Proud to partner with Bramble & Hare. The atmosphere is so special, and Chef Heraclio with team ensures you get an extraordinary culinary experience with organic produce from the Black Cat Farm. 

How We Love Bramble & Hare + The Black Cat Farm!
Bramble & Hare in downtown Boulder is as a true farm-to-table restaurant as it gets, with most of the ingredients in its dishes coming from Black Cat Organic Farm in Boulder. We are proud that they use our Hävenly Rustic Bread and Morning Oat Buns to complement their beautiful and delicious dinner creations. Black Cat Organic Farm started shortly after Eric and Jill Skokan opened their first restaurant, in 2006. What began as a backyard garden to supplement the restaurant now is a 425-acre farm, supporting 250 varieties of vegetables, grains, legumes, herbs, and flowers, as well as heritage sheep and pigs. 

In addition to Bramble & Hare, the organic farm also supports a busy stand at the Boulder Farmers Market, and an always expanding Farm Store at 4975 Jay Road, open Wednesday through Sunday from 10 a.m. to 5 p.m. The Farm Store serves guests with an abundance of organic produce from the farm, along with Hävenly Baked Goods and bake-at-home bread mixes, heritage meats, prepared foods crafted by Bramble & Hare's culinary team, and myriad provisions, most of which are made by local culinary and agricultural artisans.

Meet Hävenly and Black Cat Farm every Saturday at the Boulder  Farmers Market 
There is a special feeling in the early morning when we set up our stand at the Boulder Farmers Market. To be there with other local vendors, including our friends at Black Cat Farm, is so special. The organic Black Cat Farm supports its busy stand with freshly picked vegetables. We welcome you every Saturday 8 am - 2 pm!

Hävenly Baked Goods and bake-at-home bread mixes available at the Black Cat Farmstand on 4975 Jay Road in Boulder. 

Grab your seasonal vegetables at the Black Cat Farm Store along with your Hävenly Baked Goods. 

The Black Cat Farm: 425-acres supporting 250 varieties of organic vegetables, grains, legumes, herbs and flowers.

Vegan GF Matzo Brittle Recipe
Passover is here and Easter is approaching. Try this paleo-friendly Matzo Brittle recipe as a beautiful desert to share with family and friends. WARNING: this is not a recipe kids should attempt to make on their own as the coconut sugar reaches really high temperatures. Do invite them however to decorate the matzo! Thanks to Abbey's kitchen for recipe inspiration. 
 

Ingredients
5 whole sheets gluten-free matzo
1 cup coconut sugar
1 cup earth balance butter (or your butter of choice)
1/4 tsp sea salt (unless you use salted pistachios)
200 grams dark chocolate chips
1/2 cup dark chocolate chips
1/2 cup shelled and chopped pistachios
(1/2 tsp fleur de sel, optional and not needed if you use salted pistachios)

Instructions
1. Preheat oven to 350 F. Line two rimmed baking sheets with tin foil. Arrange the matzo in a single layer, cutting one in pieces to fill in the empty spaces.
2. Make the caramel: In a small saucepan, heat the coconut sugar and butter substitute over high heat until melted stirring constantly. Once boiling, continue to boil for 2 ½ minutes until it bubbles and easily pulls away from the sides of the pot when cooking. (Cautious - this is very hot. Handle with care and away from kids!)
3. If you have unsalted pistachios then add 1/4 tsp of salt. Otherwise, omit salt. Use a measuring cup to pour the caramel over the matzo and spread evenly using a spatula.  Transfer to middle of oven and bake for 8-10 minutes until a dark amber.
4. Remove from oven, and working quickly, sprinkle the chocolate on top of the caramel. Allow it to melt for 2-3 minutes, then spread the chocolate to fully cover. Quickly top the chocolate with the pistachios and cranberries. You can also add fleur de sal unless you use salted pistachios. Transfer the sheet to the fridge and allow the chocolate to harden.
5. Break up the matzo pieces and serve within the next few days.

Boulder Farmers Market this Saturday
Fools Gold Scavenger Hunt to celebrate opening day on April 1!
We can barely wait. The first day of Boulder Farmers Market is here this Saturday from 8 am - 2 pm. Come and join us on this gorgeous sunny day!  

Spring has finally sprung, and to kick off the season, the Boulder County Farmers Market is hosting the Fools Gold Scavenger Hunt on April 1st. Think of it like a grown-up version of Willy Wonka and the Chocolate Factory, but instead of the prize being unlimited candy,  it's $250 in farmers market goodies – which is arguably even better. 

