Recipes+
A go-to black bean recipe built on Épices de Cru chipotle and whole cumin, plus tricks that make it easy to get the texture right every time.
Most of what I stock starts as a customer request, a rep's obsession, or my own. Here's how new products actually make it into the shop.
Jammy, buttery plum crumble bars with a nutty spiced topping. The latest version of a decades-long recipe tradition—perfect for fall baking.
Grilled corn gets a mild gochujang glaze, toasted sesame, and Épices de Cru gochugaru. A new way to treat peak-season corn.
This grated carrot salad is perfect picnic, camping, or road-trip fare as it stays sweet and crisp for hours and actually improves after spending a bit of time softening in the dressing.
A buttery cookie filled with Kitten & the Bear's sour cherry rhubarb jam and topped with an oat crumble. Tastes like a fruit crisp, built for summer.