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Bui’s Breads

Michelle Bui spends her time crafting breads of all stripes, but she quickly became a name around town for her Hokkaido milk bread. Her sourdough pretzels have also been a big hit during this Oktoberfest season, with additional, limited-time specialty breads popping up from time to time (this month’s offering is a moon- cake that comes in a six-flavor variety pack, or a half-dozen of mung bean, matcha, red bean, pandan, black sesame or ube). Bui’s Breads also offers a gluten-free bread loaf.

Urban Farms

Much of the flora at Flora Bodega comes from Commonwealth Urban Farms (a majority of the vegetables and flowers surrounding Angela Chase’s cake on this issue’s cover did as well). This urban farm, located just west of the Paseo District at 3310 N. Olie Ave., grows vegetables, microgreens and cut flowers for sale to both individuals and restaurants. Their mission is not just providing quality produce but enabling other urban gardeners to become more self-sufficient through their “garden school” workshops.

Della Terra Pasta

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Celebrating its 10th anniversary this year, Della Terra Pasta is the brainchild of chef Chris Becker, who served as a sous chef and pasta chef for recently-shuttered Manhattan Italian restaurant darling Del Posto (the restaurant received a rare four-star review from The New York Times in 2010). The small-batch wheat pasta comes in multiple forms, including fusilli and casa- recce. The company also has a monthly pasta club for $25, which gets you two boxes of their low-and-slow cooked, hand-kneaded offerings as well as a recipe.

The Prairie Gypsies

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The Prairie Gypsies make many things, but they’re probably most known for their pepper jams, including the Red Hot Lover (which was developed more than two decades ago) and Prairie Fire, which was developed for the state centennial. Aside from the spicy as well as sweet jams, the Gypsies produce mustards, butters, salad dressings and marinades. They can be purchased ala carte or in one of several different starter/gift sets.

Prairie Thyme Farm

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Christina Anderson loves her goats and we love her goat cheeses. This Newalla-based 10-acre farm uses four breeds of goats to produce a dozen different varieties of cheese, including plain and feta crumbles, but where this company really excels is in its specialty cheeses which include but are not limited to dill, tomato basil, lemon blueberry, bacon & chive and apricot thyme crumbles. In addition to the cheeses, Prairie Thyme also produces a half-dozen varieties of goat-milk soaps.

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