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Welcome to Homeshed Kitchens!

We are A small-batch food production company operating out of Union Kitchen, in the Ivy City neighborhood of The District of Columbia

here are our food offerings:

  • on-the-go meals

  • market-to-table foods

  • small-batch condiments

  • sourdough breads

 

 

ON-THE-GO

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grain bowls:

  • Warm Lentil and Kale Bowl

  • Chicken Harissa Farro with Roasted Squash BOWL

snacks:

  • goat cheese spread & crackers

soups:

  • turmeric detox soup

(market category: pre-packaged)

MARKET-TO-TABLE

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FAMILY-SIZE PIES & TARTS:

(9- to 10-inch pies and tarts)

  • chicken pot pies

  • shepherd's pies

  • Vegetarian Pot Pies

  • Savory Tarts

hand pies:

(3- to 4-Inch pies)

  • turmeric beef

  • sweet potato black bean

(market category: refrigerated/frozen/perishable)

SMALL-BATCH condiments

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    • Goat cheese spread

    • sweet cream butters

    • herbed butters

    • "adult" jams

    (market category: refrigerated/fresh/*shelf-stable)

    SOURDOUGH BREADS

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    OUR BREADS

    We carefully craft every loaf and only use our own cultivated sourdough starters!

    WHAT'S IN OUR BREADS?

    FLOUR . WATER . SALT . LEVAIN

    Flour.  We use "bolted" flour in all of our breads.  

    Bolted flour has only about 2% of the wheat grain extracted out of it.  This lightens the flour and improves the baking qualities of the flour.

    Water.  To get the best results, we filter the water we use in the bake process.  Simply put, filtered water allows the wild cultures to "be wild" without any obstructions.

    Salt.  Kosher or sea salt adds to the clean but complex flavors in the breads.

    Levain.  The breads are leavened with a sourdough starter (levain) that contains natural,wild yeasts.  I've naturally cultivated 3 types of levains:

    1.  Our "Maryland Wild!" starter - super tangy flavor 

    2.  Our "Standard Rye" starter - mild with very little tangy flavor

    3.  Our "Hybrid" starter - sweet and mildly tangy flavor

    Local airborne yeast (in wheat berries thus flour) in the air creates the enzymes needed to predigest the starches and proteins of the grain. The fermentation process creates carbon dioxide, which becomes trapped in tiny pockets of dough, resulting in a natural rising of the bread.  Natural leavening works to create the complex structure and flavors in our bread.

    (market category: fresh/perishable)

    We only use:

    • antibiotics and growth hormone-free milk and heavy cream dairy products in all of our products. 
    • cage-free eggs
    • unrefined pure cane sugar

    These are our favorite farms and producers:

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    Meat & Poultry

     

     
     
     
     
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