Meet Local Artisan/Raven Roast Giveaway Potter Knitbone Ceramics

Meet Slocan Valley artist Seed from Knitbone Ceramics

Local Artisan/Raven Roast Giveaway Knitbone Ceramics artist Seed

Slocan potter Seed of Knitbone Ceramics in their natural habitat.

I’ve been an admirer of Seed’s pottery for almost as long as I’ve been in the Slocan Valley. I bought a matched set of cozy welcoming mugs as a wedding gift for a dear friend a few years ago and have been hooked ever since. My husband bought me one of their pieces (finally, my very own!) as a Christmas gift, and it is one of my favorite possessions. I do have to say, that my favorite thing to drink out of it is not tea, or even Raven Roast, but a stiff iced White Russian cocktail lol.  I was thrilled to hear that Knitbone Ceramics wanted to join us in one of our Local Artisan/Raven Roast Giveaways. I asked Seed a few questions about their work and life and thought that we would share their eloquently written answers with you.

Raven Roast and Knitbone Ceramics

This one is mine. No White Russian today, just some iced Raven Roast 🙂

R.R.  Can you tell us a bit about yourself and your background, as an artist or just as a human?

K.C. I’m a queer non binary settler living on Sinixt land in the Slocan Valley. I move through the world with a sense of curiosity that has allowed me to explore many interests including farming, cooking, herbalism, being a doula, and all kinds of art forms including fibre art, clay, painting, photography and writing. I love being in communion with other humans and the natural world and trying to embody as much generosity and care as possible with all that I undertake. I love to laugh! 

R.R. How long have you been making pottery? What inspired you to start?

K.C.  I’ve been curious about clay for as long as I can remember. As a child I attended a summer camp on this large clay filled river and we’d walk up and down the river collecting small amounts of clay and bringing it back to the art lodge to make coil pots. It always stayed with me, the connection I felt to the earth through the clay and the endless possibilities of making vessels that can hold food and water that then nourishes the vessels of our bodies.

I started working with clay in 2015 while going through a fairly hard time, and it brought me back to myself, the rhythms of my body and made me feel really happy and connected. I kept taking community classes in Victoria, BC until I decided that I wanted to pursue it full time and enrolled to go to the Kootenay School of the Arts in 2017. I graduated in 2018 in studio ceramics and have been making in my little studio in the Slocan Valley ever since. 

Knitbone Ceramics studio

Seed’s studio.

R.R. Where do you work? Anything special about your studio? 

K.C. I currently have a small studio that I share with a friend in Winlaw, BC. My friend bought a small piece of land there and we turned an old garage that used to be a mechanic shop into our studio. We put in windows and plumbing, cleaned and painted the grimy walls, brought in our shelves, our wheels, our kiln and our clay and began to work. The studio is really special because it’s on a piece of land with a few of my dear friends and I love the communal and family feel of being around them everyday, of working and living together, even if it’s just saying “hey” as we come and go. Sometimes they invite me in for dinner, or we play a board game together in the evening after working in the studio all day.  

R.R. What aspect of pottery gives you the most joy? Is there a certain type/style of piece you particularly like to make? 

K.C. I love everything about clay. I love being in production mode and making 20 mugs in a day or playing and exploring and working on the details of a couple pieces over multiple days. I love being at my wheel, the rhythmic repetition of throwing pots, touching the clay, being centered, listening to podcasts or audio books. I love the finishing work of putting on handles, trimming the bottoms of bowls, carving patterns and designs into the leather hard clay. I even love making glazes, a task many potters bemoan. I love seeing the new colours come out of the kiln, how all the elements interact together to make beautiful pots that then bring folks joy and help nourish their bodies. 

Knitbone Ceramics pottery

A few lovely places for flowers to exist between the bright flash of life and the compost bin.

R.R. What’s your favorite beverage to drink out of a well made ceramic mug? (you do NOT have to say Raven Roast lol)

K.C. I love coffee! I usually drink a cup most mornings and also relish the choosing of a mug from my mug wall. I have a very large mug collection of many different artists who I admire. I also love drinking herbal tea, especially nettle tea, in the evening. 

Knitbone Ceramics pottery

These ones remind me of the beach at sunset.

R.R. Where can we find your work? Anything up and coming to look forward to?

