Both the Cordata and Downtown stores close at 8 pm today. The bakery cafe closes at 4 pm as usual. Enjoy your New Year's Eve festivities.
All locations open at 10 am New Year's Day (Wednesday).
At the Co-op Bakery, we know that it's not Thanksgiving without pie and we strive to offer choices that are good for you, the farmers, the local economy, and the environment.
With quality in mind, our ingredients are locally sourced and organic whenever possible, and are 100% free of artificial colors, flavors, and GMOs.
Visit either of our stores to select your pies, or order online and select your pickup date and location.
In the course of one year, the Co-op’s bakery team cracks open 150,000 eggs and uses 9,360 pounds of butter. They bake more than 130,000 cookies and 20,000 scones in a year!
During the holiday season, cookies and scones step aside as specialty pies take center stage. Every irresistible pie filling is crafted from scratch in our bakery kitchen using the
highest-quality ingredients we can source.
Pumpkin pie has long been the quintessential Thanksgiving pie, at least since 1844 when Lydia Maria Child penned her poem Thanksgiving Day (more commonly known today as the song Over the River and Through the Woods) with the closing line, “Hurrah for the pumpkin-pie!”
The Co-op bakers make the tastiest pumpkin pies in town, along with insanely delicious caramel apple pies and pecan pies.
If pie is not your favorite, the Co-op Bakery is ready to delight with traditional bakery treats, beautiful custom creations, and heavenly tasting allergen-free sweets and savories. Catering to specific dietary needs is our specialty and our talented bakers love a challenge—so dream big!
Catering to specific dietary needs is our specialty
To ensure you get the dessert of your dreams in time for Thanksgiving, or any occasion, place a custom order three days in advance and the Co-op bakers will have it ready and waiting for you to pick up.
(traditional, vegan, traditional gluten-free)
The Co-op’s traditional and vegan pumpkin pies offer silky, smooth custards and the perfect blend of spices without being overly sweet.
Caramel apple pie is the trifecta of goodness with an all-butter crust and the perfect balance of sweet and tart apple filling dusted with cinnamon. The streusel topping provides a comforting buttery, oaty crunch.
(traditional or gluten-free)
Our pecan pies are a beautiful marriage of crust and not-too-sweet, toasty pecan filling—salty and sweet, crunchy and chewy.
We will have plenty of pies available for purchase in our stores, or you can place your order online for pumpkin or caramel apple pies and choose your pickup date and location.
Place your order by Sunday, November 24, for pickup on Wednesday, November 27. All Co-op locations are closed on Thanksgiving Day.
This Savory Stuffed Pumpkin recipe has become a regular for many Co-op staff and customers. It could easily be made vegetarian by eliminating the bacon and even vegan with a few ingredient replacements for the cheese and cream. Give it a try this autumn!
Photos by Meaghan Flesch
I’m from Ohio. Yep, that part of the country known to historians (and some attentive third graders) as the Old Northwest. When I tell this to people here the image that typically arises is one of sleepy little towns surrounded by vast stretches of farmland. What they are picturing, I think, is Iowa. But the reality is much more, well, rust-colored. There are farms there to be sure. A local, sustainable food culture is even beginning to take off. But it certainly isn’t part of the DNA of the place like it is here—at least not yet. Rather, the midwestern zeal for industry and efficiency seems to have spread from the cities to the surrounding countryside resulting in a landscape dominated by factory farms and monoculture. And you guessed it: corn is king.
Growing up in a place like that can easily lead to a serious disconnect between a person and the food that he or she eats. To my young mind, food came from the supermarket, not from farms. I didn’t know any farmers. And the farms themselves—with those stalks of corn all lined up in their rows like vast battalions brandishing spears—were almost menacing. Really, have you ever noticed how many horror films are set in cornfields? Anyway, the farm did not seem like a place that anyone would ever need, or want, to go to.
There was, however, one exception. Each year my family would make pilgrimage to our local pumpkin patch. We would all clamber into the farmer’s wagon and roll out through the orange, glistening fields to harvest jack-o’-lanterns and pie pumpkins for the fall holidays. I was too young to think much about it then, but something about visiting that place, and picking with our own hands the food that we would soon eat, seemed important, elemental, right—like a tradition worth preserving.
Those early experiences made a deep and lasting impression, and I have no doubt that they have made me a more conscious, and conscientious, eater. That’s the thing about traditions, they have a way of shaping the way that we come to see the world. This savory stuffed pumpkin recipe has become a tradition around our house. And trust me, it’s a keeper.
