Chuckanut Bay Foods, a locally owned boutique bakery in Ferndale, began more than two decades ago with an old family recipe. That, and the staff’s commitment to high-quality ingredients and handmade product, has enabled Chuckanut Bay Foods to flourish. Today, Chuckanut provides our Bakeries with some of the most delicious tiramisu and cheesecake we’ve ever tasted.
Chuckanut Bay Foods is owned by Matt Roth and David Loeppky, who bought the popular Chuckanut Cheesecake and changed the name when they diversified the product line. The pair wanted to create a business that would allow them to use the great products of the Northwest.
Because they are in a rich agricultural area, the bakers have access to the freshest ingredients available. They use pure, locally produced butter and eggs, pure cream cheese and vanilla, and locally grown berries. Their crust is made from scratch, by hand, with sustainably grown wheat.
Their Northwest suppliers include, in Washington – Auburn Dairy, Auburn; BelleWood Acres (fruit) and Chocolate Necessities, Bellingham; Edaleen Dairy, Lynden; Country Morning Farms, Warden; Medosweet Farms, Kent; Northwest Wild Foods, Burlington; and Purple Haze Lavender, Sequim. Out of Oregon, they work with Bob’s Red Mill, Clear Creek Distillery, Dundee Fruit, Glory Bee Foods, Grain Miller, Oregon Cherry Growers and Shepherd’s Grain. And just to the north, they work with Vanderpol’s Eggs out of Abbottsford, BC.
Tiramisu from Chuckanut Bay Foods is a favorite among our customers. Made with the finest ingredients, this sponge cake is layered with real Mascarpone cheese, espresso and cognac, and dusted with cocoa powder. We are proud to have an expanded selection of cheesecakes from this fine bakery as well. Varieties include 7-, 5- and 3-inch options, seasonal flavors, traditional New York cheesecake and gluten-free cheesecake. They are also happy to make custom varieties for our Markets – if you have any decadent ideas for a new cheesecake, email us at firstname.lastname@example.org.