Home Archive by category 'Grocery' (Page 3)

Archive for the ‘Grocery’ Category


Raph

Sweet Gifts During Sweet Weeks

Sweet Weeks is upon us!  Today through December 16th we’re giving you 10% off any 6 or more confections or chocolates to make them that much more gift-able.  This includes any of the items in our tantalizing wall-o-chocolate (the gauntlet you walk by on your way to the registers).  The sale also includes chocolate and caramel sauces, drinking chocolate, marshmallows, and hard candies.

Here are a few of my absolute favorites made special for the holiday season–stock up on stocking stuffers and host gifts while we’re sweetening the deal!

Askinoise Peppermint Bark $29.99/300 g $14.99/150 g

Made from single-origin dark chocolate, layered with buttery white chocolate and topped off with crushed bits of natural peppermint, this bark is hand-crafted in small-batches and packaged in rustic boxes.

Michael Recchiuti Dragée Winter Sampler $29.99/12 oz

Toasted nuts and dried fruits are coated with custom blended chocolate, burnt caramel and fleur de sel in this box of Michael Recchiuti’s four most popular dragées: Burnt Caramel Almonds, Cherries Two Ways, Burnt Caramel Hazelnuts, and Peanut Butter Pearls – each in their own compartment within the box.  Made in San Francisco.

Pralus Barre Infernale $24.99/160 g

This chocolate bar contains handmade hazelnut cream, making it so smooth and creamy it immediately melts in your mouth. It’s such an addictive chocolate that it’s referred to as the “infernal” bar.  Available in LAIT with toasted hazelnuts or NOIR (75%) with toasted almonds.

Droga Gingerbread Chookies $16.99/4.5oz

Chookies (chocolate covered cookies) are made with soft, delicately spiced gingerbread covered with rich dark chocolate.  Dressed up in limited-edition, festive boxes with hand-drawn designs!


Casey

The Label as Site of Intervention

A visual icon Americans have shopped for for decades

As 18 Reasons’ curator, my mission is to weave together the visual arts with the shopping, eating and cooking experienced in our Market, Creamery, and Farm. In that vein, I’m struck by the opportunity we have this month to begin shifting the visual culture of food shopping from the commercial to the behavioral—public health intervention through design.

In 1955 Berkeley, beat-poet Allen Ginsberg wrote his legendary poem, A Supermarket in California. In it, Ginsberg uses a fictional account of a visit to the supermarket as a metaphor for his dissatisfaction with issues such as economic materialism, domestic life, commodification, and sexual repression. Because I don’t have the space to properly divulge into such issues in this short post, I’d like to focus solely on the poem’s second line and bring its relevance into the present time.

Ginsberg writes, “In my hungry fatigue, and shopping for images, I went into the neon fruit supermarket…”

What a tragic tone he casts—a society grown so estranged from its food sources that it is left to shop for images, simulations of food. But in 2012 a similar statement can be made regarding our grocery shopping habits. Shopping for images, for better or worse, has become the primary way in which many consumers hunt and gather their food today. Removed from the source and reliant on the package, labeling has become one of the main places where we meet the story of our food.

As we walk down the grocery aisles, visual identifiers such as slogans, logos, distinguishable colors, fonts, and buzz words jump off packages in an attempt to grab our attention and increase product sales. We seek Chester the Cheetos Cheetah because he is familiar. We seek words like “natural” and “fresh” because they have subconscious ecological, social, and health-based connotations. Although this detached relationship to our food is unfortunate, and largely caused by the predominantly industrialized food system, this vision-based form of harvesting remains a central part of our grocery shopping experience.

A visual icon we may be able to shop for more often if Prop 37 is passed

But here in California, in 2012, we have an opportunity to reimagine this visual relationship as more than just a marketing strategy, to reimagine our food packages as more than a place for a company to sell consumers its products. The label can become a site of intervention.

Prop 37, the initiative to mandate labeling of genetically modified foods, if passed, affords us this chance. By voting Yes on Prop 37, consumers get one step closer to having full, transparent disclosure regarding their food products.  Voting Yes on Prop 37 does not mean you are casting a vote on whether or not GMOs are good or bad; voting yes simply declares that we as consumers have a right to know how our food is produced. Voting Yes declares that we as consumers crave conscious choice.

