“Sur ce doux nom, une tache de beurre! Upon his sweet name, a spot of butter!” cries out the pastry chef Ragueneau in the famous French play Cyrano de Bergerac, upon seeing children walking out of his shop with beautiful buttery pastries wrapped in torn out pages of his beloved poetry book. Butter-stained poetry, perfectly understandable to a French audience. Butter is a staple in France, showing up in everything from sauces to sandwiches to the most elegant of pastries.
Paradoxically, can you believe that margarine was invented in France about 150 years ago? By the 1950s, in part due to our eagerness to adopt fashionable food trends, margarine had also become popular here, eventually overtaking butter, sold as a “healthy substitute.” And so manufactured fats, including the worst—trans fats—found their way into cookies and crackers and all sorts of baked goods. Thank goodness we’ve gotten past that. We are enjoying natural fats again, like lip-glistening, totally satisfying real butter. I don’t know about you, but I do love butter! We go through pallets of it, literally, in our bakery operations, where we use it unapologetically in everything from scones to pie shells to our famous Killer Brownie®.
Our Bakery’s latest creation is another butter-centric pleasure … DLM Classic Coffee Cakes! When you eat a slice (or two) you get that wonderful butter sensation on your palate, and it feels good in your tummy, unlike eating overly sweet treats that make you queasy and regretful. We mix a few ingredients such as local organic eggs, sugar, flour, and of course French-style butter. We then bake the cakes in classic Bundt pans to a perfectly caramelized crust with a moist, dense interior. These new coffee cakes were developed and are lovingly baked by our talented pastry chefs, headed up by Amy Brown.
Brooklyn Delhi focuses on making products that are inspired by Indian culinary traditions and ingredients. They began with a line of achaar, an Indian pantry staple that adds great flavor to a number of dishes, and grew in popularity from there. Although this award-winning business has undergone some serious growth, they’re still handcrafting their products in small batches, including their Curry Ketchup. Brooklyn Delhi Curry Ketchup is an elevated ketchup, filled with roasted garlic and chili peppers. The perfect combination of sweet, spicy, and tangy, this go-to condiment adds great flavor to burgers, brats, fries, and eggs.
Capriole farm in Greenville, Indiana, began with one family’s journey to an old, run-down farm in southern Indiana. The buildings may have weathered, but Larry and Judy Schad looked at the land as an opportunity to rebuild the foundations of the farm. By 1988 they had kept several goats, preserving, canning, and making cheese out of their milk for their friends and family. Fast forward to today, Capriole is now producing goat cheese of extraordinary quality, including Capriole O’Banon. Wrapped in Bourbon-soaked chestnut leaves, it has a quite stunning presentation. The cheese itself is bright and tangy, made using a hand-ladled process that gives it a dense, yet velvety, texture. We love it served simply with some DLM Artisan Bread and a glass of dry bubbly.
These coffee cakes are scrumptious! Our pastry team makes them from scratch using just a few ingredients such as European style high-fat butter, and local, organic eggs. As you enjoy a slice, you’re met with luscious, buttery notes and a perfectly balanced sweetness. We bake our coffee cakes in bundt pans giving them their classic, round shape, perfectly browned and caramelized exterior, and moist, dense interior. Once baked, the cakes are sliced and ready to be devoured. Enjoy them with a morning latte, afternoon tea…or sneak a slice at night with an ice cold glass of milk. They are handsomely wrapped, and make great gifts too. We’re kicking off this line with three flavors: Zesty Lemon Poppy Seed, Double Chocolate, and Toasted Walnut Cinnamon.
Dedicated to non-interventionist farming, Lindera Farms introduces no chemicals or fertilizers to their fields. This helps them grow strong, flavorful fruits, herbs, and flowers all while leaving no carbon footprint or impact on the environment. Along with creating exquisite vinegars, Lindera Farms also makes some incredible hot sauces. Lindera Farms Scotch Bonnet and Aji Dulce Hot Sauce is produced by combining hickory vinegar with Scotch Bonnet and Aji Dulce peppers. The result is a fruity, smoky hot sauce that’s great for adding to sauces, vinaigrettes, and marinades. Another hot sauce from Lindera Farms that we love is the Green Chile & Ramp Hot Sauce. This beautiful and aromatic green sauce exudes flavors of garlic, peppers, onion, leek, mango, and passion fruit. Although this hot sauce delivers a fair amount of heat, its complex flavors make it the perfect addition to a variety of dishes.
