Top Food Finds for February

As we embark on this month’s exploration of top food finds, you’ll find incredible food and beverages from around the world. Some of which are exciting new arrivals, like our Vera Jane’s Novello Extra-Virgin Olive Oil, while others are DLM signature favorites, like our Flat Chicken®, that are too good not to spotlight. Whether you discover new finds or dive into old favorites, we hope you find this selection of food finds as one of our most delicious yet!

Shop Shippable Food Finds

1. Yield Coffee Roasters Coffee

Working alongside farmers, Yield Coffee Roasters works to discover the best coffee. They’re focused on roasting each coffee to achieve its maximum flavor potential, while highlighting the farmers, families, and communities these outstanding coffees represent. Yield works to truly get to know the farmers, helping to create a sustainable economy for the areas from which they get these beans. Currently, they are using a portion of their coffee sales to construct bathrooms for families in need. So as you sip your Yield Coffee with breakfast, as an afternoon pick-me-up, or with dessert, know that what you’re enjoying is much more than just a good ol’ cup of joe. Enjoy coffee varieties from these growing regions: Brazil, Colombia, Ethiopia, Honduras, and Nicaragua.

2. Hartzler Family Dairy Single Serves

The Hartzler family believes in processing the milk from their cows as minimally as possible as nature intended, without hormones, chemical pesticides, or herbicides used on the farm. The result of this philosophy is a delicious one—milk that’s rich, creamy, and a favorite for many. And when their single-serve milk came on the market, we just had to bring them in. In addition to their current lineup of scrumptious flavors, like Orange Cream, Strawberry, Vanilla, and Chocolate, they’ve recently released a new variety that has stolen our hearts—Black Raspberry! Reminiscent of one of the top flavors from a local ice cream shop, this milk is decadent and a dessert in itself.

3. Vera Jane’s Novello Extra-Virgin Olive Oil

Olive oil lovers know there’s something truly special about this time of the year—the arrival of the fresh, new, novello olive oils. And our Vera Jane’s Novello Extra-Virgin Olive Oil is an amazing representation of the classic novello flavors and aromatics. The alluring aromas of grass and nuts are reflected in the oil’s flavor. As you taste it, an explosion of freshness first greets your palate and then it finishes with a flavorful, peppery bite. And where do we get such an extraordinary olive oil? Like many of the products in our DLM line, we have farming friends who we work with to produce the best product for you to enjoy. And this includes the Zanetti family. Located in Tuscany, Italy, the Zanetti family farm grows the olives used to make our Vera Jane’s Extra-Virgin Olive Oil. The fruit of their labor is harvested once a year during a small window. Most of the oil will be stored and bottled as needed for our line here at DLM, but a select amount is sent to us as the new, or novello, harvest for you to enjoy. It’s only distinguished as novello for a limited time, so be sure to try it while it’s here! To savor every drop of this luxurious oil, we recommend drizzling over DLM Handmade Fresh Mozzarella and tomatoes, soup, stew, pizza, DLM Gelato, seafood, steak, vegetables, or pasta. You can also add sea salt, freshly ground black pepper, or dried herbs and use the olive oil as a dip for DLM Artisan Bread. And we can’t forget about one of our favorite uses, pesto. This combination of bright olive oil, lots of fresh basil, salty Parmigiano-Reggiano, and rich pine nuts is absolutely delicious! Get Chef Carrie’s recipe for pesto here.

4. Enzo’s Table Biscotti

Taking a look behind the scenes at Enzo’s Table, you’ll find folks who are passionate about sharing the bountiful harvest of California’s San Joaquin Valley. From fruits and nuts to handcrafted pesto and jam, they pour their hearts into all of their endeavors. We’re proud to carry a variety of their products, including Enzo’s Table Biscotti. This biscotti is hand-rolled with premium ingredients, and then twice-baked to achieve the classic biscotti crunch. Whether you choose to enjoy these cookies dunked in coffee, espresso, or alongside a glass of wine, you’re sure to love their selection. Varieties include Traditional Almond, Good Food Awards winner Chocolate Almond, Almond Anise, and Pistachio Cranberry.

