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The Latest News from Wheatsville

Grocery News

Our grocery shelves are packed with food you love. We know you love them because you are ones who have helped choose what goes on our shelves. Yes, we carry a wide selection of raw, gluten free, vegan, paleo friendly, and alternative items but we go to great effort to stock traditional favorites and pantry staples. We want this to be your one-stop grocery.

We work hard to offer great prices on high-quality products – look for Co+op Deal signs for items on sale and Owner Deal signs for special prices just for Owners. On a budget? Look for the purple Co+op Basics signs on products at rock bottom prices. Didn’t find what you needed? Make a request on our wishlist or ask us to place a special order for you. Your interaction determines what we buy - so speak up! We love to hear from you.

Local Vendor Spotlight: Heyday! Cold Brew Coffee

What is your origin story? Who started the business and why?

Inspired by work in specialty coffee, and recognizing a need for great tasting natural energy, Kelly & Bart partnered with their good friends to create HEYDAY - smooth and strong cold brewed coffee. They started brewing in their kitchen and perfected delicious recipes that are refreshing, motivating, and best enjoyed anytime. Heyday officially launched in Spring 2017

What are your most popular products ?

Our flagship line of cold brews celebrates whatever good times means to you.  Every can of HEYDAY Cold-Brew Coffee (Original Black, Espresso, Salted Mocha or Vanilla)  is a permission slip to relax and squeeze the good times out of life.

What makes your products unique? Why should someone buy them?

Our goal is to bring a new lens to the coffee category in terms of vision, voice & taste. We want to answer the call from consumers that seek out better-for-you products from brands they trust. Our original line of low calorie cold brew bridges the gap for people looking for natural forms of energy and are unwilling to sacrifice flavor. HEYDAY is a dynamic brand that is all about celebrating the good times and inspiring people to make better drinking decisions through design, authenticity and joy.

Are your products fair trade, organic, co-op made, non-GMO?

Our coffee is Fair Trade Certified, Organic and non-GMO.  We do our best to source organic, non-GMO and fair trade (when applicable) ingredients for each recipe.

How many staff members do you have? What would they say is the best part about working at your company?

12 now.. we are growing! “It is much more than working for a coffee company, it is an inspirational brand, where we are encouraging people to live their best life and make every day their HEYDAY.” Taylor Denman, Area Sales Manager

What do you love about Wheatsville?

Wheatsville was our first account! Big shout out to Adrienne for giving us a shot.

Anything else we should know?

Brewing the best, most delicious coffee is more than a passion. It's why we get up every morning. Because if we can make your day better, then you've made ours.

CONNECT TO HEYDAY

WEBSITE: drinkheyday.com
FaceBook @drinkheyday
Twitter @drinkheyday
Instagram @drinkheyday

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Local Vendor Spotlight: Siete Family Foods

Many thanks to Siete Family Foods founder, Veronica Garza for answering  our questions about their business.


1. Why did you start Siete Family Foods?

Siete was formed when my family and I embarked on a health journey that included exercising together and adopting a low-inflammation, grain free diet, to help alleviate the autoimmune conditions I had been experiencing. As a Mexican-American, I grew up eating tortillas on a daily basis, and I have many wonderful memories of visiting my grandmother, always being welcomed with a batch of homemade flour tortillas. Eating gluten free and grain free meant that all tortillas were literally off the table for my family and me. While this may seem trivial, it wasn’t for us. In a way it felt like we were excluded from a part of our culture that we loved, being able to partake in delicious Mexican food. To fill this “tortilla void,” I experimented in the kitchen and developed a tortilla that we could eat. Over the next few years I modified the recipe numerous times, producing the first product we put to market, a grain free, gluten free, almond flour tortilla. I made them on weekends for many years, sharing them with my family and friends. In 2014 my family and I decided that we wanted to share our tortillas with more people outside of our circle of family and friends, so we found a buyer (Wheatsville!) for our products and started a business. 