The importance of voting with our forks has been stressed, but many times before the food reaches our forks, we must vote with ours eyes at the supermarket. And in order to accurately vote with ours eyes, we must vote at the polls.


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

 

 


Ian

Register Recipe: Benton’s Old Fashioned

Despite the recent string of San Francisco Indian Summer days, fall is definitely here. The nights are cool and clear and the light is changing. In the Market stone fruit has been replaced by an array of apples and pears in every color, texture and flavor. Brussels sprouts, chicories and winter squash are coming in as well, and in every department we’re helping our guests with fall recipes. With all this in mind I thought I’d offer a seasonally appropriate cocktail, something a little stronger and with all the right flavors of harvest to compliment an early fall night…

This recipe is borrowed and modified from Jim Meehan’s PDT Cocktail Book, one of the year’s best reference books from Meehan’s New York bar. Mixologist Don Lee created the beverage to bring together one of his favorite pork products with one of his favorite spirits.

Allan Benton is a famous producer of traditional hickory-smoked hams from Monroe County, Tennessee. His bacon is prized for its rich, smoky character and has earned such accolades as “World’s Best Bacon” from Esquire Magazine. In the cocktail, the hickory smoke complements the spice of the bourbon and the rich sweetness of maple syrup; it’s a terrific play on the original elements of an Old-Fashioned.

Lee uses Four Roses Bourbon, but I’ve substituted the more economical Bulleit Bourbon which I’ve found to be a fine stand-in. Preparing the bourbon is simple and well worth the modest effort, and once prepared it’s shelf-stable!

The next time you wake up to a chill in the air and the desire to cook I hope you’ll enjoy this world-class bacon for breakfast and this perfect fall cocktail by the time the sun goes down (which is earlier, after all…)

 

Benton’s Old Fashioned

2 oz. Benton’s Bacon Fat-Infused Bulleit Bourbon (recipe below)

.25 oz. Mead & Meads Grade B Maple Syrup

2 dashes Angostura Bitters

Stir with ice and strain into a chilled rocks glass with one large cube. Garnish with an orange twist

 

Benton’s Bacon Fat-Infused Bulleit Bourbon

1.5 oz. Benton’s Bacon Fat

1 750-ml bottle Bulleit Bourbon

On low heat, warm the bacon fat in a small saucepan until it melts, about 5 min. Combine liquid fat and bourbon in a large, non-reactive container and stir. Infuse for 4 hours, then place container in freezer for 2 hours. Remove solid fat, fine-strain bourbon through a cheesecloth, and bottle.

 

 

 


Raph

Jack & Jason’s Pancake and Waffle Mixes: Pure Pancake Perfection

After “stressful but successful” tenures at their respective Bay Area corporate gigs, local entrepreneurs Jack Harper and Jason Jervis decided to leave their corporate careers and launch their own company from the ground up. In 2009, they left big business behind and combined their professional skills in marketing and technology to create their Jack & Jason’s Pancake and Waffle Mixes out of San Francisco.

The result of many months of exhaustive and meticulous research and development, Jack & Jason’s is not your average pancake mix. Their delicious flavors are produced using only ingredients of the highest quality (a majority of which are sourced in and around the Bay Area) blended with a combination of whole wheat flour and baby oats. Succulent diced bananas? Chunks of walnuts delivered straight from Modesto? Fluffy texture with just a hint of brown sugar and molasses? Open up a box of Jack & Jason’s and that’s just what you’ll get, along with the added health benefits of whole grain fiber, complex carbohydrates, and low cholesterol.

Want to try Jack & Jason’s Pancakes and Waffle Mixes for yourself? Drop by for a taste of their Original or Banana Walnut pancakes from 2-5 on Friday, August 24th and Saturday, September 1st – they’ll be serving up fresh and delicious mini-pancakes hot off the griddle.

