Muffin Madness

Jillian Brazel,
Pastry Chef

Muffin-smWe've got new muffin flavors, and vegan scones! And, just try to resist our latest creation — Root Beer Float cheesecake!

Spring is here at last, and we're stretching our arms, taking a deep breath, and coming out of hibernation! The first thing I'm excited to tell you about are some new breakfast items that will be available come mid-April. We've been developing new flavors of breakfast muffins: look (and sniff!) for Lemon Poppy, Pumpkin Chip, Good Morning Maple, and Apple Cinnamon. We're also experimenting with vegan scones — more info to come! Speaking of lovely experiments, we have a charming new Root Beer Float cheesecake, as well as Neapolitan Mousse — the classic chocolate, strawberry, and vanilla trio. On the raw side of things (and in the vegan camp), look for a bold new flavor in our chia pudding series: cacao nibs and rosewater (divine). So let's shake off these long winter blues, pack a picnic (with dessert!), and head outside!


Call the Bakery: 607-273-5069

Bakery News

GreenStar's Bakery Expands Wheat-Free Offerings

By Kristie Snyder, 

GreenLeaf Editor

wheat-free-dessertsYou know a diet is popular when a Google search returns over 12 million results, as it does for "gluten free diet." Compare that with "vegan diet," which turns up a paltry 2.6 million. It's clear that people are increasingly avoiding wheat products and gluten, the stretchy protein found in wheat and many of its relatives. Many who avoid gluten have been diagnosed with celiac disease, in which gluten consumption can cause intestinal inflammation and damage the lining of the intestines. Others experience wheat allergies or intolerances, which can lead to a host of symptoms.

Ten years ago, finding gluten- or wheat-free baked goods could be a real challenge, and finding ones that tasted good proved even more difficult. But a trip to GreenStar's bakery case today yields over two dozen delicious wheat- or gluten-free options.

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