See our Catering Menu for Sweets and Savories Available by Special Order! Markets: Saturday, December 15th, Larchmont, NY, Sunday December 16th, Forest Hills, NY

NEWS BLOG

OFF THE WHEAT SWEETS AND EATS BAKED BY BLAINE  IS MOVING THE GOAL POSTS

Blaine Merritt Caravaggi is setting new standards for healthier baked goods. Using the highest quality Hudson Valley farms and fair trade ingredients; her sweet and savory products are being celebrated for their delicious flavor, unique texture and enticing appearance. Blaine’s new kitchen at The Cornell Creative Business Center in Kingston NY is gearing up to accommodate an impressive increase in demand for these products.
 
Now Blaine is introducing sweets and savories that are exciting individuals that have dietary restrictions. Keto Sandwich bread and Parmesan Asiago Cheesy Cheese Bombs, for instance, are savories for people on Keto diets (lower carbs and higher healthy fat consumption) and others who just crave luscious sandwiches and snacks.
Keto Kin are also longing for satisfying sweet confections. Keto Almond And Peanut Butter Brownie Bars with Chocolate Sea Salt have been recently launched. They are sweetened with Swerve (natural plant based erythritol ) and can accommodate sugar intolerant diets. Ingredients include Peruvian raw cacao powder, unsweetened bittersweet chocolate, Hudson Valley eggs, and organic almond and peanut butters. HELLO KETO!
Vegans fear not. There are several vegan cake and cookie options. The Banana Bread Cake is made with organic bananas, bittersweet chocolate, organic coconut yogurt, organic coconut sugar, cassava flour, almond flour and organic coconut flour. The Keto Chocolate Peanut Butter Brownie is VEGAN. The Chocolate Chip Poundcake is VEGAN. And there’s more......

OFF THE WHEAT SWEETS AND EATS are baked by Blaine to accommodate dietary and Deliciously Indulgent requirements.
WHY EVEN TRADITIONAL FLOUR EATERS LOVE THESE GLUTEN FREE
PRODUCTS FROM THE FORMER OWNERS OF SWIFTY’S NYC

THERE IS HOPE FOR NUTRITIONAL AND GLUTEN FREE BAKED GOODS

Blaine Merritt Caravaggi always wanted to sell her Hudson Valley farm to table baked goods. It was not until she and her husband Robert closed their influential restaurant Swifty’s in Manhattan, that she got the chance. The new company OFF THE WHEAT SWEETS AND EATS- BAKED BY BLAINE, offers the indulgent gluten free experience that even traditional wheat flour enthusiasts enjoy.

Popular items include, citrus macaroons, chocolate cakes, fresh fruit crisps, assorted pound cakes, peanut nugget fudge and blondie bars, individual deep dish chocolate cakes, jam jar surprise. Carrot cakes and shortbread crust fudge pies are also vegan. Keto dieters can choose from the Keto sandwich bread and a line of assorted cheese biscuits called MERRITTS CHEESE MORSELS, dedicated to chef and cookbook author Fanny Merritt Farmer, Blaine’s great great aunt and inspiration.

Many people who eat gluten free baked products tend to say they don’t stack up to the “real thing”. In developing their brand Blaine decided only the best local farm ingredients be used.
Eggs, butter, cheese, produce, honey maple syrup and more are all locally sourced by Patricia Wind the founder of FARMS 2TABLES, distributors for Hudson Valley farms. What would hold all these superior ingredients together? Blaine’s flour blend consisting of fair trade almond, cassava, coconut and corn, has actual nutritional value unlike wheat flour or less valued gluten free flours.

Currently these products are available online in New York and at local farmers markets including, Scarsdale on Thursdays, Mamaroneck on Saturdays, and Sundays in Forest Hills and Cunningham Park in Fresh Meadows, Queens.
Brand expansion is expected.
OFF THE WHEAT SWEETS AND EATS BLAINE MERRITT CARAVAGGI
FROM WALL ST. TO FARMERS MARKETS ( AND IN BETWEEN)

