*** Thrilled to partner with South Street Market **
824 South Street, Louisville
Wednesdays - Fridays 11am-7pm
Saturdays - Sundays 9am-3pm

More than 30 years ago, Barbie Iglesias envisioned a local place where busy folks could stop in and pick up fresh, nutritious, ready-made meals. She wanted to combine the integrity of healthy, home-cooked food with the convenience to fit into the busy modern lifestyle.

South Street Market is the realization of that dream—featuring delicious and nutritious meals with options to satisfy every dietary taste, whether you’re vegan, gluten-free or you just enjoy good food.

You might already have picked up one of Hävenly's Rustic Loaves or bake-at-home bread mixes at South Street Market. If not, be sure to stop by!  Starting this Friday you can also grab Hävenly's Love Buns, Morning Oat Buns and Nordic Keto Buns from their freezer! 
 

*** Visit us at Louisville Farmers Market ***
We will be at the Louisville Farmers Market this Saturday August 14 and August 28 between 9am-1pm. You'll find the market at 824 Front Street, Louisville. We'd love it if you stoped by and said hi!

Sweden in our hearts!
Our Boulder based family just returned from an amazing trip to Sweden where we enjoyed every moment in the company of family and dear friends. The weather can be unpredictable, but we won the lottery and were able to go swimming during our entire stay. We had "fika" (coffee and something sweet) on the rocks by the water, and the kids fished for crabs that were released back through a crab race. Such sweet memories.

About the right to access Swedish nature ("allemansrätten"): When you are in Sweden you have the right to walk, cycle, ride, ski and camp on any land with the exception of private gardens, near a dwelling house or land under cultivation. We call it the Freedom to Roam ("allemansrätten"). So wether you are rich or poor, everyone has equal access to the endless coastlines, forests and lakes. It's a true gift, and we hope that you one day get to experience the beauty of Sweden. In the meantime we have brought Sweden back in our hearts and will continue to share memories and recipes in the coming weeks!

The whole team is now gathered and ready to bake for you. Please place your order by 6pm this Thursday. We will have your order ready for pick up at Savory Spice Friday from 2pm.


Hävenly's amazing bakers Ally, Mateo and Jaime kept baking and delivering and thus enabled this magical visit to Sweden - THANK YOU!


We are also most grateful to the following companies and organizations who worked with us to ensure smooth orders while Katarina was in Sweden:

Boulder
Cured
Black Cat Farmstand
Nude Foods Market
Boulder County Farmers Market
Alpine Modern, Yellow Belly, and Mike the Hot Dog guy on Pearl Street

Denver
Tables Restaurant

Longmont
Cheese Importers

Nederland
Nederland Farmers Market (pre-order online)

Sweden here we come!
The video above and pictures below are from the gorgeous Swedish West Coast. Katarina is excited as she is taking her family to Sweden for a few weeks in July, and can't wait to jump into the ocean again!

Luckily Hävenly's amazing bakers Ally, Jaime and Mateo, will keep baking for all of you. To streamline operations, we will pause the pick-up options at Savory Spice between July 12-31. During this time we will also put a hold on our shipping orders. So please stock up and place your order by this Thursday 6pm! We will have your order ready for pick up at Savory Spice Friday July 9 from 2pm.

Where to get your bread during the rest of July?
We are so grateful to partner with the following companies and organizations:

Boulder
Cured
Black Cat Farmstand
Nude Foods Market (pre-order online)
Boulder County Farmers Market (pre-order online)
Alpine Modern, Yellow Belly, and Mike the Hot Dog guy on Pearl Street

Longmont
Cheese Importers

Nederland
Nederland Farmers Market (pre-order online)

Louisville
Delighted to be back at Louisville Farmers Market this Saturday July 3rd, 824 Front Street, Louisville! Come and say hi between 9am-1pm.

Longmont
Swing by Cheese Importers for your bread and cheese.

Nederland
Order through Nederland Farmers Market with pick-up on Sundays.

Delicious Cracker Recipe!
We love these crackers! So easy and fun to bake. Enjoy as they are or with your favorite topping.

Ingredients

• 3 cups almond flour

• 1 cup sesame seeds (or mix of your favorite seeds - we use a mix of what we have at home. Mostly sunflower seeds, pumpkin seeds, flax seeds, hemp seeds and chia seeds)

• 2 tbs oil

• 2 large eggs

• 1 1/2 tsp sea salt

• Optional: Dried herbs to your liking - we love rosemary!

