Holiday Baking

Spotlight on Immaculate Baking Company

Sometimes we feel inspired to pull out the flour and the baking powder and do the measuring and mixing, but other times call for a quick baking fix and that’s when we like to reach for products from Immaculate Baking Company! They’re featured in our Member Deals Spotlight from November 4th – 10th, a perfect time to ease into the holiday baking season, and all of their products will be 20% off for member-owners. Read on to learn more about this “honestly delicious” company and its humble roots:

It was back in a garage in 1995 that Immaculate Baking Company founder Scott Blackwell started his business with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond his wildest dreams, but it still remains true to those original values. And Scott’s baking ventures began even before that day in the mid-nineties. In first grade, he sold candy bar kits, and, sensing a budding love for food, Scott’s grandmother taught him the art of home baking.

So, was it easy to go from his grandmother’s kitchen to become the founder of the Immaculate Baking Company? Hardly. Scott paid his way through college baking and supplying 28 restaurants with pies. After college, he became a distributor for a major ice cream brand then moved to South Carolina where he opened a restaurant, Immaculate Consumption. Visitors loved his sandwiches, baked goods, and fresh-roasted coffee. Inspired by patrons’ enthusiasm for his coffee and treats, Scott sold the restaurant and worked out of his garage to sell fresh-roasted coffee beans and cookies, all wrapped in plain brown paper.

For years, Scott struggled to get his business out of the garage and into the mainstream. To boost his spirits, he’d take road trips around the southern U.S where he discovered folk art. He was inspired by their stories, their frequently hardscrabble lives, and how resourceful and creative they were in constructing their beautiful, deceptively simple pieces. Scott decided to pay tribute to these often unsung artists by featuring their work on his cookie and coffee packaging. And their resourcefulness inspired him to get creative.

In 1997, Scott went to a food trade show on the West Coast and handed out cookies. The next week, orders began to roll in from high-end food retailers and just two years later, his cookies began winning awards at food shows. Immaculate Baking quickly outgrew Scott’s garage and rapidly graduated to a huge facility in North Carolina. Over time, the brand expanded from refrigerated cookie doughs made with organic flour and sugar to include convenient canned dough products like Cinnamon Rolls, Biscuits and Scones, and even many gluten-free options.

Fast forward a few years to 2012, when Immaculate Baking Company joined the family of passionate bakers at General Mills. Nowadays, they make a whole bunch of certified organic, gluten-free, and non-GMO products that they know you’ll love because they love ‘em too. And, after all these years, they still stick to those original values from Scott’s garage in ‘95… They celebrate creativity and soulful goodness by making honestly delicious goodies wrapped in a gallery of inspiring folk art. What’s not to love about that?

Check out their webpage to learn more and check out their fantastic collection of recipes!

 

 

Pistachio Cranberry Bark

This super quick and easy holiday recipe looks festive and tastes incredible. It’s vegan and gluten-free, making it an accommodating addition to your holiday spread. The batch is perfectly sized for the smaller gatherings that are the necessary norm this holiday season. You’ll find organic pistachios and local, organic maple syrup from Shaker Maple Farm featured in the weekly sale from November 27th – December 2nd, so go ahead and make a batch, then stash it in the freezer until you’re ready to enjoy it! We also happen to think that this would make a very festive and tasty holiday gift!

Fresh Pumpkin Pie

Looking for a pumpkin pie recipe using fresh, wholesome ingredients? Look no further! You will not need your can opener for this one!  The bit of extra time it takes to prepare this pie is well worth the effort, as you’ll truly be able to savor the roasted flavor of your pumpkin and the sweetness of pure Vermont maple syrup. Bonus flavor-points if you’re able to pick up one of Golden Russet Farm’s Long Island Cheese pumpkins available in the Produce department while supplies last. The rich, earthy sweetness of those pumpkins is unbelievable! Ready-to-bake pie crust from Immaculate Baking will help reduce your prep time and you’ll find it in the first dairy cooler near our bulk section at the Co-op. If you want to make things even simpler, pick up a ready-to-bake 9-inch pie shell of your choosing. If pumpkin isn’t your thing, feel free to sub in roasted butternut squash or roasted sweet potatoes. Either way, we have a feeling this will become your new go-to pie for the holidays!

Cranberry Curd Tart

This festive (and gluten-free!) tart will make for a delicious and colorful addition to your holiday spread. It can be made a few days in advance to help alleviate baking burnout on the big day. Be sure to use local cranberries from Vermont Cranberry Company and top it with a dollop of your favorite local cream!