Jack and Jason also cooked up a couple killer combo recipes especially for our guests, pairing their pancake and waffle mixes with some sweet Bi-Rite toppers. Check them out!

Jack & Jason’s Original Whole Grain Pancakes with Bi-Rite Mixed Berry Jam

Ingredients
1 box of Jack & Jason’s Original Mix
1 egg
1 cup of milk
1 tbsp butter or oil
1 jar of Bi-Rite Mixed Berry Jam

Directions
Preheat griddle to 350° and grease it. Combine 1 egg and 1 ¼ cup of milk and whisk together in mixing bowl. Add 1 cup of dry mix and 1 tablespoon of melted butter to mixing bowl and stir together briefly. Do not over mix! Let batter stand for 5 minutes. Pour ¼ cup scoop of batter onto preheated griddle; flip pancakes after 2 minutes or once edges have solidified. Dust pancake stack with powdered sugar and top with a generous scoop of Bi-Rite Mixed Berry Jam.
Yield: 3-4 servings

Jack & Jason’s Banana Walnut Whole Grain Waffle with Bi-Rite Creamery Salted Caramel Ice Cream

Ingredients
1 box of Jack & Jason’s Banana Walnut Mix
1 egg
1 cup of milk
3 tbsp butter or oil
1 pint Bi-Rite Salted Carmel Ice Cream

Directions
Combine 1 egg and 1 ¼ cup of milk and whisk together in mixing bowl. Add 1 cup of dry mix and 3 tablespoons of melted butter to mixing bowl and stir together briefly. Do not over mix! Let batter stand for 5 minutes. Preheat waffle maker to high and grease surface with non stick cooking spray or butter brush. Pour 1/3 cup scoop of batter onto preheated griddle. Once waffle is finished add a scoop of Bi-Rite Creamery Salted Caramel Ice Cream. Kick this dessert up a notch by drizzling some Nutella over the top!

Yield: 3-4 servings


Raph

We’ve Got Your Gluten-Free Back

There’s no doubt that the gluten-free food trend has taken the US by storm; interesting debates have ensued about gluten senstivity, how flours have changed over time in the US, and whether this trend will last. As someone who spends my days talking to our guests about what they’d like to see on our grocery shelves, and scouring for new foods being produced across the country, it’s hard to ignore the  rise of people interested in eating a gluten-free diet. We’ve searched for the tastiest gluten-free options we can find to put on our shelves, and are proud to introduce a few new items that taste as good as the glutenous!

Cup4Cup Gluten Free Flour

Thomas Keller’s much anticipated Cup4Cup custom-blended flour makes it easy to prepare your favorite gluten-free treats at home. Your results are guaranteed to live up to Thomas Keller’s philosophy: “To make people happy…that’s what cooking is all about.”  This flour is made of cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, and xanthan gum. Just as the name suggests, you use this flour cup for cup in place of regular flour in recipes–that takes care of the guessing on your end! The expert chef spent many months coming up with the perfect blend for flawless substitution.

Bread SRSLY Gluten Free Loafs

It’s a classic story: girl meets boy. Boy has gluten-allergy. Girl devotes life to making delicious gluten-free bread to woo boy. Such is the tale of Sadie Scheffer, who took courting one step further by starting a business of it: Bread SRSLY. After tinkering with farmer’s market ingredients, she developed a killer gluten free loaf that won her crush’s heart. Scheffer now bakes bread as her primary occupation, and we’re excited to be her first retail location (besides farmer’s markets and a bread CSA program).

Bread SRSLY (pronounced Bread Seriously) bakes breads using whole grain, certified gluten free flours, local and organic produce, herbs and home-dried fruits in rambunctious varieties like kale sourdough, whole grain chai and apricot fennel. They source their ingredients from local, sustainable producers, and craft each one of their gluten-free goods with care. Baked in small batches, all of the loaves are also free of dairy, egg, nut, soy, chickpea, potato, tapioca, and, of course, wheat. They rotate the menu each week, featuring two different loaves. We’ll always have their sourdough and one seasonal loaf, which they’ll deliver on Wednesdays, by bicycle. The bread will be sold out of our open fridge in the back of the store, and has a ten-day shelf life in the fridge.

