A melding of ecology, botany, agriculture, community food systems, and cooking, Berries and Flour uses many uncommon plant crops in our products, some from local farms, fields, and forests. Each of these Midwest plants has its own story to tell!
By teaching how to recognize, harvest, process, grow, and consume more traditional, regional foods, we encourage folks to eat closer to home. This practice is ever so important considering many of the economic, social, and environmental issues we face today.
We readily collaborate with many individuals and organizations toward food accessibility and justice. We do cooking demos, give edible gardening lectures and foraging workshops. Our predominant “store front” is made up of local farmers markets, and our products can be found in our farm store and in regional stores.
Our wholesale commercial kitchen, permitted by IL Department of Public Health, enables us to produce our own value-added products, but also allows Berries and Flour to operate as a small-scale fruit and vegetable processing facility, and offer kitchen rental for other micro food operations. These activities contribute much-needed components of a strong local food system in Central Illinois!
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Thank you for your patronage and support of regional foods and growers!
-Heidi Leuszler (Owner/Head Chef)
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We are a very small business, so we need 8 days to process, schedule, and make your order. We may be able to make things sooner, but please communicate with us before you place an order.
Our webpage is under construction! Apologies for the inconvenience.
Please email berriesandflour@gmail.com for more information!
FREEZING & THAWING
TO FREEZE
Place your cake in a freezer as soon as you can.
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After at least 2 hours (depending on the size of the cake), remove the cake from the freezer and packaging.
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Wrap tightly in plastic wrap or a waxed cloth. The key is keeping as much air away from the cake as possible, but do not push on the decorations or they can break.
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Wrap again in aluminum foil. Label the cake with freezing date. Cakes keep well for 3 weeks.
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Return wrapped cake to your freezer.
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TO THAW
The day before you want to serve your frozen cake, place the wrapped cake in the refrigerator.
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Two hours prior to serving, place wrapped cake at room temperature.
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Thirty minutes prior to serving, remove wrapping carefully. Keep cake covered (especially in the dry winter) until serving.
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