Fruit and Grain

08/30/2026

Stop by the Kingfield Farmers Market now to 1! We recommend arriving early (come before the fair!) for best selection! The state fair is so fun but we are too ;)

Click here for an update from Fruit & Grain Bakery!

08/30/2026

Stop by Kingfield Farmers Market now to 1! We recommend arriving early (come before the fair!) for best selection!

08/29/2026

A little break from pastry and or Minnesota State Fair food 😅. Did you know one of many (many!) jobs in my life was as a one time recipe writer for a little CSA farm in exchange for a share of produce? Sometimes I forget about all the gigs and jobs I’ve had, I’m a real millennial in this way I guess. Anyways here’s a little recipe of sorts for a delicious end of summer produce rich, high fiber VEGAN dinner I made. In our household we have omnivores, highly selective eaters, a strict vegetarian sometimes vegan, and a peanut/nut allergic eater. This dish can’t serve us all because the kids won’t eat it but more for me and big kid!

Garden Veg Farro with Italian Tofu
- vegan- high fiber- high protein- nut/peanut free- high yum 😋

Serves 4-8 depending on appetite

Make the farro in your rice cooker, I have a from and I did 1 cup Italian organic farro to 1.75 cups water plus a drizzle of olive oil and some salt, I’d say you could even do less water, next time I’d try 1.5 cups and set to brown rice setting. Once done open rice cooker and let rice cool for 15-20 minutes room temp.

Thinly slice 2 zucchini, 1 small eggplant (we used an heirloom variety that is smallish) and chop a large red pepper (deseeded) and toss these in some olive oil, salt and pepper and roast on a parchment lined baking sheet at 425 degrees for 30 minutes or until lightly crisp and brown on the edges, set aside to cool.

Thinly slice and chop into 1-2 inc pieces 1 large crispy apple, roughly chop 8-10 dates (take out the pits!), cut some cherry tomatoes in half (we did half a pint of sungolds), toss these into a medium/large stainless bowl along with 1 cup sunflower seeds. If you have herbs parsley would be great here too but we had none

Make dressing- in a small jar with a lid shake up the following: 1/4 cups apple cider vinegar, 1/2 cup nice olive oil, 2 tsp salt, some cracked pepper, 2 large crushed garlic cloves or more, 2 tsp ish honey or maple syrup, 2 tsp Dijon mustard, juice of half a lemon. Pour this in the bowl with the apples/seeds etc.

While farro cooks make your Italian tofu. Use high-protein tofu for this, sometimes it’s labeled as “pressed extra extra firm tofu”. I find this at Trader Joe’s or Whole Foods. I haven’t had the same success with plain extra firm tofu just fyi. Yes even the Costco extra firm is not as firm as the others mentioned. Break the tofu into rough chunks about 1.5x1.5 inches or so. Sprinkle with cornstarch and 1 tsp salt. Shallow fry in a neutral oil or olive oil on medium on one side and sprinkle with Italian seasoning and 1/2 tsp more salt, use silicone coated tongs to flip to the other sides and sprinkle more Italian seasoning and a pinch more salt. Fry until crispy on all sides, strain the oil off and put the tofu aside into a bowl.

Assemble the salad. Toss the cool down farro into the bowl with the apples, roasted veg, dressing etc. Adjust seasonings as desired checking for fat/salt/acid/heat adding more of any desired elements. Serve scoops of the salad and top with desired amount of tofu.

Drizzle with balsamic vinegar reduction for max flavor and beauty!

08/28/2026

We missed you all last Sunday and we’re back now! See you this Sunday 8/30 at 8:30-1! We’ll be there with all our usual goodies. Yes, we are fully aware it’s the as well! Come see us on your way! You’re gonna want some veggies wording eh house after a day of indulgence most likely so stock up on veg and pastry and head out after.

For fun here’s my must eats every year, I don’t really try new things usually unless my kids want (yes I’m the same way at fav restaurants and coffee shops if it’s not broke why fix it?)