Sunbud Bakery Buckwheat Cookies

Atsuko Watanabe, a long time Bi-Rite guest, introduced her buckwheat cookies to us a few months ago and they’ve been a hit ever since. What’s neat about Atsuko’s cookies is that she chose buckwheat as the main ingredient not because it’s gluten-free (although that’s a bonus!), but because it tastes so good. Atsuko’s ties to buckwheat run deep, from the soba she grew up eating in Japanese dishes to crepes she made as a pastry chef in France. Buckwheat is a super source of protein and magnesium, and we love it for its nutty, earthy, toasty goodness. To the buckwheat base she adds almonds and dried unsulphered apricots (for the apricot cookie) or dried unsulphured currants, unsweetened chocolate and organic cacao nibs (for the chocolate currant cookie).  For sweetness she uses agave nectar and coconut palm sugar (low glycemic and hinting of caramel), and she uses coconut oil, which is high in healthy lauric acid.

 


Good Food Awards: Accepting Entries through August 31st!

Calling all beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, spirits and new this year, confections crafters! The Good Food Awards has launched its third annual call for entries to American food producers–I’m looking at you!

Taking my last year's cheese judging duties seriously!

A blind tasting with Alice Waters, Nell Newman and 130 other judges (including myself and Anthea, our cheese buyer) will determine who is recognized as the Good Food Award winners of 2013.  The catch: everything must be produced in an environmentally and socially responsible manner. The short online entry form and sustainability criteria are available here. The entry fee is $50, which goes to cover the sorting, storing and transporting of an anticipated 1,000 entries.

Annette Moldvaer of Square Mile Coffee - she flew in from London to judge, and is one of the world's top cuppers

All winners are honored at a gala awards ceremony with Alice Waters on January 18th, invited to sell their wares at the 15,000 person Good Food Awards Marketplace on January 19th, and can proudly display the Good Food Awards Seal all year long. Many of last year’s 99 winners also received special placements in Whole Foods Market, Williams Sonoma stores nationwide and independent grocers like ourselves (we’ve carried Emmy’s Pickles and Jams’ Turmeric Cauliflower, Chez Pim’s berry jams, and many more)! Many of the winners were covered in the San Francisco Chronicle, Atlantic Monthly, Washington Post and New York Times. Last year’s winners reported an increase in annual sales that is a strong signal of support for smaller scale food businesses across the country; together they bought about an estimated $800,000 worth of ingredients from sustainable farms, proof of the effect of their combined purchasing power.

Pickles judging

This year I’m extra excited about a new trade association that’s being formed alongside the awards: the Good Food Merchants Guild. Led by the values of transparency, innovation and responsible production, the Merchants Guild is at the frontier of America’s food movement. We’ve signed on as a Founders Circle member of the Guild, because we think it’s so important to find ways to unite, distinguish and connect Good Food businesses across the country. I’ve served as an adviser for the Guild in its start-up phase, and I think the influence of this organization could be huge.

The deadline for submission for a good food award is August 31: enter online at www.goodfoodawards.org today!

Susan, Michael, Linh and Morgan--our chefs put together some killer pork sliders with Good Food Award winning condiments for last year's reception!


 


Raph

The Story of Baia Pasta: Traditional Italian Pasta Made In Our Own Backyard

I asked Renato Sardo, the founder of Oakland’s Baia Pasta, to share the story of how their amazing organic brass-extruded pasta came to be. Here’s what he had to say:

Baia's Oakland shop

I had the idea of starting Baia Pasta a couple of years ago, walking along the dried pasta aisle of a local store. It seemed to me crazy that all of the boxes of artisanal pasta were coming from Italy, when I knew that the provenance of most of the wheat (at least 50% of it) comes from North America. With some notable exceptions (Mancini, Fabbri, Martelli and few other small producers) all of the good pasta available here was made with grains that have traveled across the Atlantic twice.