2. What makes your chips and tortillas different from others on the market?

We make grain free Mexican-American food, utilizing nutrient dense, real food ingredients as much as possible. Our tortillas are currently made with ingredients such as almonds, coconut flour, cassava, chia seeds, coconut oil, and avocado oil. Our tortilla chips are made with cassava and coconut flour and cooked in avocado oil. All of our products have been created because they filled a void either in our own diets or for our core consumers. We sell products that we love to eat and hope that our customers feel the same way.


3. Are Siete Tortillas and Chips vegan? Non-GMO? paleo-friendly?

At Siete we try to make products that are as inclusive as possible. We’ve designed our products to allow people with a variety of diets, dietary restrictions, and backgrounds to gather around the table to enjoy Mexican-American foods. Currently, all of our products are gluten free, grain free, vegan-friendly, paleo-friendly and verified by the non-GMO Project.


 4. How do you choose your ingredients?

With all of our products, taste and quality are paramount. We care about what we put in our bodies and, because of that, we’ve gone to great lengths to scrutinize and carefully select every ingredient that goes into our products. I personally oversee all of our product development and spend the majority of my time testing the perfect combination of ingredients and finding the best partners to source ingredients from, all to offer our customers products we can be extremely proud of.

 5. Can you tell us the story about Siete getting started with Wheatsville?

After years of making an almond flour tortilla for friends and family out of my kitchen in Laredo, Texas, we decided to turn a recipe into a business. In 2014, I made a batch of tortillas, put them in a ziplock bag, and drive from Laredo to Austin to approach the buyer at Wheatsville Food Co-op. The grocery buyer loved them and asked how soon they could start selling them. We had no business, no brand name, and no idea how to start a food business. My mother, brother (Miguel), and I joined forces and within a couple of months had our first product on the shelves. We started off by renting space at a commercial kitchen in Austin, driving up from Laredo every weekend to make tortillas by hand and then deliver them to Wheatsville. Since then the rest of my family members have come onboard to help move Siete along on its mission to becoming a healthy Mexican American food brand.

 
6. What’s is your favorite thing about Wheatsville?

Before starting Siete Family Foods we had zero experience in the food industry. Wheatsville was instrumental in helping us get our start. Knowing we were just getting started as a business, the buyer provided guidance on many of the steps we had to take to get our products on the shelf. We love the warm, welcoming feel we get when walking into Wheatsville as customers and now as vendors/partners that have the privilege of selling our products to their customers.

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This Month’s Vendor Spotlight: Sjaak’s Organic Chocolate

Many thanks to Jessica Holten for answering our questions!

Who started Sjaak’s Organic Chocolates?

Jacques Holten and his daughter Jessica started Sjaak's Organic Chocolates in 2003, after discussing their passion for organic foods, they both felt like it was the right direction to go. They wanted to create a delicious chocolate that was also organic, thus being healthier for the consumer, farm workers and the earth.

How long has Sjaak’s been in business?

Jacques has been creating culinary confections since the age of 12, when he began trade school in his native country of Holland. We joke that he has been making chocolate forever, which is somewhat true. He has been in the confectionery and culinary industry most of his life; either working for himself in various businesses or for chocolate houses throughout Europe.

What is the meaning of your windmill and tulip logo?

The Sjaak’s logo is rooted deep in family history. Jacques, the owner and creator of Sjaak’s Organic Chocolates, was born in the Netherlands and grew up next door to the family grain mill. The original wind mill that is represented in the   Sjaak’s logo was named Antonius Mollen, a family name to this day. This mill was destroyed in World War II, but it was   replaced by a mechanical mill. The tulip in the forefront is iconic of Holland, the largest producers of tulips in the world.

What makes Sjaak’s Organic Chocolates different from other chocolates on the market?

Most importantly, what sets Sjaak's Organic Chocolates aside is taste.  We pride ourselves on creating incredibly delicious chocolates. Sjaak's is also completely organic, vegan, kosher and is a small family owned and operated business.

Does Sjaak’s use Fair Trade and non-GMO ingredients?

