Home Archive by category 'Baked Goods & Ice Cream' (Page 2)

Archive for the ‘Baked Goods & Ice Cream’ Category


Raph

Seasonal Ice Cream Flavors By the Pint

Skip the line at the Creamery and grab a pint from the freezer at the Market! We carry many of the flavors scooped at Bi-Rite Creamery. Other flavors commonly offered by the pint here at the Market include:

  • Vanilla Bean
  • Basil
  • Peach
  • Mizuba Green Tea
  • Balsamic Strawberry
  • Salted Caramel
  • TCHO Chocolate
  • Coconut Strawberry (vegan)
  • Mint Chip
  • Honey Lavender
  • Coffee Toffee
  • Ricanelas (cinnamon with snickerdoodles)
  • Banana Fudge Swirl
  • Malted Vanilla with Peanut Brittle and Milk Chocolate Pieces
  • Brown Sugar with Ginger Caramel Swirl
  • Cookies and Cream

Linh

Easter & Passover Menu, 2013

Passover starts at sundown on March 25th and Easter’s early this year on March 31st…our chefs are ready with spring favorites to share with your family, plus the Creamery’s fresh baked flourless sweets, hot cross buns and Lemon Sour Cream pie! Printable Menu Here.

web easter passover 2013


Bi-Rite Divis is Open!

b-man with divisadero lineThought I’d never say this….but we’re open on Divisadero Street! Please come visit us 9 am – 9 pm today and every day. Store location, hours and parking info (yes, we do have one hour parking for our guests!) is here.

Salty_Ginger

Salty Ginger Sundae, Divis contest winner!

We’ve spent about three years working towards this moment, so today is all about celebrating the long, winding path that brought us here. And what better way to do so than by treating ourselves to the newest additions to our Divis menu: the winners of our Divis Sandwich and Sundae contest!

The Giuseppe: Fra’ Mani salami and mortadella, provolone, lettuce, red onion, tomato, dijon mustard, pepperoncini, and lemon aioli on an Acme Rustic Baguette (congrats to Joseph Slattery!)

naima

Opening is so sweet!

The Salty Ginger: Ginger ice cream, ginger snaps, sea salt, chocolate fudge, and whipped cream (congrats to Zoe Byl!)

Now that the construction is complete, it’s time to start the important work of building relationships with our guests. Our 60 Divis staff members are eager to meet and feed you. Plus, a bunch of our passionate food makers are joining us to give out tastes of their cheese, jams and more: check out the Divis events on our calendar here.

See you soon! And now more than ever, please let us know how we can better serve you.

P.S. You’ve gotta check out this video of neighborhood pup Trotter on his first visit to the store!

 

 

 


Patrick

It’s Time: Bi-Rite Divis Opens March 13th!

birite-divis-logoRefrigerators delivered: check

Divis Sandwich and Sundae contest  entries in: check

60 new staff members hired: check (almost)!

Guess this leaves only one thing…Opening March 13th!

divis team floor

Pre-opening Divis staff meeting

We can’t even wait to open our doors at 550 Divisadero (at Hayes). Just like our 18th Street Market, Divis will be open every day from 9am-9pm and will be a one-stop shop for farm direct produce, a full-service butcher counter, deli with prepared foods from our on-site kitchen, natural wine & spirits, fresh bread, local dairy… and of course important doodads like toilet paper and deodorant.

shak its time

It’s time!

What took us so long? We renovated and retrofitted the interior of the building –which was one of the original Safeways—while taking care to preserve the art deco façade. And we’re upping the ante from our 18th St. Market: Divis has an old world style cut-to-order cheese counter and an ice cream scoop shop right inside (yes, Sam’s sundae with chocolate ice cream, Maldon sea salt, bergamot olive oil and whipped cream will be here)!

We hope you’re ready to give us feedback on what dishes and items you love and what we can do better, so we can evolve together. We’ve got a 30 year lease, so we’re planning to be around for a while and we look forward to feeding the neighborhood for years.

Big thanks to our new neighbors for weathering the construction. And thanks to everyone who has already made us feel welcome—from the other Divisadero Merchants to school and church leaders from the Western Addition, Haight, Fillmore, and Hayes Valley neighborhoods that so richly intersect here!facade feb

 

 


DIY: Contest for Bi-Rite Divisadero Special Sandwich & Sundae!

sandwich sundae contest

We’re opening our doors at 550 Divisadero in mid-March, and we’d love your help with the menu. So put on your chef’s hat and ponder this:

If Bi-Rite Divis were a sandwich, what would it look like? What would it taste like?

