Our PARTNERS

SIFT

Gluten Free Bakery, Minneapolis, MN

Since 2013, Sift Gluten Free has been providing baked goods in the Twin Cities area. From everyday treats to celebratory sweets, our baked goods aim to help people with dietary restrictions connect without worry through food and enjoy how sweet life can be.

Ice Cream, Edina, MN

SWEET SCIENCE

At Sweet Science Ice Cream, we start with all-natural and locally sourced ingredients. We combine them perfectly in small batches, creating one-of-a-kind flavors. We make our ice cream base and every swirl, cookie, sauce and crunch by hand in our St. Paul kitchen. 96% of our flavors are gluten-free!

Rising Bread

Bakery, River Falls, WI

Micro bakery based in River Falls, Wisconsin, dedicated to hand crafting naturally leavened and long fermented breads. Committed to developing and producing the highest quality baked goods supporting good health.

VIKINGS & GODDESSES

Bakery, St. Paul, MN

Founded in 2019, Vikings and Goddesses Pie Company is small, woman-owned wholesale bakery based in Saint Paul, Minnesota. By utilizing small farms and Minnesota-based businesses, our baked goods highlight the best of what the Twin Cities has to offer.

We make pie with a purpose and believe small, intentional acts can affect change. It all starts with a slice. Our pies are always made with Baker's Field Flour and Hope Creamery butter. We try to work with local farmers to utilize seconds and surplus crops to minimize food waste.

Angelica’s Garden

Farm, Elmwood, WI

Angelica's Garden is a local, 43 acre farm using ecological farming practices that meet and exceed organic farming standards. They grow beautiful, nutrient-dense produce that they hand-craft into delicious and healthful cultured vegetable, vinegar pickles and tonics. Extra produce is sourced from organic and eco-farms when needed. Angelica has been an avid vinegar-pickle maker since the mid 1990s, having been steeped in this tradition since childhood.

Ferndale Market

Farm, Cannon Falls, MN

A third-generation, family-owned farm located in Cannon Falls, MN. Their turkeys are raised without antibiotics or artificial growth hormones. They have full outdoor access in temperate months and live entirely on range during the summer. They process the birds naturally, without additives or artificial nitrates.

Our PARTNERS

SIFT

Gluten Free Bakery, Minneapolis, MN

Since 2013, Sift Gluten Free has been providing baked goods in the Twin Cities area. From everyday treats to celebratory sweets, our baked goods aim to help people with dietary restrictions connect without worry through food and enjoy how sweet life can be.

Ice Cream, Edina, MN

SWEET SCIENCE

At Sweet Science Ice Cream, we start with all-natural and locally sourced ingredients. We combine them perfectly in small batches, creating one-of-a-kind flavors. We make our ice cream base and every swirl, cookie, sauce and crunch by hand in our St. Paul kitchen. 96% of our flavors are gluten-free!

VIKINGS & GODDESSES

Bakery, St. Paul, MN

Founded in 2019, Vikings and Goddesses Pie Company is small, woman-owned wholesale bakery based in Saint Paul, Minnesota. By utilizing small farms and Minnesota-based businesses, our baked goods highlight the best of what the Twin Cities has to offer.

We make pie with a purpose and believe small, intentional acts can affect change. It all starts with a slice. Our pies are always made with Baker's Field Flour and Hope Creamery butter. We try to work with local farmers to utilize seconds and surplus crops to minimize food waste.

VIKINGS & GODDESSES

Bakery, St. Paul, MN

Founded in 2019, Vikings and Goddesses Pie Company is small, woman-owned wholesale bakery based in Saint Paul, Minnesota. By utilizing small farms and Minnesota-based businesses, our baked goods highlight the best of what the Twin Cities has to offer.

We make pie with a purpose and believe small, intentional acts can affect change. It all starts with a slice. Our pies are always made with Baker's Field Flour and Hope Creamery butter. We try to work with local farmers to utilize seconds and surplus crops to minimize food waste.