I was born and raised in Italy, eating good dried pasta practically every day – fresh pasta is generally eaten on special occasions or weekends when you have big meals with the whole family – and I thought it strange that in the Bay Area I could find the same brands as at my grocer in Piemonte. At the same time, the only dried pasta produced in the States I could find was bland, made with industrial flours that are probably produced very efficiently, but that are not very flavorful.

Last year I decided finally to try to start  a truly artisan American pastasciutta company. I teamed up with a good friend of mine (Dario Barbone – a San Francisco resident) who is better than me with machines and with social media…I spent some months in Italy on a real pasta pilgrimage…and after months spent looking for the right spot, we finally opened our production space in Jack London Square in Oakland this February.

We are producing all of our pasta using only organic flours from North America; for the moment we offer pasta in durum wheat (the classical semolina flour), whole durum wheat, spelt and whole spelt. The production follows the practices and techniques of the Italian artisans: we use brass dies which scratch the surface of the noodle, causing it to suck up more sauce; cold water in kneading; and low drying temperature. We are able to produce noodles in a dozen different shapes. Some of them are real regional Italian classics like the gnocchetti sardi (sardinians), the maccheroni (macs) or paccheri (pac-macs), and others are more unusual, like the creste di gallo (mohawks) or the gigli (lilies).

Our goal for the next couple of years is to start selling a line of gluten-free pasta, to make longer noodles (for which more expensive equipment is required) and above all to start collaborating with local farmers to grow durum wheat, kamut, or spelt grains for our pasta in order to achieve full traceability on the flours.

Bi-Rite was the first grocery store to approach us and confirm their support, and since bringing our pasta to Bi-Rite, we’ve sold about three times as much as we’d projected when we first met with Raph and Sam. Bi-Rite’s customers have been the real patrons of Baia Pasta. I want to thank enormously all of you for the wonderful support you have shown in these first months of our existence. Without you buying our pasta in flock it would have been much harder for me and Dario, and we would not be able to move forward with plans for expansion.

 


Sunbud Bakery Buckwheat Cookies: From One Bi-Rite Guest to the Rest (with Love)

When you’re standing in the aisles of Bi-Rite Market, looking at the faces of guests to your left and right, do you consider that you might be looking at the very producers of the food you’re buying? Well, you should! Turns out many of our guests have over the years become producers of the food we sell (just like many of our guests have become staff members). The list goes on: Michelle Manfredi’s SFQ BBQ sauce, Michelle Pusateri’s  Nana Joe’s Granola, Cristina Widjaja’s Hey Boo Jams, Josie Baker’s Bread….and the newest on the list, Atsuko Watanabe’s Sunbud Bakery Buckwheat Cookies!

Atsuko, the founder of Sunbud Bakery, lives a few blocks away in Noe Valley and has been visiting Bi-Rite several times a week for years. My guess is that a lot of those visits were spent musing over her future cookie line, because these cookies are the result of many years as a pastry chef and food marketer. After training at the Cordon Bleu and working in Parisian pastry kitchens, she moved back to the US and managed the marketing for Donsuemor, famous for their French Madeleine Cookies.

But she always wanted to create her own cookie, so after tasting her way through bakeries around the world, it was her characteristically Japanese attention to detail that led her to test hundreds of batches and endless recipes before landing on the right cookie. What’s neat about Atsuko’s cookies is that she chose buckwheat as the main ingredient not because it’s gluten free (although that’s a bonus!), but because it tastes so good! Atsuko’s ties to buckwheat run deep, from the soba she grew up eating in Japanese dishes to crepes she made as a pastry chef in France. Buckwheat is a super source of protein and magnesium, and we love it for its nutty, earthy, toasty goodness.

To the buckwheat base she adds almonds and dried unsulphered apricots (for the apricot cookie) or dried unsulphured currants, unsweetened chocolate and organic cacao nibs (for the chocolate currant cookie).  For sweetness she uses agave nectar and coconut palm sugar (low glycemic and hinting of caramel), and she uses coconut oil, which is high in healthy lauric acid.