What about if it were an ice cream sundae? Would it be gooey? Salty? Spicy?

We’re asking you, our talented and vocal creative community, to help us create a special sandwich and sundae that will only be available at Bi-Rite Divis. We’re looking for a new frontier in deli and Creamery tastiness. No idea is too crazy, far flung or niche… think big, think small, think about what makes the Western Addition neighborhood tick!

Just make sure it’s finger lickin’ good.

Email us to submit your idea (each sundae or sandwich idea must include a menu name as well as the ingredients/components) for either a sandwich or sundae (or both!) by Friday, February 22, and we promise to salivate over every last entry until we select the winners. In addition to bragging rights, the two winners will receive a free festival pass ($95 value) to our first ever San Francisco Food & Farm Film Festival at the Roxie Theater, including the opening night bash at Four Barrel coffee. And of course, the free sandwich or sundae of their creation on opening day :-)

So what do YOU want to be eating in March??


Anne and Kris

Baking in a Winter Wonderland

Forest of Buches!

Debbie decorating buches

Smells of gingerbread, peppermint and chocolate have been wafting out of the Creamery bakeshop this week–maybe that’s why we’ve noticed staff from the Market coming up with reasons to come visit us more often than usual! All of these sweets will be available through the Christmas and New Years holiday:

Buche de Noel: Chocolate cake filled with candy cane buttercream, finished with chocolate glaze and festive holiday garnish (serves 10-12, $34.99; orders must be placed by tomorrow (12/21) for Christmas Eve pickup, or 12/28 for New Years Eve pickup). Give us a call at 415-626-5600 to place your order today for easy pickup before Christmas!

Stollen: Our take on the traditional German Christmas loaf, made with candied orange, raisins, dried cranberries, dried apricots, toasted almonds and dark rum (serves 8, $16.99; orders must be placed by tomorrow (12/21) for Christmas Eve pickup, or 12/28 for New Years Eve pickup). Give us a call at 415-626-5600 to place your order today for easy pickup before Christmas!

Christmas Cookies:  Boxes of gingerbread men, Christmas trees, snowflakes and other glimmery green and red delights

Ice Cream: Eggnog with Brandy, Candy Cane, Pumpkin and all the staples!

Homemade Peppermint Bark, English Toffee and Chocolate Covered Macaroons: The perfect bring-along when celebrating at someone else’s house

Pumpkin, Apple & Pecan Pies: 6″ serves 3-4, $11.99; 9″ serves 8-10, $19.99

 

 

 

 


Morgan

Christmas and New Years Menu 2012

Have you called us yet to order your Christmas, New Years, or Whatever-Holiday-Tradition-You-Choose dishes? We’re all ears, taking orders for our full menu at 415-241-9760; just make sure you call at least 48 hours before you’d like to pick up!

Printable Christmas and New Years Menu (pdf)

Make like you’re at In-N-Out Burger and order off the menu! We have a secret item to share with you: our Savory Bread Pudding with Wild Mushrooms and Gruyère ($14.99) serves 6.

We also have you covered on holiday meats like Five Dot Ranch’s pasture raised prime rib (their 100% Cali-born and bred cattle are never fed corn or soy!), Grimaud Farm’s fresh Whole Geese, and more–check out page 10 of our Holiday Guide.

And don’t forget to place your order for the Creamery’s fresh baked Christmas Stollen or Buche de Noel before it’s too late–more details on page 13 of our Holiday Guide.

 


Shakirah

Sweet Relief for Hurricane Sandy

Added Value Farm in Red Hook, Brooklyn was flooded by Sandy; we're sending all sales of Bi-Rite Creamery's Caramel Apple ice cream to their relief effort

It’s been over two weeks since Hurricane Sandy made landfall, crippling coastal communities along the East Coast and the Caribbean in her wake. The powerful winds, rain and massive flooding left 149 people dead, thousands homeless and millions without electricity, heat or gas.  Early estimates from analysts calculate the storm’s damage at $50 billion, and the slow recovery appears bleak as winter weather looms.

