Many operators struggle with the old question of what to put on the food/pastry/baked goods menu. Following are menu items that our Fidalgo Bay Roastery Chef has in his repertoire. You could run one of these as a daily special to get a feel for what your customers respond to. Let us know if you would like to learn more.

Fresh Baked Scones with Devonshire Cream and Strawberry Jam

Slow cooked Oats with Chopped nuts, Dried fruit, Brown sugar and Honey

Grilled Belgium Chocolate Sandwich on Country White Bread

Savory Caramelized Onion and Oregonzola Quiche

Ham Sandwich with Grain Mustard Mayonnaise on Sour Dough Bread

Cheddar Cheese Sandwich with Chutney on Onion Bread

Cucumber Sandwich with Cream Cheese, Dill, and Chives on Light Rye Bread

Turkey Breast Sandwich with Horseradish Cream on Sour Dough Bread

Smoked Alaska King Salmon with Lemon Butter on Light Rye Bread

Chopped Egg Sandwich with Shallots and Watercress on Onion Bread

Solid Packed Line-Caught Albacore Tuna on Country White Bread

For home coffee enthusiasts and professional baristas, mastering the grind is the most important part of the coffee making process. Grind particle size is the key to coffee extraction.

Home users: ditch the blade grinder in favor of a burr grinder. A blade grinder will not let you control the grind particle size. The blade grinder blends the beans resulting in random grinds that will range from dust to coarse.

Pro Baristas: Change your burrs often. Every six months as a rule of thumb. Sharp burrs will cut (grind) the coffee uniformly and will result in much more predictable shot times. This will result smoother espresso and is one of the secrets at top espresso bars. Also, remember to change your portafilter baskets and burrs at the same time. Old portafilter baskets are a hidden cause of poor shots.  Burrs and baskets are easy to replace and the cost will be under $100 if you do it yourself.

Miscela: The Blend/The Coffee

Macchina: The Machine

Mano: The Hand/The human

Makes 16 oz Serving
4 oz New Orleans Cold Brew (recipe below) *
1/2 oz Simple Syrup
Fill Glass 1/2 full with Ice
Fill the rest with milk

*Using Toddy Maker:
1 lb. Fidalgo Bay Cold Brew Blend
6 Tablespoons Frontier roasted and ground chicory (available in bulk section at PCC Natural Markets)
9 C. Cold water
Let stand at room temp for 12 hours, filter and drain into serving container.

Mandarin Orange Iced Spiced Mocha - Darryl Miller, Fidalgo Bay Coffee

• Ice
• 2” curl of fresh mandarin zest
• 1.5 teaspoons cinnamon sugar (see cinnamon sugar recipe below)
• 3 level tablespoons Ghirardelli Sweet Ground Chocolate
• 2 shots espresso
• Cold Milk

In a mixing cup add mandarin orange zest, cinnamon sugar, Ghirardelli Sweet Ground Chocolate and espresso Stir well. Fill a 16oz cup with ice.  Pour sugar, chocolate & espresso mixture into cup.  Fill the remainder of the cup with cold milk and serve.

Cinnamon Sugar Recipe – in a sealed airtight container mix 2 cups unrefined sugar with 4 level tablespoons of ground cinnamon.

For additional information about Ghirardelli products please visitwww.ghirardelli.com/foodservice.

1-pint Organic Valley heavy Cream

1/4 cup Wholesome Sweeteners Powdered Sugar

1 cup Jameson Irish Whiskey

1/2 pound of Fidalgo Bay’s Organic French Roast ground coarse from French Press

Chill mixing bowl in the freezer for 30 minutes

Pour heavy cream into frozen mixing bowl

Add powdered sugar

Whisk by hand until cream becomes slightly thick, then start adding the Jameson. Keep whipping while pouring in more and more and more Irish whiskey.

French Press: We recommend an 8-cup Bodem Pot made with 1/3-measuring cup of ground coffee and filled about 1-inch from the top with 205° water, stir well, put the top on, steep 4-minutes and press. Each pot yields about 4 regular mugs with room for Irish Cream topping.

Serve: Pour coffee in the mug leaving room to top with a dollop or two of Irish Cream.

The bigger, more noticeable change is to the design.   A serious departure from our current black and tan cup, the redesign incorporates our new logo as well as a unique branding opportunity for individual clients.  The new Fidalgo Bay design features a solid white background, inspirational quotes, and our logo in chocolate brown ink.  More prone to showing smudges and stains, yes, but also creating a space for baristas to write drink orders and customer names.  For the first time, cafe managers and owners also have a chance to put their mark on the cup as well.  As part of our transition to the new design, Fidalgo Bay Coffee will provide a customized ink hand-stamp on request.    We hope it conveys Fidalgo Bay’s small-coffee, independent look and feel, and celebrates the individuality of our wholesale clients.

We offer this service as a value added program to our cherished clients.

Consider it a blank canvas for your own inspiration. 

PCC featured Fidalgo Bay Coffee Roasters in their latest Sound Consumer issue.
Read the entire article at http://www.pccnaturalmarkets.com/sc/1006/sc1006-nw-food-adventures.html

Northwest food adventures
by Eli Penberthy, Associate Editor, PCC Sound Consumer

Pictured below are Coffee Roasters Nate and Nathan standing by at the Coffee Roaster. Nathan is the one holding the coffee cup.

• Golden Glen Creamery (15098 Field Road, Bow, Wash., 360-766-6455, goldenglencreamery.com):
  If you appreciate Golden Glen’s fresh butter, glass-bottled milk products and farmstead cheeses, a trip to the picturesque farm is worth the drive. Located only about an hour and a half outside of Seattle, the farm store is open Monday through Saturday from 10 a.m. to 4 p.m. and there are special seasonal open houses with walking tours, hayrides, animal pettings and more. Check the Web site for details.
• Samish Bay Cheese (15115 Bow Hill Road, Bow, Wash., 360-766-6707, samishbaycheese.com, open weekdays 10 a.m. to 4 p.m., Saturday and Sunday Noon to 4 p.m.):
  Whether your favorite is the cheddar-like Mont Blanchard cheese, the soft and flavorful Port Edison variety, or the new award-winning Ladysmith, we think you’ll agree that the farmstead cheeses from Samish Bay Cheese are top-notch. A visit to the certified organic dairy will give you the opportunity to see the animals in pasture, or just enjoy sampling cheese in the small cheese shop.
• Fidalgo Bay Coffee (856 North Hill Blvd., Burlington, Wash., 360-757-8818, fidalgobaycoffee.com):
  Fidalgo Bay supplies PCC with certified organic and Fair Trade coffee, which it sources directly from farmers in San Martin, Peru. If you want to learn how your morning wake-me-up is made, from bean to cup, take a tour of the roaster. During the tour, you’ll sample different varieties, have a delicious latte made just for you, and get to take home a whole bag of beans. Tours are available Monday through Friday between 8 a.m. and 2 p.m. by appointment.