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.
Equal Exchange started with an idea: what if food could be traded in a way that is honest and fair, a way that empowers both farmers and consumers? Our founders – Rink Dickinson, Jonathan Rosenthal and Michael Rozyne – asked this question as they envisioned a trade model that values each part of the supply chain. So they took a big risk and plunged full-force into changing a broken food system. In 1986, they started with fairly traded coffee from Nicaragua and didn’t look back.
Three decades later (and with several product lines in the mix), we still face vast challenges. Consumers have been overloaded with labels and certifications, while the Fair Trade movement has been watered down in favor of corporate interests. The whole food industry has continued to consolidate into the hands of just a few big players, allowing concentrated power and deception of choice.
Fair Trade is a voluntary program utilized by coffee importers and food companies to create an alternative market for traditionally disadvantaged producers in developing countries, usually small scale farmers. The components include:
Your purchase of fairly traded coffee helps build pride, independence and community empowerment for small farmers and their families. A coffee processing plant in El Salvador, community stores in Colombia, the training of doctors in Mexico, new schools in Peru – these are examples of initiatives co-ops have taken in their own communities with the income from Fair Trade.
All of Equal Exchange’s organic coffee is certified by Oregon Tilth. Oregon Tilth Certified Organic (OTCO) is an internationally recognized symbol of organic integrity. The purpose of organic certification is to ensure that the agreed upon conventions of organic agricultural systems are being practiced not only by growers, but also by all the people who handle and process organic food on its journey to the final consumer. To accomplish this, OTCO provides a system which combines strict production standards, verifiable third party inspections and legally binding affidavits to protect the producers and buyers of organic products.
Our concern for the quality of farmers’ lives is matched by our concern for the quality of our coffee. Through our long-term relationships with the farmers and yearly visits to the co-ops, we maintain an intimate knowledge of the coffee harvest and the quality of the beans.
We have a rigorous system for quality control from bean to cup. Each pre-shipment sample is evaluated to meet our standards. When the approved shipment arrives, it is evaluated again for consistency and preparation. After each coffee is roasted, it is individually “cupped” to ensure consistency in the roast and the flavor profile needed for that particular coffee.
Most teas come from large plantations where workers have little say. Our delicious organic, Fair Trade teas are sourced from small-scale farmer co-ops in India, Sri Lanka, and South Africa. We are helping to build a different system that values the voice of small farmers, their products, and democracy in trade.
Equal Exchange tea, bag, tag and string are compostable. Or if tea leaves are removed, the bag, string and tag can be recycled. No glue or staples are used in our tea bags.
Our Fair Trade chocolate bars are rich in flavor with a smooth, creamy texture that melts in your mouth. Our organic cacao and sugar are sourced directly from small-scale farmers co-ops in Latin America.
At Equal Exchange we believe that we should expect no less from ourselves and each other than we demand of our farmer partners. For that reason we have organized ourselves as a democratic worker cooperative, now one of the largest in the country.
A worker cooperative is an alternative for-profit structure based upon standard democratic principles. It is not designed to maximize profits, nor returns to investors, but rather to bring to the workplace many of the rights and responsibilities that we hold as citizens in our communities.
Steve Kramer and Carey Burkett have been farming for 23 years. For 15 years they’ve been farming 100 acres of fertile, high-iron, red sandy loam near Fredonia, Texas about 107 miles west of Austin.
A jack-of-all-trades, Steve taught himself how to farm. He and Carey incorporate their Do-It-Yourself spirit and solid values into everything they do on their land. They take great pride in the quality of the produce they provide for the community and it shows.
We are proud to share the fruits of their labor with Wheatsville shoppers. Buena Tierra Farm is our favorite example of what hard work, integrity, and honesty can do for the local food community. Wheatsville Produce Coordinator Elias Valerio appreciates that Buena Tierra will not ship unless the produce is superior quality.
Brand Manager, Raquel Dadomo, shares her favorite uses of Buena Tierra Basil:
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. Lift the lid on the Buena Tierra basil container and unleash an avalanche of deep rich basil aroma. It is the best. You and your stomach will be glad you did
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.
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.
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!
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.
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!