As signs of spring appear this year, our excitement for the return of spring produce begins. As much as we love citrus and pumpkin, there is nothing like the appearance of those first strawberries.
One of our transition-season favorites? Carrot ginger bread. This moist, dense loaf alternates star position with pumpkin bread for half the year. Farm fresh carrot puree gives this a familiar texture and crumb, with a pop of candied ginger on top, and warm spices throughout. Perfect for breakfast, snack, or dessert, with a dollop of yogurt or whipped cream, and a show-stopping addition to your Easter table!
An exciting development this year in ingredient sourcing, is our switch from canola oil to culinary algae oil. What?!? This oil, bio-fermented from microalgae (not to be confused with macroalgae like seaweed), is a creamy, neutral oil higher in Omega-9s than olive and avocado oil, is seed-oil free, and as nearly 50% lower CO2 emissions that canola, for a low environmental impact. Our carrot ginger bread is made with this algae oil! Curious to learn more? Send us a note and we can direct you to more info!
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EASTER MENU
Hand Decorated Easter Shortbread
rabbits, lamb, egg, duck, carrot $4-$5.50
Honey Almond Coconut Macaroons - $9.50/pack of 3Lemon Bars - $6.75 each
Strawberry Cheesecake Bars - $6.75 eachCarrot Ginger Loaf(dairy free) - $21
Strawberry Walnut Loaf (dairy free) - $21
Whole Seasonal Coffeecake - $36
Leek & Greens Quiche - $36Carrot Cake with Cream Cheese Frosting - 6” single layer $18 // double layer $36 - 9” double layer $61Strawberry Pistachio Scones - $5/each
"Easter Egg" colored heirloom cornmeal Biscuits - $5/each, $15 box of 6 smallEaster order deadline is WEDNESDAY, APRIL 16!