We’ve received numerous reports of the heartbreaking and heroic stories in the aftermath of Sandy, including from our fellow friends, farmers and small business owners in the food community.  According to Heritage Radio Network, in the heavily damaged Brooklyn neighborhoods of Red Hook, Coney Island and Far Rockaway, grocery owners and restaurateurs are working to feed their communities amidst significant losses of inventory, equipment, and revenue. Staff members are without work indefinitely and some food businesses may not reopen. We’ve also learned that scores of volunteers are filling church basements to make hot meals, and food trucks are providing fast and free lunches in places where brick and mortar restaurants are still closed. Organizations such as the New York Coalition against Hunger and the Food Bank for NYC are working overtime to provide critical food supplies to pantries, evacuation shelters and senior centers across the region. The strength and resiliency of our east coast food family is incredibly inspiring and we stand by them on their road to rebuild.

Here at Bi-Rite, we’re pitching in by supporting Added Value, a Brooklyn-based non-profit empowering youth leaders to create a just and equitable food system. We’re sending them 100% of the sales of our Caramel Apple ice cream, thanks to our ever-generous partner Straus Family Creamery’s donation of the dairy ingredients. Added Value’s Red Hook Community Farm was no match for Sandy’s storm surge, which flooded their offices and completely destroyed their harvest, beehives and topsoil. Added Value’s farm, CSA program and weekly market provides critical access to healthy, affordable food for Red Hook.

We’re also partnering with INFRA (the Independent Natural Food Retailers Association, of which we’re a member) to create a disaster relief fund for members affected by Sandy and future natural disasters. Funds will go toward fellow small grocers restocking shelves, bringing back staff and re-opening their doors.

Although news coverage has died down, there’s still so much to be done for Hurricane Sandy victims. In short of volunteering your time, financial contributions are best. To learn how you can help, click here for a host of options.  Be sure to listen to Heritage Radio Network and check out Added Value’s road to recovery. And let us know how you’re helping out!


Holiday Guide & Menus 2012

Click here to view and print our Holiday Guide! We’re taking pre-orders now, give us a call at 415-241-9760 x 3.

We’re so excited to bring you our first ever Holiday Guide, your one stop shop for a tasty holiday, Bi-Rite style. Inside you’ll find:

-Thanksgiving, Christmas and Hanukkah menus

-Turkey options: pre-order yours today!

-Holiday Wine Blitz details

-Sweet Weeks details

-Catering ideas–platters or full service

-Cheese platter tips and our favorites for the holiday

-Pies, holiday ice cream and other sweets from Bi-Rite Creamery

-Gift ideas: 18 Reasons classes, gift boxes, chocolates, special occasion booze, and more…

-Ordering info and deadlines for holiday pre-orders

 

 


Non-GMO Month at Bi-Rite: Two Opportunities for Conversation

We recommend voting YES on Prop 37 November 6th. But this isn’t about politics (yes genetically modified organisms are bad vs. no they’re not). It’s about transparency.

Transparency has been the foundation of Bi-Rite since the beginning, and it hinges on our ability to answer questions from our guests. It’s why we source direct, and work independently with hundreds of producers—so that we know the people who make the food, and there’s no middle man that’s a barrier between us and the information. So if we don’t have an answer, we know who to go to to get it. We want our guests to feel confident and comfortable and trust that what they’re buying at Bi-Rite is what they want.

We’ve been doing all we can to spread awareness around the big vote on November 6th–we want Californians to know that this is our opportunity to make a change at a state level that could go on to affect national policy as other California initiatives have. So we’ve organized two events that will happen in these last three weeks before the vote, and want to make sure you join us if you want to learn more about the complicated issue of GMO’s (or if you just think a scoop of non-GMO Caramel Apple Ice Cream sounds tasty!).

GMO Primer Discussion

This Sunday, October 21 from 1-3PM, 18 Reasons is hosting Dave Murphy, founder of Food Democracy Now! and Rebecca Spector, West Coast Director of the Center for Food Safety, for a conversation about GMOs and their affects on our health, environment, culture, and crop-diversity.  Oliveto Restaurant, 5655 College Avenue, Oakland (Right next to Rockridge Bart stop!); Register here: www.brownpapertickets.com/event/281022

Scoops for the Right to Know

We’ve partnered with Straus Family Creamery, true leaders in responsible dairy practices and champions of the campaign to require labeling of GMO foods, to spread the word about the vote on November 6th. Anne and Kris at the Creamery have come up with a special non-GMO ice cream flavor–Caramel Apple, so fall right now–which we’re scooping all the way through November 6th. The clincher is that the weekend before the vote, Saturday November 3rd and Sunday November 4th, we’re offering scoops of this flavor for just 37 cents!

The best thing about the upcoming vote is that it’s sparking conversation about what’s in our food, and our staff, guests and producers are all learning about the ins and outs of GMO’s together. Please share your thoughts in a comment!