“The seed breaks to give us the wheat.
The soil breaks to give us the crop,
the sky breaks to give us the rain,
the wheat breaks to give us the bread.
And the bread breaks to give us a feast.”
"As a young girl, I always knew we were going to have company over for dinner when I saw the dough bowl covered with cloth sitting in the afternoon light; it was one of the many steps my dad would take to make his French Bread. It would have been so much easier to just buy it from the store. Why go to all that trouble?
My dad would mix, knead and roll out the dough; he'd form it into loose braids and brush it lightly with olive oil before baking. In the heat of the oven, it would rise into this beautiful, golden masterpiece. He would take the baked loaf out of the oven, pull apart the braid and smear it with butter for our guests to partake of the goodness--that was something you definitely couldn’t buy in the grocery store.
There's something special in intentional preparing, serving and gathering. Wonderment happens around a table when you stop for one common purpose--to break bread together and share a meal. All over the world, breaking bread is a symbol of hospitality, love, gratitude and togetherness. Isn’t this where community begins?
I am thankful for the childhood memories of consistently watching my dad go the extra mile to prepare bread for us and our guests. I love that he continues wanting to master this craft that he loves. The love of baking actually is a gift for us all--we have the opportunity to enjoy the work of the baker's hand."
-Dustie Gregson, Owner & Founder
A Feature on our Bread Baker:
Horst grew up in a Northern German town called Mölln. His father owned one of twenty-six bakeries in this small town--a bakery he owned for forty years called Bialis. "My dad was a real master baker. He always came up with new recipes." Living above the bakery, Horst had hay fever as a child but thankfully outgrew it. A regular meal in the Bialias home consisted of franze rolls--flakey, croissant-like rolls cut in half with butter and honey dipped in coffee. His fondest, proudest memory was taking a fresh loaf of his father's bread to school as a little boy.
His father first taught Horst how to bake. Horst remembers, "I spent most of my time in my Father's bakery on my hands and knees cleaning the floor, because first you need to learn how to clean a bakery." Horst recalls clearly his father's work ethic--he would never ask for anything he wouldn't do himself, and he always led by example.
Horst decided to study retail business management before ultimately coming back to his love of baking. He moved to America in 1988 to work and has been here ever since. Horst loves baking because he enjoys making something with his hands; he explains, "As a baker, you have to be able to make a great simple, classic bread before making a bread with all sorts of things in it." His favorite dough to make these days is Cinnamon-Raisin, and his favorite bread is Challah; however, Sunflower German Rye is his favorite bread to eat!
We are so thankful to have him as part of The Table team. All the years and hours Horst has passionately spent learning his craft--the timing of the bread's resting, the art of its shaping, the nuances of the process of baking, the loaf's weight, the muscle movement of a master, every detail--has made his bread truly sing.
Four Saints Wort
We've partnered with Asheboro's very own Four Saints Brewing Company for our Four Saints Wort. We love our local partnerships, and Joel McClosky of Four Saints has done so many amazing things for our community. It's our honor to feature this delicious bread loaf made of local heart and ingredients.
Wort (/ˈwɜːrt/): the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains sugars that will be fermented by the brewing yeast to produce alcohol.
FRIDAY BREAD SPECIAL:
In honor of Horst's favorite bread, The Table will offer Challah every Friday at both Table locations. Challah is a special braided bread in Jewish culture that is typically baked on ceremonial occasions, such as the Sabbath or major Jewish holidays.
Ingredients include: eggs, fine white flour, water, yeast, sugar and sea salt
Items Available for Pre-Order:
9" Chocolate Pie -$22
9" Lemon Pie -$22
Lemon Pound Cake -$35
9" Chocolate or Vanilla Cake with choice of Buttercream:
Vanilla, Chocolate, Lemon, Coconut Filling, Raspberry, Strawberry or Caramel -$45
12" Rustic Apple Tart -$28
Gluten Free Seasonal Crumble -$30
Retail Items (available in rotation):
Special orders minimum 10 bags
Lavender Tea Cookies -$4.95
Gluten Free Raspberry Chocolate Chip Rugelach -$8.95
Coconut Macaroons -$4.95
Lemon Pound Cake -$8.95
Chocolate Specials for Easter:
Belgian Chocolate Peanut Butter Filled Eggs -$8.95
Belgian Chocolate Sheep -$4.95
Small Solid Molded Rabbit -$6.95
*Call 2 business days in advance for any PRE-ORDER items for Easter (April 1st).
