How does your vegan baking work?
Great question! As you can imagine, it takes ingenuity, well chosen ingredients, attention to detail, patience, baking experience, trial and error, and a bit of magic to be a vegan and gluten-free baker. You have to think outside the box. But that’s the fun! It’s also the challenge.
Fresh-baked, gluten-free-vegan, chocolate doughnuts with a peanut butter glaze and chocolate ganache drizzle at DeBeen.
Heart and Soul
We’re in the DeBeen kitchen every single day. We work hard daily to bring the High Point and Triad community fresh baked, delicious, personal-sized, healthy baked goods, made in-house. As with most baking, we do it with a lot of heart and soul. We firmly believe you can taste our warm loving commitment in the quality of our baked goods, both conventional and gluten-free-vegan.
The jumping off point is conventional baking — which uses dairy and eggs. In fact, some of our popular treats, such as chocolate chip muffins, are quite similar across conventional and gluten-free-vegan formulations. We “veganize” the basic recipe without sacrificing flavor.
We carefully review ingredients, research recipes, taste to monitor progress, and listen to feedback. We think through the basic steps and discuss among our bakers how to continue to improve and produce consistent results.
We constantly tinker! We’re always considering how to enhance quality without loss of efficiency, or by using ingredients that would be too rare or expensive. And we welcome innovation among our bakers.
The selection of DeBeen’s baked in-house muffins changes daily, and includes conventional and gluten-free-vegan choices.
Regarding the geeky part of things, to get baked goods to rise without eggs, we often use what’s called a “flax egg.” You can Google it! Flax is an amazing seed that can fill the role of eggs, plus adds fiber. Xantham gum is used for gluten-free baked goods.
We use special flour that isn’t stripped of nutrients. This is why our vanilla cake is brown. The flour isn’t bleached white. And the icing on our cake, doughnuts, and other treats generally has a coconut base instead of butter. Coconut is amazingly versatile. We’ve started using oat milk for its creaminess, and the easy way it meshes with oat-based treats.
You’ve probably heard that baking is part science and part craft or art. So true! The proportions of ingredients, the temperature of the oven, the time spent baking and cooling — all this matters. We tweak some of the rules of conventional baking to provide vegan options for DeBeen customers.
If you’ve been hesitant to try vegan food, give the baked goods at DeBeen a try the next time you stop in for your favorite coffee or tea drink. You might be happily surprised. Or it may take some getting used to. But you’ll do your health and our planet a lot of good! We would love to hear your feedback!
We’re nominated six times, across four sections, in five categories: Best Coffee Guilford County, Best New Bakery or Dessert Maker, Best Free Wi-Fi Guilford County, Best Yoga Studio (scroll down!), Best Reason to Live in the Triad (DeBeen and Pure Light).
Name that Fish Contest
What is more iconic of DeBeen Espresso than our big fountain? Children love visiting the fish. Did you know that we keep fish food behind the counter? Just ask!
If you have a name for the larger pale koi, let us know by DM on Facebook or Instagram, or let Debbie or Jenn know. If we have enough good suggestions with a fun reason for the name, we’ll consider the names and award a winner!
We saw the sun set on winter from our parking lot, and the near full equinox supermoon rise! Yay, spring! So beautiful in the Triad!
Remember to tag @ DeBeen Espresso on your special sky shots taken when arriving, hanging out front, and departing from the coffee shop and Pure Light Yoga. We would love to see and share!
On the rolling feed:
Music: Early Hours
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