Prepare your taste buds for something truly divine! DLM Sea Salt Caramel Cashews are here and we’re loving every tasty morsel. Beautiful, large cashews are blanketed in caramel and sprinkled with sea salt, giving these nuts that irresistible sweet and salty combination. The caramel and sea salt give the nuts a perfectly crunchy exterior that’s complemented by the rich, buttery texture of the cashews. DLM Sea Salt Caramel Cashews make a great gift for your friends and family, or a delicious treat for yourself.
This stunning, colorful pasta is hand-crafted in Tuscany, Italy, using high-quality durum wheat and semolina flour. Borgo de’ Medici uses spinach, turmeric, paprika, and other natural vegetables to create the magnificent colors you’ll find in these bags. The Organic Eliche Pasta is spiral-shaped allowing the folds to capture sauces and seasonings. This type of pasta is great in many dishes, has a great texture, and makes for a beautiful presentation. Borgo de’ Medici Organic Gigli Pasta is fluted with ruffled edge, making it a perfect vessel for thicker sauces. This flower-shaped pasta is charming and delicious. Borgo de’ Medici Organic Pipe Rigate are curved, hollow pieces of pasta resembling snail shells. Because this pasta has large ridges, it’s a great choice for catching all sorts of sauces.
Thomas Keller has built an impressive resume that includes being the owner of The French Laundry in Yauntville, holding multiple three-star ratings from the Michelin Guide, composing five cookbooks, and now partnering with Armando Manni, a Tuscan olive oil producer, to create luxurious chocolate bars. Keller K + M Chocolate Bars are carefully crafted from the finest cocoa beans and infused with MANNI organic extra-virgin olive oil, giving the chocolate a unique texture and boosted antioxidant properties. Each bar boasts varying flavors that reflect the terroir from which the beans are grown. The award-winning Keller K + M Extra Virgin Milk Chocolate Ecuador Bar is smooth, balanced, and has subtle hints of mango and molasses. Keller K + M Extra Virgin Dark Milk Chocolate Nicaragua Bar has pronounced notes of black currant and malty flavors that are complimented by a silky clean finish. The Keller K + M Extra Virgin Dark Chocolate 75% Cocoa Peru Bar is the ultimate bar for dark chocolate lovers. Floral hints of orange blossom and quince mingle with grassy notes to produce a well balanced and complex flavor.
Kurt Beecher Dammeier opened his first Beecher’s Handmade Cheese in Pike Place Market in 2003, and quickly gained traction in the cheese world. What made their cheese so different from others? They begin with fresh, pure milk from local farms, use traditional cheesemaking techniques, and handcraft their cheeses without the use of artificial ingredients. Not long after opening, Beecher’s cheese became a staple in Seattle. Using their exquisite cheese, Beecher’s has created a Smoked Flagship Mac & Cheese, which we just can’t get enough of. Starting with Smoked Flagship, Beecher’s cows’ milk cheese that’s aged for 15 months and then smoked over a blend of apple and cherry wood, Beecher’s creates a decadent cheese sauce that’s then combined with penne pasta. Simply bake following the instructions for gooey, bubbly, and unbeatable mac & cheese.
Step aside canned tuna that shall remain nameless—Ritrovo Selections Tuna is a true tuna game-changer. Carefully fished Mediterranean Yellowfin Tuna is marinated in extra-virgin olive oil along with a variety of seasonings making these tuna selections enjoyable straight from the jar. We love Ritrovo Selections Tuna Chunks with Hot Chili Peppers in Olive Oil for its delicate taste of olive oil and Calabrian Chili Peppers. Try serving this tuna cold in salads, cold pasta, or tossed with vegetables for a wonderful light dish. Ritrovo Selections Tuna Chunks with Potatoes and Rosemary in Olive Oil is a great addition to niçoise-style salads, pasta dishes, or served with beans for a protein rich dish. Add a touch of elegance to your spread with Ritrovo Selections Tuna Chunks with Truffle in Olive Oil. The marriage of hand-packed tuna, extra-virgin olive oil, and slices of Central Italian black truffles is delicious on crostini or tossed with a short pasta.
