Salmonberry Goods

Guide

Salmonberry Bake Guide

Scroll down for pictures and descriptions for each item’s bake. **Remember that times are only a benchmark for baking, and may fluctuate. Set regular timers and use your eyes to gauge perfect done-ness.

A quick introduction to the basics of baking Salmonberry Goods.


PICTURE GUIDE

Stored Frozen, Baked Fresh (15-25min bake time)

Cardamom Bun

Safer to bake on the lighter side of golden brown, as the buns are best when soft and chewy. Hard/crunchy when cooled is too dark.

Safer to bake on the lighter side of golden brown, as the buns are best when soft and chewy. Hard/crunchy when cooled is too dark.

This sweet yeasted Swedish pastry is twisted with cardamom and cinnamon, and topped with pearl sugar: a stellar coffee companion. 

Bake until a lovely golden brown. Safer to bake on the lighter side of golden brown, as the buns are best when soft and chewy: hard/crunchy when cooled is too dark. Serve day of bake.

INGREDIENTS: 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.

Peanut Butter Malt (V)

Bake until cookie has fully spread flat, top cracked, and the edges *just *  begun to brown.

Bake until cookie has fully spread flat, top cracked, and the edges *just* begun to brown.

The plant-based cookie of your dreams is made from CB’s Nuts’ Creamunchy roasted peanut butter and Skagit Valley barley malt, then rolled in sesame seeds for a nutty finish. 

Bake until cookie has fully spread flat, top cracked, and the edges *just* begun to brown. Allow to cool for 5-10 minutes and solidify before attempting to plate. Store airtight at room temperature to serve up to one day after bake.

INGREDIENTS: 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.

Sea Salt Chocolate Rye

Bake until cookie is darker around the edges, golden brown all over, and lighter towards the center, but no longer glossy/wet in the middle. When pulled from the oven, garnish in the center with a pinch of Jacobsen flake salt.

Bake until cookie is darker around the edges, golden brown all over, and lighter towards the center, but no longer glossy/wet in the middle. When pulled from the oven, garnish in the center with a pinch of Jacobsen flake salt.

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.

Bake until cookie is darker around the edges, golden brown all over, and lighter towards the center, but no longer glossy/wet in the middle. When pulled from the oven, garnish in the center with a pinch of Jacobsen flake salt. Store airtight at room temperature to serve up to one day after bake.

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.

Bake until uniformly golden-brown: light coloration in crevices is OK, as these soft pretzels are best when still chewy: hard/crunchy when cooled is too dark.

Bake until uniformly golden-brown: light coloration in crevices is OK, as these soft pretzels are best when still chewy: hard/crunchy when cooled is too dark.

Garlic mustard pretzel

The cardamom bun’s savory cousin, this soft pretzel is twisted with diced organic garlic and a mustard fill from our friends at Mustard & Co., then topped with sesame, salt, poppy seed and fennel.

Bake until uniformly golden-brown: light coloration in crevices is OK, as these soft pretzels are best when still chewy: hard/crunchy when cooled is too dark. Serve day of bake.

INGREDIENTS/ALLERGENS: Shepherd’s Grain lo-gluten all purpose flour (WA), sour cream (WA), Cairnspring Mills Edison bread flour (WA), milk (WA), unsalted butter (OR), non-GMO cane sugar, cream cheese, Mustard & Co. garlic dill mustard (mustard seed, balsamic vinegar, olive oil, garlic powder, dill seed), Osprey Hill organic garlic, fennel seed, poppy seed, sesame seed, yeast, Jacobsen sea salt (OR), baking soda. Contains milk, eggs, wheat. 

Stored Frozen, Baked Fresh (30-40min bake time)

Best baked darker, with rich caramelization on the outside; a too-pale exterior or sunken center indicates underbaking and should not be served. Aim for a vibrant golden brown.

Best baked darker, with rich caramelization on the outside; a too-pale exterior or sunken center indicates underbaking and should not be served. Aim for a vibrant golden brown.

Blueberry Cream Scone

Cakey, moist, classic sweet scone made with locally-grown organic blueberries and fresh-squeezed lemon juice and zest.

Best baked darker, with rich caramelization on the outside; a too-pale exterior or sunken center indicates underbaking and should not be served. Aim for a vibrant golden brown. 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.

Roasted Potato Biscuit

Bake until scone is uniformly richly golden, browning at the edges and forming a dome in the center. A pale, flat surface indicates underbaking and should not be served.