Spotlight on Immaculate Baking Company

Sometimes we might feel like getting out the flour and the baking powder and doing the measuring and mixing, but other times call for a quick baking fix and that’s when we like to reach for products from Immaculate Baking Company! They’re featured in our Member Deals Spotlight from November 5th – 11th, a perfect time to ease into the holiday baking season, and all of their products will be 20% off for member-owners. Read on to learn more about this “honestly delicious” company and their humble roots:

It was back in a garage in 1995 that Immaculate Baking Company founder Scott Blackwell started his business with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond his wildest dreams, but it still remains true to those original values. And Scott’s baking ventures began even before that day in the mid-nineties. In first grade, he sold candy bar kits, and, sensing a budding love for food, Scott’s grandmother taught him the art of home baking.

So, was it easy to go from his grandmother’s kitchen to become the founder of the Immaculate Baking Company? Hardly. Scott paid his way through college baking and supplying 28 restaurants with pies. After college, he became a distributor for a major ice cream brand then moved to South Carolina where he opened a restaurant, Immaculate Consumption. Visitors loved his sandwiches, baked goods, and fresh-roasted coffee. Inspired by patrons’ enthusiasm for his coffee and treats, Scott sold the restaurant and worked out of his garage to sell fresh-roasted coffee beans and cookies, all wrapped in plain brown paper.

For years, Scott struggled to get his business out of the garage and into the mainstream. To boost his spirits, he’d take road trips around the southern U.S where he discovered folk art. He was inspired by their stories, their frequently hardscrabble lives, and how resourceful and creative they were in constructing their beautiful, deceptively simple pieces. Scott decided to pay tribute to these often unsung artists by featuring their work on his cookie and coffee packaging. And their resourcefulness inspired him to get creative.

In 1997, Scott went to a food trade show on the West Coast and handed out cookies. The next week, orders began to roll in from high-end food retailers and just two years later, his cookies began winning awards at food shows. Immaculate Baking quickly outgrew Scott’s garage and rapidly graduated to a huge facility in North Carolina. Over time, the brand expanded from refrigerated cookie doughs made with organic flour and sugar to include convenient canned dough products like Cinnamon Rolls, Biscuits and Scones, and even many gluten-free options.

Fast forward a few years to 2012, when Immaculate Baking Company joined the family of passionate bakers at General Mills. Nowadays, they make a whole bunch of certified organic, gluten-free, and non-GMO products that they know you’ll love because they love ‘em too. And, after all these years, they still stick to those original values from Scott’s garage in ‘95… They celebrate creativity and soulful goodness by making honestly delicious goodies wrapped in a gallery of inspiring folk art. What’s not to love about that?

Check out their webpage to learn more and check out their fantastic collection of recipes!

 

 

Apple Raisin Pie with Walnut Crumble

Holiday baking season is upon us and we can hardly imagine a better way to kick it off than with this twist on a classic apple pie! You’ll find most of the ingredients featured in our Weekly Sale from October 29th – November 4th, including some of the freshest apples of the season from our friends at Champlain Orchards. Top it with a scoop of vanilla ice cream from Strafford Organic Dairy or a dollop of organic vanilla gelato from Larson Creamery and you’ll be in localvore paradise! 

Fresh Pumpkin Pie

Looking for a pumpkin pie recipe using fresh, wholesome ingredients? Look no further! You will not need your can opener for this one!  The bit of extra time it takes to prepare this pie is well worth the effort, as you’ll truly be able to savor the roasted flavor of your pumpkin and the sweetness of pure Vermont maple syrup. Fresh, ready-to-roll dough from local Kiss Tart Pastry will help reduce your prep time and you’ll find it in the weekly sale from November 14th – 20th. If pumpkin isn’t your thing, feel free to sub in roasted butternut squash or roasted sweet potatoes. Either way, we have a feeling this will become your new go-to pie for the holidays!

Cranberry Walnut Lemon Scones

These simple and delicious scones make a perfect addition to your holiday spread, whether you’re enjoying them with your Thanksgiving dinner or for breakfast with your guests the next morning. They combine a handful of ingredients that you’ll find in the weekly sale from November 1st – 7th, so it’s a great time to whip up a test batch and stock up the ingredients you’ll need as Thanksgiving approaches.