Holistic Food Co.

05/25/2026

Hi everyone!

Definitely a busy Memorial Weekend. We've already passed one person last night pulled over in Mayville and the head down, palm to the forehead, elbow on the windowsill look didn't tell us it was going to be a fun night for said person. So hopefully you all have been making safe choices this weekend caaaaaause . . . Law enforcement has been out in full force for several days now. Like since Thursday. (Trust us--we drive these roads A LOT!)

Yesterday morning we had stocked the shelves with more sourdough focaccia . . . That is now gone. Except the cheesy garlic. Does no one like it anymore?! JK. But there are two left at Two Boys. And one other at Fossil Mercantile Company tonight, although we were in a bit of a hurry to come stock the Two Boys shelves before close to see which flavor it was.

Aside from all that, we did make a few items today including:

- Rosemary garlic sourdough bread (our rosemary plant is having a bit of a growth spurt . . . So maybe expect a lot more rosemary flavored baked goods this week. 😬 😅 And we always hand peel and cut our garlic for everything, so that's fresh also.)

- (More) classic sourdough bread

- Soft and chewy sugar cookies (see pics below)

Tonight, since they were requested quite a bit this week, we'll also be baking some ginger molasses cookies again, as well as the fan favorite oatmeal cream pies. Expect them on the shelves in the morning.

We also have several loaves of garlic, herb, and cheese french bread and a loaf of garlic bread at Two Boys. We use our own homemade italian seasoning, freshly peeled and cut garlic, and hand shredded sharp cheddar for the garlic, herb, and cheese loaves while the garlic butter for the garlic bread is made homemade with freshly roasted garlic made with extra virgin olive oil and sea salt, sea salt, (real) butter, dried parsley, and garlic powder.

🍞 Our tip for making the garlic bread loaves stand out when you bake them at home? Preheat the oven at 350°F and put the loaf in on a sheet pan. Warm it just enough so that the butter softens, then pull the two halves apart (cause they won't separate so well with the butter solid at room temp; it'll more likely than not end up ripping the whole garlic butter off of one side of the loaves), then place them garlic butter side up on the sheet pan and set the oven to broil for a few minutes until your desired toastiness. This keeps it from being overcooked and tough on the outside while giving you that toasted garlic bread texture and flavor.

Looking forward to seeing you tomorrow! It may be Memorial Day tomorrow--but freight day knows (almost) no holidays!

OH! And before we forget--curiosity got the best of us so we DID (accidentally, maybe 😇) cut through a loaf of the classic sourdough bread we baked today to check out the crumb. And we MAY have also took a video of it in real time. . . . And maybe posted it below. 🤫

05/21/2026

Hi everyone!

We've definitely been hearing more requests for sourdough bread lately. And we were finally able to get back in our favorite high gluten bread flour we used to use for them that we hadn't been able to get the last couple months. We've tried about a dozen different brands and flours over the past year to find our favorite. And looking at the pictures, you can tell why we love this one so much!

Yesterday we dropped off both classic and jalapeño cheddar sourdough bread loaves at both Two Boys and Fossil Mercantile Company. And we'd have to say . . . These are probably our top one or top two loaves we've created. Our sourdough starter is very active now to the point of needing two feedings a day again and the shaping and rise of these loaves . . . 🤌 Perfection! We wanted to cut into one just to see . . . But then it would mean one less loaf for you!

We also delivered some other goodies including oatmeal chocolate chip cookies, sourdough focaccia (even a new flavor: olive, dill, and garlic), and mini lemon blueberry loaves.

And while we haven't checked the stands out yet today, we did still see some other items on them including:

- Cinnamon rolls (you may have noticed we began putting the icing on the side, as we've found everyone has different preferences for how much or little [or even none] people prefer on theirs, so this gives everyone the opportunity to choose how much they want [or don't want] on them. Keep in mind also that the icing can have a tendency to settle, so while it may appear strange, a quick stir will reincorporate all of it)

- Chocolate crinkle cookies

- White chocolate macadamia nut cookies

- Berry hand pies (made with our homemade pie crust dough and homemade berry compote)

We do occasionally take special order requests as well that can be picked up or dropped off in Fossil or Condon. Contact us here or at (541) 579-4635 for more information and price quotes. In addition, we do try to keep a list of people to contact when we make their favorite items. Because while we can't always accommodate every special request, we are typically able to have items saved for you at your location of choice for you to pick up and can contact you when we are planning to deliver them.