Inspired by the simple, homemade peanut butter he loved in Africa, Mark, co-founder of Big Spoon Roasters, started roasting nuts and milling them into fresh nut butters in his home kitchen. As his excitement and passion grew, Mark and his wife, Megan, decided to start Big Spoon Roasters to share their nut butters with others. They only source ingredients from trusted farms and producers, many of who organically farm and focus on sustainable agriculture. We love the variety of nut butter flavors they have to offer. Maple Cinnamon Peanut and Pecan Butter combines fresh-roasted, coarsely milled peanuts and pecans with Vermont Maple Syrup, Vietnamese Saigon Cinnamon and Jacobsen Sea Salt to create Big Spoon Roasters Maple Cinnamon Nut Butter. Some say this butter is reminiscent of pecan pie spiked with maple and cinnamon. We recommend enjoying this on toast, PB&J sandwiches as well as in sauces, cookies and smoothies. Big Spoon Roasters Chai Spice Nut Butter combines a Masala Chai blend of cardamom, cloves, ginger, cinnamon, vanilla, and black pepper, which is slowly mixed with freshly milled peanuts and almonds before adding raw, organic cane sugar, raw wildflower honey, and sea salt to create a bright, complex burst of flavor in every spoon. Enjoy on toast, PB&J sandwiches (of course with your favorite DLM bread) apples, or use in recipes, smoothies and sauces or your biggest spoon. Big Spoon Roasters Toasted Coconut Almond Butter with Sea Salt is handmade from fresh-roasted heirloom Mission variety almonds, crispy toasted coconut flakes, raw organic coconut crystals, and hand-harvested sea salt to create a decadent, naturally sweet, irresistible nut butter reminiscent of homemade coconut macaroons. We recommend slathering it on our DLM Artisan breads for the best peanut butter sandwich. Big Spoon Roasters Peanut Pecan Nut Butter combines Peanuts, Pecans, Raw Wildflower Honey and Jacobsen Sea Salt. The result is a rich, buttery, sweet and very addictive nut butter. Enjoy on toast, PB&J sandwiches (of course with your favorite DLM bread) apples, use in recipes, smoothies and sauces or your biggest spoon. Big Spoon Roasters Chocolate Sea Salt Nut Butter blends freshly milled, fresh-roasted heirloom Mission variety almonds with stone-ground organic dark chocolate from TCHO, cocoa nibs from Escazu Artisan Chocolates, raw wildflower honey and a touch of Jacobsen sea salt to create a toasty, luscious dark chocolate almond butter with the perfect amount of crunch. This is a chocolate lover’s almond butter. Enjoy on toast or PB&J sandwiches (of course with your favorite DLM bread), in desserts and smoothies or your biggest spoon.
To me, our Artisan Bread, which launched in 1994, is the foundation of the DLM Bakery. When you bite into its perfectly golden, chewy crust that houses an airy interior, you know that it’s something special baked from scratch using old-world methods, natural fermentation, and time-honored techniques. What many people don’t realize is that there’s more to baking bread than just following a recipe. It’s having the instincts, the touch, and the knowledge to know just what to do with the dough, and how the most subtle variations, like the humidity that day or temperature of an ingredient, can make a difference in the end result unless you know just what to do. And our bakers are second to none. If you’d add up the number of years of experience that they have, there’s 126 years, and they make sure that each batch properly makes the journey from simple ingredients to a beautiful loaf of Artisan Bread.
Often, I’ll go to bed and awake in the middle of the night humbled to think that our third shift bakers are hard at work, ushering the loaves through our massive hearth oven—the final leg of the journey before they are delivered to each store for you to shop. We do this every day, and as you keep reading, we hope to show you the journey that each loaf takes, starting in the dark hours of the morning.
Authentic Artisan Bread
We go behind the scenes at the DLM Bakehouse starting bright and early on a Thursday, tracking a batch of Farmhouse Bread from beginning to end. Article by DLM’s Jessie Kuhn, Bakehouse photography by DLM’s Natalie Kratz.