When Blaine Merritt started as a trader on Wall St. How could she have known that eventually she would enter the restaurant business and then eventually own her own baking business called OFF THE WHEAT SWEETS AND EATS- BAKED BY BLAINE.?
“ I left the financial sector after meeting my husband Robert who was managing Mortimer’s Restaurant in Manhattan at the time.”
When Robert and his business partner chef Stephen Attoe started their New York City restaurant and catering named Swifty’s, they asked Blaine to work with them as a financial manager. Seventeen years later in 2016 when Swiftys closed Blaine wanted to create a business of her own and OFF THE WHEAT SWEETS AND EATS- BAKED BY BLAINE was born.
“I always loved to bake but I wanted to produce products made with only the best locally sourced Hudson Valley farms ingredients with no genetically modified wheat flour”. As a result all of her baked goods are also naturally gluten free. “My flour blend is a combination of almond, coconut and cassava, no inferior rice or potato flours”, she states proudly. Blaine was inspired by her great great aunt culinary expert and cookbook author Fannie Merritt Farmer and great grandmother Mary Merritt, who founded the Merritt’s Beaten Biscuits Company in the 1930’s. “Two women way ahead of their time” said Blaine.

Part of the OFF THE WHEAT logo uses the phrase “Deliciously Indulgent”which is how Blaine describes her products. “These amazing ingredients from local farms including eggs, butter, cheese and honey combined with my flour blend produce truly unique and satisfying baked goods”. The line in front of her tent is testament to that. Phillis Finkelstein from Scarsdale visits Blaine on Thursdays at Scarsdale Farmers Market. “ I bought Blaine’s gluten free products to accomodate a gluten intolerant spouse. Then I tasted them and that was all I cared about. Silky dark not too sweet chocolate cake. An incredible lemon lavender parfait. Almond flour bread! My first stop at the farmers market. Worth every calorie”.
OFF THE WHEAT SWEETS AND EATS
products include Cheesy Cheese Bombs, Flourless Chocolate Cakes, assorted Pound Cakes, Fudge, Cookies Bars and Keto Bread and are currently available at the following farmers markets: Thursdays in Scarsdale NY from 11am till 5pm, Saturday’s in Larchmont NY from 830am till 1 pm and alternating Sundays at Cunningham Park in Fresh Meadows Queens NY and Forest Hills Queens at Queens Boulevard 69th road.
It’s telling how we often put labels on our lives and loves. There is no dessert that I love more than a home made Apple Pie, Baked by Blaine, with Autumn fresh Hudson Valley apples. It’s so, well—American. The other day Blaine mentioned that she discovered a Russian apple pie recipe. Apparently it has almost everything a good old American pie should; and remember our icon evolved from a European original. OFF THE WHEAT SWEETS AND EATS BAKED BY BLAINE is developing a wheat free international line - but can a good old apple pie be international? Apparently yes; and now Blaine is presenting the down home Sharlotka Russian answer. Politically correct or not, it seems to have the democratic culinary qualities that We the Foodie People love. Ahh- APPLE PIE- - no more labels . That’s downright American.

 

 

OFF THE WHEAT INTRODUCES “MERRITT’S KETO CHEESY CHEESE BOMBS”

Blaine enjoys using the finest farm to table ingredients in her sweet and savory baked goods. Her newest product is a line of Keto Cheesy Cheese Bombs evolved from an old Southern family recipe her great grandmother Mary created. As their name implies, these Cheese Bombs explode with intense flavor. Seasonal ingredients include wild Maitake (Hen of The Woods) mushrooms, Hudson Valley cheese, organic lunch box peppers, grass fed butter, local pastured eggs and fresh herbs. They are perfect served alone, included among passed hors d’oeuvres at a party, or served warm accompanying a hearty autumn soup. They are available at these farmers markets: Forest Hills, Queens NY, Westport, CT, Larchmont, NY and Cunningham Park, Queens, NY. and at Essential Health in West Hartford Connecticut and soon at Nature’s Pantry in New Windsor, NY.

Cheesy Cheese Bombs and all of Blaine’s products are also available online at offthewheatsweetsandeats.com or by phone order at 917 703 8367.

 

 



One of Blaine’s favorite desserts, the Flourless Chocolate Cake, has its origins on two continents.  It was invented on the Isle of Capri by a sleepy cook who added cocoa powder instead of flour and created a decadent monster.  But without the Peruvian cacao bean, Blaine would bake no “Torta Caprese”.

 It is the raw Peruvian cacao powder, loaded with antioxidants and without alteration, that sends Blaine’s semi sweet chocolate mixture into the ethereal realm.

The Theobroma cacao tree grows in the foothills of the Andes in the Amazon rainforest and produces several varieties of cacao beans, including the prized White Criollo, that even Anthony Bourdain sloshed through the forest after.
Raw Peruvian cacao- one of natures most magical and satisfying pleasures.