Barn Owl Bakery

“Here's the story of each cookie. Double Chocolate Pecan Rye - Made from whole sprouted rye flour from grain grown and milled here on Lopez Island by Steve Lillestol at Island Grist and rich buttery organic pecans. We use fair trade organic cocoa and chocolate chips, pastured eggs from organically fed hens, all organic butter from cows out on pasture, organic vanilla, and organic evaporated cane juice to make these cookies rich, succulent, and wholesome. Sprouted Heritage Wheat Shortbread - Made from Chiddam Blanc de Mars wheat, an 1820's French selection of a British landrace. We take the wheat berries, sprout them just enough for them to get sweet and nutritious, then dry them out again and mill them up fresh for cookie day. Combined with the richest pastured organic butter, fresh rosemary from our herb bed, sea salt from San Juan Island Salt Company, and organi evaporated cane juice, these are a journey of ancient flavor, maximum nutrition, and buttery goodness. Lemon Oat Gluten Free Shortbread - Made from whole oat flour from Streaker oats, pastured butter, organic evaporated cane juice, and fresh lemons. Tender, balanced, and light. The box includes three of each cookie, wrapped and presented with a note describing the provenance of the grain and the intention behind our baking.”