How we give back to our community
We donate to charitable organizations through our monthly “Bake Sale Thursday” program. Each month we choose an organization or project from qualified applicants. The chosen recipient will receive 5% of our gross sales for that given day.
We encourage the receiving organization to publicize the “bake sale” to their constituency through whatever channels they deem appropriate. We will post a “Bake Sale” announcement on our website and on Facebook for the week leading up to the event.
If you would like to be considered for a Thursday Bake Sale recipient, please send us a written document telling us about your organization and project and documentation of your not-for-profit status. Tell us why we should support your event, organization, or cause. We want to know who will benefit from our donation and if and how we will be recognized (yes, we want our generosity acknowledged; we’re not entirely altruistic).
We will show a strong preference toward organizations and projects that support sustainable land use, environmental issues, inclusiveness, civil rights, quality public education, and being nice.
The first Thursday Bake Sale will be held on the final Thursday of August.
In addition to the Thursday Bake Sale, we help feed needy people in the Athens area through daily donations of unsold bread.
If you follow Independent Baking Co on Facebook, most of this won’t be new, but maybe a few more details here.
We have a new neighbor, Athens Running Company, now in the former Yoforia (and Jittery Joe’s) building on the corner. Mark and David had recently moved from their location in the Bottleworks on Prince to the Hodgson’s Building where Hodgson’s Pharmacy, 5 Point Yoga, and Fitness at Five hang their shingles. A good Five Point location, but not much for street visibility. Now they’ve got what might be the most visible retail location in Athens. We can’t imagine we could have better neighbors. Welcome to the corner!
We’ve been including some flour milled from locally grown wheat in many of our breads for a few months now. We’re excited to be working with the Brett family of DaySpring Farms in Danielsville. We recently starting making several of our scones with 100% DaySpring flour. Delicious and wheat-y, always freshly milled.
While we’re on the topic of freshly and locally milled, we just received shipment of a small stone mill from Denmark — we’ll soon be milling our whole grain flour as we need it, right here in Five Points. The benefits are many, including better flavor and nutrition, as well as the ability to utilize a wider array of grains in our breads and to support local and alternative agriculture. Look for Spelt, Khorasan wheat, heirloom corn, and other “ancient grains” soon.
Thank you, Athens, for choosing Independent Baking Co as your favorite bakery.
Cookies weren’t part of the plan for Independent Baking Co. We were going to keep it simple: just a few varieties of hearth-baked bread and viennoiserie. One fateful day Corley asked her father “What kind of cookies is the bakery going to have, Daddy?” “Well,” Daddy replied, “if the bakery has cookies, I’m sure they’ll be really good.”
“IF!!?? What kind of bakery doesn’t have cookies?”
Unable to come up with any other satisfactory answer to Corley’s koan, we have cookies: chocolate chip and oatmeal-raisin everyday, plus seasonal favorites like Christmas sugar cookies and heart-shaped linzer cookies for St. Valentine’s Day. And always two or three types of biscotti, delicious dipped in your Counter Culture latte.
We’ll pass your thanks along to Corley.