Category Archives: Bakery


Indulge Local: Raymond’s Sourdough Bread


Raymond’s family business began in 1978, when his parents bought a small delicatessen in San Mateo, California. They named it Nick’s Deli. With the little experience his older brother Nick had from summer delicatessen jobs – and the love and respect their parents taught them; they learned to offer an excellent meal at a very fair price, and to treat their customers as part of our family.

Their family all worked hard to get the business off the ground. They went around to different bakeries and hotels, and learned what they could about breads, pastries, cookies and cakes, and then attempted to make it at their shop. After a lot of trial and error, and very long nights, they achieved a product they were proud of. They had the best sandwich in town, with excellent service. Their authentic San Francisco style sourdough bread is made with the finest ingredients, without preservatives. Soon after, Mollie Stone’s and other markets were requesting Raymond’s breads to be sold in their stores! Continue reading

Soft & Chewy Gingerbread Men


Just hear those sleigh bells jingling, ring ting tingling too. Come on, it’s lovely weather. For a sleigh ride together with you. Gingerbread Men are our favorite cookies to make and decorate this season. We tested out this awesome vegan recipe by Post Punk Kitchen and loved it! We made a few little changes—the  biggest one being swapping out the molasses for maple syrup, we did this simply because we figured more people have maple syrup on hand than molasses. If you’re a fan of the maple flavor in maple syrup, we really recommend it. If you prefer the dark, rich flavors of molasses in traditional Gingerbread Men, then stick to Post Punk Kitchen’s original recipe. Now turn on those Christmas carols, grab the rolling pin and lets start making Gingerbread Men!

Makes about 16 cookies

1/3 cup canola oil
3/4 cup sugar
1/4 cup maple syrup
1/4 cup plain almond milk

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger


In a large bowl whisk together oil and sugar until well combined. Add maple syrup and almond milk.

Mix the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance.

Preheat the oven to 350 degrees F. 

Line your cookie sheets with parchment paper.

Lightly flour a flat surface to roll your dough out. Roll the dough out to a little less than 1/4 inch thick. Cut out the shapes of your cookies and use a spatula to place on the cookie sheet.

Bake for 8-10 minutes.

Remove them from the oven and let them cool on the cookie sheet for 2 mins before moving them to a cooling rack. Wait until they are completely cool before icing.


Your Complete Guide to Vegan Thanksgiving

How does one have a fully vegan yet traditional Thanksgiving? Easily! With some minor substitutions, you can make almost any traditional holiday dish vegan. Even if you’re not vegan, cooking vegan is a great way for home-cooks to challenge themselves to explore different ingredients. Here’s a round-up of our favorite vegan Thanksgiving recipes along with some vegan cooking tips & tricks:

First thing’s first, what do you serve as a main instead of a turkey?

Orange-Glazed Tofurky Roast

OrangeRoast_headerimage Continue reading