Bakers keeping bread as local as possible

They don't even have a traditional bakery - it's attached to their Anchorage home and doesn't include a storefront for customers.

And they don't bake traditional bread - it's mostly whole grain and it includes Alaska products whenever possible.

"We are very committed to the local food movement. We use as many Alaskan ingredients as we can," Arians says. "While Alaska is not yet producing wheat for making bread, there are lots of other locally grown ingredients we can include. We use Valley-grown onions in our onion rye sourdough bread, Alaskan potatoes in both of our potato breads and barley grown in Delta Junction for our barley bread."

The husband-and-wife team opened Rise & Shine Bakery in 2007. Part of their motivation was to be at home to raise their daughter, who is now 5, and part of it was a desire to provide healthy food alternatives in Alaska.

Many of Rise & Shine's breads are 100 percent whole wheat and all of their breads contain at least 60 percent whole grain flours.

"We use as many organic ingredients as we can; all of our flours are organic," Arians says. "In addition, our breads are long-fermented using only sourdough to leaven our breads. We don't use commercial yeast.

"This three-day process makes the bread taste great and keep really well, but also gives the yeasts and bacteria in the sourdough an opportunity to consume a lot of the gluten in the bread, to which some people are sensitive."

Without a local storefront, Rise & Shine is currently taking orders for bread that can be picked up on Wednesdays at two local businesses, Side Street Espresso and Over the Rainbow Toys. Bread orders must be placed on the Sunday before through the bakery's website: riseandshinebread.com. The loaves are $5.75 to $6.75 a loaf; Arians says the bread keeps well in the freezer.

The bakery has 17 breads that it rotates through its ovens, generally offering about five each week. For example, breads available for purchase next week are golden maize and spent grain pan loaves and kalamata olive, Alaska potato and chive, and dark chocolate and cherry hearth loaves.

"We always like to feature two large, 100 percent whole grain pan loaves, for toast or sandwiches. The other three loaves are savory or sweet loaves, baked directly on the hearth," Arians says. "We just try to come up with an interesting selection, sometimes emphasizing breads that complement the season. You can see in advance what we are baking on the 'long term baking schedule' link on our website."

During summertime, the bread is available at the South Anchorage Farmers Market. Rise & Shine plans to start its market season June 12. "We sell the bread on a first-come, first-served basis on Saturdays," Arians says.

While Rise & Shine doesn't have a storefront, visitors are welcome. For more information, visit the website or call 677-3712.

"We are committed to a very honest and transparent relationship with our customers," Arians says. "We personally bake the bread and sell it. We can answer all questions, and anyone is more than welcome to come visit the bakery for a tour."

Dannon Southall from 10th & M Seafoods says this week the talk is all about shrimp in the seafood world.

"First of the year fresh Prince William Sound side stripe shrimp is the excitement this time of the year," he says. "These extremely sweet shrimp are a wonderful treat while waiting for the snow to melt."

10th & M has side stripes available for $10.95 per pound.

Things are a little quiet on the spot shrimp front, according to John Jackson of New Sagaya Markets.

"(I) have not heard too much on spots. There was an opening last week," he says. "Did hear the weather turned nasty. Have gotten no replies on how much was landed or where they are. Side stripes should also be making an appearance this week, hopefully by the end of the week there will be something in the cases."

Jackson says New Sagaya will have Asian white shrimp in the 21/25 size for $6.99 per pound.

There are plenty of other options too. Fresh halibut is $7.99 per pound for 10- to 20-pound whole fish at New Sagaya. Jackson says the flatfish supply has been tight: "Don't look for any bargains on halibut anytime soon until more supplies are readily available." Troll kings are in the store and live Atlantic lobster is $9.99 per pound.

Other seafood available at 10th & M include fresh halibut fillets for $13.95 per pound; 10- to 20-pound headed and gutted fish are available too. Troll-caught kings are in, and Kodiak cod is available for $4.95 per pound, Sitka rockfish fillets are $8.95 per pound, while live Alaska oyster and littleneck clams from Southeast are $10.95 a dozen and $6.95 per pound, respectively.

I received an e-mail the other day highlighting brewer Samuel Adams' 25th anniversary on Monday. The day has come and gone, but the Boston Lager 25th Anniversary Cupcake recipe seems like a winner no matter what day it's prepared.

And it'll probably be just as good, or even better, with an Alaska-brewed beer. So grab your favorite, mix up a batch of cupcakes and celebrate the coming of spring.

Boston Lager 25th Anniversary Cupcakes

(recipe makes 2 dozen)

½ cup butter

1¼ cups sugar

¼ cup cocoa powder

¾ cup all-purpose flour

¾ teaspoon baking powder

¾ teaspoon baking soda

½ cup water

½ cup Samuel Adams Boston Lager

2 eggs

½ teaspoon salt

Preheat oven to 325 degrees.

Place butter, sugar and cocoa powder in a large mixing bowl. Add in eggs and mix until thoroughly combined.

Pour in water and Boston Lager, then salt. Mix until mixture is smooth and there are no lumps.

Line muffin tin with muffin liners. Pour approximately 3-4 ounces into each cup. Bake in oven at 325 degrees for approximately 12 minutes or until golden brown.

Boston Lager Buttercream Frosting

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 tablespoon whipping cream

2 tablespoons Samuel Adams Boston Lager

In a standing mixer with a whisk, mix together sugar and butter. Mix on low speed until well blended, then increase speed to medium and beat for another 3 minutes.

Add vanilla extract, Boston Lager and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed.

Frost cupcakes and enjoy.

Source: Samuel Adams chef David Burke

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Steve Edwards lives and writes in Anchorage. If you have a suggestion for a future Market Fresh column, please contact him at sedwards@adn.com.