BAKING SALMONBERRY GOODS 101
Keep a kitchen timer going AT ALL TIMES for service and safety!
Bake times will vary dramatically depending on how many pastries are in the oven, or how frequently the oven door is opened!
It's always OK to pull a few items off a pan if they're perfectly done, and return the rest of the pan to the oven to finish.
Use your eyes and intuition to determine when each item is baked to perfection by using our item pictures & handling instructions for troubleshooting below!
***All items prepared on equipment shared with wheat, tree nuts, peanuts, milk, soy, pork, and eggs; and meticulously cleaned to avoid cross-contamination :-)
1. TURN OVEN TO 350 DEGREES AND SET A 15-MINUTE TIMER
Salmonberry Goods bake between 350 and 375 degrees.
Wait a full 15 minutes for oven to fully pre-heat.
2. ARRANGE PASTRIES ON CLEAN PARCHMENT-PAPERED PANS TO BAKE
HANDLING: Always use a rag/oven mitt to handle hot pans: clean/gloved hands or patty paper for frozen baked goods: and clean spatulas or tongs for hot pastries.
KEEP FROZEN: Salmonberry Goods are designed to bake from frozen. Keep time between freezer and oven under 5 minutes.
RACKS & GROUPING: Group items with shorter bake times (cookies, buns) and longer bake times (scones, savories) on the same pans: keep savory/sweet and vegan/non-vegan items on their own pans to avoid cross-contamination! Items with shorter bake times (cookies and buns) bake best on the lower, cooler racks, while items with longer bake times (scones and savories) bake best on the higher, hotter racks.
SPACING: Space pastries evenly apart, no more than 6 - 9 / pan. Pastries spread, leave ample room between them.
If baking during hours of service, only bake with 2 out of the 3 racks, leaving the top rack to heat up items up for guests!
3. INSERT PASTRIES INTO THE OVEN AND SET A 15 MINUTE TIMER. AT 15 MINUTES BAKED, ROTATE ALL SHEET PANS!
Rotating pans ensures every item is browned evenly.
5. CONTINUE SETTING 5 MINUTES TIMERS AND CHECKING PROGRESS UNTIL EACH ITEM IS PERFECTLY DONE!
Stored Frozen, Baked Fresh
Blueberry Cream Scone
Cakey, moist, classic sweet scone made with locally-grown organic blueberries and fresh-squeezed lemon juice and zest.
HANDLING: Typically, 30-35 minutes @ 350, until a vibrantly golden brown. Safer to bake darker than lighter. Serve day of bake.
INGREDIENTS/ALLERGENS: Shepherd’s Grain flour (WA), unsalted butter (OR), cream (WA), non-GMO cane sugar, organic blueberries (WA), eggs (WA), lemon juice & zest (CA), baking powder, sea salt (OR), baking soda. Contains wheat, milk, eggs.
Our lightly spicy take on the caprese: Mama Lil's brined goathorn peppers over housemade arugula walnut pesto atop a classic croissant crust.
HANDLING: Typically, 30-35 minutes @ 350, until dough is UNIFORMLY deep, dark brown: not pale/light-colored anywhere: safer to bake darker than lighter. Serve day of bake.
INGREDIENTS/ALLERGENS: Wheat flour, Mama Lil’s pickled goathorn peppers in brine (Yakima, WA), cream cheese, unsalted butter (OR), pesto (Atlas cold-pressed organic direct-trade olive oil, organic arugula, toasted non-GMO walnuts, parmesan, basil, non-GMO canola oil, garlic, sea salt, black pepper), lemon, parmesan, cane sugar, yeast, soy, whey, eggs, sea salt. Contains wheat, walnuts, soy, milk, eggs.
A mellow take on the cinnamon roll, this sweet yeasted Swedish pastry topped with pearl sugar is a stellar coffee companion and insanely good served warm.