But even if you don't strike it rich, don't worry! There will be dozens of #Take5forLocal stickers hidden throughout the markets, and each one leads to a prize. Plus, you get to enjoy all the delicious local goodies that the farmers market has to offer. Don’t be a fool – come this Saturday and get ready to hunt for gold.

Flavorful potato stew with apples! Check out this delicious easy-to-make recipe below.

 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.

Our Last Winter Market in Fort Collins is this Saturday! 
This Saturday, March 25, is our last Winter Market in Fort Collins for this season. It's a special market because the Winter Market will donate 5% of all sales to the Poudre School District's Compassion Fund, which helps families in need. So please come and show your support!  Wondering where to get your Hävenly Baked Goods after this market in Fort Collins? You'll find us at Lucky's Market and Beavers Market (Fresh Foods). 

ABC Weekend at East Simpson Coffee 
(Art, Brunch, and Coffee) 
Come to East Simpson Coffee in Lafayette for a fun weekend March 25-26 with Art, Brunch, and Coffee. Opening of the art show featuring Linda Penkova is Saturday from 5-7 pm. Brunch with the Magic Food Bus Sunday 9 am - 2 pm or grab your sandwich on our Hävenly Baked Goods! 

Flavorful easy-to-make Potato Stew with Apples! 
Are you getting ready for spring break? Thousand things to do before you go? Want to make an easy yet super flavorful dish you can grab and heat up that first night after skiing? Here it is. So easy. So yummy. Vegan and Gluten-Free! This recipe and photo is from the Swedish food blogger, dietitian, and mom Hanna Olvenmark. 

Ingredients

• 2 yellow onions

• 3 garlic cloves or more

• 1 red chili (we used a Thai chili)

• 1 tsp cinnamon

• 1 tbs yellow curry powder

• 3 tbs ginger, freshly grated ginger (easy if you keep the ginger in the freezer!)

• 1 lb potatoes

• 1-2 apples

• 2 cups water

• 1 veggie bouillion cube

• 1 can crushed tomatoes 

• 1 package frozen cut spinach (10 oz, 283 grams)

• 1 cup unsweetened oat cream (yes, it's finally available in many US grocery stores!)

• 2.5 cups cooked big white beans (we used 1 cup dry white beans that we soaked overnight and cooked ourselves)  

• Oil for frying

Instructions
1. Coarsely cut the yellow onion. It should be more like wedges than chopped. 
2. Finely chop garlic and chili.
3. Heat up a frying pan or pot with oil and saute cinnamon, curry, chilli, and ginger on medium heat for about a minute. 
4.  Add yellow onion and saute for a few minutes. Stir to avoid the onion from burning. Add garlic and saute for another minute. 
5. Chop potatoes and apple(s) in smaller pieces. Add to the stew along with water, bouillon, and crushed tomatoes. Cover and let simmer for 15-20 minutes. 
6. Add frozen spinach, cream, and cooked beans. 
7. Heat up and serve with rice!

ENJOY!

Fun Art, Brunch and Coffee weekend March 25-26 at East Simpson Coffee in Lafayette!

Let's celebrate: Soft launch for offering more pick-up days at our bakery! 
We are excited to announce that you can now place your order online and choose Wednesday, Thursday, or Friday for pick-up at our bakery. We would like to make it easier for you to get your Hävenly Baked Goods and so are offering extended hours. We are doing it as a "soft launch" and hope that you'll bear with us for the first weeks while we nail down all the logistics. Every week you can find our baking schedule here. Whatever is on that list you'll get it freshly baked from the oven. All other products will be available fresh-frozen. What is fresh-frozen? That means that we freeze our bread within an hour of baking. That's how we serve all our restaurant customers and it guarantees a delicious fresh-baked experience!  

 For this week, just order as normal. If you place your order by 11 am tomorrow, we will have it ready for pick up from 1 pm.  You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.


❄️ This Saturday at Fort Collins Winter Market ❄️
We look forward to meeting you at the Fort Collins Winter Market this Saturday, March 11 from 10 am - 2 pm. 215 E Foothills Pkwy, Fort Collins. Cold outside? No worries, the market is indoors! 

Scroll down to check out the best gluten-free Swedish pancake recipe we have ever tried!

