The Secret Ingredient in Every Meal

003With all that is going on at the Deli, it is very easy to lose sight of the important things about the food we make. There is so much change, so much movement, so much to keep up on. For instance, the other day, I had the unique opportunity to go to a roll out of all of the new baked goods the bakery has started to make on a semi-daily basis for the Downtown and Cordata locations. I had the great opportunity to sit around a table with a bunch of like-minded appreciators and eat cake, pastries, cookies and muffins.002

I think I might have mentioned a time or two how much I love the Co-op baked goods, so you can guess how wonderful it was for me to spend hours tasting delicious and in many cases, healthy, baked goods. Okay, really in only a few cases, but still, incredibly wonderful stuff. Here is a list of all the great new things the bakery has come up with.

  • Grain-free Honeyed-coconut muffin (alternatively sweetened)
  • Grain-free Almond raspberry muffin (alternatively sweetened)
  • Early bluebird bran muffin (low fat, alternatively sweetened)
  • Spiced Coffeecake muffin with cream cheese (this is just decadent)
  • Sun-dried tomato and feta brioche
  • Pesto Parmesan brioche
  • Jalapeno Feta brioche
  • Chocolate brioche (OMG)
  • Raspberry brioche (YES, another OMG)
  • Almond brioche (repetitive, yes, but, OMG)
  • GF Texas Fudge Cake
  • GF Peanut butter bomb (dairy-free, alternatively sweetened)
  • GF Chocolate cloud cake (this made me cry with joy)
  • GF Jalapeno cheddar muffin

007Yes, I got to eat ALL THAT. I know. My job is a dream. I am the luckiest lady in the world. To the left you will find the raspberry and the dark chocolate brioche. In fact, this picture is so magnificent, so intoxicating, I think I might buy one of each and eat them together today. Like a sandwich. Cause that’s just how I roll. Decadent.

Enough about me. Back to my point. The one ingredient that infuses everything we make with excellence, deliciousness, and wonder, is the people. The people who think of it, make it, sell it, and of course, the people who purchase and eat it. This is what makes the co-op food more specialer than any in the land. I am constantly amazed at the level of creativity and integrity our cooks and bakers bring to their jobs. They care an immense amount, and it shows in the food they make.

Our Co-op Bakers, Lisalyn and Darcy

Our Co-op Bakers, Lisalyn and Darcy

So, here’s to The People who make our food. They knock it out of the park every time they step up to the plate. They keep us nourished, entertained and feeling cared-for.

Here’s to The People who appreciate it. They love the food we make and see our efforts to improve as we try to keep current in the ever-changing and challenging food landscape in the fine city of Bellingham. They let us know when we are slipping, and applaud us when we are victorious. We are all very lucky to have each other in this mutual admiration society, and I think, that is the vital ingredient, the element that elevates us all. Maybe it’s not such a secret, but it has power, and we are all very lucky to benefit from it.

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