All of Sjaak's ingredients are organic, therefore non-GMO. We use Fair trade cocoa and sugar. Sjaak's Organic Chocolates aims to create the highest quality gourmet organic chocolates possible while simultaneously supporting a positive work environment, fair trade practices and encouraging sustainable agriculture through the use of organic, non-GMO ingredients. It is also the goal of Sjaak's Organic Chocolates to build a socially responsible, profitable business that can be carried on for generations to come.

Are your chocolates vegan and Kosher?

All of Sjaak’s Organic Chocolates are vegan products, including chocolate bars, gift boxes and Holiday treats. This means they contain no animal ingredients, such as milk, butter, eggs, and gelatin. We have created a vegan 'Melk' chocolate that that is completely dairy free and is delicious! Even the sugar that we use is non bone char.  Our products are certified Kosher by Earth Kosher.

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Local Vendor Spotlight: Big Swig Sparkling Water

Crisp & Clean Sparkling Water from Deep in the Heart of Austin,Texas

Big Swig balances thirst-quenching bubbles and fresh flavor for a crushable beverage enjoyed any time of day. The can is bold but the bubbles are refreshing, not overwhelming. It’s perfect for hydrating during a weekend at Zilker Park, a weekday lunch, a night out, and everything in between. Anywhere around Austin, Big Swig sparkling water brings a bubbly zip and burst of flavor, delivering Texas-Sized refreshment. Crack one open!

Big Swig Sparkling Water is available in 12-packs of 12oz can.

Original Sparkling Water — A timeless classic. Like a good pair of blue jeans, our Original Sparkling Water always feels right and goes with just about anything.

Key Lime — Sparkling water with a refreshing zip to get you up and running. Light, bubbly, and delicious without any calories, sugar, or worries.

Ruby Red Grapefruit — A sparkling citrus explosion, with a hint of sweetness. Made with no sweeteners, no calories, and no bull—but plenty of love and care.

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Local Vendor Spotlight: Cuvée Coffee

Who started Cuvée Coffee, when and why?

Mike McKim started roasting coffee as a hobby in 1998 and immediately knew
that it was what he wanted to do for the rest of his life.


What makes Cuvée Coffee different from other coffee on the market?

Cuvée Coffee pioneered the specialty coffee movement in Texas and is considered one of the best roasters in the country.

How has your business evolved?

The business has gone from a part time, garage enterprise to a coffee roastery, cold brewery and coffee bar. It has also become a place where passionate coffee people have an opportunity to build a career in the coffee industry.


Anything new being developed?

Cuvée pioneered specialty coffee in Texas, was part of the Direct Trade coffee sourcing movement and introduced the world to nitro cold brew, so it’s safe to say that the company is constantly considering what’s next.


What is your favorite thing about Wheatsville?

That you carry Cuvée Coffee, of course :)

OUR PROCESS SEED TO CUP:


SEEKING OUT EXCELLENCE
Through diligent tasting, communication, and good old fashioned searching, Cuvée has sought out the very best in quality coffees. Beyond just the beans, we’re honored to have surrounded ourselves with grower-partners who see the same in us, and strive to be the very best.


CULTIVATING SUSTAINABILITY
Through open discussion, and mutually fair agreements, we ensure that the people behind our coffees are able to sustain themselves, their families, and grow their businesses. Allowing for their return year  after year, producing your favorite coffees!


BUSINESS THROUGH CONTINUED TRUST
With such amazing partners working alongside Cuvée, and the trust in our continued connection, growers have the confidence and assurance to improve, test, experiment, and evolve themselves to produce  unique coffees, which we proudly share unto you.

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Local Vendor Spotlight: Kala’s Kuisine

Owner and founder Kala Uprety gives us the inner scoop about her delicious authentic Nepalese + Fusion vegetarian food!