Place your Hävenly Baked Goods order!
Place your order of Hävenly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.


Hands down the best GF Swedish pancakes ever! 
I'm so excited to share this recipe with you. We came across this base recipe from GF on a Shoestring that we modified slightly. We were all blown away. We made savory mushroom-stuffed crepe-style pancakes and also served some sweet. Our oldest daughter made a fantastic pecan chocolate butter to go with them along with a homemade organic blueberry sauce. Sprinkle some coconut sugar on top, and wow: At dinner, our youngest exclaimed "What? They are gluten-free? They taste just like the real ones our Swedish friends make!" I think that settles it.  You've got to try them. And if you don't try to make them too thin, they are actually super easy to make and stay together well. You can substitute the butter for vegan butter, but we are not sure if an egg replacement would work to make them vegan. If you successfully make vegan GF pancakes based on this recipe, please let us know what you used. For the best result, make the batter an hour before frying the pancakes (or let the batter stand overnight in the refrigerator).

What is the difference between a Swedish pancake and an American pancake?
Swedish pancakes are lighter and thinner by using less flour, more eggs, and butter. American pancakes have more flour than milk and use a leavening agent like baking soda or baking powder. 

Ingredients 
make about 10 pancakes

• 160 grams white rice flour

• 55 grams potato starch

• 30 grams tapioca starch

• ¼ teaspoon kosher salt

• 3 large eggs at room temperature, beaten

• 2 tablespoons (30 g) unsalted butter melted and cooled (vegan butter works well)

• 2 cups oat milk or regular milk

Instructions to make the pancakes
1. In a large bowl, place the rice flour, potato starch, tapioca starch, and salt and whisk to combine well. 
2. In a separate, small bowl, place the eggs, melted butter, and oat milk, and whisk to combine well.
3. Create a well in the center of the flour mix and pour in the wet ingredients. Whisk until very well combined. 
4. For best results cover the bowl and let stand for at least one hour or overnight in refrigerator. Before using the batter, whisk until smooth, and allow it to come to room temperature. The batter should be about the consistency of half and half (thicker than milk, thinner than heavy cream).
5. Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned 9 inch cast iron skillet) over medium heat for 2 minutes. Grease it lightly with cooking oil.
6. Holding the warm skillet just above the flame, carefully pour a little less than a cup of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan.
7. If you use a cast iron skillet, grease lightly between each pancake.
8. Cook over medium heat until the edges and underside of the crêpe are lightly golden brown (about 90 seconds). With a wide spatula, turn the crêpe over and cook until the other side is lightly golden brown (about another 30 seconds). Slide the crêpe out of the skillet onto a plate.
9. Repeat with the remaining batter stacking the crepes on top of each other.

Want to make sweet pancakes? Add some agave syrup (about 2 tsp) and coconut sugar (about 1 tsp)  to the batter! Or simply make them all savory and sprinkle the pancakes with sugar later.

Savory Mushroom stuffed pancakes
We happened to have a bunch of mushrooms at home so we sauteed them along with an onion and some garlic. You can add whatever you fancy like spinach or chopped tomatoes with herbs. Season with salt and pepper and then fill the crepes (you can also add some cheese to the filling). Put some filling on one side of the pancake and then fold the sides before rolling the pancakes. Sprinkle some cheese over and place in oven until cheese melts (if dairy free, omit the cheese). Serve with some salad and/or green beans. 

Naomi's Sweet Pancakes
These pancakes are so good that you can just serve them as is with some organic coconut sugar. Or try them with Naomi's blueberry sauce and pecan chocolate butter!

Blueberry sauce: Put organic blueberries and add about a tablespoon of water in a small saucepan. Heat on low heat for 5-10 minutes. Let cool before serving. 

Pecan chocolate butter: Take your favorite butter (vegan works great) and add chopped pecans, coconut sugar, and cocoa powder. Mix well. Naomi made a few tablespoons but we all would have eaten more!

Enjoy!

*** Hävenly now available at Local Goods in Lafayette ***
Sitting in the heart of Old Town Lafayette, Colorado, Local Goods brings the community a retail space featuring over 150 makers, artisans, farmers, and Colorado companies. We are delighted that Local Goods now offers our baked goods, as well as our bake-at-home bread mixes. Weather permitting, Local Goods also offers an outdoor market space to allow the community to shop small, support local, and build community connections. 