HANDLING: Typically 20-25 minutes @ 350, until a light, lovely golden brown: safer to bake on the lighter side of golden brown. Best when soft and chewy: hard/crunchy when cooled is too dark. Once out of the oven, use tongs to remove from pan immediately so cinnamon sugar doesn't stick to the edges. Serve day of bake.
INGREDIENTS/ALLERGENS: Shepherd’s Grain hi-gluten flour (WA), whole milk (WA), unsalted butter (OR), non-GMO cane sugar, yeast, Skagit Valley Malting diastatic barley malt (Burlington, WA), cinnamon, cardamom, sea salt, eggs, Swedish pearl sugar. Contains wheat, milk, eggs.
Flakey galette pie crust made with fresh-milled whole wheat for a luscious crumb and packed with a hearty helping of scrambled eggs and prosciutto for a genuine egg breakfast on the go.
HANDLING: Typically 30-35 minutes @ 350. Bake until galette sides turn golden, and no longer pale/light-colored anywhere. If on display without refrigeration, serve within 4 hours of bake & maintain a time log per King County Health Dept.'s rules for “Time as a Control”. Recommended always served warm.
INGREDIENTS/ALLERGENS: Eggs (WA), Shepherd’s Grain flour (WA), Nash's whole wheat (WA), unsalted butter (OR), prosciutto, Beecher’s flagship cheddar (Seattle, WA), whole milk (WA), fresh chives, sea salt, gochugaru (korean red pepper), black pepper. Contains pork, wheat, milk, eggs.
Peanut Butter Malt (V)
This plant-based breakfast cookie of your dreams is forged from CB’s Nuts’ USA-grown “Creamunchy” roasted peanut butter, Skagit Valley Malting golden barley malt and rolled in sesame seeds for a delightfully nutty finish.
HANDLING: Bake for 20-25 minutes @ 350 (on it's own sheet, to avoid non-vegan cross contamination). Bake until cookie has JUST fully spread flat and only the edges have begun to brown. Allow to cool on the pan for 5-10 minutes before removing to serve. If over-spreading, oven may be too cool: make sure it's properly preheated. Serve up to one day after bake (if stored airtight @ room temperature).
INGREDIENTS/ALLERGENS: CB’s USA-grown peanuts (Kingston, WA), non-GMO brown sugar, Bob’s Red Mill oat flour, Skagit Valley Malting caramel barley malt flour (Burlington, WA), sesame seeds, vanilla extract, sea salt, baking soda. Contains wheat, peanuts.
Roasted Potato Scone
This substantial savory biscuit is prepared with rotating varietals of roasted Olsen Farms potatoes and Beecher's flagship cheddar, and spiced with both red and black pepper for a mellow kick.
HANDLING: Typically 30-35 minutes @ 350, until scone is uniformly richly golden and browning at the edges. Serve day of bake.
INGREDIENTS/ALLERGENS: Shepherd’s Grain flour (WA), buttermilk, Olsen Farms potatoes (WA), butter (OR), Beecher’s cheddar (WA), sour cream, non-GMO cane sugar, baking powder, chives, baking soda, organic olive oil, Jacobsen flake salt (OR), black pepper, gochugaru (red pepper). Contains wheat, milk, eggs.
Sea Salt Chocolate
The new classic. Our chocolate chip cookie is local and wholesome: made with bittersweet chips and 70% Theo chocolate, fresh milled Nash’s organic rye, and Jacobsen Salt Co. flake salt.
HANDLING: Bake for 20-25 minutes @ 350. Bake until cookie is dark around the edges, golden brown all over, and lighter towards the center (but no longer glossy/wet in the middle). Garnish with a hearty pinch of Jacobsen flake salt immediately out of the oven: (optionally) use a spatula to press salt into center. Serve up to one day after bake (if stored airtight @ room temperature)
INGREDIENTS/ALLERGENS: Shepherd’s Grain low-gluten flour (WA), Nash's fresh-milled rye (WA), semi-sweet chocolate chips, Theo 70% chocolate, non-GMO brown sugar, unsalted butter (OR), cage-free eggs (WA), non-GMO cane sugar, milk chocolate chunks, cream cheese, vanilla extract, baking soda, sea salt, baking powder. Contains wheat, milk, eggs.