We also offer special order requests for items like our homemade:

- Pickled jalapeños (making a gallon batch today as we speak)

- All purpose barbecue sauce (many of you may already be familiar with this as we've been selling it for years now. It won 1st place at the county fair several years back. We call it all purpose because it truly goes amazing with any type of meat you would use barbecue sauce for including pork, beef, and chicken, and can be used as a dipping sauce or for basting. Fun fact: we developed this recipe years back as a fluke while cooking at the Fossil Senior Meal Site. We needed barbecue sauce for one meal but didn't have any, so we threw together some ingredients and it was such a hit that day, we spent the next couple weeks trying to replicate it. We've since standardized the recipe and it has become a favorite request for many years now.)

- Sweet and spicy barbecue sauce (another fan favorite we've standardized that has many layers of flavor)

- Sweet and tangy barbecue sauce (our third and final house recipe)

- Bread and butter pickles

- Sweet pickled peppers and onions

Have a great week! The weather has been AMAZING.

04/28/2026

04/28/2026

Hi everyone!

We've definitely been hearing your requests for sourdough bread. And we're finally delivering on them today! Here's a small preview of the loaves being delivered to shelves today at Two Boys and Fossil Mercantile Company.

These six loaves (three classic and three jalapeño cheddar) just came out of the oven 10 minutes ago. We gotta let them cool before packaging, and in the meantime we'll be working on baking some more items to deliver today.

We just freshly pickled the jalapeños about a week and a half ago. It takes about 5 pounds of fresh jalapeños to make 1 gallon of pickled jalapeños so we currently have about 2 gallons of them.

We're also going to be starting a new batch of other sourdough flavors today for delivery tomorrow, possibly garlic parmesan or rosemary garlic (we have fresh rosemary now with a new rosemary plant we bought this past month and we always hand peel and cut our garlic fresh!). But we haven't decided yet, so let us know on the poll what flavor(s) you'd like to see tomorrow and comment below other flavors you'd like to have in the future!

Have a bright Tuesday! It's absolutely GORGEOUS out!

03/27/2026

Hi everyone!

So we were able to stock the shelves again later yesterday evening at Two Boys and will be stocking the shelves at Fossil Mercantile Company later this morning, but we made a few new items for your indulgence. We had quite a few blueberries and multiple bags of lemons so you're going to be seeing a lot of blueberry and lemon baked goods on the shelves today (and yesterday. LOL).

We have:

- Jumbo Blueberry Scones

- Blueberry Lemon Cookies (in packs of 8 standard size cookies, 6-packs of jumbo cookies, and single jumbo cookies)

- Iced Lemon Cake Squares (veeeeery lemony and moist and made with freshly zested and hand squeezed lemons, just like the blueberry lemon cookies were)

We haven't had a chance yet to check out the shelves at the Merc, but the chocolate lava cakes were there and gone at Two Boys the day before. (Actually, 5 out of 6 were taken within minutes on the shelf.) And we are already out of the salted caramel syrup. So we'll be restocking the salted caramel syrup Saturday morning. It is definitely a favorite of mine personally . . . But you all already know how much I love my homemade iced coffees all day long.

We do still have some other items on the shelves, including orange creamsicle fudge, blueberry lemon blondies, mixed berry bars, apple pie pastries, cinnamon twists, and those zucchini cookies you all were obsessed with the last two times we had them on the shelves (these are HIGHLY moist and made with freshly shredded carrots and zucchini, pure coconut flakes, and dried cranberries).

Our apple pie pastries are made with homemade puff pastry that we mix, layer, and roll out ourselves. They're the most flaky the first few days after they're made. The apple pie filling is also homemade, with hand sliced granny smith apples, real butter, light brown sugar, granulated sugar, ground cinnamon, allspice, and some cornstarch to thicken it.

We're already at the end of the work week (for most of us). Let's finish off strong!

03/26/2026

Hi everyone!

So shelves were fairly barren the last couple of days. Pulled some muscles in my back Sunday and wasn't moving much or very fast the last few days. But they're restocked now with more coming tomorrow also!

We do still have some orange creamsicle fudge and zucchini cookies on the shelves at Two Boys and Fossil Mercantile Company.

