads . . . not to mention coffee and chocolate!
The Short List continues to grow by word of mouth - organically . . . just like we like it, and currently sits at over 300 lovers of real, honest, local, organic breads . . . not to mention coffee and chocolate!