Lunch break: Sourdough cookies and white chocolate hazelnuts

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Bobby Schaffer, owner of Lost Larson


  • Launch of the Artisan Grain Collaborative (AGC) Neighboring breads to support businesses in the grain supply chain while addressing bread shortages for emergency feeding programs.
  • 20 bakery partners in five states have collectively supplied more than 15,000 Neighboring breads since its creation in March 2020.
  • It’s simple: buy a loaf of bread and you’ll help feed Midwestern people in need!
  • Supporters buy Neighboring breads online at participating bakeries.
  • The breads are made by local bakeries with at least 50% organic grain grown and ground locally, which means the purchases are also supporting local businesses (farmers, millers, etc.) during this pandemic.
  • Baked breads are distributed to participating pantries and community food organizations.

Neighboring breads can be purchased at the following participating bakeries:


Three Twigs Bakery – Springfield, IL

Chicago area

Bootleg Batard – Chicago, IL

Floriole Café & Bakery – Chicago, IL

Pruned – Evanston, Illinois

Lost Larson – Chicago, Illinois

Petal Moon Pastry – Chicago, IL

Perennial Bakers – Oak Park, IL

Publican Quality Bread – Chicago, IL

For a list of other participating Midwestern bakeries, please visit the website here.


White chocolate sourdough and hazelnut cookies

2 sticks of butter, golden

½ stick of butter

1 cup – brown sugar

¾ cup – granulated sugar

2 eggs

½ cup – ripe sourdough starter

1 tbsp – vanilla

1 ¼ cups – bread flour

1 cup – whole wheat flour

1 teaspoon – baking soda

1 teaspoon – salt

1 cup – toasted hazelnuts, chopped

½ cup – white chocolate, chopped


Mix the brown butter with the whole butter until it is completely melted.

Mix the butter and sugars on low speed until they are cold enough to set the eggs.

Stir in eggs on low speed until smooth and shiny. Mix the starter and the vanilla until no traces of the starter remain.

Stir in the dry ingredients. Followed by hazelnuts and chocolate (making sure the dough is cold enough that it does not melt the chocolate).

Mix the dough by hand until everything is well incorporated. Take it right away or wait at room temperature until it has the shape of a spoon.

Preheat the oven to 350.

Place about 1 tablespoon of dough on an ungreased baking sheet, or about 6 cookies per baking sheet.

Bake for 14 minutes or until chocolate begins to caramelize — cool and eat!

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