Packing a triple superfood punch with sunflower seed and buckwheat flour studded with juicy blueberries and roasted buckwheat seeds, this cookie is as crowd-pleasingly tasty as it is healthy.

In this gluten-, dairy-, egg-, and nut-free taste on the classic peanut butter treat, we meld sunbutter from New York roasted Once Again with freshly ground sunflower seed flower to create your new favorite sandwich cookie.

A classic peanut butter cookie can take many forms, and with ours, we’ve departed from that flour-based version with the familiar fork print across the top for a lacy, honey-sweetened version that feels more fanciful but keeps the ingredient count to a minimum and focused on highlighting local producers.

Our vegan and gluten-free take on this classic treat takes these delicate cookies' flavor up several notches with deep, rich buckwheat flavor and oats from Gianforte Farm we grind fresh on-site just before baking.

Our locally-sourced take on a French “50/50” sable, which uses half nut flour and half wheat flour, combines pumpkin seeds and oats from the Finger Lakes with vegan butter in a high-nutrient, -protein, and -fiber cookie anyone can enjoy.

Our granola bars are a meal unto themselves–but without the preservatives you’d find in a packaged version. NY-grown oats mix in with sunbutter, sweet-sour cherries, roasted buckwheat, and vegan chocolate for a protein- and antioxidant-filled flavor bomb that will fill you up and keep you going.

Check back each week for our current sweet scone flavors. We weave local whole-grain buckwheat and oat flours in with plant-based butter and palate-expanding flavors like lilac butter, cherry blossom extract, and candied violets.

Check back each week for our current savory scone flavors. We weave local whole-grain buckwheat and oat flours in with plant-based butter and palate-expanding flavors like sorrel pumpkin seed pesto, borage, and cumin leaf.

This cake is deeply chocolatey—but with only cacao powder rather than chocolate, so you’re not hit with a ton of calories—and naturally vegan thanks for rising action provided by the combination of vinegar and baking soda

Our 100% vegan and gluten-free season pound cake has been a stand-out favorite among our taste-testers (especially those who aren’t even vegan or gluten-free!) for its texture and flavor. We’ve adapted a classic French-style butter almond cake with vegan butter and the sensational butternut squash seed oil from Stony Brook WholeHeartedFoods with pumpkin seed flours for the pound cake base. Each week we change up the seasonal fruit filling around what is fresh on our farm.

Our Honey Bombs are based on a Scandinavian recipe from one of our favorite baking experts, Trine Hahnemann. We’ve subbed the flour in with our house cake mix of oat, buckwheat, and sunflower seed flower and incorporated local honey and warming spices for a gingerbread-style cake you can enjoy any time of the year.

This may be the most luxurious gluten-free and vegan cake we’ve ever eaten. In part, it’s taste comes from the fact that there are no real substations here. This chiffon cake uses buckwheat for a lightly nutty flavor whipped with flax seeds cooked in a way that mimics the structure of egg whites. From the “egg,” the cake takes on its airy structure.

Featuring a rotating selection of seasonal jams (we’re on spring rhubarb right now, but will move into hardcore berry and stone-fruit season soon!), these oat and jam bars work for dessert, a sweet snack, or a decadent, but filling breakfast.

These brownies are the horse you never expected to win the race that sweeps the competition. An unusual sunflower flour pairs with a dash of cinnamon and chili, Hudson Valley sunflower oil, and sunbutter from Once Again Nut Butters to become our most highly-praised dessert.

Put simply, these may be the richest, most deeply flavored brownies you’ve ever had. While some brownies drown you in chocolate, by using rye flour put through a sourdough process, these brownies are hauntingly complex and cravable.

We switch up which wheats go into our crusty French-style rounds every few weeks. We may have our signature blend of freshly-milled einkorn and Glenn flours with some sifted ``white`` Glenn, other weeks we go full whole-grain with 100% freshly-milled Red Fife wheat from Gianforte Farms, and then some weeks we go the other direction with an entirely ``white`` loaf made of Glenn wheat sifted in a French style that preserves the nutritious germ while removing the heavy bran. Check our online shop or weekly farmers market and delivery menus to see exactly what we have this week.

This ultra moist sourdough bread gets its incredible texture from the addition of oat porridge, imparting a subtle flavor of oats and a distinctly luscious texture. Beyond the new flavor, it’s made in the exact same manner as our French-style rounds with the same airy interior—just in a rectangular shape.

We add buckwheat two ways to this unique load to create something nutty, with almost a hint of almond, using New York State ingredients: buckwheat flour and roast buckwheat groats, which stud the bread with a delightful crunch.

Our take on Scandanavian seeded rye starts with New York State-grown Danko rye from Oechsner Farms that takes a long time to get cozy with its sourdough starter to develop a complex flavor that we heighten with ground and whole-seed flax, sunflower seeds, and pumpkin seeds.

The predominant grain of the Bronze Age, spelt is an ancestor of modern that evolved between it and emmer, the first wheat domesticated in the Fertile Crescent. We love this gentle wheat for its slightly sweet flavor and low-gluten, making a golden 100% whole grain sandwich bread.

We grind all of the flour for these 100% whole-wheat breads just before we begin to mix the dough, so the nutrients are locked in. This “single-origin” bread comes from a Glenn hard red spring wheat from Thor Oechsner that scored the best overall baking score in a baking test at Cornell University.

Farmer Luke Gianforte is a man who loves his whole grains. In addition to rolling oats fresh on demand for his customers, he grows just one wheat: Red Fife, selected for its robust, nutty taste and heirloom characteristics, meaning that hasn’t undergone the breeding changes many modern wheats have to increase their gluten content.

We grind all of the flour for these 100% whole-wheat breads just before we begin to mix the dough, so the nutrients are locked in. This “single-origin” bread comes from a low-gluten flour grown by Thor Oechsner.

Concentrated mint gives you a jolt of energy and refreshment, while dark roasted native yaupon tea provides the caffeine to keep you going for the rest of the day and candied honey drops sweeten the deal.

After the Boston Tea Party, when the colonists turned away from imported teas to protest exorbitant tariffs, the soon-to-be Americans turned to the traditional teas that the Native Americans had drunk for centuries, especially goldenrod. It become so popular at the time that it became known as “liberty tea.“

Since it doesn’t make any sacrifices on the health front–it’s packed with vitamins and antioxidants–we don’t feel too made about it though. Cracked cacao fruits combine with local mint leaves, rose petals, and maple sugar for your new favorite dessert in a mug.

Wild bergamot, also known as bee balm, is a flowering herb that echos the taste of the bergamot fruit that perfumes Earl Grey. A mix of dark and medium roast yaupon, North America’s only native caffeinated plant, brings that familiar black tea taste to the flavor without having to import leaves from across an ocean.

This green tea, which is really our go-to everyday tea at home, riffs on saffron-flavored green teas we’ve had in Greece and Turkey adding locally-grown marigold and calendula. We drink it on its own, hot or iced, most days, but it is a wonderful partner to local honey, maple syrup, or maple sugar.

Precious chamomile flowers combine with equally labor-intensive and precious rose petals, lavender, and calendula petals for a tea that will leave you feel not only calm, but thorough pampered as you lay down to sleep.

This tea combines three things that grow excellently in our area and all have long been heralded for their medicinal benefits, but originally evolved around the world.: ginger, tulsi basil, and echinacea.

Rose hips, which have more vitamin C than orange juice, bring color and bright flavor to this tea, while elderflowers add body and sweetness and lemon balm melds everything with a gentle lemon touch.