Food Makers, Shakers, and Bakers

This Swedish inspired bread is delicious, nutritious, gluten-free and dairy-free, made with buckwheat, oats, coconut, and seeds. It tastes like bread should and makes great sandwiches (grilled cheese and croutons too)! We eat it for breakfast, with soup, or to munch on hikes and bikes. Katarina selects sustainable packaging and organic and local ingredients when available.

Eat and believe! The taste and textures of Claudia's organic and freshly milled heirloom wheat products are not like other pastas. Benefits of heirloom and ancient varieties of wheat include digestibility, nutrition, and a wide range of earthy, sweet and nutty flavors. Now that's a pasta!

OZO sources ethically and sustainably grown coffees from around the world, building strong relationships with farmers to ensure consistent harvest practices and deliver quality from seed to cup. The three varieties selected for WOG are all Organic and roasted in small batches.

Griffin makes organic "non-soy" tempeh using local ingredients (some products). A food indigenous to Indonesia, tempeh has been a staple for +300 years, high in protein, B12, and healthy bioactive compounds.  Tempeh is created by fermenting various nuts, grains and beans with the Rhizopus (mushroom mycelium).

Most granolas are baked for 30-45 minutes -- great for shelf-life, but not for flavor. Lisa bakes for 8-10 minutes -- a crisp, light texture with glorious flavor from fresh ingredients. Don't miss out! Organic and locally-sourced whenever possible. "You can't make great food without great ingredients."