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Forbes
4 days ago
- Forbes
Deliciously Ella Expands Into The United States At Whole Foods Market
This year, Deliciously Ella has expanded to the United States, beginning with the launch of Oat Bars ... More that are now available nationwide at Whole Foods Market. Beginning as a personal blog in 2012, Deliciously Ella follows the journey of Ella Woodward as she began experimenting with plant-based cooking to help regain her health following a chronic illness diagnosis. 'I felt completely lost, both physically and mentally, and began exploring how diet and lifestyle might help regain my health,' says Woodward. At the time, there was very little content out there that made healthy eating feel inviting or achievable. Woodward claims it all felt restrictive or joyless, and she wanted to change that. Within two years, the site had over 120 million hits and a community built around it. In 2015, Woodward published her first cookbook, which became the fastest-selling debut cookbook ever in the United Kingdom, and then launched a plant-based app. 'We introduced our first products, starting with energy balls sold in Starbucks and Whole Foods Market in the UK shortly after that," she says. Since the first product launch in 2016, the brand now has more than 30 delicious, natural plant-based products, ranging from oat bars and cereals to chocolate-covered almonds. 'Our mission is simple: to help people eat real food again, with more plants, more of the time,' says Woodward. "We've built the business brick by brick. It's taken time, but it's allowed us to build something with real integrity. Our products are now category bestsellers, and we're proud to have built one of the UK's most trusted and recognized natural food brands. This year, Deliciously Ella has expanded to the United States, beginning with the launch of Oat Bars that are now available nationwide at Whole Foods. 'We wanted to wait until we could do it properly,' says Woodward. 'That meant building the right infrastructure, ensuring we could match the quality and consistency we're known for, and partnering with a retailer who truly shares our values. Whole Foods Market has long been that ideal partner. Launching our Oat Bars nationally with them has been a huge moment for the brand.' The bars are made with just a few ingredients that you can find in your kitchen cupboard. Deliciously Ella won't use emulsifiers, preservatives or anything ultra processed within the bars. 'I think that simplicity and honesty cut through, especially in a space where many labels are hard to decipher,' explains Woodward. The debut into the U.S. market has been huge for Deliciously Ella, but it's only the beginning. As with any launch, there was a period of trial and error, but Woodward wanted to make sure that the bars available in the U.S. were exactly the same as the ones available in the UK. 'We're incredibly proud that everything we make is free from additives, preservatives, flavourings, emulsifiers and anything ultra-processed,' says Woodward. 'That's a core part of who we are and something we'll never compromise on.' The debut into the U.S. market has been huge for the brand, but it's only the beginning. Deliciously Ella's next big focus is to expand the brand internationally, specifically within the U.S. The brand wants to open up with new retail partners and share the brand through events, collaborations and experiences. 'We're also publishing our eighth cookbook in early 2026 and just launched a new podcast, The Wellness Scoop, which had over one million downloads in the first two months and is quickly becoming a trusted space for evidence-based conversations on nutrition and health.'
Boston Globe
4 days ago
- Boston Globe
Fine dining chef Sierra Erickson puts a new spin on her career with Bosse Pickledom
I'm currently the chef de cuisine at Bosse Pickledom here in Natick. It's new for all of us here, being connected to pickleball and having a very health-conscious, health-forward goal — having people enjoy the food after they exercise is definitely a factor and also one that I've never had to really think about before. But everyone these days wants to eat healthy, and it's fun creating a menu that's exactly that. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Our space is two floors. We have 21 pickleball courts — 10 downstairs, 11 upstairs — but there's only one kitchen on the ground floor. We have an enoteca, an Italian restaurant on the bottom floor, where we do from-scratch pasta and pizza. We make our own dough. Connected to that, we have our French café. We bake our croissants fresh every morning. From there, you can get a smoothie, salads, grain bowls, and sandwiches. Upstairs, we have our sports lounge. All the food does come out of one kitchen, which can be tricky coordinating sometimes, but we get it done. Advertisement How did you come to work here? Advertisement I was the chef de cuisine at Deuxave, a fine-dining French restaurant in Boston, working under chef Chris Coombs. He had mentioned that he was building this. I wasn't really looking to move jobs at the time. I loved Deuxave. I worked there for three years and worked my way up to becoming chef de cuisine. But I ended up seeing a job posting online where they were looking for an executive chef here. I came in, I toured the space, and it seemed like a good change of pace for me. Since I'd worked at Deuxave for three years, I felt like I had achieved most of what I could learn there. I felt good about leaving at that point. Here, I'm managing three times the amount of people I've ever managed. The space is huge. There are a lot of moving parts. It's a bigger operation, and I was ready to expand myself in that way. What sparked your love of cooking? I've always been artistic. I love to draw. I love to paint. When I was little, I got super into cake-decorating, and I was really intrigued by the show 'Cake Boss.' I just loved that they were creating food that people couldn't even believe was edible. The expression on their faces and how excited or happy it made them made me think: 'I want to be able to do that someday.' When I turned 16, I started working at a bakery a town over from where I grew up in New Hampshire, where I learned production baking. I ended up realizing it was not for me. I thought it was pretty boring, to be honest. But I would do cakes for friends' birthdays and parents' anniversaries, and I thought that was pretty cool: At 16, I was being paid to make cakes for people! Advertisement I knew I wanted to go to culinary school, because I