In 2011 we were able to use the commissary kitchen of another restaurant to launch our business. In 2013 we finally got our own kitchen/commissary. An large empty former kitchen in downtown Salem. On July 1 2015 we ended the lease on our old kitchen, turned in the keys and now another group of bakers is making their own history in the space. We made hundreds of gallons of crêpe batter, tens of thousands of pretzels and bread products, and learned a lot about ourselves. They say you learn more from you mistakes than your successes. If that truly is the case, it feels like we have a PhD. Even though there were a lot of learning experiences, a lot of very good food came out of this space. We were able to let a few other folks share the kitchen and help their businesses launch. It has been a good run. Now we are in our new Cafe, with much of the furniture in storage. We don’t miss the view (none) we do miss all the room, our small walkin and will remember the good times.
For over 2 years we have been helping food trucks, pubs and restaurants serve freshly baked breads, rolls, pizza dough and cookies. We have delivered over 15,000 pretzels, buns, cookies pasties and loaves to our customers. We thank you for your support.
However, we had to let go of our large kitchen in order to open our cafe. Our new space does not have have the room required to bake large volumes of breads, rolls and specialty items.
It is a difficult decision, but regretfully we are no longer able to supply Salem with wholesale products. We will try to fill a few small orders now and then but that’s is all we can provide at this time.
Thank you Salem, we appreciate your business.
Richard & Lynne
You may not know that Thomas Jefferson got the Colonies started on Vanilla when he went to France and enjoyed the flavor in food he ate. He brought some back and American life became much more flavorful!
The vanilla plant is fascinating. There are a couple of main varieties, the rest of the differences have to do with their growing location. We are buying at least a pound of organic Madagascar Grade B beans, full of flavor. The pods are not as pretty, but the ‘caviar’ (the seeds inside the pod) are perfect. Use our Contact form. If we get enough orders to buy 5#, they will be $50/pound, you can by as little as 1/4 pound, that is about 25 beans. If we don’t have enough orders they will be about $55/pound.
Thanks to Square, you can order our ready to bake Savoury Pies (pasties) and sweet pies online. Currently you have to pick them up at our Salem Kitchen or we’ll bring them to you at one of the Farmers Markets or other events we attend. No shipping or delivery at this time.
Here is the link:
Here is the new menu for f/Stop Fitzgerald’s this week.
All the pies come with a taste of our 4-bean salad!
Henny Farms local natural lamb
with potatoes carrots onions & fresh herbs
- Beef Stew
Grass fed Ling Farm beef
stewed with fresh vegetables & herbs
- Spicy Chicken Curry
Curry Chicken with Shiba’s Curry,
vegetables and spices
- Wild Mushroom (vegan)
Pistol River wild mushrooms
baked with fresh vegetables & herbs
We’re got our new kitchen up and running, so it is time to announce some of our new stuff. We’re still making crêpes and we are adding new things.
The first one is our new production line of sweet and savory pies…Dutch Apple with Caramel, local grass feed Beef Stew, savory Mushroom Vegan pasties, Local Lamb, and that’s just the beginning.
We are starting to sample out to local pubs and sales outlets. Ask your local to put them on the menu! Of course we’ll let you know when and where you can get these!
Or contact us if you want some! Fresh and ready to eat, or frozen, ready to bake!
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The place is clean, painting done, the floor is in. Now awaiting new (to us) equipment and a lot of setup. Now, where to put everything…
update: 10/18: We got everything working to the point we can start trying out all the cool new toys! Made a few bread sticks and crackers today.