March 2025

A Windswept March at Pepperberry Foods!

Hello friends!

In like a lion, out like a lamb! True to March’s blustery nature, we’ve got a whirlwind schedule ahead. This month, we’ll be traveling to visit family on the East Coast, making a stop in one of our favorite West Coast cities—Bellingham—and firing up the Freselle Tiny Test Kitchen to experiment with new flavors. It’s going to be an exciting month, and we can’t wait to share it with you!

Where to find our freselles

The good news? You can always find our freselles around town! Look for them at:

• Market of Choice – Belmont, West Linn, and Cedar Mill locations

• Foodie Stash vending machines – Legacy Hospital NW Portland, Salmon Creek, and Meridian Park

• Collective Market – Hillsboro

• Food Fight Grocery – NE Portland

Stock up anytime—our savory, crispy Italian biscuits are always within reach!

Upcoming Events

Canvas Rebel Feature – Coming Soon!
We’re thrilled to announce that our interview with Canvas Rebel will be published this month! This online magazine highlights new entrepreneurs and shares insights across the small business community. We were honored (and, honestly, super excited!) to be featured. Stay tuned for the official release date on our website, where you’ll get a behind-the-scenes look at our origin story and everything we’ve learned so far.

Market of Choice – Cedar Mill Meet & Greet
March 14th | 12:00–5:00 PM
Join us at Market of Choice in Cedar Mill to sample our freselles, including some brand-new flavors in development! We’d love to hear your thoughts and share cheese-pairing ideas near the specialty cheese section. Stop by and say hello!

Beaverton Farmers Market
March 15th | 10:00 AM–1:30 PM
We’re back at one of our favorite markets—come grab some freselles while they last! Market location & schedule found here.

Recipe of the month: Irish Soda Bread Freselles

A soon-to-be legendary Irish-Italian mashup! Traditional Irish soda bread is made with caraway and raisins, and we’ve transformed those classic flavors into a crisp, savory freselles.

Ingredients

• 3 ½ cups all-purpose flour

• 4 tsp baking powder

• 1 tsp salt

• 1 tsp caraway seeds

• ¼ cup finely chopped raisins

• ¾ cup olive oil

• 1 cup water

Tools

• Large mixing bowl

• Mixing spoon

• 2–3 baking sheets

• Parchment paper

• Dough scraper

• Sharp knife

Let’s Make It!

1. Preheat oven to 300°F and line baking sheets with parchment paper.

2. In a large bowl, mix together flour, baking powder, and salt. Stir in caraway seeds and raisins.

3. Add olive oil and water, stirring to combine. The dough will feel dry—knead it on a counter until fully mixed. Shape into a large ball.

4. Cut the dough into four quarters. Roll each into a 1–1.5-inch-thick logs.

5. Using a sharp knife, slice into ¾–1 inch rounds. The dough will be soft, and the rounds may look like ovals—totally fine!

6. Arrange slices on baking sheets and bake at 300°F for 30 minutes. Reduce oven temp to 250°F and bake for another 30 minutes, allowing the freselles to fully dry and crisp up.

7. Cool completely on a baking rack, then store in an airtight container for up to 3 weeks.

A few notes: If your freselles look pale, they’re probably perfect! I typically aim for very light golden in color. An alternative to decreasing the oven temp is to turn off the oven and let them sit for 30 minutes if they’re already turned golden. I don’t typically use parchment paper but here it really helps prevent those sticky raisins from adhering to your baking sheets.

A Quick Heads-Up!

With all this traveling, you might notice our online store pausing and restarting throughout March. Don’t worry—we’ll be back and fully stocked in early April!

Until then, we hope you have a fantastic month full of good food and new adventures. Thanks for being part of the Pepperberry Foods journey! Follow us on Insta or Facebook!

Happy snacking,

Maddie