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1 ½ cups high gluten bread flour ½ cup rye flour 2 teaspoons baking soda ¼ packed brown sugar 5 tablespoons barley malt syrup ¼ tsp salt 2 cups buttermilk 2 and 1/2 cups of mixed seeds and fruit (raisins, craisins, dried currants, diced dried apricot, sunflower seed, pumpkin seed,

Miso Caramel 1 c Heavy Cream Line a 8×8 square pan with Parchment Paper and spray with oil Combine Heavy Cream, Butter, Salt in a pot and bring to a boil Once boiling, place the pot aside Place the Sugar, Golden Syrup, and Water and bring to a boil, swirl

Chef Jessica, our pastry chef, makes all of our breads and baked goods. These sourdough crackers always have a place on our grazing tables.  They are a great vessel for soft creamy cheeses, dips, and spreads, or pate, jams, and nut butters. Vary the herbs and spices to match the