One of our sisters is a baker and a golden jubilarian to boot. From her kitchen comes a variety of breads: kuchens, quick breads, regular loaves (white and wheat), and numerous specialty items at holidays. They are, of course, delicious and are much sought after by locals who know "Benedictine bread."
A small variety is sold every Sunday after morning liturgy and they are very often given as gifts to staff members at many of our corporate institutions and as special "thank yous" to visitors; some of her breads were part of our gift to our major benefactors just yesterday.
Numerous monastic houses in the US are famous for their specialty foods; often these make up a sizable portion of the community's income. Here's a sampling:
Monks Bread: Abbey of Genesee
Creamed Honey: Redwoods Abbey
Caramels: Our Lady of the Mississippi Abbey
Fruitcake, cheese: Abbey of Gethsemani
Jellies: St. Joseph's Abbey
PS. The bird I showed on the last post is a house finch.
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