We hope that our dedication to excellence in baking will make your day just a little brighter.
Your product is only as good as the ingredients you use.
We only use the highest quality non-gmo nuts, seeds, cranberries, gluten free oats, pure cream and butter from local Washington cows and lovely raw honey. Then we lovingly combine these into the treat that you know and love. Many companies may decide to use a cheaper ingredient to keep their costs low, but we just can’t justify this. If we want to feed our families good, wholesome food, we want to do the same for you and your family. This is why we source pure cream without any additives or stabilizers, we only use a pure vitamin E oil to help keep Rain City Crunch fresh until it can get to you, and pure cane sugar to make that delicious caramel taste.
While we agree, too much refined sugar is not great for us, we cannot make that amazing caramel taste without sugar, so eat in moderation if this concerns you.
We recycle most of our garbage to keep our addition to our landfills to a minimum. We also like thinking outside the box by doing things like re-using boxes and bags that our ingredients come in- we reuse the bags for our garbage cans! We wish that all of our orders would fit on a bicycle, but it’s a good problem to have…
We feel so priviledged to make a difference in our job market by creating jobs. You can feel good about buying Rain City Crunch by knowing that your bag made a difference in a person’s ability to feed their family. We employ many moms for just that reason. It starts with making an excellent product to the best of our ability- by hand, and ends with stability and hope for many familes here at Sisters Baking Company.
The Sisters: We are two sisters who grew up here in North Seattle, stomping in rain puddles on the way home from school. We started our business baking pastries for coffee shops and have now moved on to just making Rain City Crunch. Giving tribute to our damp and friendly city with our crunchy version of a granola snack has been a pleasure and a privilege.
Jamie Fender has been in the pastry industry since 1996 and graduated with honors from Dubrulle French Culinary School. She has worked in various bakeries, the Sheraton Hotel as well as making cakes for the Queen Mary Tearoom. Jamie’s passion has always been to feed people with “treats”; she thinks it makes them happy.
Jen Norton has a degree in nutrition and enjoys supplying wholesome food made from great ingredients. She not only has smarts, she also has great baking ability and three beautiful daughters who also love to puddle stomp. We have great hopes for her daughters who already posses pastry aptitude. What can we say? It runs in the family.
Of course, we have to give credit to Dad-o and Mommer, who are both excellent cooks and without whom either one of us would posses our baking skills and fabulous good looks.