Red Squirrel Bakery, a branch of the Heartwood Collective, is testing recipes and preparing labels for a line of baked goods to be offered soon at a few local farmer’s markets.  This is the first in a series of updates.

The flour has been flying this week in the Red Squirrel Bakery test kitchen!  We are hard at work on our whole grain cinnamon rolls, completing our 3rd test batch on Monday.  This batch is close to a keeper.  We are tweaking the recipe to create a roll rich in flavor, whole wheat, and with just the right twist.  These aren’t your ordinary cinnamon rolls.   That’s all we can say for now, but stay tuned as we reveal more clues.