Brimfield Bread Oven

05/10/2026

Mother’s Day 2026. We had many lovely fruit and floral tarts, pretzel croissants and these perfect cheddar jalapeño pretzels 🥨 by 🩷

05/06/2026

In this email:
Mother's Day Specials
Other Current Specials

Mother's Day Specials

We will be open on Mother's Day as a bonus day this week.

Special Hours:
Sunday, 5/10/26: OPEN 8am-1pm

For Mother's Day, we will have a small special menu including: lots of Croissant and Danish, PRETZELS, Tarts, Simit Bagels, Strawberry Shortcake, Cookies, Scones, baguettes and probably a couple more things. Since we're only open a half-day, we will NOT be making Bread, or Sandwiches, so please grab that during our usual hours Wednesday-Saturday. Quiche and unbaked Cinnamon Buns will be stocked Friday-Saturday, so come early for those since they're the type of thing you want to have at home ready for Sunday morning.

We have online pre-ordering for Sunday, Mother's Day, pickup only at www.bbo-curbside.com. If you would like to shop before Sunday, we will be taking orders over the phone as usual and have lots of good things ready for walk-in service every day this week (though the bulk of the specials will be for Sunday only so it's super fresh). We will close ordering on Saturday around noon, so get your orders in before then. Thank you!

We have our usual tarts this year: basil pastry cream with strawberry, chocolate espresso mousse with cinnamon and the lemon curd blackberry is changing slightly to be a lemon curd mixed berry (now with more berries loaded on top). We also have Genevieve's favorite: strawberry shortcake. We are making extra croissants (especially chocolate and pretzel) and will have hopefully a lot of extra more than what is listed online (first come, first served for the extra croissants).

We also have some perfect Mother's Day items available for shopping before Sunday morning. Our breads make amazing dinner sides if you're cooking for Mom any day over the weekend. We have cookies, blueberry lemon scones, quiche and more all week. We will also have babka, which make for a nice sweet breakfast/brunch bread and those are ready Fridays, mid-afternoon (2pm ish?).

Other Current Specials

-Totally RAD(ish) Sandwich (Vegetarian)
-Turkey Bacon Garden Aioli sandwich
-Nutella Babka
-Personal cheesecakes will be in the cooler this week. Bonus: they'll be gluten free (as much as possible in our bakery)
-Cinnamon and sticky buns
-Take and bake cinnamon buns (Friday and Saturday this week only)
-Biscuits (Saturdays)
-English muffins coming soon!! (Fridays and Saturdays)
-Power Bars (Have you tried one yet? They're sooo good. Flavors change weekly)
-Lemon shortbread
-Cinnamon "buffins" (donut muffins)
-Lemon poppy muffins
-Blueberry scones
-Strawberry rhubarb danish
-Saturday night 4-8pm pizza special is our Green special: basil pesto, fresh mozzarella, and arugula salad (post bake) with lemon sesame dressing. We also are running a special with a variety of mixed mushrooms from Epiphany mushrooms in limited quantities this month. (Call 330-474-7800 anytime to order pizza on Saturdays)

Also, did you notice we now sell eggs, fresh mushrooms, fresh soups, local corn tortillas? We still have our awesome local flours, local jams, local coffees, specialty oil and vinegar, and local honey will be back mid-summer. Should we add cheese next?

Cool Things

HEAL Palestine Bread Program

The za'atar manakeesh has been selling great; thank you!! We are beyond excited to report that we have donated $5,847 since we started this program in December of '25. Keep it up!! 100% of the proceeds of this product are donated to HEAL.

Reminder about our bread token program:

Have you seen our bread tokens? You can buy a wooden token for $5 and it can be redeemed for any one loaf bread (or pack of buns) up to $12. This program is for everyone. Need a loaf of bread? Grab one and use it. Need a cute gift? Buy a token or two. Find one around town (we will hide some of these for fun!!)? Come and redeem it! Tell us how else you think these would be fun to use.

We currently have about 40 of these in the jar, right next to the register to use anytime, by anyone :)

Happy Mother's Day!

Genevieve & Jud

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03/26/2026

In this email:
Easter Hours & Ordering
Specials

Easter Hours & Ordering

Our hours will be the same as usual next week except for closing early on Saturday, 4/4.

OPEN Hours:
Tuesday 8am-5pm
Wednesday 8am-5pm
Thursday 8am-5pm
Friday 8am-5pm
Saturday 9am-4pm* (if you have to come later, we can arrange that, just write a note in your order and/or call us to let us know). We are also planning to be at the Haymaker Market on 4/4 (10am-1pm) for the first outdoor market of the season.

We will be closed for pizza on 4/4 to allow us to prepare all your Easter orders; thanks for understanding. We do have pizza this week (3/28) and we will also have our usual take and bakes next week to for stocking your freezers with.

Online ordering for Easter weekend is live. You can head on over to place your order at www.bbo-curbside.com. There are two pickup dates: Friday and Saturday, so make sure you select your date when it asks you what "Location" you want to pick up at. (You can click the address in the upper left corner under our logo also to check the day for pickup). We will close the online orders about a day before pickup, so it's best to get your order in soon. Everything will be first come first served once we sell out online.

You will notice that not everything we make is on the preorder form. This is because we don't know what else we can squeeze in until very last minute, so we can't take orders for those items. We do plan to bake as many of our usual things as we can (snacks, more special croissant and danish and fancy things in the cooler).

For pickup, we're planning to have everyone come inside to the seating area to grab orders. The front counter will be open as usual if you would like to grab anything else.