4 a.m. Thursday
Travis Weller is starting his day at the DLM Bakehouse. As the manager of the Bakehouse, he oversees the day-to-day Artisan Bread process and also helps develop new products and techniques, along with Scott. He will jump into different roles as needed, like today, as he’s the mixer. Lots of dominoes fall in place throughout the day for the end result, but it all starts here with two giant mixing bowls. The bread he’s mixing this morning won’t even be baked until third shift comes in that evening to be ready for Friday morning’s selection. He reviews the orders placed by each store’s Bakery manager. He’ll be mixing about 3,000 lbs of dough this morning.
It’s quiet in the darkness of the early morning, but as you enter the Bakehouse music can be heard over the hum of the mixer as a batch of New York Rye is in the works. Travis is intently leaning over a printed recipe, quickly calculating the ratios of each ingredient based on how much is needed for the next day’s bread orders. “Mixing is great because it’s all about the science and math,” he says. “This position is the heartbeat of the department.” If the mixer is slow, then the bench (the next stage) is waiting. If you move too quickly, you risk making a mistake. Everything is deliberate.
The batch of Farmhouse starts with our French levain, or “mother dough.” This, along with our Sourdough starter, was developed by Scott in 1993, and came with him to DLM to launch our Artisan Bread program in 1994. This all-natural, wild yeast is what raises the final dough and adds unique character to its flavor. Water begins to cycle into the mixer and a few other ingredients are added as it gently turns.
It’s humid today, so Travis knows that no matter what he calculates from the recipe, he’ll need to add extra flour, which he does instinctively. As he hauls 50-lb bags of King Arthur Organic Flour, it’s clear that this job isn’t just about mental strength, but it is physical as well. The mixer lid drops.
After examining the dough, the strenuous math continues as it’s ready to be cut and divided up into bins containing particular increments. In the top bins, he measures out enough dough for what we call “Deli loaves” as this is the size that we use at our Sandwich Station. Then, he uses the bins beneath to house the dough that’ll be used for the Farmhouse loaves and DLM Signature Rounds. The dough then goes into a cooler to rest and bulk ferment for a few hours before moving to the “bench” area.
Jeff Lofino, who has been with DLM for 10 years, and Kevin Blackford, 12 years, are ready to help take the dough that Travis mixed into its next stage. It’s their job to assess if the dough is ready for the bench, as environmental factors are always at play. Flour that’s used too soon after coming off of a cold truck is just one example. They wheel over the bins of Farmhouse and explain how the bench is where the dough is shaped. You may be surprised to learn that this doesn’t just happen once.
The first shaping of the dough happens by hand. They start first with the 4-lb Deli loaves, which Jeff weighs on a table scale and tosses to Kevin, who does the first shaping, rolling them by hand with ease into large loaves. Within a few minutes, they’re ready to move on to the Farmhouse rounds and then the loaves. They move completely in sync as Jeff cuts the dough before joining Kevin in shaping them. They are constantly assessing the batches to see which is ready to process next. “It could be as simple as where they are in the room,” he says. They move on to shaping other doughs after the Farmhouse. Once complete, they take a break while the dough continues to rest.
The Farmhouse dough is already looking more puffed up and is ready for its second shaping, where they complete the process once more. You can tell that changes are happening within the dough as Kevin points out that it pops and squeaks more with each movement—more than it did before. “There’s a science to it. Chemical changes are happening that cause flavor,” Jeff says. The rounds are shaped this second time by hand. Meanwhile, the loaves enter a shaping machine before Kevin and Jeff add finishing touches and place them on boards dusted with semolina flour. Everything is then moved to the fermentation room where they’ll sit until the third shift arrives later that evening.
We come back to the Bakehouse, excited to see the dough we’ve observed all day enter the massive German hearth oven to take its final form. The parking lot outside of the Bakehouse is dark once again as nighttime rolls in. Travis graciously comes back to introduce us to our third shift co-workers, and they are all amazing. The atmosphere is relaxed and like most things in the Bakehouse, in rhythm. The Farmhouse was actually pulled out of the proofing box prior to our arrival, around 7:30 p.m. Third shift Bakehouse supervisor Tracey Cochran notes how the proofing box essentially has all of the right conditions to awaken the yeast in the dough (did we mention that the smell is amazing). Tracey and Travis gently place the plump loaves onto the giant belt leading into our hearth oven.
