The demand for gluten-free, vegan, and soy-free goods is at a high and Flourish Baking Company in Scarsdale has switched to 100 percent plant-based baking just in time.
Chef/Founder of Flourish Baking Company, Diane Forley, originally took on the personal challenge of plant-based cooking as a stride toward a healthier lifestyle. “Now I am able to convey that lifestyle to others [through my products],” Forley says.
Flourish offers gluten-free breads, vegetable burgers, vegetable potpies, vegetable soups, cookies, snacks, cakes, pies, and tarts. While not all of Flourish’s food and baked goods are gluten-free, everything is vegan, soy-free, kosher-certified, and 100 percent plant-based.
Flourish’s cookies have no white flour and instead are baked with healthier alternatives like apple flour, sweet potato flour, and buckwheat flour. White sugar is also substituted for with molasses, maple syrup, coconut palm, and brown sugar. For $6, customers can purchase packages of four cookies in flavors like apple snickerdoodle, gingerbread, and coconut chocolate crinkle. Other snacks and sweets include organic apple cinnamon chips for $6, organic kale and carrot chips for $6, seasonal pies and tarts, and vanilla, chocolate, and carrot celebration cakes (available through pre-order).
Flourish’s freshly baked gluten-free bread is available in flavors like cinnamon raisin and flax, sunflower, and millet seed, priced at $8.50-$10 each. Flourish’s veggie burgers, which Forley sells wholesale to the cafeterias at NYU and Columbia University, are also available in several different flavors like black bean and wild rice and kale and cashew feta (two per package for $6). Likewise, Flourish’s vegetable potpies are available as individual ($6) or family-sized ($25) portions and are packed with seasonal vegetables, organic grains, and legumes in a multigrain or lentil flour crust. Market vegetable soups are also available for $12 per quart.
Flourish’s website also offers their variety of vegan/gluten-free cookies as well as their popular, high-protein biscotti.
The plant-based baking company hosts all-ages baking workshops in their 1,300 square foot professional kitchen twice a month that the company describes as “an informal and engaging way [to learn] about health, nutrition, ingredients, and the basics of cooking.”
New workshops will be available in January 2016.
While not in use, Flourish’s 1,300-square-foot kitchen, as well as additional spaces like The Annex (470 square feet) and The Café (315 square feet), are available for private events and parties.