Stellar Pretzels

Regular readers of my blog know that I am an avid snacker (hence, why Fridays are exclusively dedicated to snack food reviews).  Popcorn (flavored) is my number one probably, followed closely by snack mixes, but, I do go through pretzel phases.  The thing is, I'm super fickle about pretzels.  I dislike probably 90% of the pretzels on the market.  I strangely often prefer gluten-free ones.  I also, as you may expect, tend to go for yogurt or chocolate coated, heavily seasoned, etc.  But every once in a while I do appreciate a more standard pretzel, which lead me to try Stellar pretzels.

Stellar snacks is a high end snack brand, started by a mother and daughter who had a "dream of crafting pretzels infused with passion."  The use high quality flour (grown and milled in the US), fancy salt imported from Italy, natural seasonings, etc, etc.  And they make pretzels.  Just pretzels.

The pretzels currently come in 3 savory flavors (salted, French dijon, or herby) and 2 sweeter (Maui monk, sweet & sparky). All are braid style (besides one simple salt variety of thins).  The form factor, 1-2 bite braid shaped pretzels with two strands, it turns out I like considerably more than simple sticks or common twists.  For the flavored varieties, the double strand twist serve to catch even more coating between the folds, which is a huge plus in my book.  Bring on the seasoning!

 

Another point to know: all are vegan, which is notable as they have such a strong (vegan) buttery taste.

Simply Steller.

"Classic pretzels with a wholesome twist. Simply Stellar pretzel braids are infused with naturally rich vegan butter and sprinkled with the perfect pinch of sea salt. Delicious on their own or paired with your favorite dip, these vegan pretzels are a canvas for flavor."

To form my baseline opinion, I started with the basic plain pretzel, dubbed "Simply Stellar".  As noted above, I really liked the bite size braid shape.  The flavor of these was shockingly buttery, buttery even for a regular, let alone vegan, pretzel.  You definitely need to be in the mood for a buttery style, rather than more bland plain base.  Salt level average.  Basically, a pretty decent, specifically buttery, pretzel, if that is what you want. 3/5. 

Sweet & Sparky.

"Taste the spark in our signature zesty buffalo seasoning. A delicious flavor combination of sweet and then heat, these vegan pretzel braids pack a punch. Be warned that each crunchy bite will leave you craving more! If you're a fan of spicy snacks, look no further."

Next I moved on to one of the sweeter and more savory offerings, the "Sweet & Sparky".  These were a very fascinating, complex, flavor.  Same base pretzel, some base high butteriness, but also lots of savory notes (cayenne, vinegar, garlic, paprika, onion, garlic, red pepper), and sweetness, particularly in the aftertaste (from both regular cane sugar and monk fruit).  Very complex, although more just savory than spicy, I wouldn't call them buffalo nor spicy, as they describe.

3.5/5.

Maui Monk.

" Loaded with the savory taste of Maui onion and finished with a hint of sweetness, these vegan pretzel braids satisfy crunchy cravings with their irresistible flavor. Maui Monk is beloved by serial snackers and culinary connoisseurs alike."

Next, the sweetest offering, Maui Monk, although this one still has quite a substantial savory component from the Maui onion (and garlic).  

They did have a slightly onion flavor, and were slightly sweet, but the buttery flavors really overwhelmed. The butter is just a touch too strong for me; I really wanted to taste more of the Maui onion. Grumpy at the promise of onion but barely tasting it, so, low 3/5.

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Petee's Pies

Petee's Pies is, you guessed it, a pie company, located in New York city.  They have two locations there.  They also ship nationwide.  

"We're based on a simple concept: make the best pie money can buy using real ingredients. We make our pies using seasonal local produce and natural fair-trade sweeteners. Our crust is made with organic flour and grass-fed butter from New York State.  In other words: we make damn fine pie for damn fine people."

Petee's full pie lineup is pretty lengthy: all your expected fruit pies (apple, sour cherry, blueberry), all of which are available with either full double crust or crumb topping, cream/custard pies (banana cream, chocolate cream, key lime meringue, coconut custard - note: not coconut cream, lemon chess, salty chocolate chess, black bottom almond chess), and then some more unique offerings like their signature guava mascarpone and brown butter honey pecan, along with seasonals like "spring cordial" with elderflower lemon meringue and rose crystals.  All use all butter crust.

Petee's has been on my radar for years, as they get pretty good reviews and are well known in the pie scene in NY, but somehow they hadn't made it to the top of my list.  Luckily, I didn't need to seek them out: they came to me, as many desserts and baked goods do, as surplus from another team's event at my office.

  

I had my eyes on the more unique ones, plus the banana cream of course, but since I only got to try the pies when they were leftover after someone else's event, I didn't get to pick the flavors.  I really did enjoy all the pies I tried, and would gladly get them again.

Banana Cream. $45.

"Old-fashioned vanilla pudding topped with fresh banana slices and dolloped with whipped cream."

Of course I went straight for the banana cream pie, even though it was looking slightly worse for the wear.   

I started with a bite of crust.  Oooh, this was good crust.  Super rich, buttery, flaky.  Very good crust, the butter level in particular was fantastic.  **** crust.

I moved on to the filling, pretty thick, smooth vanilla pudding.  Definitely on the sweeter side.  No strong vanilla flavor (nor banana flavor to it), just sorta basic (but good) pudding.  Standard size banana slices, not too mushy.  Lots of (also sweetened) fresh whipped cream.  Pretty classic banana cream pie contents, well made, but borderline a touch too sweet for me.  No twists or deviations from the classic here.  ***+ filling.