Meaghan Flesch, former Co-op outreach team intern, prepared Jeremy’s pumpkin recipe using ingredients from her home garden along with local products available at the Co-op: Twin Brook Creamery cream, Hempler’s bacon, and Breadfarm bread. Meaghan gives the rich, savory recipe 5 stars and plans to make it again during the holidays.
(Note: Don’t be alarmed if your Thanksgiving turkey begins to turn green with envy when placed next to this good-looker!)
Feeding a crowd? Dazzle ’em with simple hors d’oeuvres and delicious cheese!
My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins.
This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!
Feeding a crowd? Let them nibble on these irresistible morsels.
If you’re anything like me, you love the holidays! We enjoy getting together with friends and family. But, when you really think about it, we love the holidays because we love to eat. The holiday recipes that seem too fancy for everyday living make us all feel like we are gourmet chefs in the kitchen. It’s a chance to impress your family members while trying something new.
you’ll supply the amazing hors d’oeuvres
This year, the specialty cheese department is here to help excite you and all your friends with delicious easy-to-prepare treats. Let the family gourmet chefs prepare the main courses; you’ll supply the amazing hors d’oeuvres!
My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins, as pictured above.
This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!
Ile de France is a mild brie and great for anyone just starting to try soft ripened cheeses. It has a slight mushroomy scent with a tangy aftertaste that pairs perfectly with the sweet and sour cherry spread.
The new Gluten-Free Oat Thins from La Panzanella in Seattle is a great option if you are trying to please everyone’s palate and consider various dietary needs. La Panzanella has long been a best-seller at the Co-op and their new gluten-free crackers don’t disappoint.
A basic serving suggestion is 1 to 1 1/2 ounces of each cheese per person; round down if you are serving three or more cheese varieties, round up if serving only one or two cheeses.
Another great option when feeding the masses is a cheese tray.
grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers
Grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers. The Co-op has some approachable and affordable suggestions.
A great starter cheese tray would look something like:
(see descriptions of each selection below)
Simply add your favorite meat and fruit, and enjoy!
The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.
Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into classic Gouda-style wheels and aged to a rich yet mellow flavor and a creamy smooth texture. It’s a great “beginners” goat cheese.
Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.
Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese.
Uses: Popular on cheese platters with a sweetness that pairs well with champagne and fresh fruit. Smooth and gooey when warm from the oven: serve with crackers or toasted crusty French bread slices, topped with Divina Sour Cherry Spread, or wrapped in phyllo and baked for an impressive Brie en Croûte.
Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese.
Uses: Super versatile and fairly firm, it can be sliced, cubed, or grated. Great eaten by itself, or used in cooking. Those nutty flavors work well melted into everything from fondue to Croque Monsieur—or jazz up a bowl of mac & cheese, sprinkle over veggies, or fold into a plate of eggs.
Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the Causses, a group of limestone plateaus rich in minerality in the South of France.
Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.
Classic bloomy rind and soft paste with earthy and vegetal aromas that intensify as the cheese ripens. Full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower.
Uses: follow suggestions for Fromager d’Affinois
Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season.
Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate. Choose from sour cherry, fig, and orange fig.
These olives were my gateway olive. Never having liked olives in the past, I was encouraged to try these. I was not disappointed. Castelvetranos upon first glance stand out because of their lively, pale shade of green. They are firm and meaty with a mild and buttery taste that’s both salty and sweet. They appeal not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.
All Co-op locations will close at 6 pm today, Christmas Eve.
Saturday & Sunday, Dec. 16 & 17
Save 20% on—
art supplies • baskets • books • calendars • candles • cards • Co-op apparel • incense • jewelry • mugs & bowls • socks • toys • water bottles
Pangea Ferments handcrafts savory fermented sauerkrauts and kimchi that will add zing to any meal—breakfast to dinner—using mainly organic ingredients sourced from Whatcom and Skagit counties.
The company’s tag line—Pure • Local • Honest—reflects its philosophy to use simple recipes, source local ingredients whenever possible, and never use fillers, msg, or gluten.
Introducing Co-op Curbside pickup for groceries, produce, deli to-go, and more. With the well-being of our community in mind, we are piloting a program for online ordering with curbside pickup. Learn how to place your first co-op curbside order!
HIGH RISK PRIORITY SHOPPING HOUR • 8 am to 9 am daily • both stores
DOWNTOWN STORE & DELI • map • 360-734-8158 • 8 am – 8 pm; deli service counter closes at 6 pm
CORDATA STORE & DELI • map • 360-734-8158 • 8 am – 8 pm; deli service counter closes at 6 pm
CO-OP BAKERY CAFÉ and CONNECTIONS BUILDING CLASSROOM • map • 360-734-8158 • Bakery Café: Temporarily closed