Archive for the ‘Uncategorized’ Category
Happy Campers Bakers | Posted November 11, 2016
Six years ago, when we were baking only a few loaves a week in our tiny home kitchen, we never could have imagined this. 🙂
In the beginning, we set out simply to bake the best GF, allergy-friendly breads we could. Super-nutritious. Unconditionally delicious. Last fall, we were thrilled to bring our tasty breads and buns to Seattle. Earlier this year, we made our most ambitious expansion yet into northern California. So many of you requested us in your favorite grocery stores, and we were more than happy to oblige! We’ve been blown away by your amazing appetites and support, and our ovens have been happily working overtime.
But those of you in southern California, thought, “Yeah, yeah…San Fran and the Bay Area are great and stuff, but what about us in L.A.? In San Diego?” Well, we’ve been listening and hard at work getting our deliciously nutritious breads where you are!
Today, friends, is that glorious day. 🙌
YES. FINALLY. Your favorite Happy Campers Gluten Free bread is now available in SoCal! Like, it’s waiting on shelves for you to go pick up and devour! That’s right — tell every one of your GF Los Angeles friends that they can now enjoy our organic, vegan, and insanely tasty breads right where they are! Sandwiches in Santa Barbara! Crostini in Carlsbad! Toast in Temecula! You get the idea. Many additional SoCal stores are also coming soon (San Diego, you’re in the next couple weeks), so stay posted!
And it’s all because… You. Love. Good. Food. We’re overjoyed to see your passion for fueling life with only the best goodness is the same as ours. Our high-quality loaves are packed with everything you want in a gluten-free bread: Healthful ingredient variety! Awesome nutrition! Mouthwatering flavors! We bake each delicious loaf with organic, 100% non-GMO ingredients, so you can be sure you’re nourishing your body with wholesome goodness!
But as awesome as SoCal is, we couldn’t just stop there…. We’re also now in Arizona! 😃 YEP. Arizona, too. Because you asked for it. Phoenix! Scottsdale! Tuscon! Prescott! Gilbert! We heard you loud and clear
And if you’re not in California or Arizona, feeling left out and hankering for our particularly tasty GF bread, don’t worry! You can be sure we’re working hard to get our yummy loaves to where you are. (We’re coming for you! Please keep bringing those product request forms to your stores! It’s by far the most effective way. 😀 )
Now, we know how hungry you can get, so please go pick up a couple yummy loaves in these new stores to let them know you’re serious about enjoying our bread! 🍞🍞🍞
Erewhon: Los Angeles
Los Angeles, CA
Frazier Farms: Oceanside
Frazier Farms: Vista
Isla Vista Food Co-op
Isla Vista, CA
Lassens: Los Feliz
Los Angeles, CA
Los Angeles, CA
Lassens: Echo Park
Los Angeles, CA
Ocean Beach People’s Co-op
San Diego, CA
Eagle Rock, CA
Los Angeles, CA
The Whole Wheatery
Natural Grocers: Gilbert
Natural Grocers: Prescott
Natural Grocers: Phoenix
Natural Grocers: Scottsdale
Natural Grocers: Tucson Oracle
Natural Grocers: Tucson River
Happy Campers Bakers | Posted November 5, 2016
Hey, Happy Campers! We’ve got some exciting news! 😃
You know how we’re super-passionate about bringing you the truly tastiest, healthiest, GF bread we can? Of course you do. Well, we’re delighted to share that we’ve made an awesome new friend who feels exactly the same way about what they do! Meet Homegrown Sustainable Sandwiches. Just like we’re committed to bringing you the best GF bread out there, they’re incredibly passionate about making the best possible sandwiches out there! And wow, do they do wonders. Delicious, delicious wonders.
Okay, so, now we want you to close your eyes — unless you’re driving or juggling flaming objects, at which point we’re just impressed you’re also reading this — and try to imagine the best possible sandwich you can. Just try it…the best sandwich. Flavorful? Yes. Drool-worthily delicious? Absolutely. The perfect proportion of textures? Exactly. Crafted from the highest quality ingredients available? Only always. Made from locally and sustainably sourced foods? Of course. Insanely creative ingredient combinations that will tickle your tastebuds and blow your mind? Uh, yeah! You get what we’re saying here, right? Homegrown actually makes these sandwiches! Like, ones that you can go eat right now! It’s basically scrumptious sandwich environmentalism. They are seriously the best in every measurable way we care about.
We immediately thought it was
loaf at first sight a perfect partnership, so we decided to start baking special loaves for them to make their awesome sandwiches with your favorite GF option. OH, YEAH. 🙌
Mouthwatering images courtesy of Homegrown
We and the amazing folks at Homegrown had the wonderful pleasure of visiting each other’s awesome food factories recently. We were so impressed with the care and passion that these folks put into the amazing food they make! (And did we mention that their sandwiches are delicious?) We really couldn’t be more excited to partner with them and support their passion to make amazing food for you to enjoy!
You should check out everything about Homegrown on their site, particularly their amazing menu (but be prepared to drool)! Homegrown has many locations in Seattle and several new ones in San Francisco, so make sure to go support them and us and your love for tasty sandwiches! We’re willing to bet you won’t be disappointed…. Happy eating! 🍞😋
Guest Post | Posted May 28, 2013
Happy Campers: greetings from Paris, France! While I do have to say that the gluten-free bread here is completely lacking compared to that of Happy Camper’s, la vie est belle, as they say, in this city of lights. Or rain. It’s been very Portland-esque here of late!