Local Goods features and sells only local makers' art, gifts, apparel, bath & body, kitchen products, apparel, pantry items, beverages, baked goods and so much more.  Tara and her team hope you come in to say hi, or attend a workshop or one of their makers' markets! 
100 W Cleveland St, Lafayette, CO 80026

Tomorrow (Thursday) Leever's Locavore Happy Hour
Yay for wine, oysters, and Hävenly Baked Goods! Meet us at Leever's Locavore in Denver tomorrow, Thursday, February 23, 5-7 pm.

 This Saturday at Fort Collins Winter Market 
We are excited to be at Fort Collins Winter Market this Saturday, February 25 from 10 am - 2 pm. 215 E Foothills Pkwy, Fort Collins. Cold outside? No worries, the market is indoors! 

Place your Hävenly Baked Goods Order + Cavegirl Paleo Granola!
You got to try Cavegirl's Paleo Organic Granola! It's so good with amazing clean ingredients. For a limited time, you can buy their granola on our Hävenly online store. Cavegirl just made a fresh batch so include it in this week's order. Place your order of Hävenly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up Friday until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. 
 

Tara and her team welcome you to Local Goods in old town Lafayette! 

Try Cavegirl's paleo granola: Organic cashews, pecans, organic sunflower seeds, organic pumpkin seeds, organic sesame seeds, organic coconut chips, organic cacao nibs, organic cranberries, organic tahini, organic honey, vanilla extract, organic coconut oil, organic cinnamon, organic ginger and salt.

❤️ Valentine's Special: Cavegirl's Paleo Granola ❤️

If you have met Lori (aka The Cavegirl) you know she is passionate about eating clean foods and drinking freshly prepared beverages. Cavegirl Coffeehouse was conceived as an alternative to other cafės which are often serving up sugary syrups, processed fruit substitutes, and hard-to-pronounce (and spell!) ingredients. Enjoy Cavegirl's clean, organic foods and beverages every day!

Many of you might have tried their famous Egg Sammie on a Hävenly Oat Bun, but have you tried Cavegirl's Paleo Organic Granola? We just did and fell in love. Simply fantastic with yogurt and some fresh berries. If you didn't know, granola and muesli are BIG in Sweden. Since moving to the US, I  had not encountered a granola I loved until I tried Cavegirl's! For a limited time, you can buy their granola on our online store. Cavegirl makes it in small batches, and we'll have Cavegirl's freshly made granola for you starting next week. 

You can of course also visit Cavegirl and enjoy their amazing food in their beautiful cafe.  Cavegirl is located right in the heart of Longmont's Prospect New Town. In the winter, cuddle up in front of their fireplace, and in the summertime, enjoy their outdoor seating overlooking Prospect New Town Park. They are open seven days a week from 7 am - 3 pm:  720 100 Year Party Ct #100, Longmont, CO.

Place your Hävenly Baked Goods order now!
Place your order of Hävenly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. 

❤️❤️❤️

Try Cavegirl's paleo granola: Organic cashews, pecans, organic sunflower seeds, organic pumpkin seeds, organic sesame seeds, organic coconut chips, organic cacao nibs, organic cranberries, organic tahini, organic honey, vanilla extract, organic coconut oil, organic cinnamon, organic ginger and salt.

Visit Cavegirl and enjoy their famous Egg Sammie on our Hävenly Oat Bun!

Lori and the friendly Cavegirl staff will greet you with a hot cup of coffee and a warm smile! 

 Proud to bake with eggs from The Olive Egg at Yellow Barn Farm 
The Olive Egg at Yellow Barn Farm was founded by Bella Delaney, whose mission is to provide the community with stunning rainbow eggs from regeneratively raised, seasonally pastured hens. When not foraging for bugs and grasses, Bella's hens are fed a corn-free, soy-free, non-GMO diet. The beauty of a multi-colored dozen begs one to pause and admire nature’s art, bringing mindfulness to our consumption. And yes, the eggs actually look this gorgeous! We are proud to use The Olive Eggs for our Hävenly Mini Power Muffins.

 Fort Collins Winter Market this Saturday + I Love HeartBeets 
We look forward to this Saturday's Winter Market in Fort Collins. Stop by and don't forget to visit I Love HeartBeets. Our friends Melissa and Steve from I Love HeartBeets will be at the market serving the best vegetarian/vegan burgers on our Hävenly Oat Buns. Their delicious burgers are all organic, high protein, gluten-free and packed with nutrients to keep your body happy! 
 