Today we also brought:

- Apple Pie Pastries (made using our homemade puff pastry dough, which is highly flaky, and our homemade apple pie filling made with spices like ground cinnamon and allspice, as well as both light brown sugar and granulated sugar)

- Mixed Berry Oatmeal Bars

- NEW: Blueberry Lemon Blondies with fresh lemon zest

- Chocolate Lava Cakes (only one left at Two Boys; the other five were taken instantly)

- Cinnamon Twists

- NEW: Salted Caramel Syrup (For those who know me, you know my obsession with coffee, especially the iced coffees you see me drinking all day long. I make my own iced coffee at home from scratch using just ice, instant espresso dissolved in warm water, milk or heavy cream, AAAAAAAND . . . this salted caramel simple syrup. It has just four ingredients in it--granulated sugar, water, pure vanilla extract, and sea salt--and I love it because it doesn't contain all the chemicals and other things you find in nearly all other coffee creamers and syrups. I used to spend $9 a bottle at Cash & Carry before I figured out how to make it myself and in greater quantities at a fraction of the price.)

As you may be able to see in some of the pictures, we were finally able to get some containers and labels for our baked goods for the shelves. So now things will be more organized as well as easier to tell which item is which.

We look forward to seeing you later today with more baked goods.

Happy Thursday! You're already over halfway to the weekend!

03/07/2026

Just a little preview of some of the items going to be on the shelves at both Two Boys and Fossil Mercantile Company tomorrow morning. ;)

03/05/2026

Hi everyone!

Honestly, we couldn't make up our minds on what pictures to post . . . So we posted them all!

We've been trying to keep the stands stocked, but it's getting into the season things start picking back up in sales, so it's been a bit more difficult to keep up with demand with just one person doing it all currently. Not a bad problem to have, for sure, but might mean it's a little emptier some days than others.

It IS typically restocked 2-3 days a week, usually around Sundays/Mondays, Tuesdays, and Fridays, but we're going to aim to do so more often, especially more mid-week. Just still working 2 other days a week outside of the bakery so baking days can be quite longer and harder to do daily like we'd love to do for you all.

We also LOVE constructive feedback from our customers. Whether it's a product you liked or disliked, where you could see improvements, or--especially--WHAT you want to see on shelves. While we try to keep changing things up and keep stocking old favorites, without customer feedback we can be going at it blind sometimes at guessing what you want most. So speak up! We love hearing about it (both good and bad, because we're all about self-improvement).

We did restock both the shelves at Two Boys and Fossil Mercantile Company yesterday morning. And while we haven't had an opportunity yet today to check what's left, things have been going pretty darn fast this week. We did see a handful of items left on the shelves at the Merc late last night when we got back into town after grocery shopping for the bakery, but just in case there's anything left on the shelves, here are some items we DID have on them since Monday afternoon and yesterday morning:

- Garlic, herb, and cheese french bread (BTW, that Italian seasoning in it? Our own house specialty blend. It's not your typical stock 5-8 herbs and spices you find in other italian seasoning mixes. No, no, no--this has around FIFTEEN herbs and spices like a hint of red pepper flakes to enhance the flavor without the added heat, celery seed, and bay leaves. AAAAAND . . . We sell it. There's some of it in stock at Two Boys currently. Look in the bottom left corner of the stand pics. We also restocked our house taco seasoning mix just yesterday morning, both at the Merc and Two Boys, which doesn't include all those extra unnecessary ingredients found in commercial taco seasoning mixes.)

- Jalapeño cheddar french bread (made with some freshly pickled jalapeños we pickled this past week and freshly shredded sharp cheddar)

- Cookies: chocolate crinkle, maple brown sugar, and peanut butter (we've been changing up sizes and packaging, so we have options like 6 packs of jumbo cookies, single jumbo cookies, and 8 packs of standard size cookies so you can choose which one(s) you prefer most!)

- Jalapeño cheddar bread (made using our sweet Amish white bread recipe, so there is a bit of sweetness, a bit of spice, and a very soft texture. Would be awesome to make grilled cheese sandwiches with--maybe with some freshly pickled jalapeños we make in-house? Contact us if you'd like to buy some.) ;)

- Fudgy brownies with crispy edges and fudgy centers. (Know the key to a fudgy, light brownie--or any cake, muffin, or any other similar dessert? Don't overmix your batter after you incorporate the flour. Overmixing once the flour is added will lead to a denser end product. And to also get the fudgy part of the brownie--just don't bake as long! We bake ours for approximately 23 minutes rather than the typical longer baking time to keep the fudgy, rather than cakey, texture.)

