Bonnie’s Jams are made from original recipes inspired by the fruits of the season. The most fragrant and freshest fruits are the basis for the intense taste that makes the jams truly remarkable. And, to ensure that each jam reflects the true flavor of the fruit, Bonnie uses no pectin in any of the fruit-based jams and less than half the sugar of commercial jams. Bonnie Shershow grew up in Southern California in a house surrounded by acres of citrus trees and an incredible assortment of other fruit trees and berry bushes: pomegranates, persimmons, saucer peaches, macadamia nuts, kumquats and loquats, avocados, tangerines, black mission and kadota figs and more. She helped her mother gather fruit when it was ripe and fragrant for the extraordinarily tasty jam that she would carefully cook to fill jars that would serve the family for the year, or until the next batch of perfectly ripe fruit was ready to pick.
When she began traveling, her search and discovery of jams of other countries became a preoccupation. Following the scent of raspberries in a hill-town in Southern France, she found a small group of women stirring fruit in large copper pots and ladling exquisite, deep crimson, steaming “confiture” into lovely little jars with hinged lids; in Shanghai, she had the most delectable shiny bright orange apricot jam made by a transplant from the Netherlands; and in Cuzco, Peru, she enjoyed a fruit jam that is still a mystery today – but lingers in her mind as simply delicious! She likes to get creative and use the jams for more than toast. She suggests using as an intensely flavored glaze for chicken, duck and ribs from the Apricot Orange and Peach Ginger jams, and especially pairing them with cheese.
Tate’s Bake Shop Cookie’s
Kathleen King, founder and owner of Tate’s Bake Shop, began baking when she was just eleven years old, selling small batches of her crisp, buttery, chocolate chip cookies off of a fold-out card table on North Sea Farm, her parents’ Long Island farmstead. In 1980, when she was only 21, Kathleen rented a space her mother spotted and opened her ‑first bake shop. She developed a full line of traditional American baked goods, perfecting every recipe herself and baking each dessert from scratch. Named after her father, Tate’s Bake Shop is the result of Kathleen’s love of baking and keen eye for quality. Voted the “Best Bakery in the Hamptons” for many years, Tate’s Bake Shop is a destination for locals and tourists alike. Kathleen’s personality is in every inch of the store, from the fresh flowers to the carved wooden tables. “People feel very comfortable coming here,” Kathleen says, “and that’s part of the experience of coming to Tate’s Bake Shop. It just goes with chocolate chip cookies and apple pie.” With a community of loyal customers and lines that stretch out the door, Tate’s Bake Shop is, as the New York Times noted, “worth putting miles on the odometer.”
Kathleen’s cookies have won numerous awards including the 2011 NASFT Gold top award for Outstanding Cookie.
Combining the best of ingredients and a passion for baking, Kathleen King’s desserts are truly an American tradition. We hope you enjoy.
BBQ Sauce Variety
Barbecue, barbeque, bar-b-q, BBQ, barbacoa, or the backyard slang “que”, all are ways to identify a condiment usually used on smoked chicken, pork and beef. One thing for certain that is that there are a lot more varieties of BBQ than there are ways to pronounce it. We have 14 different brands and 17 unique styles that cover the most popular BBQ regions in the southern and central United States. Sauces styles from regions like Texas, Alabama, Tennessee, the Carolinas, Kansas City, and, of course, St. Louis are all available for you to test out. Our favorite rib recipe starts with a vinegar based sauce, cooked “low and slow” and ends with a thicker style higher heat for a tender on the bone. Our variety is selected for unique flavor profiles that range from sweet, spicy, vinegar and mustard styles. Almost all of the sauces have been award winners, including a local favorite Blues Hog that captured 2011 American Royal “Best Sauce on the Planet” award.
Miss Hulling’s Cakes
When Saint Louis celebrates they mark the occasion with a Miss Hulling’s Old fashioned Split Layer Cake! The delicious Saint Louis tradition available exclusively at Straub’s Bakery. Layer after layer of the delicious taste you remember!
The ultimate blueberry muffin from the Straub’s Bakery! Crunchy sweet cinnamon crust topping a tender muffin loaded with blueberries for a tasty morning wake-up treat.
Don’t miss this decadent desert. We mix moist, chewy and rich chocolate cake with layers of buttery caramel, then add chocolate glaze and sprinkle toasted chopped pecans on top. Feeds any chocolate craving.
“A little taste of heaven”… a piece of light angel food cake coated with chocolate or white icing.
Triple Play Brownie
A rich chocolate fudge brownie sandwiched between a buttery chocolate butterscotch crust and a smooth topping of ultra decadent chocolate ganache!