Sometime ago Indigo Bunting wrote a blog post that mentioned getting a sandwich on Rupert Rising Bread. Of course the name made me research it because of my Rupert and I hoped that someday I could taste some of this bread.
Before we headed out on our trip to the North East to visit colleges I did a few searches about Rupert Rising Bread. I found their website that said they provided bread to local restaurants and shops. I thought we might be able to make a detour to the town of Rupert (for photo opportunities as well as bread) but didn’t know if I could actually buy the bread at the bakery. While in Vermont I kept a keen eye out for signs of shops that sold the bread or made sandwiches out of it. I nearly asked the folks at Carol’s Hungry Mind Cafe if they knew where I could buy some in Middlebury but was a little too shy.
I was resigned to not get the treat of Rupert Rising Bread as we headed to Parts West to visit Indigo Bunting and Lali. I knew we would probably chat a while and would not have time to visit the town of Rupert, Vermont.
So I was surprised and delighted when Indigo Bunting mentioned that she’d bought us a loaf of Rupert Rising Bread (which then caused all kinds of chaos while Rupert was brought out to meet Indigo Bunting, Lali and the God Cod).
After we left Parts West we thought of how to best honor this loaf of bread. Indigo Bunting warned us that it should be eaten soon because it had no preservatives so about an hour after we left Parts West we all had a chunk of bread. It was delicious and made us think even harder about what to have it with when we got home.
I suggested Vichyssoise since it was quick, but then remembered we had no potatoes. Dean suggested canned soup. I thought it should have something other that lowly canned soup. I suggested spaghetti with “red sauce. Dean suggested spaghetti with clam sauce. This went on and on and when we got home we were not all that hungry anyway so our first real meal complimented by Rupert Rising Bread was bread and cheese and tomatoes.
The next day we planned a better meal — eggplant Parmesan. Dean and Andrew also made sandwiches with it. Tonight we have a few small pieces left and will use it to sop up extra cheese from our au gratin potatoes and gravy from the Easter ham.
It was a rare treat and hopefully someday we’ll get to taste it again.
Thanks, IB. It was well appreciated and not one crumb was wasted.