OUR IMPACT | the journal

At Baguette and Butter we breathe sustainability. When our founder, Amanda McLemore started Baguette and Butter in 2010, it was important to share her journey as she learned to connect with the local food in and around her city. As Baguette and Butter has grown Amanda’s core values of cooking with sustainable and locally grown foods are still at the core of how we create our content for The Journal.

Every recipe on The Journal is created intentionally from food grown in our garden and from our community of local farmers. Any food scraps created from our recipes are composted to help nourish our cities soil. View the cards below to learn more about how our content on The Journal is sustainable from start to finish.

SUPPORTING LOCAL FARMS

From CSA’s to farmer’s markets we love supporting all things local. Many of the ingredients used in creating our recipes were purchased from local farmers.
COMPOSTING FOOD SCRAPS

We Compost 100% of our test kitchen food scraps with The Urban Canopy Compost Club.
A COMMUNITY OF SUSTAINABLE BRANDS

We partner with sustainable brands, artist, farmers and artisans who share our values of community and sustainability.