5. Runamok Maple Syrup

There’s maple syrup and then there’s good maple syrup. Runamok Maple’s passion for creating pure maple syrup shines in every drop of this golden goodness. They pay close attention to every step of the production process, starting with the environment and the trees themselves. Certified organic by the Northeastern Organic Farmers Association, Runamok has installed solar panels to reduce their carbon footprint, preserved the surrounding habitat so that migratory birds have a safe home, and used compostable cups to cut down on plastic in landfills. Mid-winter, the maple trees are carefully tapped allowing the sap to run out as the temperature gradually rises in the spring. Once the sap is harvested, it’s transported to the sugarhouse where it’s concentrated through a reverse osmosis machine and boiled down to syrup. Once it reaches the right concentration, the syrup is filtered and stored in barrels. During this process, the syrup is tasted, and the best of the best is marked as Sugarmaker’s Cut. This syrup is the best of the season and usually reserved for friends and family of those who work for Runamok, but it’s now available for you to enjoy! For a twist on this rich syrup, try Runamok Bourbon Barrel-Aged Maple Syrup. As the syrup ages in recently emptied Bourbon barrels, it draws in the deep Bourbon flavor without alcohol. Enjoy these syrups over a towering stack of pancakes or add some to cocktails for a kiss of sweetness.

 

6. Molino Verrini Flour

Something extraordinary happens when you combine the knowledge and experience of four generations of millers and the best wheat grown in Emilia-Romagna—it’s flour perfection. Over the years, the Verrini family, of Molino Verrini, has been producing the highest quality flours in Emilia-Romagna, each carefully crafted and designated for specific uses. Molino Verrini Type 00 Flour, distinguished by its low gluten content and super fine grind, is an excellent choice for fresh pasta as the fine grind allows you to roll the dough to extreme thinness. This flour also makes delicious pizza dough, desserts, wraps, focaccia, and bomboloni Italian donuts. Molino Verrini Type 1 Flour is rich in fibers, proteins, and minerals, containing a small amount of bran and wheat germ. This harmonious combination gives rise to a flour with a heartier aroma and flavor than the Type 00. Use this flour as you would the Type 00. Made by grinding Italian organic wheat, Molino Verrini Organic Type 0 Wheat Flour is high in protein and gluten making it the ideal choice for creating traditional and hard bread, biscuits, and tarts.

 

7. DLM Flat Chicken®

There’s a good reason why DLM Flat Chicken® is one of our signature items and a dinner go-to, and it all starts with the chicken itself. We’re proud to use DLM Natural Chicken that’s air-chilled, free-roaming, and never administered antibiotics. The result is a more flavorful chicken with a great, firm texture. Partially de-boning the chicken, leaving only the wing and drumstick bones, and marinating it in a variety of sauces and seasonings, we’ve taken the prep work out of creating a delicious main dish. Simply cook on the grill or pop in the oven, and enjoy this easy-to-make, not to mention delicious, dish!

 

8. Exotic Mushrooms

Mushrooms are such versatile ingredients, contributing lots of umami to the flavor of the dish as well as a hearty, meaty texture and richness. And these exotic mushrooms are a must-try for mushroom lovers. Coming to us from Guided By Mushrooms right here in Dayton, this variety includes oyster, lion’s mane, and chestnut. Oyster mushrooms have a unique, almost seafood-like flavor, making it a great choice for adding to soups, chowders, and stir-fry. Lion’s mane, in addition to being beneficial health-wise, is often used as a substitute in vegetarian and vegan cooking. Its flavor and texture is similar to lobster or crab—meaty, tender, and delicate. Chestnut mushrooms taste like mild Shittakes. Along with a meaty texture, these mushrooms have a rich, earthy, and nutty flavor.