K.C. I sell my work at the craft connection in nelson BC and Dog Patch pottery in Crawford Bay, BC. I also have an Instagram that is _knitbone_ceramics_ and you can find me on Etsy at knitbone ceramics 

I’m starting a ceramics residency at the Shadbolt Centre in Vancouver in August and I am very much looking forward to delving into exploring cone 10 gas and soda firing for the fall! 

Enter to win one of Knitbone Ceramics beautiful hand thrown mugs!

Raven Roast Giveaway mug

This is the mug for our Giveaway!

Thank you for sharing something of yourself with us Seed. To win one of Knitbone Ceramics beautiful mugs, enter our Local Artisan/Raven Roast Giveaway Visit us @RavenRoaster on Instagram or enter on our Raven Roast Facebook page by liking, sharing and commenting.

Raven Roast Buche De Noel Cake

Raven Roast Buche De Noel

Happy Solstice!

May the sun return and shine on all of us! For this incredibly ancient holiday, we would like to give you a new take on an old classic. Rich chocolate pairs with the complex and unique flavor of Raven Roast Coffee Alternative for a unique yet timeless Buche De Noel.  A French inspired Holiday classic!

The Buche de Noel

A desert with a rich yet homely history. The literal translation is Yule log. Sounding familiar? The Yule log was originally a Norse pagan tradition -Yule being a Norse word for their god of winter- but spread south to Gaelic and Celtic lands. It was literally a giant log brought into the hearth of the main hall and kept burning for days on end. It was meant to bring warmth and illumination to the darkest nights of the year and to hold the night at bay until the suns return. Burning a Yule log could help ensure the following seasons were fruitful, and the leftover ashes were spread on crops and kept as a ward against evil and bad luck.

It caught on like a fire.

Yule log rituals were gradually absorbed into standard Christmas traditions. Each European culture had their own unique spin. Some people sprinkled salt, holy water, or meaningful herbs on the log.  Other people…well…if you want a real kick in the pants, read about Catalan’s Yule log tradition?. Eventually, hauling a whole damn tree inside and lighting it on fire became less and less practical, and Yule logs got smaller…and smaller.

The Norse god of winter? Perhaps?

Then the French got a hold of it and were like…dude… what if this log was made of chocolate cake… and we could just… eat it  ?  

+              ⇄       ✔

 And VOILA the desert Buche de Noel was born.

There are as many versions of Buche de Noel as there are little French grandma’s baking away at Christmas time. Generally speaking, it is a thin chocolate flavoured sponge cake rolled into a jelly roll with a buttercream filling. Then it is topped with ganache or chocolate frosting and decorated to look…well…like a log.

This one has a rich sponge enhanced with Raven Roast Cocoa Ramon. The herbal Coffee Alternative gives it depth and interest similar to coffee -and of course, you get to eat your herbs!  It contains enough cocoa to give it a comforting traditional feel. The Ramon nut is also chocolaty and rich. Dandelion and Chicory add a bit of bitter complexity and brightness. The Buttercream filling is smooth and rich with heavy cream and also flavored with Raven Roast. Your friends and family will notice the coffee like flavor, but not be able to quite pin it down. Fun!

Since Raven Roast was developed here in the Valhalla Mountains of BC (on unceded Sinixt territory), it feels really appropriate to offer you a traditional Christmas desert with Nordic Pagan roots. My mother in law Sheila developed this recipe. She used Cocoa Ramon non-caffeinated, but our caffeinated Mocha Mate would work just as well.  She and my father in law live in an off grid cabin in the woods of BC. The first version was baked in a wood fired oven, so about as traditional as you can get – without hauling a whole giant tree into your house, that is.


Raven Roast Buche de Noel Recipe



6 large eggs, separated

1/2 c. all-purpose flour

2 T Raven Roast, Mocha Mate or Cocoa Ramon

2T Cocoa Powder

3/4 c. granulated sugar, divided (1/2 c. + 1/4 c.)

1/4 tsp. salt

Powdered sugar, for sprinkling


1 1/4 c. heavy cream

1/4 c. powdered sugar

2 1/2 tsp Raven Roast

1 tsp. pure vanilla extract


Coconut cream skimmed from 1 can coconut milk

1 cup chocolate chips

Cranberries, moistened then dipped in sugar for garnish (optional)

Small rosemary sprig or a small evergreen branch, for garnish (optional)


Preheat oven to 350°.

