Our friends at Portland-based Jacobsen Salt Company utilize traditional methods to gather pure salt crystals straight from Oregon’s cold waters, and Bee Local harvests neighborhood honey in micro-batches from hives across the state. In this first-time collaboration, we are combining our three crafts to produce two limited edition nut butters that represent the best of our respective regions.
This limited edition Espresso Nut Butter collaboration with our friends at Intelligentsia combines fresh-roasted heirloom Mission almonds and Runner peanuts, Muddy Pond sorghum syrup, and sea salt with Black Cat Organic Espresso and its signature flavors of caramel, brown sugar, and dark chocolate. Intensely rich yet balanced, it’s delightful with fresh fruit, stirred into warm oatmeal, on toast, and of course, right out of your spoon.
"We love their texture; it’s a combo of melt-in-your mouth creamy with a bit of crunch from puffed quinoa and cacao nibs. They’re great snacks on their own, of course, but we also love crumbling a bar over yogurt or a smoothie bowl."
Our Almond Coconut Butter is handmade from fresh-roasted heirloom Mission variety almonds, crispy toasted coconut flakes, raw organic coconut crystals, and hand-harvested sea salt to create a decadent, naturally sweet, irresistible nut butter reminiscent of homemade coconut macaroons.
"When I tried Big Spoon’s take on mamba, called Hot Peanut, I couldn’t help but think that we here in the land of PB&Js have not been doing full justice to peanut butter. So let’s do it right. Let’s make peanut butter ourselves—and let’s make it spicy."