“Resolve to eat local in 2013!!”
That’s the message Bloom Bake Shop posted on their Facebook page yesterday to kick off the new year. If you’re a resolution kind of person, eating more locally and seasonally would make for an awfully nice goal for the year! (Before you start resolving, though, consider leaning into change to increase your chance of success.)
I’ve posted about Bloom before, but they’re such a strong supporter of local and organic growers, producers, and purveyors that they deserve another featured shout out. As Susan Gloss describes in her cover article from the current issue of Edible Madison, Bloom
uses organic ingredients, and [owner Annemarie Spitznagle] sources the majority of those ingredients locally. Flour comes from Lonesome Stone Milling in Lone Rock. Eggs are from Pecatonica Valley Farm, and all dairy products come from Organic Valley, based in La Farge. By sourcing her ingredients locally and organically whenever possible, Annemarie hopes she can inspire other businesses to do the same.
“Organic and expensive don’t have to be synonymous,” she says.
Bloom’s commitment to local food extends beyond its doors and into the community. Extra products at the end of the day are donated to local charities, such as the Goodman Center and Gilda’s Club. The bakery also serves as a pick up location for two community supported agriculture (CSA) vegetable farms, as well as a honey CSA called Mad Urban Bees. A point of pride for Annemarie is that she helped Yumbutter, a local handmade peanut butter company, get off the ground by providing work space and incorporating its products into her menu.
Check out Gloss’s full piece (online or in print) along with my earlier post, and then stop by Bloom’s lovely shop in Middleton for some delicious baked goods. The offerings include plenty of vegan and/or gluten-free treats, plus some savory items, and you can order special-event cakes as well.
After many visits, my go-to staple has become the amazing salted caramel brownie whenever it’s available; my favorite seasonal special so far has been a vanilla-and-beet (!) cupcake that I had this fall. Don’t rely on my opinion, though; go check out the case and find your own favorites!