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House Made Granola
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This Heart Heathy Granola is loaded with everything a body needs. Nuts, oat, barley, rye flakes hemp hearts, sunflower seeds, whey protein, raisins, flax and chia seed. Best part is that the only sweetener used is honey and date syrup. We are proud of this product and if you haven't had it, you'll find it quite addicting. 16oz bag.
Almond Coconut Chocolate Chip Muffin (G-Free)
Everything you love in a muffin. Although a Gluten Free muffin, you'd never know it. Baked for local coffee shops around town, these were all time favorites and always a sell out!
Apple Galette
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Like Apple pie? You're going to love a galette which is French for a pie without a pie tin, or a free formed pie. Baked in an all butter, whole wheat pastry crust, delicate apples are cooked to a tender finish with a light sprinkle of crumble and caramel on top.
Smoked Salt Chocolate Chunk Cookies
Smoked Salt...In a cookie? Are you crazy? Nope not crazy. When combined with sugary dough, bittersweet dark chocolate chunks and nutty browned butter, the only way to describe them is MAGIC!
Nutella Scones (5)
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Loaded with butter, these scones are flakey goodness with everyone's favorite hazelnut spread rolled up inside.
Black Rice Mango Salad with Peanuts
Fruit is a welcome addition to any savory grain salad. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice, with a little jalapeno and blister peanuts.
Available in 1/2 pint size container
Chickpea and Raisin Salad
This salad is everything! Delicious on it's own or tastes wonderful with feta, spinach, cucumbers.. Throw it in a wrap! Add some to your salad! It would be great with couscous and grilled chicken and I’d even try throwing some carrot shreds in. Basically, it’s extremely versatile. think you’ll love the subtle hint of cumin mixed with the sweet juicy raisins. Available in 1/2 pint containgers
Canele
A canelé (French: [kan.le]) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top. A specialty of the Bordeaux region of France