1. Honey sunflower seed ice cream by MN Honey Producers Association (imo this is super underrated, I’ve been getting it since infancy according to my parents)
2. Sweet Martha’s with milk too!
3. Cheese curds ONLY from Mouth Trap
4. Fried Pickles (not as classic as the above but not new) from the Perfect Pickle at the Fair
5. Fried Green Tomatoes from Original Corn Fritters & Fried Green Tomatoes which apparently isn’t returning this year?????
6. Minnesota Farmers Union for coffee and a sit down table usually open for a break from walking

That’s it! After I get the above I get whatever my kids want. I have a no two hour line policy cause we are not into that so unfortunately I’ve never been able to try the famous donuts or any other viral sensation but I’ll live with it 😂

08/25/2026

Doing a little Who We Are post here in hopes it regains some attention from our social media followers and non followers alike. TLDR: we are HIRING (now ish) part time! And also we are in need of a new kitchen (in 9 months or so). We’d love to hear what you love about our business. I, Emily, owner and head baker, have honestly been pretty down about things because I’ve been looking for a new kitchen for two years and am not feeling very hopeful about it. I do want to stay in business but I don’t know how we will post 9 months from now if we can’t find an appropriate and affordable kitchen for us. I guess I need a reminder that our work matters to you. And we really need some options for a new kitchen! The last time I posted a similar post I got a lot of ideas and suggestions, I’m not searching for more ideas, I’m searching for an actual kitchen owner and kitchens that exist and are available and are not $10,000 a month. We hope to hear from you if you own such a space! Or if you want a job!

08/22/2026

Fruit & Grain Bakery is hiring! Please read in detail before sending an email or inquiry.

We are seeking 1 experienced baker to join our very small team (we would consider cheffing or other food prep experience but baking specific is preferred).

The shifts we have available are only 2 currently (if more shifts open up you would of course be considered for them, and there is seasonal extra shifts around thanksgiving and Christmas):
Mondays hours are usually 8am-2 or 3, and Saturdays hours are usually 6am-1pm or 2pm. We need 1 baker to do both shifts so unless you have availability for both days consistently, please do not apply.

The work we do is repetitive and moderately complicated pastry work (we do NOT do laminated pastry). You must be capable of lifting heavy stuff up to 50 pounds fairly regularly. Attention to detail, willingness to work hard and learn new things and new methods even if you are already quite experienced, a calm and positive demeanor, and ability to work with a very small, tight-knit team is required. Pay starts at $22 per hour and is raised to $24 at 3 months if we deem the relationship to be a good fit here for you.

We are looking for someone to start within the next 2-3 weeks. Training shifts are paid. We only want to commit to training if this schedule will work for you long term. We are NOT seeking temporary employees, we have a couple friends who are filling in temporarily right now and we are seeking a long term situation. Most of our employees have stayed with us for multiple years.

Our kitchen is located in Como Saint Paul. Ability to get here for your shifts on time every time is essential but you do not need a car for this position. If you are interested please send me a letter of interest and a resume or list of experience to [email protected].

08/20/2026

Thanks for such a fun night at yesterday! We’ll be back in a month on 9/16. We will NOT be at this Sunday 8/23. We WILL be back at our regular Kingfield spot the week after and there on. Also thank you for the pic, this is what I look like 😂

08/18/2026

Find us TOMORROW (Wednesday 8/19) at nokomis farmers market from 4pm-7:30pm! We are not usually at Nokomis as vendors so we hope you’ll take this opportunity to get your pastries and focaccia from us mid-week! We also will NOT be at kingfield farmers market this coming Sunday 8/23 so Wednesday evening is your only chance this week to find us at a market. Chef Sam will be bringing two varieties of focaccia (one if which is VEGAN) and Emily will be bringing her famous BRIOCHE DONUTS 🍩 stuffed with organic raspberry jam 😋. Donuts, and everything else, are available in limited amounts so plan on arriving early for best selection!

Click here for an update from Fruit & Grain Bakery!

08/18/2026

Find us TOMORROW (Wednesday 8/19) at from 4pm-7:30pm! We are not usually at Nokomis as vendors so we hope you’ll take this opportunity to get your pastries and focaccia from us mid-week! We also will NOT be at this coming Sunday 8/23 so Wednesday evening is your only chance this week to find us at a market. Chef Sam will be bringing two varieties of focaccia (one if which is VEGAN) and Emily will be bringing her famous BRIOCHE DONUTS 🍩 stuffed with organic raspberry jam 😋. Donuts, and everything else, are available in limited amounts so plan on arriving early for best selection!

08/16/2026

Hey friends look who’s back! Come see me, Emily, at now to 1! I brought the goodies and am hoping you’ll bring yourselves to the market today. And just a heads up this week coming up is a little different for us. I will be at on Wednesday 8/19 but none of us will be at Kingfield Sunday 8/23. So come stock up today and or Wednesday!