I am happy “urban camping” and training with some pretty commendable chefs (Michelin stars all around). That being said, my heart and soul are profiting from the knowledge I am getting, and my inspiration to transform everything I am trained to cook into something suitable for a more sensitive digestive system is augmenting exponentially.
So, let’s start with a classic. Boeuf Bourguignon. While I do have to say I thought this dish would be incredibly challenging after watching it completely almost tank in the movie “Julie and Julia”, it really is not that hard. The girl just fell asleep. Don’t do that when you’re cooking. (The easy way to do that would be to marinate yourself with the bottle of wine instead of the beef.)
However, if you are gluten-free, good luck ordering this tender beef dish at a French restaurant (or any restaurant for that matter) and it being a safe dish for you to consume. The famous sauce is thickened with flour, wheat flour of course, and that is why the entire plate tastes so succulent when slow-cooked with the falling-off-the-bones meat.
Does it need wheat flour? Absolutely not! Tradition and convenience simply calls for it in the recipe, but many other thickening agents will do.
Thus, enjoy this gluten-, dairy- and egg-free version of the beautifully rich-yet-not-heavy French classic. Allow at least one night for marinating, two if you want to get really special. 🙂
Bon appétit, and thinking of you from Paris,
Boeuf Bourguignon à la gluten-free
1 beef shoulder (about 3 pounds)
1 bottle red wine
1 large yellow onion, chopped
4 cloves garlic, smashed, peeled
2 stalks celery, washed, chopped
2 small carrots, peeled, chopped into 1.5 cm. cubed pieces
1 leek, washed, stem removed, chopped into 1.5 cm cubed pieces
1 tbs. whole black peppercorns
2 bay leaves
4 sprigs fresh thyme
a few splashes cognac (optional)
about 1/4 cup high heat neutral oil (i.e. grapeseed, sunflower seed, canola, or avocado oil)
3 tbs. mochiko (sweet rice flour) or 1/4 brown rice flour if you cannot find mochiko
1 1/2 tbs. tomato paste or 1 tomato on the vine, diced into small cubes
1 bay leaf
2-3 cups veal, beef, or pork stock (brown stock), or water or vegetable stock in a pinch
salt to taste (about 1 tsp sea salt, but add it in slowly until it tastes good to you)
4 potatoes of choice (either baked, boiled and cooked, mashed, whatever you want)
Seasoned with salt to taste before plating. (i.e. put salt in your water if boiling, or salt them if baked)
4 slices Happy Campers Kiss-Me Garlic Rosemary Bread, toasted
Preparation time: 20 minutes
Cook time: 3-4 hours
- Marinate your meat: clean away the fat from the edges of the meat, cut into 2” cubed pieces, and place in a large clean bowl. Top with all marinating ingredients (including wine), cover air-tight, and keep at least overnight (12 hours). Marinate for up to 48 hours.
- You’re ready to cook? Good! Pre-heat your oven to 325 degrees Fahrenheit.
- Using a spoon with holes, or tiny metal straining device, fish out the pieces of meat into a separate bowl. Strain the marinating liquid into a saucepan, and let it start heating over high heat. (It will eventually come to a boil while you are searing your meat.)
- Heat enough high heat oil in a saute pan to cover the pan generously (about 2-3 tablespoons) over medium-high to high heat. Once oil is very hot, but not fully smoking, sear about 1/3 of your meat pieces with no overlap for about 1 minute on each side (this is important, because you want to caramelize your meat pieces. If there is less than 1 inch in between each piece, don’t add any more meat into the pan). Continue with all pieces of meat. The bottom of your pan will look burnt, but don’t worry, the taste won’t translate into the dish. Keep searing all sides of the meat until browned on each side, but not cooked through. Transfer to a large casserole dish when meat is cooked.
- Meanwhile, or after (depending upon your multi-tasking skills), heat another tablespoon of high heat oil in a saute pan over medium high heat and sear your vegetables from the marinade.
- Once your marinading sauce has boiled and all of your meat and vegetables have been seared, add to the large casserole dish with the meat. Stir in rice flour, coating all pieces. Then stir in tomato. Add stock (or water) until it almost covers the ingredients, add a bay leaf, cover tightly, and pop in the oven. Bake for 3-4 hours, until meat is tender. Check on it once after 15 minutes of cooking to make sure no meat is sticking to the bottom of the pan, cover again, and don’t check on it again until 2 1/2 hours later, making sure the liquid is saucy and has not evaporated.
- Two hours into the cooking, cook your potatoes however you want to eat them.
- After about 3 hours of cooking, you’re reading to serve: remove casserole from the oven, and taste for salt. Season with 1 tsp. salt and add more if you find it necessary for your palette. Stir and let sit one minute. Fish out your pieces of meat into a bowl. Strain the sauce onto the pieces of meat through a fine metal strainer. Mix gently with a large spoon. Divvy the potatoes up onto plates and divide meat with sauce accordingly. Serve with a side of Happy Campers toasted bread to serve in the sauce.
Like what you see? Want some more? Happy news: Bubble Child is available for purchase online.
Happy Campers Bakers | Posted October 23, 2012
We’re so excited to announce that you’ll eventually be able to purchase Happy Campers from all the New Seasons Markets!
Starting this week on Thursday, October 25, please pop by New Seasons Concordia and find your favorite loaf of Happy Campers!
We’ll announce each new New Seasons store on our Facebook page, so be sure to stay tuned.
Thanks so much for being a Happy Campers fan. We’re honored to make tasty bread that’s unconditionally delicious for you and your family!