Beautiful yellow and red ones.
Straight from the Vine
As kraut fans, we were pleased to see this interesting variety on the chalkboard. They had a white kimchi (with carrots, ginger, and garlic), Texas Hot (red cabbage, cilantro, and habanero pepper), lemon garlic dill kraut (if a dill pickle and sauerkraut mated..), and a more traditional recipe with caraway seeds (very Bavarian).
Kombucha from south Austin in flavors like cranberry, blueberry, ginger, and grape from 'buchamaster Kimberly Lanski. She uses locally-grown fruit and fair-trade tea.
Round Rock Honey
They make a true wildflower honey, not a varietal honey. All the hives are clustered in small groups and spread across central Texas to capture pollens from various microclimates—from Hutto in the east to Kingsland in the west, Georgetown in the north, and Bee Caves in the south.
Hello, stone fruits
Don't you just want to grab a basket and bake a pie?
There's owner Christian putting together our pie, and behind him, you can see the blue tiles (thanks to his mosaic artist friend) on his mobile wood-fired oven. Many of the Bola pies were crossed off the menu by the time we showed up (they usually sell out by noon, so hit up Bola early!) but we were able to snag a "Godfather": smoked mozzarella, hot fennel sausage, caramelized onion, and sauce made with San Marzano tomatoes. He uses a three-day cold ferment dough, and you can really taste the tang in the crust. Stay tuned for the full report on Slice soon!
Chocolate Milk and Yogurt Samples?