Working out of a commercial shared-use kitchen affords us the ability to build our brand and accumulate capital while we work on funding our dream. While we don’t work with ingredients that contain gluten or animal products, it is an understandable concern about the risk of cross-contamination in a shared-use environment, for our audience of celiac and allergy folks.
Read MoreYesterday the snow took my joy. It left me feeling contained and trapped, even more than I sometimes do in the late-stage pandemic. Today, I vowed to not let that happen.
When we came inside, Thistle shook off the wet flakes, making a mess in the entryway, and I set about making a mess of my own in the kitchen.
What came of it were these Snow Day Biscuits. Flaky, tender, and so. damn. buttery.
OH AND TOTALLY PLANT-BASED.
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