Just as there is more than one way to spell the word “donut,” there is more than one way to make them. Instead of frying these, we weighed our options and decided to bake them. Instead of using animal products, these are vegan. Instead of spelling it the long way—d-o-u-g-h-n-u-t—we lopped off some letters. A donut is a donut is a donut, or so we thought.

What can be deemed a Donut is far broader than even we imagined. Many, many cultures have their unique donut—Denver vegans (and everyone else!) now have a variety they can call their own.

You can find them at Pablo’s, Paris, Sweet Action (on Doughnut Days, Saturday and Wednesday), Fluid Coffee Bar, and Penn Street Perk.

So, a bigger, better menu! We’ve come up with a lot of new items, just now peering out of our great sacks of flour (not just wheat flour anymore—we now make a few gluten-free goods) long enough to tell you about them!

As fresh berries have disappeared and autumn has arrived, we’ve introduced Oat and Crystallized Ginger, Blueberry and Crystallized Ginger, and Pumpkin-Cranberry scones. Also notable is our new kind of cinnamon roll, with apple slices rolled up into it and walnuts sprinkled on top.  There are pies, more cakes, another few muffins, and breads, too. It especially pleases us to put a Pumpkin Sourdough on the menu.

Among other things, we discovered that it would take too many beets, along with a reduction in chocolate and thus taste, to dye a red velvet cake really red. Usually a lot of food coloring is used and so it’s impossible as far as we’re concerned.

Sweet Action Ice Cream (who always make sure to include vegan options!) will be offering our pies paired with pints of their ice cream for the holidays. Check out their shop on Broadway to pre-order.

People say vegan donuts are a big deal—we’ll see.

The new menu is listed, along with everything else you need to know about ordering and the pastries themselves, on the Bakery page.

Till next time,

You can’t stop the beet.

We answer that question a lot. Since we don’t yet have a storefront, you might wonder where to find Beet Box.

Although you can find a beeting heart behind every ribcage, you can also ask for us at your local coffee shop, if we aren’t already there. For a list of places that carry Beet Box pastries (they’re not “products” — they’re pastries!), check out the Where to Find Us tab.

In the digital world, we maintain a page on Facebook, and Yelp.com.

Expect a new menu soon.

We worker-owners of Beet Box have had our hands (and mouths) full this summer, what with testing new recipes, catering events, vending at farmers’ markets, and doing lots and lots of baking. This here website is new, too, as is our new email address, eat@beetboxdenver.com!

First and foremost, we couldn’t be happier to announce the long-awaited expansion of our wholesale baked goods menu!  And keeping in line with our goal of becoming a full-scale, one-stop-shop vegan bakery, we have added an extra day to our schedule. You can now order our baked goods on Thursday night for the Friday morning rush! The new menu is posted here on our website, under the Bakery tab, along with everything else you need to know about ordering our baked goods.

Beet Boxers have been busy all summer in the kitchen testing new recipes and expanding the boundaries of traditional vegan baking. Of note is our new avocado almond brioche. French brioche is notorious for tons of butter and eggs, so much so that brioche with a 70% butter-to-flour ratio is considered a “rich man’s” brioche while one with a mere 30% butter-to-flour ratio is a “poor man’s” brioche. Marie Antoinette’s fabled last words at the guillotine were actually, “Let them eat brioche.” Well, this one’s powered by avocado and bit of vegan butter, glazed with honey and topped with almonds, for a rich, lightly sweetened morning bread. We even shape them à tête, with little heads on top, to remember poor old Marie. This brioche is neither rich nor poor but instead proud to be for everyone.

In addition to pastries, Beet Box is also considering selling our pre-made sandwiches and burritos wholesale. These have been flying at the farmer’s markets, and even earned us a small write-up in 5280.com!

Currently, we offer a Roasted Beet Sandwich with carrots and zucchini in a balsamic reduction, topped with field greens and served on our bakery’s focaccia. Our Green Chili Burrito features roasted fennel, carrot, and zucchini with black beans, potatoes, and quinoa. And finally, our Cucumber Apple Sandwich (which the author of the 5280 post, although a “rampant carnivore,” calls “fantastic ” and “a cool alternative”) with sprouts, field greens and hummus, also on our focaccia, is a refreshing raw option for summer. Let us know if these sound appetizing!

Among serving farmers’ markets and music festivals, catering weddings, benefits, and art shows, we’ve been keeping busy. And the horizon is full of more opportunities. Perhaps your next catering event? Beet Box is just getting started, and it is all because of you. Thanks again for your continued support, we look forward to feeding you again soon!

You can’t stop the Beet!

Peace,

Beet Box Collective