Baked goods from a home kitchen
We support our local businesses and growers. Many of the ingredients we put into our baked goods come from local growers including Whipstone, Crooked Sky, Aguiar, Mina's, Skull Valley Lavender Farm, and Hernandez Farms. We even use 2 pizza peels and wooden spoons from Stir Crazy to bake and move our bread in and out of the oven. Stop by their booths and see what else they have. You will be supporting the families of your direct neighbors, not a huge multinational corporation.
When we started this venture, the whole idea was small bite-sized baked goodies as our focus, hence the name, two bites bakery. We have those, of course, but the loaves of bread really took off. There are some items that we both really love and hoped would go over well, but have not really sold. They are slowly being discontinued to make way for other goodies. They sometimes come back as seasonals.
As I noted above, we are starting to get requests for some breads from customers with dietary restrictions. Requests for gluten-free, sugar-free, vegan, barley free, flour free, everything free, etc.
We have a customer who orders the "everything free" bread. It comes out looking and tasting like commercial white bread. Yeah. She likes it, she wants us to bake it: that's the important part.
The multigrain bread came about the same way and is becoming a personal favorite of mine.
We hold our standards very high. We don’t put products out for sale unless they are as yummy and good for you as everything else we sell. We get suggestions to use this blah blah blah or that yadda yadda yadda to replace natural ingredients. Nope. Won't happen.
Gluten free breads are a challenge, as we do not eat it ourselves and many of the recipes we have tried taste like old cardboard. We are still looking for that one great recipe! Help us out, Maybe your favorite will be the one.
Sugar-free is also difficult, as the yeast needs some sort of sugar in order to rise. We use pure cane sugar, not highly processed beet sugar, and certainly not high fructose corn syrup.
Vegan is a horse of a different color (sorry, I am weak and I couldn't resist).
We bake with butter, both salted and unsalted. Nothing else works the same, acts the same, and tastes the same as real butter. Many of the vegan items we have tasted still fall flat with our taste buds. Gotta be good for you and yummy at the same time. Haven't seen a vegan vendor at the markets yet, though, so there is a niche to fill.