Place your Hävenly Baked Goods order now!
Place your order of Hävenly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up. 

Want to pick up in Lafayette?
We want to show Eats & Sweets our support since a burst pipe caused significant disruption to their small family-run business. Visit them in February and get 20% off your next Hävenly order. Want to do a pick-up at Eats & Sweets? Email us at katarina@havenlybaked.com and we'll figure out the details! 

Melissa of I Love HeartBeets serving a delicious vegetarian burger on our Hävenly Morning Oat Bun! This Saturday at Fort Collins Winter Market.

Check out this rich, delicious and easy-to-make vegetable broth recipe below!

 Let's support our friends at Eats & Sweets 

Eats & Sweets is a cozy, friendly place in Lafayette for folks to enjoy a bite to eat (you can get your sandwich on a Hävenly Love Roll), and indulge in various sweets like ice cream and home-baked goods.  They just re-opened after three weeks of closure due to a burst water pipe. We can only imagine the stress this caused a small family-run business like Eats & Sweets. Let's show Bobby and his team our love! Let us know you visited them by replying to this email, or message us on social media and get 20% off your next Hävenly order with pick up at our bakery or as agreed at Eats & Sweets (valid through February)!

Place your Hävenly Baked Goods order!
Place your order of Hävenly Baked Goods by 8 am Friday, and we'll have it ready on Friday by 1pm. You can pick up until 4 pm and if you have a hard time getting to the bakery by then, please email katarina@havenlybaked.com and we'll give you the info needed for a later pick-up.

Sharing the best Vegetable Broth Recipe you'll ever taste!
I'm so excited to share this recipe with you. It's easy to make and you can use your vegetable food scraps. The inspiration for making my own broth came from The Minimalist Baker who shared how to make a rich, delicious vegetable broth using vegetable scraps including garlic and onion skins collected throughout the week. I also love that I can add parsley stems and herbs that have seen better days. I can only say what the Minimalist Baker said "BRILLIANT! Why had no one told me this before?" 

Since I discovered this recipe, I keep in my freezer a bag of vegetable scraps, carrot peels, onion and garlic skins, greens, and herbs on their last legs. When the bag is full, I know it's broth time. In addition to the vegetable scraps, I add onion, garlic, celery, carrots, and some herbs and let it all simmer for a really long time (but one hour is enough). This recipe is super quick since it only calls for coarsely cut veggies with peels in addition to your veggie scraps. The magic ingredients for that rich, incredible flavor? Some nutritional yeast and tomato paste. Check out this recipe:
 

Ingredients 
You can use just the ingredients listed below, or add your frozen vegetable scraps. It's not a precise science, so you can reduce the veggies below depending on what's in your veggie scrap bag.  The more veggies the better! The veggie scraps can be added from frozen.  

• 1 tbs or more of your favorite oil

• 1 medium onion (with skins / coarsely chopped)

• 1 garlic bulb (with skins / coarsely chopped)

• 4 medium carrots (with skins / coarsely chopped)

• 4 stalks of celery (coarsely chopped)

• 1-2 tsp each sea salt and black pepper (plus more to taste)

• 9-10 cups filtered water

• 1 cup chopped sturdy greens (kale, collards, etc.)

• Fresh or dried herbs to your liking: parsley, rosemary, thyme, sage

• 2 whole bay leaves

• 4-5 Tbsp nutritional yeast 

• 4-5 Tbsp tomato paste (if you can't eat tomatoes try omitting or add some coconut aminos)

• salt and pepper to taste

Instructions
1. Heat oil in a large pot. Once hot, add onion, garlic, celery, carrots, and any other hearty vegetables you have (like root vegetables). Add salt and pepper. Saute for 5-10 minutes. 
2. Add water, veggie scraps, any greens, bay leaves, and herbs. Bring to a boil and then reduce to a simmer. Add tomato paste and nutritional yeast. Let simmer for at least one hour (the longer the deeper flavor!).
3. Let cool slightly before pouring over a strainer into another pot. For more broth, take the strained vegetables and put them in a clean kitchen towel. Wrench out the liquid. It's a little more work, but you'll get an extra 15-20% broth!
4. Taste the broth and add more salt, pepper, nutritional yeast, and herbs to your liking. Divide into storage vessels and store for about 5 days in the refrigerator or a month in the freezer. Perfect to sip as is, or to use as a base for your soups. 

Enjoy!