Baking is not rocket science.
As the daughter of a real, live rocket scientist, I can happily confirm the truth of the aforementioned statement. And although I’ve no point of reference, I don’t think it’s brain surgery either. Or something requiring a PhD. Or a Magnum Opus.
Nope – the sweet thing about baking is the sheer simplicity of it all. (Now running a business, on the other hand…)Ever wondered why our cookies taste so darned delicious? Sure, there are some finely tuned recipes behind it all, but the fact of the matter is, it’s all about ingredients.
This post is dedicated to to every farmer, producer, and artisan who is passionate about what they grow, make or sell. Thank you for believing in the value of honest, simple food.Here’s an introduction to a few of our suppliers. We hope you enjoy their stories, and products, as much as we do.
Cremerie Classique Butter
OK, since we live in a region teeming with dairy farms, here’s a simple question for you – how many ingredients should quality butter contain?
Yup, just one – sweet, fresh cream.
Larsen’s Creamery gives us just that, and nothing more, in their top-of-the-line Cremerie Classique butter. Larsen’s has been at it for a while (nearly 90 years,) so it’s no surprise they make an amazing product. And as an added bonus, if you search Google Images for Cremerie Classique, you get this.
Shepherd’s Grain Flour
Once upon a time, a couple of local wheat farmers decided to buck the industry trend and farm in a method that was friendly to both the Earth and to their customers. That must have been a tough row to hoe.
I first met Karl and Fred at Portland Farmers Market seven or eight years ago, when they were first marketing their flours. And though their ultra-fresh, consistent product won me over in a heartbeat, it is their business and farming philosophies that have kept me on board ever since.
It took ever so long to find an egg producer who could meet our demands. Small egg farmers often don’t produce enough eggs to fuel the workings of a retail bakery.But a few years ago, Rachel walked in. She wasn’t trying to sell us eggs – she was just enjoying a few cookies with a friend. A recent graduate of OSU, Rachel had started her own farm in Philomath. She provides us with the loveliest of pasture-raised eggs. High in beta-carotene, the yolks are a vibrant orange and the whites are thick and lustrous.Every Thursday, without fail, Rachel arrives in her truck, bearing a week’s worth of precious eggs for our bakery
Freddy Guys Hazelnuts
Please tell me you’ve already met Barb and Fritz Foulke. Two of PSU Farmer’s Market‘s most vibrant personalities, I lovingly refer to Barb as the “nut lady.” We stumbled on Barb and Fritz at market when we first started peddling our wares, and were dumbfounded by the freshly-roasted flavor of the hazelnuts they grow and process. Truly, there is no comparison.
Over the years, we’ve watched Freddy Guys grow and flourish, enjoying national press, acquiring a new orchard, a larger roaster, and eventually everything they needed to shepherd their nuts from catkin to market. They are an amazing success story here in Oregon. And you can still find them at market most Saturdays.