Line a jelly roll pan (15×10 sheet pan) with parchment paper and grease with butter or cooking spray.


  • In a medium bowl mix together flour, cocoa powder, Raven Roast, and salt.
  • In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale. With a sifter add in flour mixture, then mix gently until smooth.
  • In another bowl, beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue beating until stiff peaks form. Add egg whites to batter, folding gently.
  • Pour batter into prepared pan and even out with a spatula. Bake until top springs back when lightly pressed, 12-15 minutes.
  • Dust a clean kitchen towel with powdered sugar. Using a knife, carefully loosen the sides of the cake from the pan and then invert the warm cake onto the towel. Carefully peel off parchment paper. Sprinkle with a little more powdered sugar.
  • Starting at the short end, tightly roll the cake, along with the towel, into a log. Let cool completely.


  • In a large bowl, beat together heavy cream, powdered sugar, and vanilla extract until peaks form. Add the 2 1/2 tsp. Raven Roast and beat again. Refrigerate until ready to use.
  • When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, this time without rolling the towel along with it. Wrap the towel over the top to keep the roll tight. Place seam side down on a baking sheet and refrigerate for 1 hour.


  • Take the cream from a can of coconut milk (Chill the can and then skim off the cream that rises to the top) and put into a medium sized bowl.
  • Melt 1 cup chocolate chips or other chocolate in a double boiler, then cool slightly. Mix into the coconut cream until smooth. It will be fairly liquid.
  • Pour some frosting over the cake, being sure to cover the whole surface.
  • Refrigerate the rest of the frosting. (It will thicken as it cools.) Once it thickens, spread the remaining frosting over the log.
  • Take a fork and make lines to look like bark. Place cranberries and a rosemary sprig or small cedar branch on log for a festive look.

Hope you enjoy your Buche de Noel cake! Tag us in the pictures when  you make it! Happy Sun Returns!

Raven Roast Giveaway – Artist Spotlight: Sarah Beatty

Summer Giveaway Time!

Raven Roast started doing giveaway promotions last fall (cuz who doesn’t love free stuff??) We started out giving a couple of tins of Raven Roast, our herbal coffee alternative, with a generic mug that we ordered with our logo…but we soon realized we were overlooking an incredible opportunity! Here in the Slocan Valley, we are surrounded by lovely and talented ceramic artists. How awesome would it be to
promote our product and lift up and promote a local artist at the same time?!

Objects and Feelings:  Sarah Beatty

For our Summer Giveaway we are so fortunate to work with the incredible artist Sarah Beatty,
of Objects and Feelings, located right here in Slocan City! She answered some questions for us about her life and work.

Raven Roast: Can you tell us a bit about yourself and your background, as an artist or just as a human?
Sarah Beatty: As an artist I like playing around with different materials and processes. I have a
degree in printmaking. Over the years I’ve had a handbag company, I was a bookbinder, and I
had a collaborative art practice called Good Morning Press that lasted over a decade. I was also
an art teacher until I relocated to Slocan. As a human I spend most of my time as a mum these

Objects and Feelings – Spoons

RR: When did you start making pottery? Why did you move in that direction?
SB: I started making pottery as an evening hobby until I set up my studio in 2018. I was drawn
to the challenge, the graceful beauty of the process of throwing, and the openness that allowed
either or both formal and conceptual applications. I love throwing. It’s meditative and you need
to put away everything else to do it well. Also I’m not going to lie—I feel deep satisfaction when pieces turn out.

RR: What part of pottery making gives you the most joy? Is there a certain type of piece you
particularly like to make?
SB: My fave pieces to make are bowls and jugs. Throwing a bowl is a balancing act—you want
to get the most out of your clay but if you pull too far and out it will collapse. Jugs are just fun
forms with handles and spouts to play around with.

RR: Where can we find your work?
SB: Over the next few months you can find me at the Nelson, New Denver and Slocan Farmers’
markets [in B.C]. My work is also available at Ramblin’ Rose’s Boutique in Winlaw [B.C]. You can
follow me on Instagram @Objects_and_feelings or my website, where I’ll eventually be posting online sales.