9. Le Pithivier

Peering into our pâtisserie case, you’re met with a array of stunning creations that are Made Right Here by our incredibly talented Pâtisserie team. This group of chefs knows that when it comes to world-class pastries, there are no shortcuts. From ingredients, like European-style butter and local organic eggs, and technique to presentation and flavor, they make sure each and every detail is perfect. One of our seasonal favorites, Le Pithivier, has a history that’s as delicious as the pastry itself. Our pâtisserie chefs begin this French Mardi Gras classic by crafting a delicate puff pastry. It’s then filled with our signature almond cream and brûléed. Be sure to grab one from our Bakery for your at-home Mardi Gras celebration, or have it shipped via shop.dorothylane.com.

10. Farin’ UP Mixes

Although their packaging is dressed with whimsical illustrations, the mixes inside are the real deal. They’re produced in Luxemburg by the Miller family whose mills have been in operation since 1704. The 11th generation owner, Louis, has traveled the world and developed these artisanal baking mixes using his family’s milling traditions. Whether you choose to enjoy Le Fantastique Belgian Waffles Mix, made with pearl sugar that melts and caramelizes when cooked, J’adore les Pancakes Mix, perfectly fluffy and ready to sop up all of that glorious maple syrup, Le Tasty Cookies Mix, which makes the ultimate chocolate chip cookie, or Le Delicious Brownies Mix, pure chocolatey goodness, you’re sure to enjoy the authentic recipes and flavors each mix delivers.

And this month, we couldn’t resist adding a bonus food find! Look for this cheese in The DLM Cheese Shop while supplies last!

Baetje Farms Coeur de la Creme

What started about 20 years ago with a hunger for French-inspired “Pure Artisan Farmstead” goat cheese has grown into the award-winning creamery known at Baetje Farms. Like many of our farming friends, Baetje Farms believes that in order to create the best cheese, you must have the best milk coming from animals in the best physical condition. In order to achieve goat cheese perfection, the goats producing their milk receive a wealth of minerals and nutrients from organic mineral supplements, locally grown alfalfa, filtered spring water from spring fed creeks, and a natural antibiotic-free grain. In addition to a healthful diet, the goats are free to roam the pastures leading to happier and healthier goats. One of Baetje Farms award winning and most well-known cheese is the Coeur de la Creme. It’s made with simple ingredients, like goat milk, culture, rennet, and salt, giving it a clean yet tangy flavor. Look for scrumptious varieties, including Herb de Provence, Three Pepper, Dark Chocolate Raspberry, Bavarian Lemon Curd, and Cranberry & Orange.

DLM Difference: World-Class Pâtisserie

Chef Amy Brown says it best: “There are no shortcuts in pastry.” As she explains further, her statement is true in all aspects, from ingredients and technique to presentation and flavor. The other stipulation for world-class pâtisserie? “It has to look as good as it tastes with pastry,” says Chef Amy, DLM Pâtisserie Manager. No detail is left unperfected either. From our housemade almond cream and mascarpone fillings (to name a few), to the flawless application of chocolate mirror glaze, a swirl of homemade whipped topping, and adornments like delicately shaved chocolate curls. Core ingredients range from European-style butter, local organic eggs, and chocolate sourced from our dear friend Ghyslain to local fresh fruit when available.

 

Our dynamic Pâtisserie is comprised of four extremely talented and hard-working professionals: Chef Amy, Chef Lindsey Lucas, Tina Quintanilla, and Carrie Chrisman. The vivacious laughter of this close-knit team meets with a heaping dose of creativity, resulting every day in the most vibrant (and decadently delicious) pâtisserie selection that rivals that of any big city.

You’ll love the dainty cheesecakes, elevated seasonally with varieties ranging from white chocolate raspberry to cinnamon roll. Or, the British-inspired Bakewell Tart with a sweet almond cream nestled in an all-butter crust with a layer of fresh raspberries. (Have Bakewell Tart shipped to you here!) Another seasonal favorite of ours is Le Pithivier, known as an authentically French Mardi Gras pastry. Our signature almond cream fills a delicate puff pastry that’s brûléed. No matter the day, there’s always something to fall for in our beloved Pâtisserie case.

