Back to Eden Blog

Introducing Our New Pastry Cases With A Lot Of New Product!

Posted on Jul 18, 2013

There are so many exciting things blooming this summer for Back to Eden Bakery and one of them just happens to be blooming today.  We are introducing a new and expanded line of fresh baked goods and pastries that are of course 100% plant based, vegan and gluten-free.

I have been working on some of these recipes for months now, one for over a year and I could not be more excited to share them with all of you.  I believe that whether you’ve been a customer for years or are about to stumble into our shop for your first visit later this week, you will truly fall in love with our new offerings.

To start we have finally achieved what we believe to be a fantastic cinnamon roll.  It is so good that many of us like it even better on day two!  It has an incredibly nostalgic full cinnamon flavor and is topped with a thin glaze that cracks when you start to unravel it

 

We also have two new doughnuts that are very different than the Toasted Coconut and Lemon but still have that deep baked doughnut flavor.  The Maple Cruller is a hybrid of two classics, a cruller and a maple bar.  The twisted doughnut is full of light vanilla flavors with a memorable maple glaze.  The Chocolate Marionberry is an adventure into chocolate doughnuts for us and we are glad we took the trip.  The rich cake doughnut is hand dipped in a glaze made with whole oregon marionberries.
We are also have adding a bit of variety to a couple of our already popular items.  A Lavender Peach Vanilla Bean Scone will bring balance to the current and beloved Smoked Tempeh, Mozzarella Fig Savory Scone and the Oregon Raspberry Crumble Muffins will provide a tart berry zing and crunch to round out our current Ginger Coconut Cardamom Muffin.

 

We will also be selling big delicious Brownies filled with chopped dark chocolate and adding a Banana Bread with Toasted Walnuts to our mini bread offerings.  And finally two new cookies.  We will now always have a total of four cookies starting with our current Lavender Snickerdoodle and Classic Chocolate Chip and adding a Peanut Butter and Molasses and a Pineapple, White Chocolate and Oat.  These new cookies are perhaps my two most favorite cookies that I have ever baked, ever.

We have been working for the past few months with a team of two local woodworkers and visionaries, both named Ben who are unbelievably talented, to create to brand new pastry cases that were food safe and would display our baked goods and pastries beautifully.  One will sit on top of our refrigerated pastry case which currently hold two cupcakes and two types of cookies.  Talking about variety, this new case will house 8 different cupcakes, 4 different cookies, brownies and whoopie pies.  The other case will replace our current AM pastry case and will hold 11 pastry items replacing our current case which holds 5 items.  And for those of you regulars who might be wondering... the whoopie pie spot in the refrigerated case will be replaced by a second cream pie!

We can’t wait to see you all in the coming weeks and celebrate all these new, inspiring and most importantly delicious pastries and desserts!  As always we thank you for your support of Back to Eden Bakery, we could not do this without you and we wouldn’t want to!  You all inspire me to continue to love what I do and strive to always do it better.  I hope you enjoy these new items as much as I enjoyed creating them.

With Love and appreciation,

Garrett Jones
Executive Chef of Back to Eden Bakery

 

Happy Belated New Year From Your Favorite Vegan Bakery!!

Posted on Jan 17, 2013

 

2013 started off with quite a bang for us personally which is why it has taken us two-plus weeks to officially wish you all a happy new year! First of all, we want to thank you all for allowing us to take some much needed time off and allowing our wonderful, hardworking staff to have the same!  The R&R was exactly what we all needed to take on this new year full of possibilities but in the end we genuinely missed serving you and seeing your smiling faces!  We hope you all had a wonderful holiday season and are feeling great about the year ahead!

Over the break we developed some great new items and flavor combinations for you all to try!  If you’ll permit we are going to do our best to tempt you away from those restrictive new year’s resolutions with the following:

Our newest morning item is a Quinoa Currant Muffin, protein packed with organic quinoa, filled with organic currants and finished with a sprinkle of cinnamon sugar. It makes for a delightful start to the day especially when paired with a hot cup of Townshend Tea or coffee from Cellar Door Coffee Roasters!
How about a Coconut Cupcake with a Maple Buttercream? Or a Toasted Almond Cupcake with a Salted Chocolate Buttercream? These flavors really pop and are certain to satisfy even the most dedicated cupcake connoisseur!
For a rich and creamy raw dessert we have two new cheesecake flavors to choose from. Try this decadent Mexican Chocolate Cheesecake spiced with cinnamon and a pinch of cayenne for a subtle yet spicy kick!
Our beautiful Blood Orange Cheesecake is made with fresh blood oranges and seems refreshingly light for something so delicious. This flavor won’t stick around that long as the blood orange season is very short so make sure you come try it before it disappears!
We also have a few new seasonal cookies for you to try out.  One is a Navel Orange Chocolate Chip which uses the fresh zest and juice from organic navel oranges. The other is a Pineapple Oat White Chocolate Chip made with organic oats, vegan white chocolate and dried pineapple! Good luck choosing between them!

Needless to say, we are already feeling very inspired by the prospects for 2013 and these are just a few of the new items/flavors we have in the works for the coming months. You can keep up with all of our latest offerings and developments by subscribing to our newsletter or by following us via Facebook and Twitter!  It brings us great joy to serve you these delicious vegan gluten-free treats and the community we have created with you is largely what inspires us. Thank you all for the support and love you continue to shower us with!  We are humbled and grateful!

 

With warm regards,
Garrett, John and the entire Back to Eden Staff

(Note from the baker:  We have decided to stop using coconut sugar for our mini-loaves as they were the only item that called for this incredibly expensive and unreliable ingredient. We are now using Fair-Trade Organic Brown Sugar as we feel more comfortable with its source and the bread tastes almost exactly the same, if not a bit better with the subtle hints of the molasses.)