Do you want a chance to win???

Check out our Facebook page to see the full details on how you can score some Raven Roast and a beautiful, artisan-made mug from Objects and Feelings, all for your very own!

Objects and Feelings – Mugs

Raven Roast Smoothie with Whipped Coconut Cream

Raven Roast Smoothie with Whipped Coconut Cream

Frozen Berry Raven Roast Smoothie with Whipped Coconut Cream

My son calls these “Birthday Smoothies” because they look so fancy.

Hot days? Cold treats!

   The whole West Coast is in the middle of an epic heat wave! While everyone else is dusting off that old A/C that’s been in storage since Grandma visited last, we’ve been thinking of ways we can drink our Raven Roast AND not melt into a puddle of hot sticky goo on the ground. Hot beverages might be off the table for the next few days, but luckily, Raven Roast isn’t JUST a coffee alternative, and we have a few tricks up our sleeves. 

     This Frozen Berry Raven Roast Smoothie is a frosty, delicious way to cool yourself off from the inside out. Of course you can add spinach, kale, or a little bit of beet if you are feeling more healthy…or honey or maple syrup if you just want to enjoy something indulgent. I feel like it might also be delicious with rum…but I’m 8 months pregnant right now, so you’ll have to be the judge of that. 

    The coconut whipped cream is a fun decadent addition that I can’t wait to use on absolutely EVERYTHING because it was sooo good. Top with fresh berries and some fancy straws left over from your wedding that you found on top of your fridge!

Enjoy! Recipe below picture!

<3 Rachelle


 Frozen Berry Raven Roast Smoothie (Two 16oz servings)

In Blender:

½ Cup Frozen Raspberries

½ Cup Frozen Blueberries

1 Whole Large Frozen Banana

2T Raven Roast (Mocha Mate or Cocoa Ramon)

2T Almond or Natural Peanut butter

½ Cup of Plain Yoghurt or Vegan Alternative.

1 Cup Milk or Milk Alternative

1 T Maple Syrup or Honey (optional)

2 tsp Flax Seeds

4 Ice Cubes

The liquid left from 1 can of Coconut Milk (if making whipped topping)


 Whipped Coconut Cream Topping

1 can of Coconut Milk (or Coconut Cream)

¼ tsp Cream of Tartar

1T Powdered Sugar (optional)

Pour off the liquid from Coconut Milk carefully so that the solids remain (use in your smoothie! Yum!). Place in bowl and whip with hand mixer, or in stand mixer. Add Cream of Tartar and sugar if desired. Start slow and increase speed gradually. Whip until patterns stay on surface of whipped coconut cream.   


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Coffee Alternative, Herbal Beverage

Our First Ramble

Hello and welcome to Raven Roast’s Blog!

by Rachelle Perkins

My husband started making Raven Roast, an herbal blend coffee alternative, for himself to curb his own coffee habit about six years ago…then expanded to selling to his patients at Raven Acupuncture…and now look at us!  We have Raven Roast fans from Vancouver to St. Johns! Our little company is growing SO FAST and we are so excited to have a place to share our news and fun innovations with you.  

The Raven Roast team consists of my husband, Brendan Murray-Nellis R.Ac. and myself (Rachelle). 

Brendan & Rachelle

The two of us do almost all of the production, packaging, shipping, supply ordering, and customer service. Sometimes Brendan’s dad also helps out with the production of our coffee alternative.  Thanks Robert!

Popi, Nana and Lyall

 My mother-in-law wrangles our very high energy three year old on production days and has come up with some really innovative and creative ways to use our herbal coffee substitute in desserts and baking. Thanks Sheila!

Then of course we have the indispensable benefit of working with a few creative, computer literate, and artistic folks on the sidelines, but more about them later. When we say this is a small family run business that has been built from the ground up, we are being extremely literal, haha. 

So, that’s us! I’m looking forward to having a place to share more news about us, our collaborators, recipes and more!

Have you tried one of our coffee alternative, herbal blends yet?  Get FREE SHIPPING on your first order with us (just use ‘RAVEN21’ at the checkout!).  Save some money as this offer is only available until the end of 2021!  Or maybe you just want a small taste test? Check out our available samples of Cocoa Ramon or Mocha Mate.

Until next time fans!