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Bakehouse News

Freshly made from scratch in small batches, our bakehouse produces traditional, vegan and gluten free quick breads, muffins and pastries. Many of our cakes are vegan. Our baked selection is rounded out by plenty of other local favorites from RockStar Bagels to a delicious array of Skull and Cakebones vegan cupcakes.

Our own Bakehouse artisanal breads are hand-shaped by our bakers and baked with love each morning. All of the breads are made with 100% organic flours.

It’s all about the PIE!

Thanksgiving is a favorite holiday that brings families and friends together to share a bountiful meal. The crown jewel of this feast, as far as those of us in the Bakehouse are concerned, is the pie. We make our way through the turkey and stuffing and green beans and squash, so we can finally dig into a luscious piece of pie. Pumpkin, pecan, apple, topped with whipped cream or ice cream or just plain—we love pie!

Pies are known to have been eaten in ancient Egypt. The first pie recipe, published by the Romans, was a rye crusted goat cheese and honey pie. Sounds like something you might find at a trendy SOLA restaurant, doesn’t it?

Pie crusts (originally called coffyns by the English) used to be very thick—up to 3 inches—and served as a baking vessel for the fillings inside rather than as a delectable treat. The crust was pretty much inedible and was discarded. The English settlers brought pie to America and learned from Native Americans to use the local bounty like squash, pecans and apples to make their pie fillings. The rectangular box shape of the coffyns soon evolved into a circle to literally “cut corners” in order to save money on costly wheat flour.

Thankfully, much has changed and much has stayed the same. This year we hope you will not discard our thin and delicious pie crust but enjoy it in tandem with the yummy fillings. The Wheatsville Bakehouse makes our own pie shells from scratch. Our pie shells are vegan–friendly and made with organic wheat flour and sugar and we use Earth Balance Vegan Butter..

We are offering a full menu of traditional pies: Classic and Vegan Pumpkin Pies, Pecan Pie, Apple Crumb Pie and our ever-popular Vegan Coconut Cream Pie made with a graham cracker crust.

As pie lovers, we encourage you to consider a pie buffet as a fitting end to your family’s Thanksgiving feast. And if you are a guest at Thanksgiving, a pie is always a welcome hostess gift. The more pie the merrier.


Cooking Wings for Your Football Party

Click for Game Day Party Planner and Snack Ideas!

Wings Know How

Few things in life say football and party like chicken wings. Hot wings are a staple menu item in sports bars all over the US and deep frying or roasting are the most popular methods of cooking wings. Some BBQ joints offer smoked wings.

I think wings have been relegated to sports bars and wing shops for far too long—wings are amenable to many flavor profiles and cooking methods. I don’t see any reason why you couldn’t braise them and let them crisp up in the pan! I don’t follow a recipe but boldly mix flavors and techniques to achieve wings that are specialized beyond the humble sports bar wings. Here are some ideas to fix wings your own way.

Rubbing and Marinating

The great thing about chicken wings is they can take more intense flavors. You can easily use rubs and marinades that are designed more for red meat and pork rather than poultry.


Tony Chachere’s Original Creole Seasoning  is what I use the most for a wing rub. It has great flavor, no MSG, and it is always in my kitchen. Also carried here at Wheatsville, The Paleo Powder is a no-gluten no-MSG product made here in Texas, and the Salt Lick makes a couple of rub options. Lemon Pepper is another great flavor.


Like rubs, you can use just about anything for marinating wings. Try one of the Wheatsville Marinades like Teriyaki or Mojo. Howard Miller, S. Lamar Meat Dept. Supervisor, likes to mix ranch dressing or buttermilk with Yellowbird Sauce.


I like to make a kitchen sink sort of sauce, but Sriracha is pretty much always an ingredient. Vinegar is always a good addition, along with some sort of fat. I usually use a mild oil like canola, but butter is the traditional way to go. I then add a little mustard and honey and start adding hot sauces like Yellowbird.

If you don’t want to make your own sauce, there are plenty of excellent premade sauces. I really like the Stubb’s Wing Sauce. The Texas Texas Dang Good Sauce is an all around good sauce for anything and goes well with wings.

Bringing It All Together

If you are deep frying wings, use a rub, fry them, and then toss them in sauce,
but I usually roast them. I rub them and put them in the oven without sauce until they start to dry out, about 10 minutes, then I start basting them. I remove them from the oven and toss them in sauce several times during cooking. 
You can also dredge them in a flour and rub mixture and just let them be in the oven. The flour gives them a nice crust that is like fried chicken. The rub added to the flour kicks up the flavor.