Atsuko and Jennifer, her Sunbud partner, will be here to share their cookies with other Bi-Rite guests on Sunday August 12th from 2-5. Come by for a taste of Sunbud—with rich almonds and tangy dried fruit, you’ll see and taste her wholesome ingredients taste in each bite.


Shakirah

Jamming My Way Through the Food World

Three years ago this month, I ventured into the crazy world of food start-ups in San Francisco. My goal? To claim world domination through delicious, jewel-colored jars filled with fresh fruit, sugar, lemon and a whole lotta love. With a hint towards my production methods and a not-so-subtle nod to my favorite music genre, Slow Jams was born. With the help of La Cocina, I garnered a fair amount of attention, grew my business, and even made it to national TV. Not bad for a Harlem-raised girl who didn’t taste a fresh apricot until her first visit to the Ferry Plaza Farmer’s Market.

And then my life completely changed.

Along with being quite the foodie, I’m also a really big nerd. It turns out that the US State Department recognized said fact and I was awarded a prestigious 1-year Fulbright fellowship to attend the University of Gastronomic Sciences in Pollenzo, Italy. Selected to earn my Master’s degree in Food Culture and Communications, I tried to ready myself for copious wine tasting, olive oil sniffing and the consumption of ungodly amounts of cured pork products.

Alas, I had to say goodbye to Slow Jams and the momentum I had gained. But last year was incredible, from learning about traditional cheese-making in a hut atop the Dolomite mountains, to getting schooled by nonnas in the art of making tortelli pasta, to having thoughtful conversations about food sustainability with professors from around the world. Not to mention making my way through daily life in our tiny town with my Tarzan Italian (“Me want the cappuccino there now please!”).

However, in my heart, canning and preserving never went away. As I immersed myself in Italian food culture and traditions, I began to see parallels with our food culture here in the Bay Area. Throughout my travels, I sought ‘kindred canners’ and bonded across language barriers. I discussed sugar content and troublesome label-makers with a small-jam producer in Emilia. I learned secrets of mostarda in Reggio and discovered a native pumpkin only used for its pectin. I also taught “the American way” of canning for bemused audience of old and young Italians.

Earlier this year, I returned to the Bay a certified gastronome trying to find her place again in the food world. I knew canning and preserving would be a part of my life, as would my deep commitment to food systems work. So I asked my favorite dreamer-entrepreneur-foodie Sam if there was a place for me at Bi-Rite. As a new member of the Bi-Rite family, I now wear a number of hats. I’m working as our Community Coordinator, continuing our support of so many San Francisco organizations that need our help, and forging new programs that aim to increase access to healthy food across our city’s neighborhoods. I’m hosting our Sunday cooking classes at 18 Reasons (tickets are available for my blackberry-palooza on August 5th!) And as our in-house canner, I now work with our farmers, grocery and produce teams to make small-batch, seasonal preserves out of our Bi-Rite kitchens right here on 18th Street.

Macerating the peaches for my Bi-Rite PUBLIC Label jam

It would only make sense that pairing my jam expertise with the best of directly-sourced fruit from our farmers would yield some delicious new additions to the Bi-Rite shelves. Combining my trademark New York obsession with top quality, my commitment to preserving our Bay Area produce bounty, and a new hint of Italian flair, I’ve come up with several tasty preserves that we’ll offer in our new Bi-Rite PUBLIC Label line. Leave no cream scone untopped by my Summer Berry Jam; it’s clean, bold and fruit forward, bursting with fresh blueberries, raspberries and strawberries. And be on the lookout for the Santa Rosa Plum Preserve I’ve made from the tart and sweet plums we harvested from our Sonoma Farm.

We’ll be sharing tastes of our new PUBLIC Label releases throughout the summer; swing by and say hi, I’m looking forward to seeing some new and old faces! I have lots more up my sleeve and am pumped to have my Bi-Rite fam on my side.

Jam on!


