ALCHEMIST’S
JAM
JAM SHOP & BAKERY
LOCAL. MINDFUL. MADE BY US IN SMALL BATCHES.
We source from the following farms:
Red Rhubarb- Winter’s Farm, Troutdale
Strawberries- Guerero Produce, McMinnville
Basil- Gathering Together Farm, Philomath
Pacific Berries- The Only in the World!- Corvallis
chicken eggs- Davis Family Ranch, Corvallis
Bing Cherries- Pablo Munoz, Dayton
Santa Rosa Plums- Gathering Together Farm, Philomath
Albian Strawberries- Efa Farms, Woodburn
Meeker Raspberries- Winter’s Farm, Troutdale
Rival Apricots- ProFarm Orchards, Zilla, WA
Blueberries- H&A Family Farm, Dayton, OR
Organic Apricots- Pro Farm, Zilla, WA
Cherry Tomatoes- Riverland Farm, Corvallis
Red Potatoes- Gathering Together Farm, Philomath
Lemon Thyme- Okta Farm, Dundee
Basil- Riverland Farm, Corvallis
Chester Blackberries- Efa Farms, Woodburn
Figs- Eola Crest, McMinnville
Blueberries- Efa Farms, Woodburn
Jalapenos- Le Petite Jardin, Cornelius
Marionberries- Blue Raeven, Amity
BAsil- Chickadee Farm, Dayton
HoneyCrisp Apple- H&A Farm, Dayton, OR
Red Potatoes- St Joseph Acres, McMinnville
Zucchini- Chatanika Farms, Amity
Sweet White Corn- H&A Farm, Dayton, OR
Tomatoes- Grateful Gardens, Amity
Red Chili Peppers- Grateful Gardens, Amity
Ginger- Even Pull Farm, Amity
Apples and Pears- Bernards Farm, McMinnville
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Our fruit is locally sourced from farmers throughout Oregon and southern Washington. All of our grains are 100% organic and are locally sourced from Camas Country and Bob’s Red Mill. We use Aesthete Tea, a tea company from Portland, for our tea menu. The coffee beans used on all of our coffee items are roasted for us by Portland small roaster, Bastion Coffee Co. and we offer organic whole milk and Oatly.
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Sustainability and care of the environment are extremely important to us. We work hard to eliminate waste in our shop, using cloth towels in our kitchen (no paper towels) as well as reusable washable trash can liners. All of our food waste is composted, and we recycle everything else. Used jam jars can be brought back to our shop to be sterilized and reused.
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We make our jams every Tuesday and do all of our processing of the fruit and ingredients completely by hand. We cook down the berries in large copper pots over the stove, and hand-pour them individually into jars, setting them on a rack to cool down and be hand-labeled the next day.