Using a straight blade, scoring marks that both serve a purpose of beauty and function are added to each loaf. These cuts aren’t just decorative, but they are a tool to help the bakers control the expansion of the bread as the yeast becomes most active before it enters the oven. The upper decks of the oven are loaded.
The DLM Signature Rounds (a round version of our Farmhouse) are stenciled with the DLM logo using dusting flour. They are then scored and enter the lower oven decks.
Travis opens oven deck No. 4 slightly to take a peek. The crust is well formed, but not quite browned as much as we’d like,
so he decides to give it a few more minutes. “The timer is just the guideline,” he says as he closes it back up.
Deck No. 4 is ready and Travis exclaims proudly that “this is as close to what I would consider perfect … just the right amount of reddish golden brown, which is the result of the caramelization of simple sugars from the breakdown of starches.”
Travis and Tracey unload the oven belt, dividing up the batch between the three stores. This baking process continues through the entire night.
4 a.m. Friday
It’s Friday morning and what was just baked is ready to be taken to each store. For DLM Washington Square, this is the short commute across the parking lot. For DLM Springboro and Oakwood, our DLM truck drivers make sure the fresh bread arrives promptly so each Bakery can beautifully set the case for when doors open. Bon appétit!
The Art in Artisan Bread
There is so much beauty in the simple act of breaking bread at the table with those you love. When you see each step of the arduous journey that the bread makes from simple ingredients to its final form, it’s a marriage of precision, technique, and artistry all done by our wonderful Bakehouse. As you examine the finished bread, there may be slight variations, such as brownness of the crust. “Nothing’s perfect,” marvels Tracey Cochran, who sees the finished loaves roll out of the oven on the third shift. “And that’s why it’s an artisan loaf … each bread has [slightly] different characteristics to it.”
Nothing says summer like a layered strawberry shortcake with ripe berries and real whipped cream. Our Vera Jane’s Shortcakes, which are Made Right Here, are truly a DLM Difference. They are just the right size and aren’t overly sweet, so they hold up well with summer’s ripest berries and fruits.
So let’s forget the Twinkie-like sponge cakes and that gloppy red dye glaze. With our Vera Jane’s Shortcakes by your side and some fresh ingredients, your summer shortcake options are plentiful. Here are a few ideas from the classic strawberry to other fruitful endeavors.
• Another combo you can try is some fresh lime juice with a little honey or agave nectar to help create a little more juice for your cut fruit or berries.
• Try variations in whipped cream by adding a generous dollop of mascarpone cheese (try Vermont Creamery’s) or some malted milk powder for a different flavor profile. Or, switch it up by replacing the cream with yogurt.
For 30+ years, my five sisters, sister-in-law, and I have been baking Christmas cookies together. Every year, on the day after Thanksgiving we gather at my brother’s home, which my parents built themselves in 1954, and we bake dozens and dozens of cookies. When we first started our tradition, we had about a dozen different recipes that we made every year, but we were always looking for new recipes to add.
At least 25 years ago, my younger sister, Beth, shared a cookie recipe with me. She thought that it might be a good one to add to our Christmas baking list. It was a rolled cookie dough, but the taste reminded her of a drop sugar cookie that our mom would make for us. I loved the cookie dough, but I didn’t care for the royal icing that accompanied the recipe. The thick, soft sugar cookie did not seem to be enhanced by the hard, tasteless royal icing.
So, I developed my own special almond flavored frosting to complement the cookie. We decided that this combination was the ultimate “comfort cookie” and Laura’s Cookies was born. We soon referred to the cookie as the ultimate “comfort cookie”.
How did Laura’s Cookies develop from there?
In 1993 I moved to Dayton from Morristown, NJ. In the fall of 1999, I left my position as administrative director of surgical services at Miami Valley Hospital. I had been in hospital administration for my entire professional career (17 years) and decided that I wanted to move in a new direction with my career. What that direction would be, I had absolutely no idea.