Announcing our new product line: Bi-Rite PUBLIC Label

Wow, do we ever have a creative, engaged and VOCAL community! When we reached out to ask for your input on a name for our new line of private label products, we had no idea we’d get hundreds of responses from our guests and staff. It was too much fun going through all of your ideas (we actually found good minds thinking alike with several of the names, usually the ones involving “Rite”!). Without further ado, we’ve chosen a name for our new line of private label products…

Bi-Rite PUBLIC Label

Bi-Rite PUBLIC Label redefines what a store line can be by sharing WHERE your food is from, WHO produced it and HOW it was made…and letting you taste before you buy, so you know it’s GOOD!

We want to turn the “private” in “private label” upside down. Our line is all about transparency: we’re sourcing the ingredients from farmers we have direct relationships with, partnering with kitchens in the Bay Area that have the capacity to can and jar larger quantities than we can, and providing the recipes ourselves. And we want to share the whole process with you. It’s part of our constant challenge to dig deeper and learn more about how food is made, minimize food waste, and make tasty foods the old fashioned way.

We’d love to hear what you think of the new name. Meanwhile Kristine, our store artist, is busy coming up with new graphics and labels for our shelves!

Join us Sunday in front of the Market from 2-5 to taste three of the first items in our Bi-Rite PUBLIC Label line:

Shakirah’s Mixed Berry Jam: Made by Shakirah Simley, Bi-Rite’s Community Coordinator and the founder of Slow Jams. Bursting with blueberries, raspberries and strawberries, and lower in sugar than most berry jams, it’s great paired with cream scones and Devonshire cream, or mixed with fresh lemon juice, simple syrup, mint and sparkling water for a minty berry summer lemonade.

Our zingy Kohlrabi Kraut--you know what they say about colorful eating!

Kohlrabi Kraut: Made from Mariquita Farm’s Kohlrabi cabbage and Catalan Farm’s red cabbage, this bright, chunky kraut has notes of citrus and a kick from ginger and chili pepper. Kohlrabi is a stout cultivar of cabbage that will grow almost anywhere; it’s packed with nutrients and antioxidants, with a unique magenta coloring.  The thick pieces of Kohlrabi in our Kraut are delicious on sandwiches, burgers, tuna salads, egg salads, or out of the jar. Available in a very limited quantity!

Strawberry Balsamic Sauce: Inspired by our Strawberry Balsamic Ice Cream, Shakirah’s Strawberry Balsamic Sauce will bring the sweetness of Mariquita Farms berries into your pantry year round. With bright berry flavor and an exotic hint of brown sugar, black pepper and lime, we love this on top of vanilla ice cream, French Toast, or Bellwether Farms Ricotta.


Denya

Celebrating Ice Cream Month with our New Sweet Cream & Sugar Cones Gift Box

I’ve always been a sucker for food holidays–national peanut butter day is my favorite, and vegan pizza day ranks high up there too. But the only food holiday I celebrate for an entire month is for ice cream, which happens right now: as if we needed another excuse to eat an abundance of ice cream for no good reason, July is National Ice Cream Month!

What better way to celebrate a month of frozen indulgence than to release our new Sweet Cream & Sugar Cones gift box? Designed for the pint-a-day passionate ice cream lover, that sweet toothed friend we can always count on for our afternoon sugar rush, the faithful Creamery line companion…or for that nice little reminder that we do in fact eventually get a summer here in San Francisco.

This box includes a copy of Bi-Rite Creamery’s ice cream cookbook Sweet Cream & Sugar Cones (signed by Anne and Kris) plus our favorite fixins for an ice cream sundae bar: Edward & Sons Organic Sugar Cones, Michael Recchiuti Burnt Caramel Sauce, Fudge is My Life Dark Chocolate Sauce, Sweet & Sara Mini Marshmallows (vegan), Mitica Marcona Almonds, and a bag of Bi-Rite Creamery’s fresh baked cookies to crumble on your sundae.

Let us take you back to those youthful summer days of sitting in the sun, indulging in a mile-high piled ice cream cone, and worrying only about whether you can power through the brain freeze before it melts all over your hands! We’ll have these gift boxes ready to grab and go at the market for a limited time, so come by to check it out in person! (After that, this box will be available for order along with our other gift boxes.)

And stay tuned for the festivities we’re planning around National Ice Cream Day on Sunday, July 15th!