1. How and why did Kala’s Kuisine get started?

In 1973, when I first came to the US as a student, I always dreamed of being in the food business. My grandparents had a brown sugar and molasses factory in Nepal, and I was always enjoyed seeing them turn raw ingredients into healthy, natural treats. 20 years later, while working as a computer programmer, I brainstormed ideas of what type of food I would want to sell. Then, while I was traveling abroad in Europe with my husband, I saw that there was packaged vegetarian food that was easy to grab and go. This made it very easy for me to eat abroad, whereas I had a difficult time finding interesting vegetarian options to eat at home. I saw an opportunity in the Austin market to create healthy vegetarian food that combined flavors from my home country of Nepal with the flavors native to Texas. I started with a few fresh products that were twists on traditional Nepalese dishes. By taking these traditional recipes and adding southwestern ingredients, I created a taste that was unique to Kala's Kuisine. Beyond fresh food, we have expanded our offering to include a variety of salsas, chutneys, pestos, hot sauces and fermented products. We started by supplying our fusion products to local grocery stores like Wheatsville co-op and other premier health food stores and now also operate booths at the 3 main Austin farmers markets every week.

2. Tell us a bit about the fusion flavors.

We sell a wide variety of products from fresh foods to fermented products, all with unique combinations of flavors that fuse influences from the East and West. For instance, our Roti Wraps and Saag Wraps combine a tortilla filled with curry-spiced vegetables making them both twists on the taco/burrito concept, but with eastern flavors.

Samosas, our most popular product, are filled with a potato and vegetable mixture that is seasoned to appeal to the western palate. The blend of spices is unique to Kala's Kuisine and offers a milder curry flavor than traditional Samosas.

Our Pasta Salads, Nepali Pasta Salad and Saag Pasta, take traditional dishes and mix them with pasta to create two brand new concepts, not available anywhere else. Saag Pasta, for example, has a nut-free spinach pesto base tossed with great northern beans and semolina rainbow noodles. This creates a tangy-spicy flavor in a cold noodle salad. Our Nepali Pasta Salad starts with a tomato-carrot based "spaghetti sauce" with eastern spices that make it unique to us. This sauce base is mixed with almonds and angel hair semolina noodles to create a milder spiced cold salad.

All of our salsas have a combination of eastern and western flavors that make them completely original. Our Curry-Chipotle and Mirchi Masala salsas, for example, combine Nepalese curry spices with the peppery flavors of the southwest to create flavor-filled hot sauces. Our newest addition, fermented products, are age old traditional Nepalese recipes that use western techniques to create crispy condiments that spice up any dish.

3. What are your favorite accompaniments to your food?

The great thing about all of our products is their versatility. I could name over twenty ways you could use each of our salsas, hot sauces and fermented products to create unique and interesting dishes. Here are a few of my favorite combinations:
Our Samosas pair perfectly with our Mango Chutney making an appetizer combination of salty, spicy and sweet that is impossible to resist. If you want to create a new take on a TexMex dinner, take our Mirchi Masala salsa, add some sour cream and pour over your favorite enchiladas for a Nepalese twist. For a flavorful breakfast with some extra kick, try adding our Curry-Chipotle salsa to some scrambled eggs. Then add some cheese and your favorite sautéed vegetables and you have a spicy breakfast taco.

You can also get creative with our condiment products by using them in surprising ways to add additional flavor to a variety of dishes. Our Pestos are great for tossing with pasta, spreading over naan or mixing with brown rice and vegetables for a healthy lunch bowl. Fermented products have a ton of unique uses apart from being great garnishes. Kimchi radishes are a great addition to salads or rice to add texture and tang. Carrot and Ruby krout are both tasty condiments that spice up any simple sandwich. For a unique salad dressing, combine our Lemon Preserve with Italian herbs and olive oil and pour over your choice of mixed greens.

4. How long have you been selling your food at Wheatsville?

Over 20 years. We started with fresh foods, expanded with our salsas and hot sauces, and have recently added our fermented products to our assortment. Striving to provide unique and interesting flavor combinations in every product, we have been working closely with Wheatsville to curate a collection that appeals to their clientele.

5. What is your favorite thing about Wheatsville?

Our favorite thing about Wheatsville is the environment. It is absolutely a joy to work with such friendly people who have supported Kala's Kuisine from the very beginning. They always provide us with great shelf space and they are inviting to local vendors like us as opposed to other grocery stores that ignore local vendors and focus on mass market brands.