I took full advantage of the assessment programs and career development sessions offered by a local career development firm. Through this experience. I found out a few things about myself. Most significantly, I seemed to have education/work experiences, skill sets, and a self-awareness of my strengths and weaknesses that indicated a potential to be a successful small business owner. I was intrigued—but what business could I start?
A one hour informational session by a representative of the local Small Business Administration led to me taking a 10-week SBA class at Sinclair Community College. The main goal of the course was to help individuals develop a “business plan.” So, I needed to identify what my business was going to be.
I had a few more expansive food business ideas, but the instructor was wise to inform me that my ability to secure financing would probably be slim. So, I scaled it back to a cookie baking business. Each week I would bring a variety of cookies to get feedback from my classmates and instructor. The “Comfort Cookies” (now known as “Laura’s Cookies”) became the most requested for “repeat” tastings.
At the end of the class I had a fairly decent business plan on paper; I just needed to figure out how to get it started. My primary challenge was to find a place to bake and sell my cookies.
Enter Dorothy Lane Market. How did you cross paths with DLM?
As a pet-owner, I needed to find a kitchen facility to bake in. I also needed an outlet to sell my cookies. This was 20 years ago. One of my book club friends had a relationship with Dorothy Lane Market through Scott Fox, DLM VP of Bakery. Through the friend, I was able to get a meeting with Scott. I met with him, explained that I had a cookie that everyone seemed to really like, but that I needed a place to bake. Scott expressed interest and shared that DLM likes to promote quality “local” products. He asked me to bring in a sample.
A day later, I brought in 2-3 dozen “Laura’s Cookies” in different shapes. We met in the OAK Bakery manager’s office (a very pregnant Shelley Eberle). There are two things about this meeting that I will never forget. The first is Shelley opening the container, biting into a cookie, and then turning around in her chair exclaiming “this is the best cookie that I have ever had!” Scott tasted one and he agreed with Shelley, and asked if he could have samples to share with more folks at DLM. He called the next day and asked me when I could start baking!
What is it about Laura’s Cookies that you think makes them special?
I think that it is the fact that the cookies are both visually appealing and that they taste delicious. I trust Scott Fox when he tells me that he has never seen or tasted a cookie that even comes close to a Laura’s Cookie. They are truly unique.
Has the recipe changed at all over the years?
The only thing that has changed is that the “trans fats” have been removed from the ingredients. P.S. Don’t even ask about nutritional value. There is none. Just remember that everything is good in moderation!
When you first started, did you ever imagine Laura’s Cookies would have grown into what it is today?
Honestly, no (insert laughter). My informal business plan when I started was to make enough cookies to cover my living expenses, save for retirement, take a couple vacations a year, and maybe have a couple of employees.
Fast forward to 2020 and 5,337,000+ cookies later. Laura’s Cookies has a huge fan base, an amazing team, a new production facility, and I get to take those vacations!
Why exclusive to DLM?
Laura’s Cookies has been an exclusive product to Dorothy Lane Market from the beginning. DLM allowed me afterhours access to the bakery production area if I agreed to sell the cookies exclusively through their bakeries. Laura’s Cookies has become one of the DLM “destination products” as they aren’t available anywhere else. It has been a win-win relationship.
Sweetest memories over the past 20 years?
I think my favorite sweet memories are those shared with me by customers. Laura’s Cookies have become an essential part of so many people’s lives and celebrations. Major life events have been made even more special with Laura’s Cookies. Innumerable grandchildren have been delighted when a grandparent arrives with Laura’s Cookies in hand. Corporate clients look forward to holiday gift boxes of Laura’s Cookies. A gift of a single Laura’s Cookie can brighten someone’s day. It truly brings me joy to know that there is most assuredly “a happy memory in every bite”.
A few early memories stand out. When I first started, a former neighbor would go to the DLM Oakwood Bakery and stand near the case. She would casually point out my cookies to other customers, telling them how tasty they were and encouraging them to “try one!” I think our biggest marketing strategy has been the cookie itself with how it looks to the eye and tastes in the mouth.
