Horton Street Market- March 8, 2025
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Welcome Everyone
This is the form that will be used for the Saturday at Horton Street Market. Simply fill in the fields and then click submit.  Please respect the cut-off and pick-up date/time as stated. All payments can be made by cash (preferably exact change), debit card (at the market), or e-transfer (after picking up).

Date: Saturday, March 8th (Cut-off for orders, Thursdays at 8:00am)
Location: Horton Street Market
Time: 9-1pm

If there are any questions or comments, please feel free to contact me through email (lahoulettebakery@gmail.com) or phone (519-319-3517).

Name *
Phone number *
Email *
Date of Order (when placed) *
Bread Choices
Listed below are the breads available this week.
All breads are made with organic ingredients using sourdough/starter/levain.

Pain au Levain ($7.50)
Wheat based bread, water, natural culture, and salt.
OHF Grain ($8.00)
Wheat based bread mixed with toasted grains (sunflower, flax, sesame, pepitas/pumpkin), water, natural culture, and salt.
Rye Fig-Fennel ($7.50)
A light rye (30%) loaf with the addition of fig and fennel.
Wise Walnut-Raisin ($7.50)
A base of pain au levain with the addition of walnuts, raisins, and touch of sage.
Sesame-Nigella ($7.50)
A base of pain au levain with the addition of sesame and nigella seeds.
Baguette ($4.50)
An unbleached white flour baguette.
Fougasse ($7.00)
Olive oil based dough with herbes de Provence and coarse sea salt.
Spelt ($8.00)
A spelt based loaf (contains wheat).
Cramique ($7.00)
An enriched (sugar, milk and eggs) dough with raisins.
Viennoiserie Choices
All ingredients are organic.
Croissants ($4.50, or 4/ $16.00)
Plain butter croissant.
Pain au Chocolat ($5.00)
Similar to a croissant, but with the addition of chocolate pieces.
Cheese Croissant ($5.00)
Croissant dough with gruyere cheese and poppy seeds.
Almond Croissant ($5.50)
Twice baked croissants with almond cream filling.
Check Your Order- Please
You've put in all the bread you want for this week- are you sure?

Please review your selection as it will make the process much easier. Just as a suggestion, you should note the quantity and type of bread you have ordered on your calendar.
Payment
Just to keep you on your toes it is necessary to now figure out the payment for this week- hopefully it is simple enough.

All you do is multiply the number of loaves you've ordered this week by their respective amounts, then fill in the amount.


Payment *
Please enter the total price.
Check - Check 1-2
Please make sure all the questions are answered, and that you haven't forgotten to order your choice of bread for this particular week. This process will streamline the whole operation so I can commit more time to making and improving your bread every week- thanks.

Once the form is completed it may be best to record your entries, so nothing is forgotten on pick-up day- don't want any bread left behind for the pigs.

Now the big moment "SUBMIT".
If you feel something weird has happened and your order is in the ether of the internet, let me know and I'll double check that your order has in fact been received.


Thank You
Thank you for your support in this endeavour by ordering bread, and supporting local, sustainable agriculture. Giving me the opportunity to be your CSB (community supported baker), I am spurred on to try each fournée (baking session) to fine tune the process, and as a result make better bread for you.

A+,

Seth

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