About Us

Making Thyme Kitchen offers made from scratch, fresh, ready-to-cook dinner entrées, side dishes and desserts. Created from whole foods, and locally raised hormone and chemical free meats. Vegetarian and gluten free entrées also available.

Ingredients We Use

Locally raised, hormone and chemical free, beef, pork, turkey, trout and shrimp. Our meats are butchered by Sobie Meats in Walker who buy from local farms. Trout and Shrimp are farm raised here in Michigan. We use as many local products as possible, including Carlson-Arbogast dried beans from Howard City, Kozee’s Cream-Nut Peanut Butter, Cage Free Eggland eggs from Saranac, King Flour and The Honey Store honey from Lowell, Big Chief Sugar from Bay City and of course fresh Michigan produce in season. We work with lean proteins, fruits and vegetables, nuts, whole grains, legumes and low fat & no-fat dairy. We use Penzey’s spices.

Our Practices

At Making Thyme Kitchen, we don’t warehouse food, we purchase only what we need each week. This practice guarantees you the freshest and highest quality entrees. We make our sauces, marinades and stocks from scratch because often what we leave out is what matters most — extra salt, hidden sugars, additives like msg, and hidden fats. We start with whole foods whenever possible, and hand pick our produce.

Highlights

Our menu changes monthly, with 12 items available each month. In addition we always have a selection of baked goods, side dishes, salads and desserts.

Every entrée is packaged in an easy to store freezer bag or foil cooking pan. Each entrée is labeled with clear cooking directions, an ingredient list, the date it was made, our contact information and serving suggestions. Our entrées are made fresh and are frozen for Pick-Up night.

Misc.

Many of our entrees are already gluten free. We can customize our entrée preparation to accomodate allergies and food preferences. There may be an additional fee for modifying ingredients.

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