- Mixed berry oatmeal bars (with pomegranate arils and dark sweet cherries on top of the regular berry trio)

- Sourdough focaccia (a regular favorite)

We're going to be back at baking later this afternoon to deliver more things to the shelves tomorrow (Friday).

Have a great rest of the week!

Holistic Food Co.

02/14/2026

Hi everyone!

So we pulled another all nighter (nothing new there) to make you some freshly baked baked goods! Today at both Two Boys and Fossil Mercantile Company we have:

- Sourdough Focaccia (including jalapeño cheddar, chocolate hazelnut, chocolate cherry, and chocolate cranberry)

- Chocolate Puff Pastries (including chocolate, chocolate cherry, and chocolate hazelnut)

- Pecan Pie Bars

- Red Velvet Creme Pies (like an oatmeal creme pie, but with a red velvet cookie with both chocolate and white chocolate chips)

- Chocolate Lava Cakes

We also have a few items reduced at Two Boys like garlic bread and rosemary garlic knots, as well as some other items like jumbo chocolate chip cookies and cinnamon twists.

For our puff pastries, we took our puff pastry dough recipe and added extra granulated sugar, Dutch cocoa powder, and milk to create a lightly sweet and chocolately pastry dough.

We're headed back to work now, but hope you all are having an amazing holiday (or at least weekend) today!

02/12/2026

Hi everyone!

Some of you may have seen them already, some may not have yet. But we are now offering our own collection of signature blend seasoning mixes. These are ones we've personally used for years for our own cooking and baking.

So those garlic, herb, and cheese french breads you all seem to be enjoying lately? They're made with our own signature blend Italian seasoning mix. And it's not your typical Italian seasoning blend of 5-8 ingredients you'll find on most store shelves. No, no, no.

We use FIFTEEN herbs and spices to make ours. You'll see things you never see in Italian seasoning blends like ground mustard, celery seed, crushed bay leaves, and even a hint of red pepper flakes--not enough to make it spicy, but just enough to enhance the flavor of whatever you use it in.

We often try to find a medium ground between focusing on creating our products using whole, real ingredients, as minimally processed as possible, with as few ingredients as possible, while also meeting customer demand for items that may not always fit our vision of "holistic"--like incorporating crisco into some items instead of butter, which will be less solid and more soft at room temperature while also giving a nostalgic feel to the foods we remember growing up eating.

That's also why we always make our own seasoning mixes, hand shred our cheeses (to avoid anti-caking agents used in pre-shredded cheeses), peel and hand cut our own fresh garlic, fresh fruits, etc. We buy local ingredients as much as possible (like those extra spicy pickled jalapeños we use in our products? They're from Davis Farms out of Service Creek!), process the majority of our ingredients ourselves (like the aforementioned pickled jalapeños--they're all hand sliced and pickled in-house), and try to follow the old ways our grandparents and great-grandparents used to do to make our products. Many older customers describe the sourdough breads as reminiscent of what their grandparents used to make, giving them a sense of childhood nostalgia.

So currently at Two Boys we have four signature seasoning mixes--taco seasoning, fajita seasoning, Cajun seasoning, and Italian seasoning.

These seasoning mixes avoid a lot of ingredients or chemicals you see in commercial seasoning mixes (like potato or corn starch, citric acid, maltodextrin, yeast extract, silicon dioxide, disodium guanylate, or disodium inosinate you may see in many of your typical taco seasoning mixes in grocery stores).

Our signature seasoning mixes are just simple, real ingredients that you can not only pronounce the names of, but will immediately recognize. (Can you picture disodium inosinate? Because we can't, nor do we even really know what it is or what it does in our food.)

Pictured below you can see exactly what we use in each of our signature blend seasoning mixes. Nothing more, nothing less. We will also be adding more to come, like our signature crispy chicken seasoning (for those of you who prefer low carb alternatives to fried chicken--this seasoning mix along with the process we use to make our own crispy chicken, avoids the use of breading and frying for most crispy chicken while still creating a keto/low-carb friendly and flavorful crispy chicken outside and moist, fall-apart inside), pork and beef ribs rubs, and more.

Stay tuned for more, and in the meantime, check out our current collection at Two Boys!

Have a great day. Only two more days of work until the weekend!