Dakota Harvest

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Giving Back


by Paul Holje

Back in the day when George and I first dreamed of opening a bakery, we didn’t know much, but we did know that we wanted it to be part of the community. We wanted it to be a destination for friends to gather over a cup of coffee. We wanted it to be an integral part of fabric of Grand Forks. Over the last decade we have been able to bring that vision to life.

We didn’t stop there. We extended our hospitality outside our doors by supporting hundreds of events and organizations. We have donated nearly $200,000 in baked goods and services to many folks in need since we opened our doors. The list is long, but we are proud to have supported the Circle of Friends Humane Society, the Northlands Rescue Mission, the East Grand Forks Food Pantry, our local schools, local arts groups and musicians, local churches, and many folks who needed help with a benefit to get themselves back on their feet.

In our business we have strived to be a truly fun place to work. We’ve paid 100% of the health insurance costs for our salaried staff. We’ve offered paid sick leave and vacations. We trained many talented people to become world class bakers who have gone on to great adventures.

Our mission of bringing farm to table baking has been central to our business. What many people don’t realize is that those ingredients are often more expensive that commercial or factor farmed ingredients. When we work directly with local farmers and producers, we know that the money we paid to them went directly to them. We know the people who had a hand in creating great food.

When we are out in the community and overhear someone telling their friend to meet them at “The Bakery”, it truly makes me smile. We have left a mark on the community, helped others, offered hospitality, and brought great artisan baking to the region.

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Harvest Meal


by Paul Holje

July is an interesting month when you grow up on a farm. The rush of spring’s work planting is done and we are preparing for harvest to start in August. The wheat is growing well and starting to change to endless fields of gold.


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The Season of Summer

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by George Kelley

Downtown Grand Forks comes alive in the summer. The cafe tables are on the sidewalk for you to enjoy a morning brunch. The bike rack is just outside our door, so you can peddle to the bakery on your jaunt through the Greenway.

The Grand Cities Art Fest is on Saturday, June 11th and Sunday, June 12th in Town Square Park and across the river in the Cabella’s parking lot. Be sure to stop by our store to cool off, have lunch, or get a refreshing beverage!

The Town Square Farmers Market starts the following Saturday, June 18th from about 9am to 2pm. We have a booth there selling our breads, cookies, and pastries. You can enjoy a snack while shopping for fresh produce and krafts. Be sure to stop by and say hello to our crew! We will be set up every Saturday through the end of September. Read More…
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Locally Owned... Locally Grown


by George Kelley

When we opened the doors of Dakota Harvest Bakers almost ten years ago, we were committed to using the Northland’s bounty to produce the highest quality baked goods for our customers. This region produces some of the best wheat, sugar, dairy, eggs, honey, and other great products, but we were in the habit of shipping them off to far away markets rather than using them right here at home. The Dakota Harvest vision asked the question, “What would happen if we took took these amazing local products and turned them into the best breads, cookies, cakes, scones, and other baked goods possible?”

We set the goal of sourcing 80% of our ingredients within 200 miles of the bakery. This would serve the double function of both featuring the very best of the region’s agricultural products as well as cutting down the energy impact of transporting our ingredients from long distances. And so, the hunt for local suppliers was on!blogEntryTopper Read More…
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New Year, New Blog... Take 3!


by Paul Holje

I started planning the third version of our bakery website about this time last year. I had a vision of scenes from my parent’s farm being featured. The new photos of fields of wheat, corn, and sunflowers are taken around Maddock, North Dakota. I often take for granted that many people do not get the chance to know how the food gets from the farm to the table. George and I will be exploring many food and farm themes to help share a little more about our baking beliefs. Stay tuned for some other ideas we have about teaching you some bread shaping techniques. We encourage you to email us with questions that we can answer in our “Ask The Baker” posts. We will be interviewing our baking teams so that you can meet who creates those tasty breads, soups, sandwiches, and pastries.

I welcome feedback about how we can use our website to make your Dakota Harvest experience better!

Thank you,
Paul
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