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Local Vendor Spotlight: Third Coast Coffee

1. How long has Third Coast Coffee been in business?

Joe Lozano began roasting coffee in 1994 and opened Los Armadillos Coffee. Most of his working life had been in restaurants and kitchens so when the opportunity to roast coffee came up, he thought it wouldn’t be so hard to do with the experience he had. That didn’t turn out to be so true, but after much trial and error, he had the opportunity to buy Third Coast Coffee in 2008. We’ve been fine tuning our roasts and expanding every year since. 

2. What practices set you apart from others?

We’re an artisan roaster because roasting coffee is an art. Third Coast only roasts coffee to order so you’re guaranteed a fresh cup of with every bag. We control each roast by hand, eye, and nose. Our roasting machines are lovingly maintained 12 kilo drum roasters and we follow rigorous protocol, including set batch sizes for all roasts that guarantees the results we seek. We are part of the world’s only coffee buying cooperative that has 21 roaster members spread throughout the United States and Canada. Our members are committed to sourcing sustainably grown coffees and partner closely with the farmers who grow it. By importing directly from the farmers, the co-op does business in a way that creates a fairer, more transparent and sustainable system of coffee trade that directly benefits the farmers, and their families and communities. 

3. How do you source your beans and from where?

As a founding member of Cooperative Coffees, Third Coast Coffee directly imports coffee from small farmer cooperatives throughout Central and South America, Asia, Africa, and Indonesia. We make year long commitments for our green coffee to ensure reliable and steady supply of the many varieties that we offer. We always want to make sure the farmers are effectively rewarded for their efforts. We also want to respect their hard work by crafting the finest roasts possible, extending that dialogue to include coffee drinker, roaster, and grower. Cooperative Coffees goal is to make coffee growing a sustainable and beneficial endeavor for families and their communities. We understand the basic needs of our trading partners and facilitate access to specific expertise to help small scale farmers improve their production capabilities and meet their basic needs. We measure the impact of our relationships not only economically, but also in terms of overall quality of life for our partners and their communities. 

4. What are some of your favorite things/departments at Wheatsville?

The donuts! We’re (mostly) kidding. I think we can all agree that love that Wheatsville is a co-op. We know how important is for coops to work with other coops and we’re honored to work so closely with you! 

5. Do you have a favorite/cool tips or recipe?

Tip: We always recommend 2 tablespoons of coffee to 6oz of water for any coffee brewer.

For a sweet treat, try
Jes’ Vegan Chocolate Espresso Muffins

3/4 c all purpose flour (or sub oat flour for GF option) 
1/3 c brewed Third Coast Coffee espresso
1/4 c unsweetened cocoa powder
1/4 c coconut sugar
3 T maple syrup
1 T vinegar
2 T vegetable oil (or melted coconut oil) 
1 heaping teaspoon baking soda
pinch of salt

1. Preheat oven to 350°F and line a muffin tin with liners. 
2. Sift flour, cocoa powder, coconut sugar, baking soda, and salt together in a medium sized bowl and whisk until well combined. 
3. In a separate small bowl, mix together espresso, vinegar, maple
    syrup, and oil. 
4. Pour wet ingredients into dry and mix until just combined. 
5. Pour batter into the muffin tin filling them about 2/3 of the way. 
6. Bake for 15 - 18 min. or until a toothpick inserted comes out clean. 
7. Remove from oven, let cool completely. Top with melted vegan
    chocolate mixed with coffee and sliced almonds if desired. 

6. Do you have anything new in the works?

We recently acquired our first micro-lot coffee from Peru. Señor Vasquez owns a 4 hectare farm where he carefully looks after his coffee trees, keeps bees for pollination and tries to harvest the ripe coffee cherries when the moon is full. He oversees the fermentation and initial drying process on his own plot before taking them for final processing. We’re going to be buying more specialty coffees from other micro-lot farms in other countries where we source our beans. 

If there is anything additional that you would like to share...

