Holiday Comforts & Cozies

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s Clear Creek Distillery.

Even in medieval times, people awaited an occasion special (and cold) enough to concoct boozy, creamy ‘nogs with their precious spices. Our kitchen, too, has looked forward all year to this intensely spiced dairy-free, egg-free recipe churned with sweetened coconut cream. We spike it with dark rum and potent chai tea from our friends at Diaspora Coffee & Chai Co.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

We’ve captured the timeless romanticism of The Nutcracker in this ode to Tchaikovsky’s Russian origins and olde-world winter confections. First we brew an elegant ice cream using the bright, caramel-y Assam black tea from our neighbors at Steven Smith. Then we make it dance by layering in housemade plum jam with hints of orange zest and satiny marzipan ganache.

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s Clear Creek Distillery.

Even in medieval times, people awaited an occasion special (and cold) enough to concoct boozy, creamy ‘nogs with their precious spices. Our kitchen, too, has looked forward all year to this intensely spiced dairy-free, egg-free recipe churned with sweetened coconut cream. We spike it with dark rum and potent chai tea from our friends at Diaspora Coffee & Chai Co.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s finest Clear Creek Distillery.

Even in medieval times, people awaited an occasion special (and cold) enough to concoct boozy, creamy ‘nogs with their precious spices. Our kitchen, too, has looked forward all year to this intensely spiced dairy-free, egg-free recipe churned with sweetened coconut cream. We spike it with dark rum and potent chai tea from our friends at Diaspora Coffee & Chai Co.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

We’ve captured the timeless romanticism of The Nutcracker in this ode to Tchaikovsky’s Russian origins and olde-world winter confections. First we brew an elegant ice cream using the bright, caramel-y Assam black tea from our neighbors at Steven Smith. Then we make it dance by layering in housemade plum jam with hints of orange zest and satiny marzipan ganache.

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s finest Clear Creek Distillery.

Even in medieval times, people awaited an occasion special (and cold) enough to concoct boozy, creamy ‘nogs with their precious spices. Our kitchen, too, has looked forward all year to this intensely spiced dairy-free, egg-free recipe churned with sweetened coconut cream. We spike it with dark rum and potent chai tea from our friends at Diaspora Coffee & Chai Co.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

We’ve captured the timeless romanticism of The Nutcracker in this ode to Tchaikovsky’s Russian origins and olde-world winter confections. First we brew an elegant ice cream using the bright, caramel-y Assam black tea from our neighbors at Steven Smith. Then we make it dance by layering in housemade plum jam with hints of orange zest and satiny marzipan ganache.

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s finest Clear Creek Distillery.

Even in medieval times, people awaited an occasion special (and cold) enough to concoct boozy, creamy ‘nogs with their precious spices. Our kitchen, too, has looked forward all year to this intensely spiced dairy-free, egg-free recipe churned with sweetened coconut cream. We spike it with dark rum and potent chai tea from our friends at Diaspora Coffee & Chai Co.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.

We’ve captured the timeless romanticism of The Nutcracker in this ode to Tchaikovsky’s Russian origins and olde-world winter confections. First we brew an elegant ice cream using the bright, caramel-y Assam black tea from our neighbors at Steven Smith. Then we make it dance by layering in housemade plum jam with hints of orange zest and satiny marzipan ganache.

Come wintertime, we make way for the mother lode of rich, dense baked goods. Our kitchens achieve the magic of a crispy-edged, sticky pecan pie by slow-cooking brown sugar, butter, vanilla, and handfuls of toasted pecans until preposterously gooey—the hallmark of this indulgence. For even more holiday spirit, we swirl the filling into spiced vanilla custard spiked with glugs of apple brandy from Oregon’s finest Clear Creek Distillery.

We chased the gingerbread man—and woman—right into this ice cream with a double dose of cookies. Our bakers whip up grandma Malek’s molasses-y, spicy treat, then chop some into cake-y hunks and the rest into a silky gingerbread butter. Both are decorated in an aromatic “royal icing” ice cream.