On sustainability and “planting it forward”

with Alexandra Griffin, Founder and CEO of Alma Kitchen

For most industry professionals, the last two years have been nothing short of a challenge. While many small businesses and vendors were struck with no choice but to shut down, Alexandra Griffin, Founder and CEO of Alma Kitchen did the exact opposite. Amid the Covid-19 pandemic, Alexandra made a bold decision to quit her day job in January 2020, and spent her days looking for a way to bring joy back into her daily life. During a time where all anyone could think about was how to get closer to those friends, family members, and co-workers, Alma Kitchen’s delightful and visually charming Botanical Shortbread Cookies prospered one of the few ways we connected with our people from a distance: gifting.

On this episode of End of the Night, Alexandra and I talk about the importance of supporting brands with environmental initiatives – like Alma Kitchen’s very own “plant it forward” program, the significance of collaborating with fellow small businesses (most importantly, other female founders), and the simple feeling of togetherness that is often associated with food. Plus, Alexandra was even generous enough to include her family’s Swedish Rye Bread recipe! Read on for the full recipe.

So whether you’re looking for a unique client gift idea or in need of inspiration to minimize your business’ footprint, we know Alexandra’s meaningful brand will benefit you. So as we approach the season of giving, take a peek at Alma Kitchen’s incredibly delightful (and delicious) shortbread cookie collections at almakitchenco.com/collections/all and read on for a special Swedish Rye Bread recipe from Alexandra’s family below.

P.S. Alexandra has kindly treated our End of the Night listeners to 15% OFF their orders extended through November 2021 with the code CASSY15 – order here!  

Swedish Rye Bread Recipe ℅ Alexandra Griffin, Founder and CEO of Alma Kitchen

 

Ingredients: 

1 pint whole milk 

1/4 cup molasses 

1/2 tbsp salt 

4 cups medium rye flour

~1 1/2 cups all purpose flour

2 tbsp melted butter

1/2 cup sugar 

4 1/2 tsp dry active yeast

 

Method 

Preheat the oven to 375 degrees F

Warm milk to roughly 120 degrees F

In a stand mixer bowl, combine the warm milk, sugar and molasses

Sprinkle yeast over warm milk and let rest for roughly 5 minutes until the mixture begins to produce small bubbles 

Add the melted butter to the warm milk mixture and mix on low speed to incorporate 

In a separate bowl mix together the rye flour, all purpose flour and salt

Slowly add the dry ingredients into the wet ingredients and mix on low speed until all of the dry ingredients have been added 

On medium speed, allow the mixer to knead the dough for roughly 10 minutes 

Once the dough has come together (it will still be sticky to the touch), transfer into a greased bowl and allow to rise for 2 hours in a warm place 

Once the dough has almost doubled in size, punch it down and add it to either two smaller loaf pans, or one larger loaf pan

Allow to rise for an additional 45 minutes 

Bake for 45 minutes and let cool before serving 

Wherever you choose to listen along to End of the Night; episodes are available on our website here, Spotify, or Apple Podcasts; know that you are welcomed with open arms.