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Edelweiss Bakery

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United States
Johnson, VT
Edelweiss Bakery

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Edelweiss Bakery started in 1994 at the Champlain Mill, Winooski, Vermont, relocated to Johnson, Vermont in 2003. NO SALT, EVER ADDED.

We were a bakery and cafe and have since changed to Edelweiss Bakery "Gone to the Dogs" Home of House Wolf K-9 Dog Biscuits. Bakery, Take Out Lunches with Specials and make All Natural K-9 Dog Biscuits ( www.HouseWolfK-9DogBiscuits.com ) and sold in our shop along with Lupine, Pet Naturals of Vermont and Kong Toy Products. HOME MADE DOG BISCUITS, MADE IN VERMONT
Mission
Provide a treat that is healthy and gives value to your K-9 for better healthy living
Company Overview
Start 'em early and keep 'em healthy: Every House Wolf K-9 Dog Biscuit from tiny training treats to Big Wolf is a delicious K-9 treat with no fillers, food coloring or artificial preservatives. Hand made in our Vermont Bakery using the same care and ingredients we have used to craft cookies and cakes for folks in Vermont for 19 years. Choose the best for your K-9: House Wolf K-9 Dog Biscuits one way to improve their health for their future
Description
We only use the best of ingredients that are all natural and organic. Honey, Molasses, Apples, Carrots, Sweet Potato, Salmon, Chicken. Organic Brown Rice Flour, Oatmeal and Garbanzo Flour, Soy Flour, All Natural Peanut Butter, and will be adding other ingredient products as we develop our biscuits. General Information
It was Sasha, Dakota and Our Kayak who inspired us to start making their own biscuits. Being that we own Edelweiss Bakery & Cafe we already had many of the all natural ingredients on the premises and since we were providing healthy meals to our patrons,
we thought why not make their own biscuits here at the bakery as well. We were concerned about what they didn't need in their diets so we researched a more holistic approach to their feeding. The Wolf came to mind and being our K-9 friends are not to far removed from the Wolf, we research on how they lived and ate in the wild. Our three didn't need artificial food colorings, preservatives and starches and syrups (sweeteners) nor did they need Humectant and Plasticizer so their biscuits and treats maintained dampness and flexibility. This is where we developed a biscuit for the three of them that had a much more healthier approach.

10/22/2026

🍂 A Taste of Fall at Thompson's Flour Shop! 🍂

Those cooler autumn mornings are such a welcoming time to be in the baking room at Thompson’s Flour Shop! There’s something about seeing the morning frost on the pumpkins that gives you that extra little zip and puts you in the mood to get baking. Before long, the wire oven racks are filling up and moving along, carrying the wonderful aromas of warm spices, sugar, and freshly baked goodies destined for the bakery cases. 🍁

Today, I baked a timeless classic: carrot cake with cream cheese frosting! 🥕 Did you know that carrot cake has roots going back centuries? Carrots were used as a natural sweetener in cakes and puddings long before sugar became widely available and affordable. The modern carrot cake we know and love, especially when topped with that luscious cream cheese frosting, became particularly popular in the United States during the 20th century. It’s a classic that has certainly stood the test of time!

I also brought a couple of newcomers to the bakery case! First up is a ginger hermit bar drizzled with royal icing. This little treat delivers all those wonderful flavors of fall, with the warmth of cinnamon, the gentle zing of ginger, and just a subtle touch of clove that lingers on the tongue. A perfect companion to a hot cup of coffee on a crisp autumn day! ☕🍂

And then there’s the classic lemon bar, but with my own little twist! Instead of the usual thin crust, mine features a thick, buttery shortbread crust layered with tangy lemon curd and finished with a delicate crumb topping. That combination of sweet, tart, buttery, and crumbly makes for a delightful little treat.

It’s hard to believe I’ve been at Thompson’s Flour Shop for almost three months already! In some ways, it feels like I just opened those oven doors for the very first time. There’s nothing quite like being back in the bakery, creating familiar favorites and introducing new goodies for everyone to enjoy.