Ship Le Pithivier for your at-home Mardi Gras celebration!

Fall in Love with Love Cakes by DLM

Our Boutique Cake Experience!

We had it all meticulously planned. Last year around this time, we had just moved Love Cakes by Dorothy Lane Market into a newly renovated space, located in the front of the shopping center of our Washington Square location. We were excited to reveal it to you with grand opening fanfare this past March of 2020. Although that never happened, we are still thrilled to share with you why this move was a big step for us.

Love Cakes by Dorothy Lane Market is more than just a grocery store cake experience. Our designers are truly artists and are eager to tackle the most creative requests to create something unique for you. Our new beautiful space gives us ample room to create. The best part is that you can see us when you stroll by. Although we are an introverted bunch, it’s rather fun having a passerby stop to admire. It’s even more fun when they step inside to check out our ever-changing cake display.

 

COME SEE US!

6147 Far Hills Ave. Dayton, Ohio 45459

Hours: Monday-Friday 8 a.m.-6 p.m. & Saturday 8 a.m.-4 p.m.

CakeShop@DorothyLane.com

 

 

HOW TO PLACE AN ORDER

We’d be delighted to have you stop by or call us directly at (937) 535-5719 to speak to one of our designers. We’ll happily coordinate your cake pickup either from our storefront or the DLM Bakery location of your choosing. Or, you are welcome to place an order at any DLM Bakery.

 

CAKE TRENDS FOR 2021: SMALL BUT SPECTACULAR

Although special occasion cakes this year are notably smaller in light of more intimate celebrations, these small cakes are more spectacular than ever. Our Love Cakes by Dorothy Lane Market designers love nothing more than to help bring your vision to life, so talk to us!

In addition to scaling cakes to smaller sizes this year or opting for cupcakes, we are noting that customers are letting their imagination go wild with their designs. We’re talking more ornate and more of a “wow” factor than ever!

 

 

WEDDING INQUIRIES

We’d love to bring your wedding cake dreams to life! Stop by, call (937) 535-5719, or email CakeShop@DorothyLane.com to arrange a take-home wedding cake tasting!

 

Meet Our Talented Cake Designers

 

DLM Classic Coffee Cakes: The DLM Difference

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.

coffee cakes

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.

To debut, we have three flavors for you: Zesty Lemon Poppy Seed, Double Chocolate, and Toasted Walnut Cinnamon (my fave). Enjoy them for breakfast with a hot cup of DLM 1948 Classic Dark Roast Coffee, a chilled glass of DLM A2 Guernsey Milk, or a latte from our DLM Coffee Bar. Have a slice with an afternoon cup of tea, or even serve for dessert. However you enjoy them, that genuine “spot of butter” flavor from our DLM Classic Coffee Cakes will have you waxing poetic.

DLM Difference: Killer Brownie®

People often ask me where it all started when it comes to our Killer Brownie®. Sure we started selling them at DLM in the early 80s, but in some ways it began in 1953 with chocolate-covered ants. I know that sounds strange, but my father and DLM’s founder, Calvin D. Mayne, knew how to catch people’s attention and make a memorable experience. I noticed as a kid that he’d bring unique items to DLM that you couldn’t get anywhere else—and every aisle had something truly special—whether it was a goat cheese from Norway, the best selection of coffee in town, or those chocolate-covered ants. So the mentality that started with my dad was instilled into me and the DLM culture very early on. It was that “killer strategy” that resulted in the Killer Brownie® and many other signature favorites that we’ve developed over the years.