Please note that each Table location has differing baked goods and retail available.
Bees Wrap & Bread Dippers from Wildly Delicious
Check out this awesome new product in our Market--Bee's Wrap is reusable, sustainable food storage that is great for making bread last! It was founded in 2012 by Vermonter Sarah Kaeck, a mother of three who has been, by turns, an avid gardener, milker of goats, keeper of chickens, and seamstress. Bee’s Wrap started with a question facing many families and home cooks: How could we eliminate plastics in our kitchen in favor of a healthier, more sustainable way to store our food?
What she discovered is a lost tradition made new again. By infusing organic cotton with beeswax, organic jojoba oil, and tree resin, she created a washable, reusable, and compostable alternative to plastic wrap. Their website is beautiful and full of ideas: "Wrap cheese, half a lemon, a crusty loaf of bread, and fruits and vegetables. Cover a bowl, or pack a snack for your next adventure. Made with organic cotton, beeswax, organic jojoba oil, and tree resin. Bee’s Wrap is washable, reusable and compostable."
Also, have you tried our Bread Dippers from Wildly Delicious? Featured here is the Asiago and Artichoke Chardonnay. Flavored with sharp Asiago cheese and balanced with artichokes and capers, this product is a combination of sunflower oil, olive oil and Chardonnay wine vinegar. To enjoy, simply shake vigorously, drizzle onto a serving plate and serve with freshly torn chunks of The Table's French Baguette. Other inspirational ideas include using our dippers as a marinade or vinaigrette. Grab one in the Market while supplies last!
Barista's Pick: Churro Latte
Our baristas have done it again! This month's speciality latte uses a cinnamon-based housemade simple syrup to give you an incredible and subtle taste of churro.
Try it hot or iced!
Saint Patrick's Day
Come celebrate Saint Patrick's Day with us in Asheboro onSaturday, March 17th!
Begin the day with a great cause, The Human Race from 8am-12pm.The Human Race is a unique opportunity for people to raise money for non-profit organizations in Randolph County. The race features a TAC-certified 5K Run as well as a walk that begins and finishes in Bicentennial Park. Contact the Randolph County Volunteer Center for more info about participating.
The race will be followed by Habitat for Humanity's Food Truck Rodeo from 1-6pm. So many tasty food trucks to try out! You don't want to miss this. Visit their Facebook Event's Page for more info!
Four Saint's Brewing Company will hold a Saint Patrick's Day Celebration beginning at 2:00pm. Four Saints will be having live music in the park along with a beer garden. Hope to see you there!
RhinoLeap Productions presents:
Come support Asheboro's local theater company, RhinoLeap Productions, by attending a performance of Forever Plaid from April 5-15 at The Sunset Theatre.
Forever Plaid is one of the most popular, successful musicals in off-Broadway history. This deliciously fun revue is chock-full of classic harmonies and delightful scenes that keep audiences rolling in the aisles when they're not humming along to some of the great nostalgic pop hits of the 1950s.
Click here to purchase tickets now!
SAVE THE DATE:
Dining Out for Hospice on April 25th
Mark your calendars! We will be participating in the Dining Out For Hospice Dollars on Wednesday, April 25th. The Table will be donating 10% of all sales that day to Randolph County's Hospice House. They do so much for this community, and it's an honor to help support them. We have done it for the past four years, and it's always had such a beautiful, successful turn-out from the community! Let's show Hospice some love, Randolph County!
Items available for pre-order:
6" Carrot Cake -$22
9" Lemon Chess Pie -$22
Housemade Peeps -$4.95
Easter Sugar Cookies -$4.95
*EASTER is Sunday, April 1st!
Please follow us on social media to keep up-to-date on all of our Easter specials.
We will have Hot Cross Buns and some other special items featured during the week of Easter.
Sun - Mon : CLOSED
Tues - Wed : 7:00am-2:30pm
Thurs - Fri : 7:00am-10:00pm
Sat : 7:30am-10:00pm
Sun - Mon : CLOSED
Tues - Sat : 7:30am-3:00pm