So, if you’re out and about enjoying these beautiful Vermont fall days, stop on by Thompson’s Flour Shop and see what’s waiting in the bakery cases! You never know which sweet treat might tempt you to take a little something home. ❤️🍰

10/05/2026

Today in the bakery, it seems I managed to take our cookie tray on a little journey across the Atlantic from Scotland, to Germany, and then back home to America. 🇬🇧🇩🇪🇺🇸

We start in Scotland with Raspberry Shortbread, where simple ingredients and good butter have been transformed into one of those timeless treats the British have enjoyed for generations. Buttery, tender and filled with raspberry goodness, a little taste of Scotland in every bite.

Then we travel to Germany with Spekulatius, a wonderfully spiced traditional German cookie. These crisp, aromatic cookies are filled with the warm flavors of spices such as cinnamon, cloves and nutmeg, and mine receive a delicate baked-on icing that gives them that extra touch of old-world bakery charm. Spekulatius is especially beloved around the Christmas season, but I happen to think a good German cookie deserves a place in the bakery any time of year!

And finally, we cross the Atlantic once again and come home to an American classic, the Peanut Butter Cookie and Chocolate Chip Cookie. Two cookies that need very little introduction, but never seem to stay in the cookie case for long! 🍪

And then there is the dessert cooler, where things get a little more decadent...

Today you'll find a Peanut Butter Reese’s Torte made with three layers of rich dark chocolate cake, two generous layers of silky peanut butter buttercream, and the entire torte finished with a glossy dark chocolate ganache. For the chocolate lovers, there is also a Reverse Boston Cream Chocolate Cupcake, along with a Bavarian Cream Chocolate Cake Bar, finished with delicate strips of chocolate ganache.

And tomorrow, there will be one more temptation joining the cooler, my Raspberry in the Clouds Cake. ☁️❤️

This one is something special: tender layers of rich yellow cake filled with fresh raspberries and raspberry jam, creating that wonderful combination of sweet, tart and creamy that makes raspberries such a perfect partner for cake.

So, whether you're in the mood for a little taste of Scotland, a traditional German spice cookie, an American favorite, or a slice of something wonderfully decadent, there is always something being baked at Thompson’s.

Stop by and see what has come out of the ovens!

🕗 Thompson's Flour Shop
Open 8:00 AM – 3:00 PM

Come hungry, the bakery has been busy! 🥐🍪🍰

09/29/2026

Another productive morning in the bakery at Thompson's Flour Shop! 🍂🥐

There’s something about those cooler early-Autumn mornings that gives you an extra little pick-me-up-and-get-baking feeling. Before you know it, the list of goodies you had planned is finished… and somehow, a few more have found their way onto the baking schedule! 😊

Today’s bakery case at Thompson’s Flour Shop is filled with plenty to tempt your sweet tooth.

🍪 A NEW Chocolate Chip Mound Cookie, crisp around the edges, wonderfully thick and mounded, with a soft, gooey chocolate-filled center. One of those cookies that is hard to stop at just one!

🥐 Morning Pastries & Scones, including our Cranberry Orange Scones, a favorite from the days of Edelweiss Bakery & Cafe, along with something brand new created especially for Thompson’s: an Apple, Raisin & Walnut Scone topped with a crunchy, sugary crust. The combination of apples, raisins and walnuts makes this one a perfect taste of Autumn.

🥖 And today for lunch, Thompson’s will have my fresh-baked Ciabatta Rolls ready for their delicious sandwiches! There is a limited supply, so if a sandwich on freshly baked ciabatta is calling your name, give Thompson’s a call and place your order early.

And if the ciabatta happens to disappear before you arrive, don’t worry! Thompson’s has a wonderful selection of fresh breads, rolls and wraps to choose from for your favorite sandwich.

🍫 For the serious chocolate lover… meet the Tuxedo Torte.

Three layers of moist, dark chocolate cake, filled with a layer of rich dark chocolate ganache and another layer of white chocolate chip ganache, then covered in silky French mousseline and finished with a beautiful piping of dark chocolate ganache.

Dark chocolate. Milk chocolate. White chocolate. Why choose just one? 😉

And just when you thought I was finished tempting you…

🧁 I also baked up some large dark chocolate cupcakes, including a few different varieties. One is filled with a luscious chocolate mousse, while the others have their own delicious surprises waiting inside.

