Our Summer newsletter, the Wheatsheaf is now available! Read about all of the history of With the Grain as we celebrate 18 years established. We’ve also included some old and new recipes and an interview with our new bakery manager Bryan. Copies are available at the Café and the Bakery as well!
It’s getting into BBQ season again! We’re excited for the beautiful weather we’re having lately, and a bunch of our staff have been enjoying spending time outdoors enjoying nature and the company of friends. In case you’re planning a BBQ soon we decided to re-post our house-made WtG ketchup recipe! It’s easy to make, and extras can be frozen for enjoying later on in the summer.
The latest edition of our Wheatsheaf Newsletter is now available! View it online or pick up a copy at any of our locations. Inside you’ll find out what we’re up to this year for Easter, a recipe for delicious Cranberry Pecan Stuffing, an interview with our new general manager Andrea, and a guide to planing a bee friendly garden this spring!
Download our latest newsletter for all our holiday baking information, a recipe for mincefruit squares, and the latest news about what’s going on at With the Grain and Cadence!