Turn over almost any packaged muffin or "bakery style" loaf at the grocery store and you will likely find soybean, canola, or "vegetable" oil near the top of the ingredient list. Seed oils are the default fat in commercial baking. In our kitchen, they are not on the shelf at all. Here is why.
Why seed oils are everywhere
It is not a mystery: seed oils are inexpensive, neutral in flavor, and give packaged goods a long shelf life. For a factory shipping thousands of units, that math makes sense. For a small kitchen baking the morning we ship, it does not. We would rather use the fats you would actually reach for at home.
What we use instead
Every loaf we bake gets its richness from coconut oil, and several recipes add real butter. That is the whole list. No canola, no soybean, no "vegetable oil," no blends. Coconut oil gives our banana and zucchini breads a clean, tender crumb; butter, where we use it, adds a flavor you cannot fake.
We are not here to scare anyone about what is in other people's food. This is simply a preference, and an old-fashioned one: bake with whole, recognizable fats, the way it was done before shelf life became the priority.
What else we leave out
Skipping seed oils is part of a bigger habit. Across every flavor, you will also find:
- No artificial flavors, colors, or preservatives. If a loaf tastes like dulce de leche or cocoa cayenne, it is from real ingredients, not a lab.
- A spoonful of chia in every loaf, for fiber and moisture.
- Coconut sugar instead of refined in our simplest breads, like Old Fashioned Banana Bread, Apple Crumb Zucchini Bread, and Strawberry Swirl Zucchini Bread.
Real ingredients, named
The flip side of leaving things out is knowing exactly what goes in. Our flour is milled by Hillside Grain in Bellevue, Idaho, and our eggs come from local Idaho farms. We are an Idaho Preferred bakery, small enough to know our suppliers by name, which is the only way we know how to bake.
Taste the difference
You can taste a loaf made with coconut oil and real butter instead of seed oils. Browse our banana breads and zucchini breads, baked small-batch in Eagle, Idaho and shipped fresh to your door.
