Store Hours

Monday - Friday
7:30 am - 6:00 pm

Saturday
8:00 am - 5:00 pm

Sunday
10:00 am - 5:00 pm

SOURDOUGH OVEN FRENCH TOAST

French Toast:

Your favorite sourdough bread

3 eggs

1 cup milk

1/2 cup brown sugar

1/4 tsp. nutmeg

1 tsp. almond extract

Topping:

1 1/2 cups pecans, toasted

4 Tbsp. melted butter

6 oz. fresh blueberries

1/2 cup brown sugar… Continue reading

Sourdough’s the Way to Go

Some anonymous ancient baker forgot her bread dough one day and left it sitting out.  Wild yeast in the air found the dough to their liking, settled in, and the resulting fermentation made bread that was lighter and better tasting… Continue reading

Ginger Maple Syrup

Runamok  uses fresh, organic ginger to create this spicy and addictive syrup. It’s delicious on pancakes and waffles, of course, but it is also great in tea, pastries, vinaigrettes, stir-fry or as a glaze. It was awarded a “Best New… Continue reading

Eat Your Probiotics

Get your daily probiotics from your food. Fermented foods containing lots of beneficial probiotics include Mother-in-Law’s Kimchi, Sonoma Brinery Sauerkraut, Bubbie’s Kosher Dill Pickles, Pacific Culture Spicy Dill Sour Pickles, Kevita Probiotic Drinks, and any of our many Kombucha varieties.

CATCH THE WAVE

Temple Coffee Roasters present five new coffees, all single origin, ready for you to enjoy. Come check the line up.

New Cookie Flavors

Wackym’s Cookies spring flavors include Chocolate Snickerdoodle with hint of cayenne, Cherry Lemon, and Lemon Lavender Shortbread. Crunchy good!

TASTING: INDIAN FOOD

Guzzetti’s Indian Food will be here on Tuesday, April 9,  offering samples of their delicious Naan breads, dips and spreads. Join us from 11-2:00.

Spring Asparagus Salad

Salad:

1 bunch asparagus, trimmed

4 cups baby spinach

2 cups arugula or watercress

4 hard boiled eggs, sliced

4 slices bacon, cooked and crumbled

Vinaigrette:

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

1 tablespoon Earth… Continue reading