Don’t you dare sleep on this one, folks! The Honey Pecan Tart is a perfect mix between pecan pie and sticky toffee. First, we make a stunning buckwheat pâte sucrée shell that is crisp and buttery. Butter, sugar, and honey create a rich gooey toffee that envelopes toasted pecans and fills the shell. Orange zest provides a bright counterpoint. Finally we brush the top with a glaze made of maple syrup and bourbon. The buckwheat in the pastry comes from the lovely folks at Camas Country Mill in Eugene, OR.
This tart is 9” in diameter. Plan on getting 6 good slices out of each one.
Please select your pickup date below. Orders are only available on your selected day.
Contains: dairy, wheat, pecans
Soft, fluffy, buttery. C’mon. These dinner rolls are a take on a soft milk bread. We pre-cook a portion of the flour, water, and milk on the stove to gelatinize the starch. This is called a tangzhong, and it keeps the rolls extra soft and fresh for days. As with all of our bread, our dinner rolls are leavened with our sourdough starter. These also get just a touch of yeast to emphasize the light texture, and to turn up the holiday nostalgia dial just a little more. Made with fresh stone-milled flour from Cairnspring Mills in Burlington, Washington.
Our rolls come in a pack of 6. They’ll keep about 4 or 5 days in an airtight container. If you need to, you can warm them up in a hot oven until they’re how you like them. Say, 350º, 5-10 minutes? Just watch that you don’t dry them out.
Please select your pickup date below. Orders are only available on your selected day.
You know it, you love it, it’s a classic, Pumpkin Pie. We start with fresh winter squash from Gales Creek. We roast it, mash it, and reduce it down to make a rich puree, which we flavor with cinnamon, nutmeg, cloves, ginger, and cardamom. Maple sugar, local honey, and a touch of miso add a depth of savor to this pie that we’ve been striving to achieve for years. It’s all baked in our oh-so-flaky pâte brisée crust. As always, our crust is made with fresh stone-milled flour from Cairnspring Mills in Burlington, Washington.
Our pies are 9” in diameter, and a little deeper than standard. Plan on getting 6 good slices out of each one.
Please select your pickup date below. Orders are only available on your selected day.
Contains: eggs, dairy, wheat, soy, cinnamon
When you buy a community loaf, you are helping to provide bread to your neighbors who are facing food insecurity.
We’ll accept purchases of community loaves online and in our shop. Every Wednesday, we’ll total up the loaves bought in the previous week and do a special bake of Country Bread to be donated to the food pantry at the UCC right across the street from the bakery.
The perennial favorite is back again! Each of our Dutch Apple Pies is piled high with 7 apples, topped with a spiced oat crumble, all baked in our oh-so-flaky pâte brisée crust. The addition of house made apple butter deepens the flavor with cinnamon, vanilla, nutmeg, allspice, cloves, and star anise. This thing smells like a dream and tastes like a hug. As always, our crust is made with fresh stone-milled flour from Cairnspring Mills in Burlington, Washington.
Our pies are 9” in diameter, and a little deeper than standard. Plan on getting 6 good slices out of each one.
Please select your pickup date below. Orders are only available on your selected day.
Contains: dairy, wheat, cinnamon
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