Chef Gilbert Alaquinez

10/03/2025

A few seats have been made available for our Sourdough Part 1 Classes! Go to our website and reserve yours now!

01/11/2025

Snow day ❄️ jalapeño cheddar sourdough 🌶️ 🧀

12/15/2024

Best smash burger ever!! Homemade Hokkaido milk bread, HeartBrand Akaushi ground beef, homemade pickles, with American cheese

11/01/2024

05/18/2024

Book your spots now!! It’s an amazing time, you can show the kids a working farm, and eat some great food too!

Have you wanted to visit the farm but don’t need to stay overnight? Here’s a great opportunity to enjoy a farm to table meal and take a tour of the farm. See how we “grow” our dairy. From the hydroponically grown barley sprouts to the final product, it’s the whole process. The dairy is all from our farm, meats from JSW Farms, our own eggs, local fruits and whipped ricotta. Don’t forget- it’s all GF and made from scratch.

04/29/2024

Jalapeño Gouda loaves! Finally getting comfortable reading the dough and working it by feel.

04/28/2024

Butter Toasted 6 grain and Maple loaves! Tweaked my levain a bit, and tried a longer autolyse. I’m getting the crumb right where I want too!

02/25/2024

While I’ve been on a sourdough kick lately, I can’t forget on perfecting a great biscuit also. This batch came out pretty darn good according to my daughter.

02/15/2024

02/05/2024

The gamble paid off. New flour ratio experiment worked really well! This was put together by using the almost empty bags of flours I had in the cabinet.

02/04/2024

Cleaning out all the close to empty bags of flours..
180g bread flour
250g 00 flour
370g whole wheat
600g water
Autolyse @8:30am

Fed levain 1:2:2 @8:30am

We’ll see how it goes!