Organic Desserts Without Seed Oils or Shortening

Dessert is where seed oils hide best

A kitchen can run a clean savory menu and still serve dessert built on soybean oil. Commercial cookies, pie crusts and frostings lean on shortening and 'vegetable oil' because they are cheap and shelf-stable. If you are eating seed oil free, dessert is usually the first place the standard quietly breaks.

What we make instead

Everything sweet in our kitchen is built on grass-fed butter, organic dairy and real fruit:

• Organic chocolate chip cookies — butter, not shortening
• Raw chocolate ice cream by the pint
• Blueberry lemon frozen yogurt made with organic dairy
• Sourdough-based bakes when they are on the week's card

How to check any dessert label

Three words do most of the work: shortening, margarine and 'vegetable oil' all mean seed oils. So does an ingredients list that leads with sugar from a source you can't name. A bakery that bakes with butter says so, because butter is expensive and they are proud of it.

Dessert on the weekly menu

Sweets rotate with the rest of the menu and ride along with any delivery — $65 order minimum, flat $9 delivery, free over $150. They also travel well for catering: cookies and the raw chocolate ice cream are two of the most-requested add-ons for showers and office spreads across Dallas–Fort Worth.