We only bake Irish Brown Soda Bread for a week every year. This is the week!

Hi Food Lover,

We're on the cusp of celebrating one of our quieter, but no less delicious food holidays: St Patrick's Day.

Of course our Spring Sale is still chugging along and there's lots more of that action to come...

...but now I want to talk about the Irish Brown Soda Bread being baked for a very limited time.

This is the bread of Ireland—they have plenty of other breads, too, but this is the traditional loaf that garners national pride. It's a very specific bread. Few of us have had the chance to taste the real thing. Now we can.

Once a year in the week or so leading up to St. Patrick's Day, we bake a batch of Brown Soda Bread with freshly milled soft white wheat and hard red spring wheat flour, whole-grain steel-cut oats, local buttermilk from Guernsey Dairy in Northville, MI, baking soda, and some sea salt.

Take note: Irish Brown Soda Bread is denser and crustier than our other breads—and we've got some pretty crusty breads. Just want to make that clear. This bread is different than the rest (in a good way).