by Hannah Tangeman
The list of flavors rolls over one’s tongue perusing the pies and moon pies beckoning at the Grandma Schrock’s baked goods booth at the Lassen Land and Trails Trust Market.
Blackberry, Blueberry, Cherry, Apple, Peach, Strawberry Rhubarb, and did I mention Pecan?
Much of the fruit is grown locally or purchased especially for the confections at the market the week before baking. Sweet breads – Zucchini, pumpkin or Banana batters are measured and mixed Thursday – for Friday’s baking.
Chocolate chip cookies and whoopie pies can be purchased for the portable sweet tooth remedy. Cinnamon rolls find the way to vendor’s hands and help fortify the shoppers making their way through the Saturday morning market. There are savory options such as whole wheat, pepper cheese and white breads that can make any sandwich a delight and toast a decadent experience.
Their roomy kitchen is clearly the heart of the Schrock home. The long, long dining room table that seats 22 (and it’s NOT fully extended) trails the length of the room. A wall is fronted with stainless steel prep benches that are lined with loaf pans and trays of crimped moon pies on parchment with some juices revealing their fruitful bounty.
A large commercial convection oven shoulders into the corner, which can whip out 16 pies beautifully baked in 30 minutes, waits to be put to service. This family is serious about their baking.
After the Schrocks first few market appearances in 2008, where customers repeatedly remarked “these are just like Grandma used to make” the name came to them from their customers. “Grandma Schrocks” which has remained the moniker that best describes these rare crafted treasures in today’s Twinkie world. Truly homemade with mixing and preparations that begin on Thursday and final baking, wrapping, labeling and packing done on Friday.
Many hands make light work in the Schrock kitchen, which Kathy says is her favorite place in the home. She is assisted by her daughters both days and Jonas pitches in on Friday with the final countdown to getting everything ready for the market. He is a labeling and packing specialist.
Kathy says she “stays away from preservatives making her own pie fillings from scratch. Quality is her focus – wanting each week’s baking to be as good as the last. Recipes have evolved over years from family‘s favorites which have become Susanville’s favorites.
Jonas works the stand each Saturday morning making sure each baked creation finds a welcoming home.
