While you’re shopping for all your organic and local favorites, don’t forget to stop by and check out our in-house made baked goods, found in the grab-and-go cooler and the bakery case right next door. We sell a wide variety of treats made fresh right here in our kitchen. And, like everything that comes out of our kitchen, they are all made with ingredients that are local, organic, or both whenever possible. They are a perfect way to end your meal here at the café or a perfect snack to take on the go for later.

Every morning, our pastry team makes a variety of items to satisfy your breakfast needs. There are always three different types of muffins: one regular muffin, one vegan variety, and one that has no gluten added and is made with Bob’s Gluten Free Mix. While our kitchen is not gluten-free since the chefs use the same equipment that is used for products containing flour, we do offer items, like those morning muffins, that have no gluten added or used in the baking process.

Our bakery offerings also go way beyond your morning muffin. There is a different scone every day, sticky buns every day and a guarantee of at least five different types of cookies. You’ll find some special items from time to time, like Linzer cookies or Hunger Mountaineers, which are vegan and have no cane sugar and no added gluten.

In the cooler with the prepackaged grab-and-go items, you’ll find two cheesecake varieties every day. These have no gluten, as they are made with a gluten-free crust. The decadent flourless cake also has no added gluten, and the puddings have no gluten at all. Try the tapioca, which is made with coconut milk, so it’s also dairy free.

Be sure to also grab some carrot cake, our most popular item, or, if a morning coffee is not your thing, try our energy bites. They are great for hikers or anyone needing a little pick me up, are sweetened with honey, and are made using a recipe that was developed by our Pastry Coordinator Nessa Rabin’s son when he was around five years old.

Nessa has been with us for about seven years and brings a passion for what she does that started in childhood. “My parents baked European style sourdough bread for 25 years in their wood-fired brick oven in Marshfield, so I grew up around the philosophy that making food for people is a respectable way to make a living. I spent time learning pastry techniques in New York City and returned to Vermont to raise my son and have been baking ever since. I feel lucky to work with such wonderful people and am grateful to our customers who make everything we do worthwhile. Outside of the Co-op, and occasionally in the Co-op’s kitchen, as well, I enjoy singing opera.”

Visit our bakery case to pick up some of these delicious treats, all made with love right here at the Co-op.