Back to Eden Blog

New Fall Flavors Are Here!!

Posted on Oct 4, 2013
Fall is my absolute favorite time of year.  Everyone who knows me knows this and while they all think my love for Fall is due to my October birthday, it’s really so much more than that.  It’s that slight chill in the air, the smell of fireplaces burning at dusk, the colors the foliage takes on in slow motion, but my absolute favorite thing about Fall is it’s flavor.  There is nothing like the flavors of Fall.  Winter squashes spiced with cinnamon, nutmeg, ginger and cloves, the tart and sweet complexities of cranberries, the abundance of Oregon grown apples and pears ranging in flavor from super sour to super sweet.  The spicy and warming flavors of chai and mexican spiced chocolate, the buttery profiles of walnuts and pecans and the autumnal flavor of toasted oregon hazelnuts.

All of these flavors inspire me every year to create a new line-up of delicious Gluten-Free Vegan baked goods that warm up both your stomach and your heart.  Here is a taste of the new flavors we are kicking off this special season with.

The Maple Walnut Scone is back and better than ever.  This was a Back to Eden staple for the first few years and went into temporary retirement until a Gluten-Free version could be created that was just as good.  I’m happy to say that day has arrived!
We have two new breads for you to choose from bursting with flavor and sweetened only with Pure Organic Maple Syrup.  The Marionberry Molasses bread has a deep gingerbread flavor and is complemented by a sweet and tart marionberry burst and the Ginger Pumpkin Pear bread is a great way to get your daily dose of pumpkin with the spice of ginger and the sweetness of local Oregon pears.
Our new Butternut Squash Apple Hazelnut Muffin is an instant favorite with our staff!  This delicious muffin is made with organic butternut squash puree and studded with apples and hazelnuts both grown in Oregon!
Pies are also seeing a seasonal shift from the bright vibrant flavors of summer to the more subtle and soothing flavors of Fall.  We still have our Chocolate Cream Pies and along side them is our Pumpkin Cream Pie, a classic pumpkin pie filling topped with our whipped cream topping and dusted with nutmeg!  For fruit pies it’s time for Caramel Apple Crumble Pies!  Made with organic tart Oregon apples, tossed with brown sugar and spices and topped with a crunchy crumb top it doesn’t get much more fall than this pie!
The Pumpkin Whoopie is also back!  That’s about all I need to say about that right?!
Two new doughnut flavors are also gracing the cases this Fall!  The first is a Chocolate Root Beer Doughnut made with the same chocolate base you love but topped with a glaze made with pure natural root beer and dusted with organic, fair-trade cocoa.  The Pumpkin Doughnut is back and topped with a everyone’s favorite Maple glaze!!
We are also adding a new fall Mini Cake to the rotation and it’s really delicious!  It is made from moist pumpkin cakes, filled with vanilla buttercream, covered in ganache and topped with candied pepitas (pumpkin seeds!) it’s rich, delicious and seasonal!
These are just some of the new products that we are rolling out this season so be sure to keep checking in to see what new things we come up with!  Thank you all for your support, we get so much joy out of feeding you, our community.  I hope you all enjoy and embrace this fall as much as I do! 

With Warmest Regards,

Garrett Jones
Executive Chef of Back to Eden Bakery

 

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

 

Welcome Summer with one of our Waffle Cones!

Posted on May 25, 2013

Nothing reminds us more of summer than a delectable, crispy, golden waffle cone filled with smooth, creamy ice cream. The smell of freshly baked waffle cones wafting down the street invites you to indulge in this summertime tradition. If you’ve lost hope that you’d ever have another one of these treats again, you are in luck! Whether you are gluten-free, vegan, or are just looking for an amazing waffle cone, this treat is sure to please and bring back fond memories.

Our inspired creative team has developed a nostalgic cone that will have you reminiscing over sun-soaked, lazy afternoons and the pure bliss of indulging in summer. We are offering our waffle cones for an additional $2. Fill it with creamy, dreamy coconut bliss or out-of-this-world soft serve!

Come in and try one today!

 

 

Help Support Our Small Business that is Growing Strong!

Posted on May 7, 2013

Have you heard? Back to Eden has a wish.. A wish to expand our soft serve offerings and provide you, our wonderful patrons, with the tastiest, most allergen friendly, and satisfying options in town! Small Business, Growing Strong is a contest supported by Intuit that is granting wishes to small businesses all across the United States and Canada. Intuit believes that small businesses are the heart of the economy and the team here at Back to Eden couldn’t agree more!

