Palo Alto Baker Makes Good
Alice's Stick Cookies
Alice always kept her cookie recipe a secret, knowing that she would one day go into business. After years of being encouraged by family and friends to share her melt-in-your-mouth cookies with others, Alice jumped into the cookie business in 2000. Having grown up in her father's small town grocery store, Alice loves being in close contact with the stores that carry her prized cookies. Alice will be appearing at the San Francisco store on 3/15 from 1:30-5:30 and in Berkeley at the Shattuck store on 3/19 from 11-3.

Garage Olive Oil
Stutz Olive Oil
Ken Stutz started Stutz Olive Oil in his garage in Berkeley in 1994. Today, Stutz Olive Oil offers three signature collections of gourmet foods. Ken is committed to bringing his fellow foodies the newest and best finds through constant consultations with producers, importers and distributors, and by traveling around the world to source the best products. Ken Stutz will be appearing in Berkeley at the Shattuck store on 3/20 from 4-6 and the Solano store 3/27 from 4-6.

A True Redefinition of Scones!
Joanna's
Joanna has been creating delicious home-style desserts since 1991. Balancing the challenges of caring for a toddler and wanting to serve homemade food to her family, Joanna started making fresh scones that could be stored frozen and baked in about 30 minutes. Challenged with creating an all-natural scone that a child would love, she reworked the recipe over and over to finally create the ultimate scone. Her scones are extraordinarily moist and a world apart from ordinary scones. Only the finest, all-natural ingredients are used, no preservatives and no trans fats. Joanna will be in Berkeley at the Solano on 3/7 from 2-6 and San Anselmo store on 3/12 from 2-6.

Uniquely Irish Treats!
Clairesquares
Clairesquares are made by a San Francisco based Claire Keane. Comprised of buttery shortbread, gooey caramel and smooth Belgian chocolate. These treats are sure to win anyone over. Claire will be appearing at the Solano store in Berkeley on Saturday, 3/22 from 11-2 and at Los Altos on Easter Sunday, 3/23 from 11-2.

The Raw Reality
Roxanne Raw Food
Earning international recognition for her cuisine, Roxanne Klein ventured into eating raw fruits and salads after a trip to Thailand in 1996-where a friend piqued her mind on the philosophy of eating raw fruits and vegetables. After making the decision to eat foods in their natural state, for one month, then feeling the positive impact on her body, she made the switch. Since then, Roxanne has appreciated raw food and the health aspects associated with enzyme preservation, developing delicious recipes that contribute to a healthy and organic lifestyle. Roxanne will be appearing at the Palo Altos store on 3/9 from 11:30-1:30, Los Altos store on 3/9 from 2:30-4:30 and in the following Berkeley stores the University Avenue on 3/17 from 3:30-5:30 and Telegraph Avenue on 3/29 from 11:30-1:30.

The Dean of Ice Cream!
Dr. Bob's Handcrafted Ice Creams
Robert Small has an abundance of academic credentials: a PhD and an MBA; in addition, he has a post as professor at California State Polytechnic University, Pomona and he is the recipient of over 30 gold medals for his very creative and intensely flavored, delicious ice creams. Dr. Bob will be appearing at the Solano store in Berkeley on Saturday, 3/29 from noon-4.