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Ypsilanti Food Co-op Weekly Newsletter


Dear YFC Members,
Our Co-op has had a very busy year! Along with Covid and the changes brought by the pandemic, we have installed new doors and light fixtures and are adding new coolers.  We did a thorough cleaning and changed the color of the pillars in the store! We are all very excited for the continued growth of our dear neighborhood Co-op!

Along with these operational improvements, your board has also been very busy! The Co-op is doing well financially which brings me to the reason for this letter to you today.  As per our by-laws, we have decided to enact a member-owner patronage rebate, also known as “allocations to Member-Owners” for the 2020 year.

Let me explain what this all means-
Per our by-laws, The Cooperative shall allocate and distribute to member-owners the net profit from business done with them in such a manner as to qualify them as patronage dividends or rebates consistent with cooperative principles, applicable state and federal laws and generally accepted accounting principles.

The board is responsible to determine if and when and how such allocations and distributions will be made.  For the 2020 calendar year, your board is planning a rebate to be made to each member-owner based on their purchases over the past year!

Net profits from business done with non-member-owner customers will be set aside in an unallocated reserve, otherwise known as retained earnings.

In following this cooperative model, we must also address that if the Co-op was to experience operating losses, we want to be sure you understand that Member-owners will not be responsible for those losses; however, in that event, Member-owners may not get a patronage rebate for that year.  In purchasing your YFC membership for 2020, your signature accepted the policies of membership, agreeing to the patronage rebate.

We look forward to this addition to your member benefits as the Co-op continues to grow. We believe this is the most equitable way to express our appreciation to you, our member-owners and thank you for your continued support of your neighborhood Co-op!

The Co-op will be working towards providing you your rebate with a goal of Spring 2021.  We look forward to giving you your first rebate!

Susan Carter, Board President
Questions? please email

Dedicated Shopping hours
Thursday and Saturday

Curbside orders continue and are encouraged!
YFC Bakery/Deli Holiday Preorder Menu

Order Deadline Sunday 12/20/2020

Questions? Email

Thank you and Happy Holidays!
Christmas Cookies From our Bakery!

Pick up a bag of scratch made Christmas cookies from our bakery. 

Flavors include:

Gluten Free Chocolate Crinkle Cookies(See above)
Sugar Cookie with Natural Sprinkles
Gingerbread with Royal Icing
Russian Tea Cakes

Hurry, While they last!
YFC Bread Schedule

Christmas Week

We will not be baking Saturday 12/26/2020
Holiday baking essentials at your coop!

 We have local and organic flours, gluten free items, local dairy or vegan alternatives!

We even have natural sprinkles! Happy baking!

Take advantage of these great produce specials for the holiday!

Now through 12/24 while supplies last!

Current Produce Price List
Maggies Sock Sale!

Fair Trade &  Organic

Soft, comfortable, functional, with organically grown cotton and wool from small farms in the U.S., Argentina, Peru, Tanzania and India. Made by skilled workers who are treated with dignity and respect, earn fair wages, and work in co-ops that we helped them build as well as family-owned and operated shops. We’ve traveled near and far to make sure our clothing is made the Maggie’s way: Ethical, sustainable, and transformative.
In the process, we’re changing lives for the better!

Yule Log Cake

Recipe Information

Total Time: 

3 hours



Get into the holiday spirit with a cake that looks like a rustic log. In this streamlined version of a traditional buche de noel, a light chocolate cake layer is spread with creamy pastry cream and rolled up, then covered with deep chocolate frosting "bark." It's a delightfully festive dessert.



  • 1 1/4 cups unbleached flour
  • 1/4 cup cocoa
  • 7 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted

Pastry Cream

  • 1/2 cup unbleached flour
  • 1 cup sugar
  • 2 cups whole milk, divided
  • 5 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla


  • 1 stick unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup cocoa
  • 2 teaspoons vanilla
  • 6 tablespoons half and half, approximately


  • Waxed paper
  • Kitchen thermometer
  • Parchment paper



  1. Prepare a jelly-roll pan or heavy 10- by 15-inch sheet pan by lining with parchment paper. Sift the flour and cocoa together onto a sheet of waxed paper, then use the paper to transfer the mixture back into the sifter. Reserve. Preheat the oven to 350⁰F.
  2. Whisk the eggs and sugar together in a large mixer bowl. Place that bowl into a bowl of hot water and warm the eggs to approximately 100⁰F. Stir frequently to avoid cooking the eggs.
  3. When the eggs are warm, remove the mixing bowl from the water and attach to a mixer fitted with a whip attachment. Add the vanilla and whip the egg and sugar mixture at medium speed until it has tripled in volume.
  4. Sift the flour and cocoa mixture over the surface of the egg mixture, and quickly but gently fold the flour into the egg mixture with a rubber spatula. Be careful not to deflate the batter.
  5. Pour the melted, cooled butter around the edges of the batter and fold in quickly.
  6. Spread the batter immediately onto the parchment paper-lined sheet pan. Bake until light brown and springy to the touch, approximately 10 minutes. Transfer the cake to a rack by lifting out the edges of the parchment paper. Sift powdered sugar over the top of the cake layer, place a clean kitchen towel on top, and gently, loosely roll the layer, starting from the 10 inch side. Carefully peel the parchment paper off as you roll. Let the cake cool to room temperature. The cake can be covered tightly with plastic wrap and reserved for up to a day before filling.

Pastry Cream

  1. Whisk the unbleached flour, sugar and 1/2 cup of the milk in a medium bowl. Place the remaining 1 1/2 cups milk in a medium saucepan with a heavy bottom and place over medium heat. Bring to a boil, and just as it starts to bubble, turn to medium-low. Whisk about 1/3 of the hot milk into the egg yolk mixture, then quickly whisk the egg yolk mixture into the hot milk in the pan. Cook, whisking, until the mixture becomes quite thick and starts to boil. Whisk in the butter and vanilla. Transfer the pastry cream to a bowl and cover the surface with plastic wrap. Chill until completely cold.


  1. For the frosting, place the softened butter in a large bowl or stand mixer, and beat until smooth. Add the powdered sugar and cocoa and beat on low to mix. Beat in the half and half a tablespoon at a time, scraping down and mixing until a fluffy texture is achieved. If necessary, beat in another tablespoon of half and half to make a creamy, spreadable frosting.
  2. To assemble, choose a platter or pan to place the finished cake on, and dust it with powdered sugar. Carefully unroll the cake on the counter. Spread the pastry cream over the cake, starting at the edge closest to you leaving two inches of the far outer edge bare. Carefully roll up the cake, starting at the side closest to you, then place on the platter. Spread the frosting over the cake, using a spatula to create long strokes along the length of the cake. Use a fork to create bark textures in the frosting. Chill the cake for easier slicing. Dust with powdered sugar before serving. The cake keeps, covered, for up to four days.

Nutritional Information

730 calories, 28 g. fat, 500 mg. cholesterol, 230 mg. sodium, 108 g. carbohydrate, 1 g. fiber, 14 g. protein

Copyright © 2020 Ypsilanti Food Co-op, All rights reserved.

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