Stored Refrigerated, Ready to Eat
Buckwheat Banana Bread (GF)
The combination of fresh-milled organic buckwheat, fresh bananas and Ellenos yogurt make this nutty, mildly sweet and naturally gluten-free quickbread an awesome breakfast and fan favorite.
HANDLING: Serve slices same day. Keep tightly wrapped and refrigerated.
INGREDIENTS/ALLERGENS: Bananas, Bob’s Red Mill & Nash’s Organic (WA) buckwheat flour, unsalted butter (OR), non-GMO brown sugar, Bob’s Red Mill gluten-free All Purpose Flour (garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour), Ellenos Greek yogurt (Georgetown, Seattle, WA), cage-free eggs (WA), non-GMO walnut meal, pepitas, vanilla extract, baking powder, baking soda, cinnamon, sea salt, xanthan gum. Contains walnuts, milk, eggs.
A rustic breakfast sandwich made with a delicious savory housemade biscuit and literally the best bacon in the world. Grown by a family in Sedro-Woolley WA that pushes the limits of stewardship; organic, biodynamic farming for humanely certified pigs and cattle. We love working with producers doing things better than they need to be done.
HANDLING: Remove top half of biscuit (optional: remove bacon to cook it extra crispy) and heat for 5 min @ 350-500 before serving. If on display without refrigeration, serve within 4 hours on display at room temperature when utilizing the County’s rules for “Time as a Control”.
INGREDIENTS/ALLERGENS: Shepherd’s Grain low-gluten flour (WA), buttermilk, sour cream, unsalted butter (OR), parmesan cheese, baking powder, baking soda, sea salt, garlic powder, onion powder, gochugaru (Korean red pepper), 100% grass-fed organic humane-certified bacon (Skagit River Ranch, Sedro-Wooley, WA), Tillamook cheddar (OR), organic arugula. Contains wheat, pork, milk, eggs.
Hazelnut Brownie (GF)
HANDLING: If stored frozen, allow 1 hr to defrost at room temperature before serving.
INGREDIENTS/ALLERGENS: 70% Theo dark chocolate (WA), non-GMO cane sugar, cage-free eggs (WA), unsalted butter (OR), Bob’s Red Mill gluten-free All Purpose Flour (garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour), non-GMO brown sugar, Holmquist hazelnuts (Lynden, WA), Theo Chocolate cocoa powder, vanilla extract, heavy cream (WA), sour cream, Jacobsen flake finishing salt (Netarts Bay, OR), lemon juice. Contains milk, eggs, tree nuts.
Olive Oil Orchard Cake (V)
A mellow, soft-crumbed olive oil torte layered with spiced treefruit from Martin Family Orchards in Orondo, WA and topped with slivered almonds.
HANDLING: Serve slices same day. Keep tightly wrapped and refrigerated.
INGREDIENTS/ALLERGENS: Shepherd's Grain flour (WA), almonds, Martin Family Orchards treefruit (apples, pears, peaches), non-GMO cane sugar, organic cold-pressed olive oil, orange juice, Nash's fresh-milled rye (WA), apple cider vinegar, baking powder, baking soda, salt. Contains nuts, wheat.
Cranberry Granola (GF, Dairy free)
INGREDIENTS/ALLERGENS: Wildflower honey (Yelm, WA), Bob’s Red Mill gluten-free oats, Starvation Alley cranberries (Long Beach, WA), Atlas cold-pressed organic direct-trade olive oil, non-GMO walnuts, pepitas, unsweetened coconut flakes, sea salt. Contains walnuts.