💚🎉 You gotta love our buns: Now every bun is a VEGAN bun! 🎉 💚

Our Love Buns are now also Vegan!

Jumpbing for joy! All our bread and buns are now vegan!

Friendly reminder to place your Hävenly order
Friendly reminder to place your Hävenly order for pick up at our bakery on Wednesday, Thursday, or Friday! Pick-up is from 1 pm until 4 pm. Need to stop by after 4 pm? Just email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.  You can now order vegan Love Buns and Love Boules! 

🎉 💚 You Gotta Love our Buns - All are now Vegan! 💚🎉
As most of you know, all our bread and buns have been not only gluten-free but also vegan... except for our Love Buns, which contained egg whites. Even though we sourced organic egg whites whenever available, we were deeply concerned with the animal welfare and health of the chickens. When it comes to whole eggs for our Mini Power Muffins, we can proudly source pasture-raised and regeneratively farmed eggs from the Olive Egg at Yellow Barn Farn. However, we could not find a similar source for egg whites. After years of experimentation and dedication, we are excited to announce that we have finally found the perfect recipe for vegan love buns. And the secret ingredient? Aquafaba!

For those who may not be familiar, aquafaba is the liquid that chickpeas have been cooked in. This often discarded liquid is actually a great egg substitute and can be used in many recipes, including baked goods. The funny thing is that we tried using aquafabe three years ago by cooking our own chickpeas, but realized that unless we wanted to open up a humums factory we had no idea what to do with all the cooked chickpeas. Now we have found a great supplier of pure aquafaba. While it is possible to source the aquafaba as a liquid, we didn't want to ship water across the country and the amount of plastic bags would be huge. So we were thrilled to find a supplier of dried aquafaba. Now we can simply add water ourselves, and whip it beautifully (and sustainably!).  

Before discovering aquafaba, we had been struggling to find a suitable replacement for egg whites in our love bun recipe. Many vegan egg substitutes, such as flax eggs, chia powder, or applesauce, simply didn't provide the same texture or rise that we were looking for. But once we started experimenting with aquafaba, everything changed. It was like magic - the liquid whipped up into a foam that could be used just like egg whites. To our delight, the resulting buns were just as light and fluffy as any love buns we had made with eggs with unchanged delicious flavor! 

Whipping our aquafaba!