So, if you happen to be in the neighborhood of Thompson’s Flour Shop, stop in and see what’s coming out of the ovens. You never quite know what deliciousness might be waiting in the bakery case!

From the old days of Edelweiss to new creations at Thompson’s, it’s still all about what I love most, baking good things from scratch and sharing them with people who appreciate a really good bite. ❤️🥖🍰

Thompson's Flour Shop ... come hungry!

09/24/2026

☕🥐 Up and out the door, coffee in hand, and ready for another early morning of baking! 🥐☕

There’s something special about arriving at the bakery while the rest of the world is still waking up. The ovens are warming, the coffee is close by, and the day begins with the wonderful smell of butter, bread and pastry filling the air.

This morning I started with something very special to me, buttermilk biscuits. This is a recipe I was given many years ago while working at the Harley Hotel in Orlando, Florida, by one of the bakers there. It became one of the recipes I carried with me to Edelweiss Bakery & Café, where our biscuits were used to create one of our breakfast sandwich choices.

And now, a little piece of that Edelweiss tradition has found its way to Thompson's Flour Shop! ❤️

Today, Thompson’s is offering those buttermilk biscuits for their breakfast sandwiches. Only a dozen were made this morning, so if you’d like one, you may want to call ahead and have your order set aside!

But the morning baking didn’t stop there…

🍎 I peeled a batch of organic Vermont-grown apples to make apple strudel cinnamon buns, along with an apple spice Bundt cake finished with royal icing.

And the pastry case is looking mighty tempting this morning! 😋

You’ll find a wonderful selection of morning pastries and Danish, including strawberry, blueberry and cherry, along with sweet baker’s cheese filling and other delicious fruit combinations.

And remember, these pastries aren't just for enjoying with your morning coffee. They make a lovely afternoon treat, too… perhaps with a cup of coffee and a good friend, or to put on a plate when company comes to visit. ❤️

🍰 The dessert cooler is filled with a few special treats as well.

One of the tortes is a rich chocolate cake layered with mocha buttercream and chocolate mousse, then covered in dark chocolate ganache.

Another is a yellow cake filled with roasted almond buttercream and a layer of raspberry mousse, surrounded with roasted almonds and finished with raspberry jam.

Both are available by the slice, so you don't have to wait for a special occasion to have a little piece of something wonderful.

And, of course, you'll find eclairs and plenty of other tempting baked goodies waiting in the case.

So, if you're heading through Morrisville, make a little detour and stop by Thompson’s Flour Shop. Come in for breakfast, lunch, a pastry, a slice of torte, or simply something sweet to take home.

And to all of you who followed Edelweiss Bakery & Café, thank you for continuing to follow along on my baking journey. ❤️

While Edelweiss may be a chapter in the past, the love of baking never really leaves a baker.

Sometimes, it simply finds a new oven. 🥐❤️

Come see what’s baking at Thompson's Flour Shop!

09/16/2026

🍎🥧 Vermont Apple Season Has Arrived! 🥧🍎

Summer may be coming to an end, but here in Vermont, that means one of my favorite seasons is just beginning — apple season!

The apples are peeled, the kitchen is ready, and tomorrow I’ll be baking Dutch Apple Pies at Thompson's Flour Shop, using apples that I’ve organically grown right here in Hyde Park at my home. ❤️

For those who may have missed my post a few weeks ago, after 10 years away from my bakery kitchen, I’m once again doing what I have enjoyed for so many years — being a pastry chef! I’m now happily baking at Thompson's Flour Shop, and it has been wonderful to get my hands back into the dough, pastry, chocolate and all the things I have loved throughout my career at Edelweiss Bakery & Cafe.

And for those who have ever wondered why they are called Dutch Apple Pies… the name comes from the Dutch tradition of making apple pies with a distinctive crumb or streusel-style topping, rather than the traditional pastry crust covering the apples. Dutch apple pie has its roots in European baking traditions and became especially associated with this style of buttery, cinnamon-scented apple filling topped with crumbs or streusel.

Of course, there are many variations — and every baker has their own way of making them. 😊

Tomorrow, I’ll be putting my own touch on these beautiful Vermont apples and turning them into something that smells and tastes like fall in Vermont. 🍎🍂

From my own garden to the bakery oven… it feels pretty wonderful to be baking again. ❤️

Dutch Apple Pies will be available at Thompson's Flour Shop tomorrow!