At the end of October, Joe will be traveling to Honduras for a soil symposium. Producer partners and roaster partners will meet to combat the Roya fungus, which has been slowly killing crops across the coffee plane. Roya is an airborne fungus that essentially stops the photosynthesis process of the trees and cannot be treated without the use of chemicals and pesticides. This trip to Honduras will test different ways of managing soil, experimenting with seedlings, and trying to combat Roya while still remaining organic. Joe makes several origin trips each year and has visited all of our producer partners over time. Last year he traveled to Sumatra and Colombia while Logan, another roaster has been to visit our Mexico and Guatemala partners.

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Local Vendor Spotlight: FOND Bone Broth

Anna Obert and Alysa Seeland, co-founders of FOND Bone Broth, kindly answered a few questions to help us know more about their company.


Tell us about the name of your company, Fond Bone Broth.

FOND is french for “base” or “foundation.” We want people to see us as the foundation of their culinary and nutritional life - the first thing they reach for when they need a delicious meal, the first thing they think of when their body needs a boost. For too long taste and culinary craft were thought to be separate from nourishment. We came to believe that good tasting food was an indulgence and nourishing food was to be tolerated. The solution? FOND Bone Broth™. Whether you use it to elevate a meal or as a drink to nourish your body whole, our goal is to bring nourishing food to the height of culinary taste and ingenuity!

How long have you been making bone broths? Did you start for personal use? What made you start offering it for sale?

I used bone broth in my cooking for years — since I opened my first cook book — but drinking bone broth was a last ditch effort to find relief from a long history of medical complications. At the time I was taking $400 a month of quality supplements that were not being absorbed in my body. After seeing the dramatic benefits of drinking bone broth, I started telling others to drink it too. But there were two barriers: it was difficult to make (even find the ingredients to do it the right way) and even more difficult to flavor. So we decided to do it for you, to make it delicious and delightful and to support local farmers in the process who make this nourishing food even possible.

While it was started from a personal journey, our team is integral in creating the experience you have when you open the jar. From the care in production (still hand-crafted!) to the aesthetics on the label, our team’s commitment to excellence and the love and care of the land is the reason our product is set apart.

What farms do you work with to get your produce and animals?

We work with COBB Creek Ranch, Tandem Farm Company, Parker Creek Ranch, Braune Family Farms, Markley Family Farms, Johnson’s Backyard Organics, and many others on a case-by-case basis. We add to the list of farmers we work with weekly. We are ALWAYS looking to work with and support more and more farmers and we invite farmers who are intentional about their growing practices to reach out to us!

What’s your favorite flavor? I think mine is Liquid Light. I made a chicken and pasta dish with a light creamy sauce using Liquid Light and it was the most delicious thing I’ve EVER cooked.

Everyone on the team has their own favorite for sure, our Founder’s favorite for cooking is Trolley Dodger, but for drinking it is The Spur. The customer darling is definitely Youth Tonic and a close second is Liquid Light so to each their own! 

Can you share a simple recipe, one that might not be obvious?

FOND-A-ROUX

2 TB oil (we use ghee)
2 TB flour (we use non-gmo, organic heritage wheat but even coconut flour will do!)
4oz of Trolley Dodger
pinch of pink salt

Melt oil in a pan, add flour whisk together and let cook for 2 minutes - mixture will start to brown. Add Trolley Dodger whisking continually until the mixture thickens. This recipe is GOLD it will have you saying “put a roux on it” for every culinary instance going forward. Over easy eggs, roasted veggies, fresh tomatoes, french fries, chicken, potatoes - something delicious, something to nourish!

Are there any new products or broth flavors on the horizon?
We are always working on a new flavors, we’ll be launching one every month this fall and winter and will debut a new one shortly in October, but we’re also working hard on a fish broth. The primary issue with fish broth is finding a sustainable source. Our first journey was out the backdoor to the pasture, now we’re heading out to sea!

What are some of your favorite foods to buy at Wheatsville?
There are so many! We love SRSLY Chocolate (almond sea salt can’t be beat!), we’re also big fans of Argus cider, Cuveé coffee is swoon-worthy, but we also love the many farmers that Wheatsville supports like EIEO Farms, Engel Farms, and Prickly Pair Farms.

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