The first time I tasted that double layered brownie nestled with pecans, velvety caramel, and powdered sugar… I knew it was something special. So we very humbly baked these in the basement at DLM Oakwood. We realized that our Box Lunches wouldn’t be complete without one of these for dessert, so word started to spread and the rest is history because all it takes is just one bite. Fast forward 40 years and millions of brownies later. Thanks to hard work by plenty of good people, it’s now grown into a sister company to DLM run by my daughter Chimene and her husband Matt Ross. So although we don’t sell those chocolate-covered ants anymore, we sure do have great brownies. Thank you, Dayton, for loving them as much as we do.

 

 

It truly is the most wonderful time of the year as Peppermint Killer Brownie® is back! A generous layer of peppermint cream topped with white chocolate chips is sandwiched together with creamy caramel between two fudgy brownies. So good! Find them in the DLM Bakery or send some to someone special!

Top 10 Food Finds October

From new items and delicious finds to hidden gems, we’re delighted to share with you our carefully selected list of our top 10 food finds for October!

Hungry for more? Stay tuned as we highlight 10 more food finds each month!

*All items can be found in stores and online at shop.DorothyLane.com unless otherwise noted.

SHIP TOP FOOD FINDS

1. Brooklyn Delhi Curry Ketchup

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.

2. Capriole O’Banon Goat Cheese

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.

3. DLM Classic Coffee Cakes

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.

4. Lindera Farms Hot Sauces

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.

5. DLM Sea Salt Caramel Cashews

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.

6. Borgo de’ Medici Organic Pasta

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.

7. Keller K + M Chocolate Bars

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.

8. Beecher’s Smoked Flagship Mac & Cheese

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.

9. Ritrovo Selections Tuna

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.

10. Big Spoon Roasters Nut Butters

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.

Artisan Bread: The DLM Difference

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.

6 a.m.

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.

6:37 a.m. 

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.

6:44 a.m.

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.

6:56 a.m.

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.

9:23 a.m.

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.

9:25 a.m.

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.

10:20 a.m.

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.

8:16 p.m.

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.

8:19 a.m.

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.

8:24 p.m.

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.

9 p.m.

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.

9:08 p.m.

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.”

Savor these popular Artisan Breads and more at the DLM Bakery and shop.DorothyLane.com.

1. CLASSIC 10-GRAIN BREAD
This delicious, sandwich-ready loaf is made using cracked whole wheat, rye meal, corn meal, oats, and seeds.

2. FARMHOUSE BREAD
We use all-natural, slow fermentation to make this bread, giving it a lingering flavor and a slight sourdough tang.

3. SALT RYE BREAD
Our bakers artfully shape our New York Rye dough into a boule and sprinkle with Kosher salt before baking.

4. MICHE BREAD
After tasting this type of bread on a bakery lined street in Paris, we knew we needed to make this French-style sourdough with a touch of rye at DLM.

5. SOURDOUGH BREAD
We craft this dough starting with our own “mother” culture, adding flour, sea salt, and water to create sourdough perfection.

6. TURKEY RED WHEAT BREAD
Golden, locally grown wheat is milled farm side to produce this bread’s slightly sweet and nutty flour. This bread is rich in history and flavor. Get the story here!

7. SEEDSATIONAL 100% WHOLE GRAIN BREAD
This artisan bread is chock-full of a variety of seeds, including flax, millet, poppy, sesame, sunflower, and pumpkin.

8. FRENCH BAGUETTE
Using a classic French recipe, we hearth bake our baguettes every day from scratch giving them a crispy, chewy crust and airy interior.

Classic Strawberry Shortcake & 3 More Fruitful Endeavors

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.

Classic Strawberry Shortcake

Lemon Blueberry Shortcake

Peaches, Caramel, & Cream Shortcake

Tropical Fruit Shortcake

Pro Tips

• 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.

20 Years of Laura’s Cookies: Get to Know Laura

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.

Mother’s Day Checklist

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.

6. Make Mom Brunch

From a Smoked Salmon Strata to the perfect omelet and homemade cinnamon rolls, here are some brunch recipes for Mother’s Day. Get cooking with these brunch recipes! 

7. Don’t forget about Dinner, too!

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.