Instructions

1. Preheat oven to 350F

2. Set aside two large baking sheets. Cut parchment paper to the size of the baking sheets.

3. Mix almond flour, seeds, salt and dried herbs in one bowl. Mix eggs and oil in another bowl.

4. Stir the wet ingredients into the almond flour mixture until well combined.

5. Divide the dough into two pieces. Place one piece between two sheets of parchment paper and roll on top of the paper until the dough is thin (about 1/4 inch or thinner). Remove the top piece of parchment paper and transfer the bottom sheet with the rolled out dough onto a baking sheet. Repeat with second piece of dough.

6. Cut the dough into 2 inch squares with a knife or pizza cutter.

7. Bake for about 10 minutes until lightly golden. Let the crackers cool and ENJOY!

We are SO excited to partner with Cured, which shares our passion for the highest quality food. Cured is owned and operated by Will and Coral Frischkorn, and you will feel their personal touch throughout the store when you try their hand-picked selection of cheese, charcuteries, wines and unique grocery items. Please stop by 10.30am-7pm Tuesday-Friday and 9am-6pm on weekends, 1825 Pearl Street.

The timing couldn't be better for Cured to offer Hävenly's baked goods and bread mixes, since our friends at Fresh Thymes Marketplace is closing down the Marketplace for a few months on June 25th while they are expanding Fresh Thymes Eatery (the restaurant is amazing and still open!). We are expecting a grand opening late summer - stay tuned for news!

Black Cat Organic Farmstand has extended opening hours! This is the season to visit Black Cat Farmstand, as it's bursting with fresh produce. The farmstand is now open Wednesday-Sunday 10am-5pm, 4975 Jay Road!

Louisville Farmers Market + Friendly Reminders! Love to all Dads! 💓

Louisville
Super Excited to be at Louisville Farmers Market this Saturday June 19, 824 Front Street, Louisville! Come and say hi between 9am-1pm!

Boulder
Place your order today by 6pm for pick-up at Savory Spice.

Longmont
Ooh la la! Father's Day is coming up.
Visit Cheese Importers in Longmont and find that perfect treat for the special Dad, Grandfather and Uncle in your life. Show below coupon for 10% off your entire order when you also buy a Hävenly product. Expires tomorrow!

The opportunity arose and we grabbed it! So excited to be a part of Nederland's Farmers Market THIS SUNDAY June 13 between 10am-2pm. Please come and say hi!

Find us: Google Maps Where to Park
80 E. SECOND ST. & 85. E.FIRST ST. NEDERLAND

Welcome!

As you know we love to bake for you, and are so grateful for each and everyone of you. Sometimes - well quite often actually - we fall behind on the administrative side of life. Many of you asked for nutritional labels, and we are happy to share that you can now find this info for each of our products!

We are proud to use clean and nutritional ingredients, ingredients we don't hesitate to give to our kids. Never fillers, refined sugar, coloring, or preservatives.

***

Please place your order
of Hävenly's baked goods and bread mixes by 6pm tomorrow for Savory Spice pick-up this Friday.

You can also pre-order from Boulder County Farmer's Market and Nude Foods Market. Or just stop by Black Cat Farmstand, Cheese Importers and Fresh Thymes Marketplace.

***

Naomi and Ella sharing a love bun sandwich. We only use ingredients we don’t hesitate to give to our kids (or their friends)!

We just started growing our own rhubarb and our neighbor shared their family recipe for a custard pie. We modified the recipe to fit our dietary restrictions and we really liked the end result! Surprisingly quick and easy. We even attempted to make a lattice crust. See recipe below and let us know how your pie turns out!

Use any extra pie dough to make bonus cookies!

Rhubarb Custard Pie
Filling based on Daniel Toth's Family Recipe.

Ingredients for the Dough
We happened to have Outrageous GF All Purpose Flour Mix and Bob's Red Mill Paleo Baking Flour at home, so we combined them and added some organic psyllium husk. The result was fantastic! However you can also make your own flour by mixing 1/2 cup each of the following: brown rice flour, sorghum flour, potato starch, tapioca flour, and almond or coconut flour.

• 2 1/2 cups gluten-free all purpose flour of your choice. We mixed equal amounts of Outrageous GF and Bob's Red Mills Paleo Flour.

