Q. I see that you use nut extracts in the Chocolate Chunk and Chocoholic Chunk cookie dough flavors. What type of extract do you use?
A. We use a trace amount of pure almond extract in these two flavors. Because the amount is so small, it is not listed as an actual 'ingredient.'
Q. How come your Chocolate 'Chunk' has chips in it and not chunks?
A. Well, when we started EatPastry we chopped our chocolate into chunks from large blocks of vegan chocolate. Over time we started using chips instead because the chunks were too time consuming for us to chop. Plus, we thought the chips were cute and tasted great!
Q. Are the peanuts you use to make peanut butter with tested for alflatoxin?
A. Yes. and they are well below the permitted limit of 20ppb. We use Valencia peanuts sourced from New Mexico, which is known to have the lowest levels of alflatoxin in the country due to it’s dry climate, as alflatoxin growth is perpetuated by moist humid environments.
Q. Do you use organic ingredients?
A. Yes. We use select organic ingredients, including organic evaporated cane juice, light brown sugar, applesauce, and vegan chocolate. YUM!
Q. Why isn’t EatPastry certified organic?
A. We plan to become certified organic in the future, but as a small start-up it was difficult for us to become certified right away. That being said, it still remains important for us to use as many organic ingredients as possible.
Q. The ingredient labels say you use Organic and Fair Trade sugar, but on your website you say that you use ‘evaporated cane juice’?
A. We use Certified Organic and Fair Trade evaporated cane juice. ‘Sugar’ is written on the ingredient list because evaporated cane juice is essentially sugar with less processing, and slightly more nutrients.
Q. Are the sugars you use vegan?
A. Yes, our supplier guarantees that the sugar we use is not filtered through bone char. It is 100% vegan.
Q. Do your products contain soy?
A. Yes, all of our cookie dough contains soy. Our chocolate contains soy lecithin as an emulsifier. There is also soy lecithin, soy protein, and soy oil in the expeller pressed oil blend we use.
Q. Is the soy you use GMO free?
A. Yes, we have obtained non-GMO disclaimers from all of our suppliers. We say NO to GMOs!
Q. Do you have special procedures you follow to reduce cross-contamination from your other products containing gluten?
A. Yes, we keep to the highest quality control standards when making our gluten-free cookie dough by following a strict production process where all gluten-free product is made on the same production day. Proper sanitation measures are maintained before, during, and after all processes of production.
Q. How long does the cookie dough last in the refrigerator? Can I freeze it?
A. Our cookie dough will last quite a while in the refrigerator, up to 6 months. As with anything though, as time progresses the dough may not be as moist, especially if the seal has been broken.
It also freezes well, and will keep forever in there! Some people have even been known to eat it raw straight from the freezer!
It also freezes well, and will keep forever in there! Some people have even been known to eat it raw straight from the freezer!
Q. Is your cookie dough available on the east coast?
A. No, we are not yet available beyond the west coast, but hope to soon be selling our cookie dough throughout the nation! Stay tuned!
More about 'us'!
Q. Are you vegan?
A. Yes, we are! We didn’t grow up being vegan, but we are now and life is waaaaay sweeter!
Q. What pastry school did you attend?
A. The French Culinary Institute in New York City.
IF YOU HAVE ANY F.A.Q.'s suggestions please email us at info@eatpastry!
We appreciate your feedback, and your inquisitive minds.
