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,
|(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.)|