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Guide

Preheat oven for 15 minutes at 350.

When handling frozen bakes, keep time between freezer and oven to a minimum.

Arrange bakes evenly apart onto fresh parchment paper or clean silpat, one type of item per sheet pan.  

Always set a timer! Bake times may vary depending on amount of bakes in the oven. Under-baking is more common an error than over-baking: don’t be afraid to continue setting 3 minute timers and bake it until it looks *perfectly done.*

TL:DR; bake at 350 directly from-frozen, always set timers, and use your eyes to gauge perfect done-ness.


Shorter Bake Times (15-25 min):

Cardamom Bun

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.

Cardamom Bun

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

Peanut Butter Malt (V)

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.

Peanut Butter Malt (V)Bake until cookie has fully spread flat, top cracked, and the edges *just* begun to brown.

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.

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.

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.

Longer Bake Times (25-40 min):

Blueberry Cream Scone

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. 

Blueberry Cream Scone

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.

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.

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.

Roasted Potato Biscuit

Valentine (v)

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: Cairnspring Mills organic Skagit 1109 flour (WA), Sidhu Farms seasonal fruit/berries (WA), Organic vegetable shortening, Organic olive oil, Nash’s Organic rye flour (WA), non-GMO cane sugar, maple syrup, aquafaba, Holmquist hazelnuts (WA), kosher salt. Contains wheat.

Valentine (v)

Stored Refrigerated, Ready to Eat

Buckwheat Banana Bread (GF)

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

Loaf keeps refrigerated for 1-2 weeks. Serve slices day-of.

INGREDIENTS/ALLERGENS: organic bananas, Camas Country MIlls (OR) 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), pastured organic eggs (WA), non-GMO walnut meal, organic Oregon pepitas, vanilla extract, baking powder, baking soda, cinnamon, sea salt, xanthan gum. Contains walnuts, milk, eggs. 


Pantry

Wildflower Honey Granola (GF, dairy-free)

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