thought I wanted to be a pastry chef. I thought I wanted to be a cake decorator. That was my dream job. What happened? Going through culinary school at Southern New Hampshire University, especially my freshman year, they make you take baking and savory labs. I realized the cooking labs weren't too hard. During my internship in the summer following freshman year, I worked for a higher-end catering company in New Hampshire called The White Apron. I didn't do any baking there whatsoever, and I wanted it to be that way so I could throw myself into something that I didn't know too much about. I did all the savory cooking. That's where I learned how to make an aioli from scratch, how to make a vinaigrette from scratch. Being trusted to make a good one was pretty cool. I could make any vinaigrette, any flavor I wanted. I studied abroad in Florence, Italy, my junior year, and I worked in a student restaurant there. I could have chosen the bakery or the restaurant, but I was falling in love with cooking. I chose the restaurant to further challenge myself. I worked with kids from Turkey, France, Korea, and Vietnam, which was really awesome. I learned how to make pasta from scratch, which is still one of my favorite things to do to this day. I was drawn to savory cooking because of the artistic plating. Advertisement What's your take on the Greater Boston food scene? What's good? Where is there still room for growth? It's definitely harder to find quality workers out here and people who want to do the food that we're doing. A lot of the line cooks we've hired hadn't cooked in a from-scratch kitchen, and I love that we're giving them the opportunity to learn. Some of the flavor combinations or spiciness levels aren't really the same out here that you'd be able to get away with in Boston. People may not be as adventurous. We've slowly tested a few things here and there. With the I feel that, café-wise, a lot of bigger names dominate the market now, like Tatte. It's harder for people to start out and open something of a smaller caliber, just because all these bigger names have taken the reins, which I've noticed even in the suburbs, too. It would be nice to hear of new people coming to the scene, being able to open a place. Honestly, it's very expensive to do that, especially in Boston. It's a goal of mine someday. What's your dream job? There's a time and place for fine dining. I would love to be part of something with a more casual atmosphere but really nice food, almost the same caliber as Deuxave: really pretty, beautiful, yummy food in a more casual setting. Advertisement Where do you eat when you're not working? I live in Wakefield. I lived in Boston for five years but recently moved out into the suburbs. Since I've primarily worked with French or Italian food most of my career, honestly, I crave anything but that when I'm not working. I really love sushi. I really love ramen and anything umami. There's a great American Chinese place right around the corner from my apartment called Wei's Cuisine. There's also a place right across the street called Tonno. If my boyfriend and I ever want a martini or to have some apps or a quick dinner, we love them. We always go there. There's also a really great steakhouse in the suburbs called Is there any food that you can't stand? I'm not really a picky eater, honestly. But these days, there are a lot of places that go viral for kind of overdoing it with certain sandwiches that are 20 layers deep of whatever it is. I don't understand how someone can eat that — a grilled cheese dipped in queso, stuff like that. It's really great content for TikTok or Instagram, but imagine actually eating that? Advertisement Seeing greasy stuff like that really rubs me the wrong way, especially being a chef and knowing that it's just a gimme. There's probably not a lot of thought that went into it. Have to ask: Do you play pickleball? I have played once since I started. It was pretty fun. Our courts are filled all day long. It's a great workout, especially, and it's pretty low-contact, so it's great for everyone of all ages. I'd definitely play again. But most days I'm not working, especially in the summer, I go to the beach. Are there pickles on your menu? We have fried pickles! We also use krinkle-cut dill pickles on our burger. Last but not least: favorite snack? That's a tough one. I'm a big lover of sweet and salty together. Honestly? Chocolate-covered potato chips nail it every time. I like to make my own. Interview has been edited. Kara Baskin can be reached at
Boston Globe
22-07-2025
- Boston Globe
Trillium's got new canned cocktails, including a rum punch and margarita
'When we started our spirits program in earnest five years ago, we envisioned offering a full complement of bar essentials,' says JC Tetreault, Trillium cofounder, who mentions rum, vodka, and whiskey, including bourbon and single malt, as examples. 'This breadth of product enables us to offer handcrafted cocktails for our guests, as well as fuel the development of these new canned beverages.' Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Available now at Trillium locations are a canned rum punch and margarita, both utilizing Trillium spirits. Lemonade and pink lemonade also dropped last week. Advertisement 'In a growing market segment full of choice, we've stuck to our roots and crafted an array of top-shelf beverages that Trillium fans and discerning consumers will appreciate,' says Mike Dyer, Trillium's VP of sales and marketing. The plan is for Trillium to begin offering the new canned products at select retail establishments, including bars and restaurants. And of course, if you want a juicy Fort Point Pale Ale, Trillium still makes that, too. Roadrunner's collaboration beer Advertisement If you're heading to a show at Roadrunner later this summer, there's a new beer there to match the venue. Bent Water Brewing has teamed up with the Brighton music venue on a beer called Backstage Pils, exclusively available at Roadrunner shows. Upcoming shows where the beer will be featured include Megan Moroney (Aug. 2), Mac DeMarco (Sept. 9), and Alex G (Sept. 11). A portion of sales will go toward ZUMIX, a Boston music nonprofit. Honey Dew and Vitamin Sea combined on a doughnut inspired by Vitamin Sea's Pool Water seltzer. HANDOUT Honey Dew's Pool Water Doughnut In doughnut news, Honey Dew and Massachusetts brewery Vitamin Sea are combining on a doughnut inspired by Vitamin Sea's Pool Water seltzer. The doughnut is vanilla-blue frosted with a lemon cake base, and is as vibrant a blue as the namesake seltzer. Gary Dzen can be reached at