If you have trouble ordering online, feel free to call us 33-474-7800 and we can also assist you over the phone placing your order.

Specials

How are you all liking that we added some regeneratively grown Ohio grains to every bread, pizza and croissant item we sell? Our goals with this include: increasing our support and dollars that we send to local grain farmers and local millers, increase the fiber and micronutrient content of our breads, and reduce the transportation related environmental footprint of our business (From Kansas, to Utah, to Pennsylvania, then finally to us here, in one example). I would love to hear your thoughts if you have some to share about this change.

Specials:
-Hot Cross Buns through Easter. This week, we will have them this Friday at 2pm and after. Next week, we will have them pretty much daily (Tuesday, they'll be out later in the day, around 2pm and after).
-Power bars are here! Anja is making delicious wholegrain power bars with organic whole grain local rye flour and local regenerative spelt flour. Mix ins vary - this week we have a seed blend, dried cranberries and chocolate chips mixed in. It's like a wholegrain bread that eats like a pastry.
-Chicken bacon ranch sandwiches are almost done... we will bring in the turkey garden aioli sandwiches next
-Hummus veggie sandwiches (vegan) are leaving soon... to be replaced with the totally rad(ish) sandwich
-Pistachio raspberry croissants
-Decorated sugar cookies (we're currently using some natural colors and some regular dyed colors. Ask the team which is which if you have a preference)
-Pear buckwheat bread is coming on Saturdays *after* Easter weekend
-Cinnamon buns and sticky buns are here daily (baked)
-Unbaked cinnamon buns are in the online store for Easter weekend only
-Spanish vanilla cake is making an appearance next week!
-Cinnabuffins are also back (cinnamon muffin-donuts)

Happy Spring!

Warmly,
Genevieve & Jud

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03/14/2026

We have a Reuben hand pie and a cabbage hand pie today and Tuesday to celebrate St. Patrick’s Day. These are 👌 ☘️🌈. Also in the shop today are deli rye 🍞 and Hot Cross Buns 🐣♥️

03/03/2026

Hey folks we’re changing up our flour blend in the baguette (and all its dough companions; batard, rustic roll, etc) Pullman, burger buns, croissant and danish dough, simit. All these products have a portion of wheat flour going forward: Turkey Red or Rouge de Bordeaux at the moment in the breads, Soft Red Wheat for the croissant and danish, and also the pie crust as well.

You’ll notice some color change (it’s prettier) and some bran flecks (more fiber!).

For my fellow baking nerds- I basically took everything from T55 to T65 or T70.

The baguette we sampled this morning had the crisp eggshell thin crust we look for and a sweeter wheat flavor and more tender crumb than before. It’s a better baguette.

This is an incredible grain growing region folks, and I’m just feeling a constant gratitude for all our local farmers, millers, and bakers who work so hard to showcase it.

02/28/2026

*These will go fast* but we still have to post ‘s beautiful creation today: maple brioche with maple pastry cream, blueberry compote, and oat streusel. Two sizes. 🍁🫐. If you miss these, you may catch the strawberry streusel babka we also have in stock right now 🍓 🌀 🍞

02/28/2026

We have some mighty fine sourdough bread this morning, made with a blend of local, organic and/or regenerative grains. AND the sun is shining! ☀️

02/14/2026

Happy Valentine’s Day, y’all. We have lots of sweet treats, special breads, and of course, pizza tonight 4-8pm for however you’re feeling about today. We love you all so much. 💞

01/26/2026

In this email:
Snow Day!

Closed Tuesday 1/27

Hi Friends!! We are going to be closed tomorrow, Tuesday 1/27, because making bread takes days and we didn't want our team out early this morning to have bread tomorrow. We will be open as usual the rest of the week, beginning Wednesday.

A couple of changes to the bread schedule for this week (because of the snow):
-We are skipping the pullman early week bake (since that happens on Tuesdays now), but we will be baking it Friday around lunchtime as usual.
-The home loaf is a lovely bread to try instead of pullman if you're looking for a sandwich bread substitute. That's baked around lunch on Wednesdays. It has lots of local grains and is a sourdough, so similar texture to pullman, but a different flavor profile.
-Vollkornbrot is going to be pushed back a day, so it'll be baked late Wednesday and for sale in its usual half size on Thursday, first thing.

And while you're reading... a few more notes on what's happening/coming soon:
-This is likely the last full week of cranberry orange scones, so grab them while you can. We will have the earl grey citrus scones sometime late next week.
-Valentine's Day is coming up! We will have some tarts coming soon and heart cookies for a couple of weeks leading up to the holiday.
-This is the last week for the hot chocolate danish special. Starting next week, we will have the raspberry cream cheese. We're already making raspberry chocolate croissants for the weekends and that will continue into February.
-Also this is the last week for our kale and lemons pizza special :)
-We have a decent stock of Souper Sister Soups in our freezer, so just ask at the register for varieties if you're looking for an easy and nutritious dinner.

Stay warm and safe everyone!

With Gratitude and Love,
Genevieve & Jud

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01/06/2026

10 years ago, today, we opened our doors for the first time. What a fun and wild ride it’s been. To celebrate, we’re open today (and all Tuesdays going forward from 8-5). We have some throwbacks today: 🥨 (out by 9am), pretzel croissants, and eggy danish (some with chili crisp!). Every person who comes in today will receive a free cookie and bread token. We are feeling so incredibly lucky and grateful for all of you. ♥️♥️♥️ 🔥 🥖 🍞 🥯 🥨 🍪 ♥️♥️♥️