Flour Garden Extras...
Our baked goods and coffees
  • We make fresh croissants, muffins, scones, breads, danish, bagels, cakes and pies. We can custom-make your Birthday Cake!
  • We sell coffees, espresso, and a large selection of our own line of beans. The best around.
 

Our menu

 

Our Artworks on display

  • Each of Flour Garden's Grass Valley stores features temporary collections of works by local artists. Come see!

 

  • The Flour Garden Bakery in Auburn opened in 1984 and has grown to twice its original size since then. During the last year it has undergone a major remodel, including the addition of a beautifully executed mural by Grass Valley artist Della Heywood. Ms. Heywood has been painting for two decades and is able to create commercially applicable works with artistic fortitude and skill. The mural is 30 feet long and graphically illustrates the old world tradition of pastry production and bread baking. It shows what distinguishes the Flour Garden Bakery in an ever-increasing field of bakeries--the Flour Garden bakes the old-fashioned way, with wholesome, natural ingredients--from scratch.

 

The Flour Garden Newsletter

 
  • Come into the Flour Garden and pick up our published newsletter, "Food for Thought". Included is Susan Copeland's essay, Good Fat/Bad Fat.

 

The Flour Garden recipe:

  •  Snickerdoodles!
    1. 6 1/4 cups plus 2 tablespoons sugar
    2. 4 1/2 cups butter
    3. 10 eggs
    4. 4 1/4 cups unbleached white pastry flour
    5. 2 1/2 tablespoons cream of tartar
    6. 3/4 tablespoon salt
    7. 2 tablespoons baking soda
    8. 4 1/4 cups unbleached all-purpose flour
    9. cinnamon and sugar for sprinkling

    Cream first two ingredients together until light and fluffy. Whip in the eggs. Sift together the dry ingredients and slowly add to the creamed mixture. Blend. Scoop the finished cookie dough with a spoon or small scoop, placing small balls of dough onto lightly greased cookie sheets. Before baking, sprinkle with cinnamon and sugar. Bake at 350 degrees until golden brown around the edges, about 12-15 minutes. Makes 6 dozen.

 

 

 

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