Overall, a very good banana cream pie, and wow, the crust, it made me very excited to move on to the fruit pies.  I think low **** overall, I just wish the sweetness was slightly tamped down.  My favorite of the pies, but only slightly.

NY Sour Cherry.

"We use Montmorency cherries from upstate New York in our Sour Cherry Pie-- and we don't sugarcoat 'em either. We let their vibrant, tart flavor take center stage. This bright red cherry pie with a nice big scoop of ice cream will knock your socks off."

I moved on to fruit pies.  I again started with the crust.  It was a slightly different crust than the banana cream, definitely darker, thicker, likely due to the fact that this one is baked with filling compared to the blind baked cream pie.  It was again quite good - very flaky, strong buttery flavor.  Definitely bakery quality pie crust (compared to say grocery store, or often, restaurant quality).  What you want from a standard pie crust really.  Low ****.

The sour cherry filling was good - slightly tart, slightly sweet, some goo but not much, soft whole cherries that were cooked down.  I could indeed taste the sour element, slightly tart, definitely not too sweet.  Clearly made with real cherries not canned pie filling.  As they say, definitely even better with a scoop of ice cream.  Another low ****, it was certain a good pie, but not memorable beyond being "hey, that was a good classic pie".  

Also, please don't mind the very odd itty bitty mini slice that some previous monster left in this pie ... this is how I found it (seriously, who does that?!).

Wild Maine Blueberry. $40.

"A fresh and delicious pie made with scrumptious organic wild blueberries from Josh Pond, Maine. Only a quarter cup of sugar in a whole pie to let the natural sweetness and flavor of the blueberries shine through."

The blueberry was fairly similar to the sour cherry, although a bit sweeter, and with smaller fruit.  But very similar pedigree of great crust, not much goo, and not overly sweetened. I think the sour cherry was slightly better as I liked the pop of tartness it had, but this was pretty close behind.  Low ****.

Hudson Valley Apple. $40.

"Our apple pies feature individual varieties of apples sourced from local orchards. New York State grows more apple varieties than any other, and our apple pies are a celebration of classic New York and heirloom varietals."

I don't frequently pick apple pie given other pie choices, but I tried this since it was there and took just a sliver, and then immediately went back for more.  The crust was again very very good, as I now knew to expect.  The apples were really nicely cooked, not too soft, not too al dente.  No skins on.  Lightly spiced, but not aggressive in any way.  Again not much goo.  It was quite enjoyable, I think my second favorite, above even the cherry and blueberry pie, which really surprised it.  I think this one would be fantastic with their crumble top too, but alas, we had only the double crust pies.  Another low ****, one of the better apple pies I've had in few years.

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Rooted Coffee

Random extra donuts show up regularly in my office.  I eat donuts basically at least once a week.  I know all the boxes of all the top places in town by sight, from way down the hall.  I thought I knew all the donuts in the area.

And then one day, I walked into the microkitchen, and found regular takeout boxes full of donuts.  Not a signature pink donut box, or even a generic donut box.  Not a fancy box from a bakery or cafe.  Just a regular, large clamshell, box.  Several of them.  No branding.  No frills.  

In the boxes were some cake donuts, rarely my donut of choice.  I tried a little scrap of a cinnamon sugar coated one, and ... well, huh.  It was good.  Great flavor, lightly crunchy exterior, plenty of cinnamon sugar ... but I was on my way out the door, and I really didn't need a donut as I had another dessert lined up for that night.  And then I noticed a really, really strange donut ...

Oh Mega Donut (GF). $4.75.

"Housemade gluten free donut. nutrient dense, high in omegas from chia seeds, hemp seeds, flax seeds! sweetened with coconut sugar."

I took one tiny bite piece that someone else had cut up of another, entirely out of curiosity, as I wasn't sure why this savory looking, seed covered, healthy thing was in a box of donuts.  I ... strangely loved it, and quickly snatched up a full size one.

I later set about figuring out where it came from.  It took some searching, but my research lead me to Rooted Coffee, a plant based (e.g. entirely vegan) coffee shop / cafe based over in the East Bay.  Ok, so, uh, vegan donuts?  I was even more amazed when I saw that this one, the Oh Mega Donut was also ... gluten-free?!  Yes, I'm telling you that this vegan, gluten-free, no refined sugar, loaded with omegas from flax, hemp and chia is strangely delicious.

Because it is.

But that isn't to say it is really anything like an actual donut.  Think of it more like a muffin, just one in donut shape, to start.  It had a deep, hearty, taste, yes, healthy, but not in a way that was off putting to me.  I tasted maltiness, perhaps molasses or something, that I suppose was the coconut sugar?  It wasn't savory, it was sweet, but not nearly as sweet as a normal donut.  It reminded me somewhat of a bran muffin, just without bran, or a morning glory, but without the mix-ins.  Really, it was unique, and hard to really describe.  I also loved the chew to it, a bit like a mochi muffin, presumably due to the gluten-free nature, but it totally worked.

And as for those omegas?  The seeds were on top, and I'm guessing within, but I didn't taste any of the bitterness nor grittiness I associate with them.  

In short, this was really just enjoyable, in a healthy but not too healthy way.  When I later did research to find out what this was, I saw another person refer to it as "strangely deliciously", and I think that really does sum it up well.  I'd gladly get another.  ****.

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