I wasn’t in business more than a month when a DLM Washington Square associate came back into the production area to tell me about a customer interaction that she had just had. The customer was standing in front of the Bakery counter and kept saying to herself, “I can’t believe that I’m doing this.” The associate asked if there was anything that she could do for her. The customer then explained that she lived in the Cincinnati area, but had been to Dayton the previous day. She had stopped at DLM and saw the Laura’s Cookies for the first time. She had bought three different shapes and didn’t even make it out of the DLM parking lot before they were gone. She made a special trip to Dayton and DLM the next day … for some more Laura’s Cookies!
Now, tell us more about THE Laura—you.
You really want to know more about me? When friends introduce me to someone new, it normally goes something like this:
“Do you ever go to Dorothy Lane Market?” “Yes.” “Have you ever had a Laura’s Cookie?” “Yes,” or sometimes “No.” “This,” they say, pointing at me “is THE Laura of Laura’s Cookies!”
Invariably whether the individual has had a cookie or not, I end up telling my story. What I really want to say is …I’m more than just “THE” Laura.
So, I love to read both fiction and non-fiction. I’ve been a member of a book club since 1996 and, yes, we discuss the book before we get too deep into the wine! I love to travel. I enjoy photographing my travel adventures; perhaps a bit to the extreme. In fact, my nickname from my family is “clicky, clicky” as they are always trying to hurry me along. I enjoy live theater performances and movies. I’m a fairly accomplished gardener. It only took me 25 years to get my two-bit garden to have something in bloom from crocus to chrysanthemum! I am a National Public Radio and Podcast nerd. I know a little bit about a lot of things. Except Laura’s Cookies, I know a lot about Laura’s Cookies after 20 years.
With Mother’s Day coming up Sunday, May 10, we wanted to pull together of 7 ways to make mom’s day special this year. I think we can all agree that she deserves the best.
1. Say it With Flowers & Plants
With spring in the air, brighten mom’s day (and home) with a bouquet of bright flowers, a hanging basket of flowers, Boston ferns, tasteful topiaries, or sophisticated succulents. Plus, weather permitting, we will be featuring an outdoor register this weekend so you can stop by and grab a gift for mom (Saturday 10 a.m. to 5 p.m. and Sunday 10 a.m. to 3 p.m.).
2. Mother’s Day Card
Our Home & Gift specialist has curated a creative selection of beautiful cards for the mom in your life as you look for the words to express gratitude.
3. Chocolate-Covered Strawberries
Let mom know just how sweet she is with this treat! We will have pre-packed boxes brimming with Chocolate-Covered Strawberries. Each comes with nine juicy strawberries that have been dipped in decadent milk or white chocolate and then rolled in an assortment of toppings. While supplies last.
4. Bring the Spa Home: DLM Bath Bombs & Salts
Let’s face it, moms are real-life superheroes! With all of the daily hustle and bustle, they deserve time to unwind and pamper themselves. Our locally made DLM Bath Bombs & Bath Salts provide a spa-like experience mom can enjoy from the comfort of home!
5. Kids’ Club Mother’s Day Cake Kit
This year we’ve made a decision to evolve our traditional Kids’ Club Mother’s Day Cake Decorating so you can enjoy it at home with your children. We are featuring cake decorating kits that come with a 6-inch white or chocolate cake, three icing colors, and a variety of sprinkles. While supplies last.
Bigeye Tuna is a wild caught fish that comes from the deep waters of Hawaii. Sustainably caught, we love this fish for its high fat content and beautiful reddish-pink meat. You can’t go wrong whether you grill, broil, sauté, or enjoy sashimi style. Look for it now in our Seafood department while supplies last! Plus, check out Chef Carrie’s recipe for Madeira-Style Tuna Steaks! Looking for other Mother’s Day dinner ideas? Check out our Alaskan King Crab and U.S.D.A. Prime Filets.
A grilled cheese is a grilled cheese, right? As if! If you’re anything like me, then this sandwich was probably the first thing you learned to cook by yourself using the pre-wrapped cheese slices that shall remain unnamed. The time is now to elevate this classic, cheesy, comforting goodness to gourmet status.
To start, you can take that old tried-and-true grilled cheese sandwich up a notch (or ten) by exploring a world of cheeses and our Artisan Bread. The possibilities are endless! From the spicy, tangy flavors of goat cheeses, like Humboldt Fog, to the smooth, velvety flavors of the Comté Saint-Antoine Gruyère, and the sweet touch from Raisin Walnut Bread or airy texture of Ciabatta, we’ve got five sure-fire ways to elevate you to grilled cheese gourmand status.