I cook them for no less than 45 minutes at 375°– 400° F, but I open the oven four times to baste and my family likes a little carbon on their wings. If you leave the oven closed, use the lower temperature for a few less minutes.

Sometimes having loose suggestions rather than a set recipe is intimidating but wings can be a great way to stretch out and share some adventure with your family and friends—especially with beer and sports!

Howard’s Yellowbird Buffalo Wings

1 lb chicken wings, separated at joints, discard the tips
4 tablespoons unsalted butter
1/3 cup ranch dressing
several squirts of Yellowbird Habanero Sauce
¾ cup flour
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Mix the butter, ranch dressing, and Yellowbird sauce. Coat the wings and let the wings marinade in the mixture for a couple hours in the fridge in a large storage bag.

Preheat Oven to 425°F.

Coat wings with with seasoned flour (flour, salt,  black pepper, garlic powder, and onion powder) and arrange a single layer of wings on a lightly greased baking sheet. Adorn each wing with a little melted butter.

Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 35-45 minutes. Turn the wings over halfway during cooking so they cook evenly.


Tomato, Mozzarella, and Basil! Oh, my!

There's great news in the the Produce Department. Organic fresh bunched basil from Buena Tierra Farm has arrived and it is amazingly incredibly wonderfully awesome! To keep it as fresh and fragrant as possible we keep the basil in enclosed room temperature containers for better basil hydration. Look for it near the tomato displays in Produce.

Even if basil isn't on your current shopping list, the next time you're in the Co-op, lift the lid on the Buena Tierra basil container and unleash an avalanche of deep rich basil aroma. It is the best. And I haven't even gotten to the actual eating of it yet. That's even better.

Wheatsville Produce Coordinator, Ralf Hernandez, takes a tour of Buena Tierra's battery powered tractor.

I am a huge fan of basil in general, but the Buena Tierra Basil is really extraordinary. Fresh, local and organic, it is lovingly hand bunched and ready to make you and your favorite basil recipe extremely happy. The classic combo of basil, tomato and fresh mozzarella is a personal favorite of mine. I love to make cute little appetizer stacks of tomato, basil and fresh mozzarella drizzled with a flavorful cold-pressed olive oil and a sprinkle of sea salt. If I'm wanting something more substantial, I'll go with a grilled caprese sandwich on a fabulous Wheatsville Bakehouse Baguette. I lightly chop the basil and add some fresh garlic, olive oil and sea salt then just layer in with tomato and mozzarella slices and into the grilling pan. Both of these quick recipes are super easy, super delicious and super snazzy.

Be sure to check out the Buena Tierra Basil next time you stop by for a visit. You and your stomach will be glad you did.

Buena Tierra Farms is owned and operated by Steve Kramer and Carey Burkett in Fredonia, TX.


Gluten-Free Bing Bongs

Skull & Cakebones  just delivered GLUTEN-FREE Bing Bongs to both of our Wheatsville locations. These Too CUTE! Look at our LOGO, how cute!

Yauss and Sasha worked with Bona Dea,  a local company that makes Gluten Free Flour mixes.  This type of local combining is what is at the core of how Skull & Cakebones drive their mission. You can see this in how they work with Johnson’s Backyard and Jester King to use both companies’ brands on their own Skull& Cakebones packaging. This commitment is one of the ways that makes Skull& cakebones unique. Below is part of their mission statement:

“…... We partner with foodies and drinkies within our community to bring their flavors to our cakes because it’s fun, but also because we love our people. As a community we can grow together and make the world a tastier place in the process.”

Yauss and I met to talk about bringing in Gluten Free Cupcakes. Since they are not made in a certified gluten free kitchen, we really wanted to make sure to get the word out there in a way that made sense to folks. Below is straight from the packaging for the GF Bing Bongs, written by Yauss and Sasha

“We may not work out of a gluten free kitchen, but our process and our cakes are free from wheat. Approved by the Gluten Intolerance Group of North America, our procedures are clean and mindful. We keep everything in a sealed tub that only comes out when it's time to bake and we never bake wheat-free when making our other cakes. Tested on Celiacs, gluten lovers and gluten avoiders, we are proud to give you all our best selling cake, now without gluten."

Staff and customers have been super excited  to see and TASTE these exclusive cupcakes on Wheatsville’s shelves. So grab a 4 pack – we are the only place in town to sell them so you gotta come here!