Now, if you’ve been following our Facebook page, you may have seen our humble requests for votes. You might be wondering,  “what is this contest is all about?” Well, we are vying for a chance at up to $5000 to purchase a second soft serve machine and a few other items to bring you more options this summer!

As the days heat up, just imagine yourself enjoying our non-dairy soft serve or a scoop of Coconut Bliss in a house-made, vegan, and gluten-free waffle cone! I, personally, cannot wait! Has your Alberta Park Sundae been missing hot fudge? I know mine has! We’ve heard your requests and want to grant YOUR wish for waffle cones, hot fudge, whipped cream, and so much more. Before that all can happen we need your help. Here’s what you do:

Follow the link HERE, and click “Vote for Us”.

It’s just that simple. No personal information to enter, no form to fill out, no hoops to jump through. The best part? You can vote every day until the contest ends on May 12!

The creative team has been hard at work in the kitchen coming up with new soft serve flavors, including soy-free and nut-free options, waffle cones, exciting topping, and so much more. We want to offer the best experience for you and your family. If you've been missing a satisfying soy-free option or wish we offered pints of our soft serve to go, help us make those a reality.

At Back to Eden, we are dedicated to offering our customers the best products in town. You are what makes Back to Eden so great and as a Thank You for voting, we are offering 10% off all our ice cream products if you come in between now and the 12th. Just mention that you voted for us in the Small Business, Growing Strong contest! With the temperature floating in the 80’s, what could be cooler?

Oh, and when you stop in, don't forget your punch card! Buy 10  ice cream treats and get a cone on us!

Celebrate March's Arrival With The Taste Of Lemon!

Posted on Mar 2, 2013
Have you noticed that spring is starting to sneak up on us again? Walking through the neighborhood this last week one can't help but see the signs everywhere: budding trees, the fresh green growth of perennials pushing through soil, a cacophony of songbirds emanating from the trees. Of course we love all the seasons for the unique set of blessings they bring but it's hard to deny that there is just something special about the return of the spring.

With it comes longer days and hopefully a little more sunshine. Our gardens are beginning to be reworked, we're staying out later with friends and celebrating the return of some of our favorite fruits and vegetables. Instead of all the comforting foods that nourished us all winter we now begin to seek out the cleansing foods and refreshing flavors of spring. With February now behind us and the equinox around the corner we're still in that in-between stage and the one ingredient that seems perfect to cleanse our palates and get us ready for the cornucopia that is on its way is lemon. Good for detoxing and strengthening the immune system, lemon is a wonderful fruit that when used in baking and sweets can't help but scream springtime and sunshine.

This week we debuted our Lemon Coconut Doughnut. Our 100% plant-based, vegan gluten-free doughnuts are baked not fried so if wondering how this fits into your spring cleanse you can consider it your reward at the end of it all and not feel as indulgent. Made with fresh organic lemons and pure organic coconut milk, this soy-free beauty has a lemon coconut cake with a zesty lemon glaze and toasted coconut flakes sprinkled on top. It might just be our favorite doughnut yet.

Lemon Cream is our special soft serve flavor this week. The light and fluffy texture of our dairy-free vegan soft serve combined with the refreshing organic lemon juice makes this one of our all-time favorite special flavors. It will be with us until next Wednesday at least but you can definitely expect to see it appear in the rotation from now on. Swirled with vanilla on a cone or all by itself this would make for great shakes, sundaes or bananas splits and we'd be curious to see what ends up being everyone's favorite topping add-ons.
We also brought the Lemon Coconut Cream Pie back from hibernation and not a moment too soon! The lemon custard filling with the silky white coconut cream top will remind you of a Lemon Meringue but without all the usual trans-fats and cholesterol inherent in its traditional version. Our buttery and flaky vegan gluten-free crust is the perfect shell for this tart and creamy goodness. While you might be tempted (and well within your right) to devour this all by yourself, don't let the 5" personal pie size fool you as it is certainly substantial enough to share with that special someone who brings you sunshine.

So there's a little glimpse at what we have blooming over here on Alberta Street. Before we leave you to salivate and plan your next visit to the bakery, we should let you know that beginning March 21st until the fall equinox come September we will be extending our open hours to be from 9am -10pm. That's one more hour that you now have to enjoy our tasty treats! We look forward to seeing you out and about more in the coming seasons. Happy March!

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.)