Frequently, visitors from out of town tell me they miss us. Others say it’s a major reason why they love living here. I ask why. People tell me “we trust you. Others gush “the food is so good!” The best one is “the people are wonderful.”
What is the DLM Difference? We strive to make a difference, but different from what? The word “difference” begs a comparison. Are we talking adversarilly about DLM vs other markets? No, actually. It’s a noble task to feed others, and the biz is mostly populated by good people.
The DLM Difference isn’t about us or them. It is about you! It’s the difference we want to make in your life. We want to give you a special experience where you meet nice people and find good food … really good food. Shopping DLM is a source of joy, not drudgery. Simply put, we aspire to make your life better. Our company’s mission begins, “To make our customers happy.”
Even in the simplest ways, we want to make a difference, whether you’re coming in for a quick cup of coffee, getting a healthy salad, buying a loaf of bread, or filling a cart to feed your family. Maybe it’s just to pick up a treat, say a brownie.
A DEEPER DIVE
Take, for example, that cup of coffee. Maybe it was from Hacienda La Minita in Costa Rica. You savor its aroma and flavor. Why is it so good? Ask one of our Coffee Bar Managers, Amy, Holli, or Chris, as they just went to Costa Rica in January, not just visiting the plantation, but even picking the beans!
Everybody admires our salad bar thanks to Bertha at Oakwood, Loretta at Washington Square, and Connie at Springboro. They come in early and begin selecting, cleaning, chopping, and producing multi-colored edible works of art, composed of organic lettuces, nutrient-packed vegetables, exotic microgreens, and eye-popping garnishments.
We are willing to do the hard work to make a difference. Consider our DLM Artisan Bread, like our Sourdough … oh my, it’s so good! But it takes a lot of work and expertise to make it so. We have a talented team of artisans who mix from the best flours, hand-shape, and bake on the hot hearth of our juggernaut European bread oven. Great bread is also the foundation (crust) of great pizza. We studied pizza for years before creating our Naples-Style Pizza. This involved installing the specialized hearth ovens, creating the right dough, and stretching our own fresh mozzarella.
And that brownie? Yes, it has to be a Killer Brownie®, of course! Our famous triple-layer brownie is so popular that this very month we are opening a brand new facility. We feature our Killer Brownie® not just in our stores, but now distribute it throughout the country.
FOOD LOVERS UNITE
Not surprisingly, we also do business with people who think as we do and who have passion: people whose mission in life is to cultivate the sweetest pineapple, grow the healthiest chicken, or churn-out the most indulgent butter. There are many more ways you experience the DLM Difference. One other quick example is our entire Seafood department. Some people come for our seafood alone. Want to chat about fishing families in Alaska? Species of salmon? Fat content? Recipes? Cooking methods? Let’s do it!
We are a place for people who love food. And that’s the engine that drives the DLM Difference. Join us this year as we explore some of our favorite points of difference each month and highlight these great products. We love what we do. We love serving you. Thank you for giving us the opportunity to make a difference.
Fall is here, which means bonfires and pumpkin EVERYTHING! We’re big fans of this seasonal flavor and the wide variety of yummy pumpkin products available, so we’ve compiled a list of pumpkin must-haves to get your pumpkin fix. Let’s face it, is fall even fall without pumpkin treats?
We’ve updated our Pumpkin Checklist to feature all of the pumpkin goodies we have available this fall. Make your way around the store with the checklist to get the most out of pumpkin this year!
Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola combines pumpkin seeds and cinnamon with ancient grains and superfood seeds for a fall flavor that tastes delicious all year round. These granolas are gluten free, vegan, non-GMO, organic, free of refined sugars, sweetened with coconut sugar, and baked with coconut oil.
Pumpkin Spice Latte
Our Pumpkin Spice Lattes are what pumpkin spice dreams are made of with homemade pumpkin purée, aromatic pumpkin pie spice, and freshly made whipped cream.
Fall is here! It’s time to celebrate the bounty of the season including beautiful fall squash, apples galore, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 10 fall recipes sure to have you fall-ing for the season.
It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.