Scones~Baking Mixes~Preserves~Cooking Classes~Baked Goods~Made With Local Love

Cooking Classes

  • Sourdough Starter Workshop May 16, 2013 - 6:30 pm Learn how to cultivate natural local wild yeast to make your own sourdough starter for great breads, pancakes & quick breads. We will begin our starter fermentation in class with a follow-up class May 22 to check your progress.

Sunday, March 21, 2010

Etsy Favorites

Haiti Hope

Haiti Hope:Mango Lime-Aid:Odwalla
100% Profits to Haiti Hope Project
Haiti Hope is a project with TechnoServe to build a sustainable industry with Haitian farmers.

Tuesday, March 16, 2010


Cioppino is a fish stew originating in San Francisco and derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy . (Wikipedia)

Our New Herbed Flatbread Sandwiches and Croutons

Herbed Flatbread Sandwich: KATE'S KREATION: Sauteed asparagus, bell peppers, green onions, sauteed mushrooms, feta, and a southwest chipotle pesto spread.

Herbed Flatbread Chicken Sandwich: Southwest chipotle pesto spread, chicken, green bell peppers, red onions, argula, and provolone.

Croutons: Made with Truckee Sourdough Sliced Bread, Parmesan, Parsley, Seasoning Salt, and Olive Oil.