It’s been over three years since we expanded our kitchen production capacity and opened the P&P Makeshop. We’re thrilled to share space with Ana and Carissa of Tart. I mean, have you tried their galettes? We don’t know anyone that makes flakier, more buttery and tastier pastry than those two lovely ladies. Plus, they always fill that tender crust with a rotating variety of delicious and fresh, seasonal foods and flavors… like roasted brussels sprouts and fontina!

Our friends at Madison Sourdough are just as commintted to supporting our local food systems as we are, y’all. Over 40% of the flour they bake with is milled from local grains in-house, allowing them to work directly with local grain farmers, requesting specific wheats varieties and different types of grains, and really getting that local flavor in everything they make. We can’t thank them enough for sharing their love of Wisco grains with us!

Our classic shakshuka, a one-skillet recipe of eggs baked in a tomato-red pepper sauce, enriched with goat cheese, and with roasted potatoes and pita to sop up all that tomatoey goodness has been one of our most popular meals for years! And, we’re excited that the eggs for your meals are coming from OrgaNick Pastures, the first certified humane pasture-raised organic egg company in Wisconsin! We hope you can taste (and see) the difference, y’all!

Big thanks to Vitruvian Farms for this week’s monster supply of mushrooms! Not only did we roast up their freshly harvested shiitakes and oyster mushrooms to top your ramen bowls, we also used their mushrooms as an umami boost in the miso broth! Certified organic, Vitruvian Farms utilizes modern, sustainable practices that nourish humans and the earth. Plus, their indoor mushroom farm means we can enjoy their products even in the depths of winter.