• 1 tsp psyllium husk

• 1/2 tsp. sea salt

• 2 sticks (8 ounces) salted butter cut into smaller pieces

• 1 teaspoon apple cider vinegar

• ½ cup cold water

• Some extra coconut sugar to sprinkle dough with

Ingredients for the Filling

• 3 heaping cups of rhubarb (peeled and cut into 0.5"-1" pieces)

• 2 eggs

• 1 1/4 cup coconut sugar

• 2 Tbs flour (we used almond flour)

Ingredients for egg wash

• 1 egg

• 1 Tbs of water

Make the Dough
1. Put the flour, psyllium husk, sea salt and sugar in a food processor and pulse to combine.
2. Pulse in the cold butter until the mixture looks crumbly with larger, pea-sized chunks of butter.
3. Mix in apple cider vinegar and cold water.
4. Form two balls of dough. Flatten so you have two disks, cover and put in refrigerator for at least 30 min. 

Make the Pie
1. Preheat oven to 425F
2. Take one of the pie disks and roll it out with a rolling pin. Press into a 9" pie form.
3. Mix coconut sugar, eggs and flour in a separate bowl. Add the rhubarb and gently stir until coated. Place the rhubarb filling in pie form.
4. Take the second dough disk and cut of as long strips of dough as you can. Flatten them a bit and form a lattice pattern.
5. Mix egg and water for eggwash. Brush the top dough and sprinkle with some coconut sugar. 
6. Bake in pre-heated oven for about 40 minutes (until you see a slight bubbling of the custard)
7. Let pie cool before serving
 

Bonus Cookies 
Take any leftover dough and form into small flat cookie disks about an 1.5" in diameter. Add your favorite jam in the middle. Brush with egg wash and sprinkle with sugar. Bake for 12-15 minutes. 
 

As we were getting ready for the farmers market a friend made us gluten-free empanadas for dinner. They were so amazing, we asked for the recipe and are excited to share it with you below! You can have fun experimenting with the filling - vegan, vegetarian or meat. All up to you.

Gluten-Free Fabulous Empanadas!
Original recipe from GF Jules.

Serves 4

Ingredients for the Dough

• 2 ¼ cups almond flour or gluten-free all purpose flour of your choice

• 1 1/4 tsp. salt

• 8 Tbs. butter or vegan alternative

• 1 egg or vegan substitute (3Tbs aquafaba works great)

• 1/3 cup + 1 Tbs. ice water

• 1 Tbs. white vinegar

Ingredients for the Filling
We choose a vegetarian filling, but you can easily make a meat filling instead using 1 lbs of minced meat instead of all or part of the potatoes.

• 1 ½- 2 lbs cooked potatoes

• 8 oz or more of mushrooms

• 1 Tbs. extra virgin olive oil

• 1 diced yellow onion

• 1 Tbs. tomato paste

• Spices of your choice. We used a dash of cayenne pepper and about 1/2 tsp of smoked paprika, thyme, oregano, cumin and coconut sugar.

• Additional veggies, if desired (e.g. bell pepper, carrot, squash …all cut to small cubes)

• 1 egg + 1 Tbs. water (or oil for brushing on empanadas before baking)

Make the Dough
1. Whisk together the almond flour/GF all purpose flour and salt, then cut in butter with a knife. This may be done pulsing with a food processor or using the paddle on a stand mixer, but be careful not to over-work the mixture; when the butter is incorporated, it should look like little pebbles in the flour, not fully  incorporated or melted.
2. Mix the egg in a separate bowl and whisk together with water and white vinegar then slowly stir into the flour mixture with a fork, mixing only until a dough has been formed. The dough should hold together easily and not be dry or crumbly; if necessary, add more cold water until the dough holds
together.
3. Cover the dough and place it in the refrigerator while you prepare the filling. 

Make the Filling
1. Cut cooked potatoes into 1/2 inch cubes.
2. Sauté onion, mushrooms and any other veggies you'd like to use in oil for about 5-10 minutes.
3. Add tomato paste and spices and sauté together with vegetables for 1-2 minutes. 
4. Mix the sautéed vegetables with the cubed potatoes and set aside.   

Make the Empanadas
1. Preheat oven to 425F
2. Divide dough into approximate 8 pieces (you can divide dough into more pieces if you prefer smaller empanadas)
3. Roll out each section of dough into rounds. Thickness of pie crust (about 4-5 millimeter thick).
4. Place 2-4 Tbs cooled empanada filling into the middle of the round. Wet edges of pastry with water by dabbing your finger. Gently fold pastry over and press together to seal.
5. Transfer the empanada to the parchment-lined baking sheet and repeat with remaining dough and fillings, spacing at least 1 inch apart.
6. Brush gluten free empanadas with beaten egg wash or oil and prick with a fork to vent before baking.
7. Bake in preheated oven for 15-20 minutes, rotating the trays halfway through to promote more even baking.
8. Serve with a large salad. 

ENJOY!