Bake until scone is uniformly richly golden, browning at the edges and forming a dome in the center. A pale, flat surface indicates underbaking and should not be served.

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. 

Bake until scone is uniformly richly golden, browning at the edges and forming a dome in the center. A pale, flat surface indicates underbaking and should not be served. 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.

Breakfast Galette

Bake until galette sides are richly golden brown, and well-caramelized: no longer pale/light-colored anywhere.

Bake until galette sides are richly golden brown, and well-caramelized: no longer pale/light-colored anywhere.

Flakey pie crust made with fresh-milled whole wheat for a luscious crumb and packed with a hearty helping of scrambled eggs and Skagit River Ranch bacon for a genuine egg breakfast on the go. 

Bake until galette sides are richly golden brown, and well-caramelized: no longer pale/light-colored anywhere.

If on display without refrigeration, serve within 4 hours of bake, maintaining a time log per King County Health Dept.'s rules for “Time as a Control”. Recommended served warm.

INGREDIENTS/ALLERGENS: Eggs (WA), Shepherd’s Grain flour (WA), Nash's whole wheat (WA), unsalted butter (OR), Skagit River Ranch bacon, Beecher’s flagship cheddar (Seattle, WA), whole milk (WA), fresh chives, sea salt, gochugaru (korean red pepper), black pepper. Contains pork, wheat, milk, eggs.

Bake until surface displays a nice gradient of golden-brown: typically darker on the edges, lighter in the center, and nicely caramelized overall.

Bake until surface displays a nice gradient of golden-brown: typically darker on the edges, lighter in the center, and nicely caramelized overall.

Valentine (v)

A new take on the pop tart: a fully plant-based flaky pie crust enveloping creamy housemade hazelnut frangipane and seasonal organic berries from Sidhu Farms.

Bake until surface displays a nice gradient of golden-brown: typically darker on the edges, lighter in the center, and nicely caramelized overall. Serve day of bake.

INGREDIENTS/ALLERGENS: Shepherd’s Grain lo-gluten all purpose flour (WA), filtered water, Sidhu Farms seasonal fruit/berries (WA), Organic sustainable palm shortening, Cairnspring Mills Edison bread flour (WA), Organic olive oil, Nash’s Organic rye flour (WA), non-GMO cane sugar, maple syrup, aquafaba, Holmquist hazelnuts (WA), kosher salt. Contains wheat. 

Stored Refrigerated, Ready to Eat

Olive Oil Cake (V)

Light to the palate but ingredient dense, this lightly sweet simple cake is textured with rye flour and almond meal, and punctuated with the tartness of fresh berries, orange juice and apple cider vinegar. A great breakfast slice, with coffee or on-the-go.

Slice serving size is 1/8th cake. Serve slice day-of. Store cake tightly wrapped and refrigerated.

INGREDIENTS/ALLERGENS: almond milk, Shepherd’s Grain lo-gluten flour (WA), non-GMO cane sugar, direct-trade organic olive oil, fresh-squeezed orange juice, Nash’s Organic fresh-milled rye flour (WA), almond meal, organic Sidhu Farms blueberries (WA), apple cider vinegar, baking powder, fresh orange zest, baking soda, kosher salt. Contains wheat, tree nuts

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 loaf an awesome breakfast and fan favorite.

Slice serving size is 1/8th loaf, or average serrated NSF knife’s width (3/4-1”). Store tightly wrapped and refrigerated.

INGREDIENTS/ALLERGENS: Bananas, Bob’s Red Mill & Fairhaven (WA) organic 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

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Hazelnut Brownie (GF)

Richly fudgy with 70% dark Theo chocolate, the Hazelnut Brownie is salty from Jacobsen flake sea salt and layered with local Holmquist hazelnuts and a housemade caramel sauce to make for a decadent treat.

If storing 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.

Salmonberry Pantry

Salty Granola (GF, Dairy free)

Salty Granola is dominated by a rich honey sweetness, accentuated by crisp and tart puffed cranberry pressings. A farmers market favorite.

INGREDIENTS/ALLERGENS: Wildflower honey (Yelm, WA), Bob’s Red Mill gluten-free oats, Starvation Alley cranberry pressings (Long Beach, WA), Atlas cold-pressed organic direct-trade olive oil, non-GMO walnuts, pepitas, unsweetened coconut flakes, maple syrup, sea salt. Contains walnuts.