I find this time of year exciting. The change of leaves gives us a vibrant new landscape. The hustle and bustle of filling approaching end of the year orders. (Yes, the holidays are just around the corner.) And a little sadness too with the several farmers markets we sell at whose seasons have ended. Fall also gives us a time to reflect on the year we had.
Some of the highlights: keynote speaker for the Grain Gathering in Washington State University (Advocating for bakers to use whole grains!); introducing einkorn wheat in our whole grain baked goods for the market; (Einkorn was the first cultivated wheat. And it’s tasty, too.); the Oatcakes have come on strong selling very well this year and are now available for retail at select locations (and, of course, at the markets.)
We are going to go into the new year with more ideas to incorporate other whole grains into our baked goods and examining new ways to offer some of these goodies to our retail partners. The Maple Oat Granola Bar has been doing great at a couple of stores sold by the piece in large glass jars. A few of the cookie staples like the Killer Chocolate and Ginger Molasses could be the next wholesale offerings.
Baking workshops are in the works as well, and stay tuned for the Cracker Jamboree to celebrate the cracker community of farmers, bakers and eaters. 
Evelyn's Crackers 