Flourish Baking Company: September 2009

Sunday, September 27, 2009

Countdown to our Opening

We are one week away from our official opening on October 5th.

Right now, we are busy making 800 vegetable pies for the Harvest Fest at Stone Barns this Saturday.

Check out our website, which goes live this Wednesday www.flourishbakingcompany.com

Selections from our menu

ABOUT FLOURISH

FLOURISH Baking Company brings organic whole grains and vegetables together in baked goods that are tasty, nutritious, and flavorful. We combine a "root to fruit" approach to vegetables with distinctive mixes of organic whole grains and grain flours that include millet, quinoa, corn, barley, whole wheat, flax, buckwheat, and rye. We seek out locally grown and organic produce from the Hudson Valley.

Sign up for our email newsletter for updates on farmers' markets where we offer vegetable pot pies and tarts, a vegetable patty, dairy-free soups, as well as whole-grain fruit bars and tarts.

CHEFS Diane Forley and Michael Otsuka

Chefs Diane Forley and Michael Otsuka share a career of professional cooking. Diane and Michael began their training on opposite coasts and continued their training in France, each with a respectvie group of notable chefs. Michael has served as executive chef in restaurants such as Patina in Los Angeles and Thalia in New York City. Diane, as chef-owner, opened Verbena Restaurant in New York followed by Bar Demi. After marrying, Diane and Michael joined forces at Verbena while Diane completed her acclaimed cookbook, Anatomy of a Dish. In 2009, Diane and Michael launched their new venture, FLOURISH Baking Company.

Sunday, September 27, 2009

Countdown to our Opening

Selections from our menu

ORDER INFORMATION

CONTACT

ABOUT FLOURISH

CHEFS Diane Forley and Michael Otsuka

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