Brown Family Artisan Kitchen LLC

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We made pumpkin spice churros this evening. They were crunchy on the outside and soft on the inside.
09/02/2026

We made pumpkin spice churros this evening.

They were crunchy on the outside and soft on the inside.

All of our fried products, such as our donuts, fritters, churros, etc, are cooked in 100% pure food grade tallow that we...
08/31/2026

All of our fried products, such as our donuts, fritters, churros, etc, are cooked in 100% pure food grade tallow that we render after every single use.

The picture on the left is pumpkin puree pasta. The picture on the right is pumpkin pie pasta.Though the lighting is dif...
08/30/2026

The picture on the left is pumpkin puree pasta. The picture on the right is pumpkin pie pasta.

Though the lighting is different in the two pictures, the pumpkin pie pasta is slightly darker. Its more true to the color I'm looking for in our fall pastas but I had to be careful with the pie filling.

I used pumpkin puree and pumpkin pie filling from a can for now because pumpkins arent readily available.

The pumpkin pie in the can has sugar in it, and a lot of it, so I had to be careful how much I used. Too much of it and this pasta wouldn't look as good as it does. It would have turned into the mashed potatoes that gluten-free products are prone too as it cooked.

With pumpkin pie dough made from freshly carved and sautéed pumpkin along with my own dialed in mix of spices, I believe I will get a darker, more flavorful pasta without the sugar and concern of the product falling apart when cooked.

Last night, I made a regular sheet of pasta dough and a sheet of pumpkin pasta dough. I was hoping the orange would be d...
08/30/2026

Last night, I made a regular sheet of pasta dough and a sheet of pumpkin pasta dough.

I was hoping the orange would be darker but that obviously wasn't the case.

Now I need to make the black dough. I have a few options for this.
- Squid or cuttlefish ink
- Food grade activated charcoal
- Black food coloring
- Ultra dark black cocoa powder
- Black garlic

I don't like the idea of using food coloring that has chemicals and junk in it, so that's out.

I don't like the idea of using food grade charcoal because I know what charcoal does to food on the grill and how that impacts the human body. A lot of research needs to be done before I would ever consider this option.

I'm not sure how I feel about using the ink from animals lol.

As of right now, the super-Dutched ultra dark black cocoa powder and the black garlic are the pastas I'm going to make to pair with the pumpkin puree pasta. Not only should they both give me a deep black pasta that should create a very Halloween and visually fun looking pasta, they should both allow me to hit different flavors profiles. I should be able to get a chocolate pumpkin and a garlic pumpkin pasta that both pair well and compliment the pumpkin flavor.

I am interested to see if the pumpkin puree dough will contrast better when its paired with black dough vs the pale pasta dough. I'm interested to see how these will taste.

#6 is the "would you like a little pasta to go with your parmesan" lol
08/30/2026

#6 is the "would you like a little pasta to go with your parmesan" lol

We made some pumpkin spice donuts this morning. These were made with a freahly milled blend of our sprouted soft white w...
08/29/2026

We made some pumpkin spice donuts this morning.

These were made with a freahly milled blend of our sprouted soft white wheat and hard red spring wheat. The sprouted hard red spring wheat gives the donuts a higher value of vitamins and minerals while complementing the pumpkin and spices.

Some have a basic icing. Some have basic icing with a blonde espresso icing drizzle. Some are iced completely with the blonde espresso icing.

They arent perfect but with a minor tweek or two, I believe they will be.

08/29/2026

If the power grid goes down, we have manual flour mills.

If our manual flour mills break and we cant fix them, we have quern stones and have studied how cultures such as the Irish historical ground wheat into flour using quern stones.

If all else fails, we have hammers and mallets lol

08/25/2026

Wheat takes 8 - 12 hours to soak
Wheat takes 24 - 72 hours to sprout
Wheat takes 12 - 24 hours to dehydrate

On average it takes me about 44 hours to soak, sprout, and dehydrate our wheat berries.

Milling the Wheat 5-10 minutes
Making the pasta dough 10 - 15
Letting the dough autolyse 30 mins
Sheeting and Cutting the pasta 5-10 minutes
Dehydrating the pasta 12 - 24 hours

It take me on average 13 hours to complete all these steps.

On average, it takes me 57 hours to make 1 lb of pasta

At a $1 profit per bag, my wage/profit is less than $0.02/hr

If I mass soak, sprout, and dehydrate the wheat, I can cut the 44 hours out of the production time allowing me to make a batch of pasta in roughly 13 hours. At $1 profit per bag, thats still only $0.08/hr.

I have broken my back for years to make the best food possible while keeping our food as affordable as possible, but these profit margins arent sustainable.

My prices will have to go up especially if I'm going to hire people and pay them a livable wage.

08/24/2026

I have been notificing that a lot of pastas, chips, and various other food products by various food manufacturers have been labeling their products as high protein.

A lot of people are obsessed with high protein diets currently.

Maybe people are obsessed with high protein diets as a means to lose weight? Maybe people are obsessed with high protein diets for financial reasons due to the current state of the economy?

Whatever the case may be, the high protein diet has pitfalls. It can come with health complications.

Also, several of the foods marketed as high protein are still just junk food.

Protein makes a person feel more full for longer as compared to fats and carbohydrates but nothing makes a person feel more full than getting all the macro and micro nutrients they need. Getting all the vitamins and minerals your body needs is the best way to feel full and stay healthy.

08/09/2026

When I talk to people about my work and the challenges I face at this business, I often hear things like "Im not looking to get all of my nutrition from pasta" or "Im not looking to get all my nutrition from a loaf of bread".

You may not be looking to nutrient-max from basic food items, but some people are. Some people need to get all the nutrition from every item that they can because they cant afford to buy all the items, or as much of those items, they and their families really need.

Lots of people are struggling right now. Many people do not have the grocery budget they use to and what budget they have isnt going near as far as it use to due to inflated prices and shrinking package sizes.

I definitely beat myself up to keep every single beneficial aspect of every product I make. I obsess over it. Everyone who knows me, knows this about me. I will find out what I am losing and beat my head into a wall to try and find a process to naturally keep those macro and micronutrients in my products. If I cant find a process, I look for natural ways to add those macro and micronutrients back into the product.

Keeping our products as nutrient dense, fulfilling, and affordable as possible are 3 of my biggest challenges at this company.

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Fort Wayne, IN

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+12608044700

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