We’re going to Hollywood, dawg! (Yes, we watch American Idol and yes, we did see a few contestants during our demo at Erewhon over the weekend.) Anyway, our gluten-free muffins are now officially in Erewhon Market in Los Angeles.
Erewhon Natural Foods
7660 Beverly Blvd
Los Angeles, CA 90036
(323) 937-0777
Please join us at the following demos this weekend:
FRIDAY, February 13th
11am to 1pm
Seaside Market
2087 San Elijo Avenue
Cardiff, CA 92007
(760) 753-5445
SATURDAY, February 14th
11am to 4pm
Erewhon Natural Foods
7660-B Beverly Blvd
Los Angeles, CA 90036
(323) 937-0777
SUNDAY, February 15th
12pm to 3pm
Whole Foods Market – La Jolla
8825 Villa La Jolla Drive
La Jolla, CA 92037
Our muffins have now graduated into cakes…
Kinda makes you want a degree in muffin physics, don’t it?
Three hundred muffins were made this morning…
Some of the muffins went to the market.
Some of the muffins stayed home (for a photo shoot).
None of the muffins had roast beef (b/c they’re vegan).
Some of the muffins attended a class at the Warren Celiac Center.
Some of the muffins went to be reviewed.
Today, we got a request to start baking gluten-free cakes. Since our muffins already have a cake-like consistency, it wasn’t too difficult to come up with a chocolate cake recipe. In keeping true to muffin physics tradition, everything we make gets its start in form of a muffin (yes, even our early bread prototypes were baked in muffin cups). Below is a photo of our yummy chocolate cake:
I’m a bit stumped on what to use as a frosting that is dairy-free and soy-free though. Any suggestions?