🍎 Vermont apples
🌿 Organically grown
🥧 Handmade with love and many years of pastry experience

I have to say… after 10 years, it sure feels good to be back. ❤️

09/14/2026

Today I baked four delicious Strawberry Rhubarb Pies at Thompson's Flour Shop, all made with my own organic rhubarb from the garden! 🍓🌿

Two were topped with a buttery streusel and two had a beautiful lattice crust finished with sparkling sanding sugar.

They don’t seem to last long on the shelf, so I’ll be baking four more tomorrow! 🥧 Tuesday the 15th

Want one saved for you? Give Thompson's Flour Shop a call at (802) 888-2106 and reserve yours before they’re gone!

09/05/2026

Some things just never go out of style… ❤️🍫

This week I was back at the bakers bench making a fresh bowl of chocolate ganache... the same rich, silky ganache I made countless times over the years at Edelweiss Bakery & Cafe for our eclairs. After only three weeks at Thompson’s Flour Shop, I’ve already made several batches to keep the pastry cooler stocked!

For those of you who remember and enjoyed my eclairs at Edelweiss, I’m happy to say that a little taste of those memories is now available again at Thompson’s. Stop in, say hello, and perhaps take home an eclair or two. 😊🍫🥐

Some recipes may change, but the love for good pastry never does!

08/20/2026

A Little Piece of Edelweiss Lives On ❤️
It has been 10 years since I closed Edelweiss Bakery & Cafe, and looking back, those years have been filled with some of the most meaningful times of my life.

After closing Edelweiss, I became a stay-at-home dad to our three beautiful and amazing fur-kids, Keysha, Struga and Willow. I spent my days creating new perennial flower beds, tending our no-dig organic vegetable garden, and enjoying walks down our dirt road to the pond with our little family of five. ❤️

This past February, we had to say goodbye to our last of the three, our sweet Keysha. After losing our pack, I suddenly found myself with more time on my hands than I really knew what to do with. I missed having something to keep me busy—and, honestly, I missed baking.

I heard that our local bakery, Thompson's Flour Shop, was under new ownership, so I reached out to the new owner, Shannon, to see if they might be looking for a part-time baker.

Thankfully, they were! 😊

I am now at Thompson's on Mondays, Tuesdays and Thursdays, and Shannon has been kind enough to give me mostly free rein to do what I've been doing for so many years—bake!

Some of the old Edelweiss favorites have been making their way into the cases, including:

🍰 Eclairs
🍪 Ginger cookies
🍰 Torte pieces by the slice
🍫 Chocolate mousse cream puffs
❤️ Raspberry-filled shortbread
🌰 Almond marzipan pignolis

And every now and then, I've even been making a few of the Edelweiss breads that some of you may remember.

Shannon is continuing to make the breads that Thompson's has become so well known for, especially the wonderful breads they use for their amazing sandwiches. Her sourdough is absolutely out of this world, and it brings back some wonderful memories of my own learning years and the time I spent in San Francisco and up through Seattle.

And her rye bread brings me right back to memories of my birth country, Germany. 🇩🇪❤️

So, after all these years, I'm finding myself back behind the bakery bench again—and I'm really enjoying it.

For those of you who remember Edelweiss Bakery & Cafe, if you happen to be in the Morrisville area, I'd love for you to stop in at Thompson's Flour Shop and see what Shannon, her bakery crew and I are baking up each day.

Come say hello, grab a sandwich, pick up some bread, and perhaps take home a little taste of Edelweiss. ❤️

It would mean a lot to see some familiar faces again, and your support would also mean so much to Shannon as she builds this next chapter for Thompson's.

After 10 years, it's pretty special to find my way back into a bakery again. I guess some things really do get into your blood and never quite leave. 🥐❤️

Hope to see some of you at Thompson's!

Address

325 Lower Main W
Johnson, VT
05656

Opening Hours

Tuesday	10am - 3pm
Wednesday	10am - 3pm
Thursday	10am - 3pm
Friday	10am - 3pm
Saturday	9am - 3pm

Telephone

+18026357946

Website

http://www.housewoofdogbiscuits.com/

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