Buckleberry Foods

Indulgence In Its Purest Form

Buckleberry Foods dives off the deep end into sinfully delicious Buckleberry Truffles!

Each product is handmade using natural ingredients and loving care to create an indulgence in its purest form.  

All our products are vegan, gluten free and GMO free.

Buckleberry Foods is a wink and a nod to the magic in all of us!

Paleo People were making flour 32,000 years ago - NPR

Oatmeal is generally considered a no-no on the modern paleo diet, but the original paleo eaters were definitely grinding oats and other grains for dinner, according to new research.

That finding comes from new investigations of an ancient stone recovered in a cave called Grotta Paglicci in Puglia, in southern Italy. It was used by the Gravettian culture — a paleolithic people who also left behind spectacular cave paintings, evidence of burial and distinctive stone tools.

The stone, which is "pale brown and not much bigger than my hand, " was clearly used as a combination pestle and grinder, says Marta Mariotti Lippi, a botany professor at the University of Florence in Italy, who led the research team. It dates back some 32,000 years, she says, providing the earliest evidence of food processing in Europe.


Hunter-gatherers used this stone as a combination pestle and grinder to make flour from oats and other grains, says Marta Mariotti Lippi, a professor of botany at the University of Florence in Italy.

Courtesy of Stefano Ricci

"There are many other grinding tools, but this is the oldest," she says.

She says these hunter-gatherers used the rounded end of the stone to bash seeds against another rock to break them up. The flat surface of the stone shows the kind of wear that would be produced by grinding the broken seeds into flour.

The stone came to light in June 1989, and although well enough studied at the time, two years ago a new team started a fresh study of material from the cave with the latest modern methods.

The researchers sealed the stone in plastic to preserve it for future research. But they left exposed small patches that they washed with a gentle stream of water to loosen debris. In the water were hundreds of starch granules of five main types. The most plentiful, says Mariotti Lippi, were from oat seeds, almost certainly Avena barbata, a wild species still common across much of Europe. The stone also processed other edible plants, including acorns and relatives of millet.

Most intriguing, many of the starch grains were swollen and partly gelatinized, which is consistent with them being heated before grinding. Because the climate 32,000 years ago was cooler than it is today, seeds gathered in autumn might not have had enough time to dry naturally. Perhaps, Mariotti Lippi speculates, those seeds were first dried over a fire, which would have made them much easier to grind and digest than freshly gathered seeds. And ready-ground flour, she notes, would keep longer and be easier to transport.



Stone Age Britons Were Eating Wheat 2,000 Years Before They Farmed It

There are other possible explanations for why the grains show signs of heating, notes John Speth, a professor emeritus of anthropology at the University of Michigan, who was not involved in the research.

For instance, he says the stone might have been used as a pestle and grinder at one point, and later used as a type of hot coal, with grain residues still attached. He points to evidence that other paleolithic people boiled water by first heating rocks in a fire, then throwing the stones in the liquid.

But he agrees that the grains were heated as part of processing for consumption, and that this marks a key step in the evolution of human foodways in Europe.

And just how did Paglicci people eat the ground grain? "Presumably they mixed the flour with water and cooked [it]," says Mariotti Lippi.

But she's unwilling to speculate whether the outcome was a kind of flat oatcake or a gruel or porridge. She's also extremely cautious about drawing any more general conclusions about the diets of the Paglicci cave people, who lived in the middle of the paleolithic era.

"When we study grinding tools, we know that we do not find the most common plants, but the last ones processed," she notes.

As for modern ideas about the paleo diet, she says, "We have too few data to speak about diet, really, but surely they used grains."

The research appears in the Proceedings of the National Academy of Sciences.

Ancient Oat Discovery Pokes More Holes in Paleo Diet

Ancient Oat Discovery May Poke More Holes in Paleo Diet

by Traci Watson

Maybe the Paleo Diet should include a nice warm bowl of oatmeal.

Strict followers of the fashionable “caveman” regimen shun starchy foods, sticking to breakfasts such as cold halibut with fruit and snacks of pork chops and celery. Bread, pasta, and potatoes are verboten. Our Stone-Age ancestors didn’t gorge themselves on grains and other starchy fare, the thinking goes, and neither should we.

But now evidence has emerged that people enjoyed their carbs even during the Paleolithic era, a period also known as the Old Stone Age that stretched from roughly 2.5 million to 12,000 years ago. A new analysis of a Paleolithic pestle shows it was dusted with oat starch, suggesting that ancient humans were grinding oats into flour and, presumably, dining on oatcakes or some other oat-based delicacy.


The pestle recovered from Grotto Paglicci. Photograph by Stefano Ricci, DSFTA, Siena University

The discovery is the latest challenge to the notion that prehistoric people fueled up with berries and venison while forgoing grains and other starchy carbs. Scientists still debate what exactly our forebears ate and in what proportion, but a growing number of archaeological finds show that ancient people ate just about everything–including the high-starch foods forbidden by more stringent Paleo diets.

The idea that prehistoric people didn’t eat grain “is just wrong. It’s misinformed,” says Huw Barton of Britain’s University of Leicester, who studies ancient starch grains. “People ate what they could get their hands on. Eating is surviving.”

Survival may have hinged on oats some 33,000 years ago at the Italian cave called Grotta Paglicci. Inside the cave, archaeologists have uncovered paintings and what must have been a cherished tool: a sandstone pestle about 5 inches (11.8 cm) long. Analysis reveals the pestle was studded with starch granules from a cornucopia of plant materials, including grasses similar to millet and what might be acorns, the researchers report in this week’s Proceedings of the National Academy of Sciences. But the most common starch was from oats.

Eating oats during the Paleolithic would’ve been a lot more work than opening a Quaker box. The tiny grains would’ve been laboriously gathered and ground. Botanist Marta Mariotti Lipppi of the University of Florence, one of the study’s co-authors, says the pestle’s surface show it was used to grind the seeds into flour, which probably was mixed with water and cooked.

The pestle provides the oldest evidence for human oat consumption, adding to other evidence that “people were using grasses much earlier than we thought and in larger quantities than we thought, at some times of year,” Barton says. Pre-agricultural people also carbo-loaded on the tubers of the purple nut sedge, a noxious weed; underground stems of the cattail, which may have been ground into flour; and the seeds of wild wheat.

Proponents of Paleo diets say the new study doesn’t contradict their ideas about what ancient people ate or what modern people should eat. Loren Cordain, one of the founders of the Paleo movement, points out that analysis of Paleolithic skeletons at multiple sites fails to show that Stone Age people ate grain. He also says humans couldn’t have eaten large quantities of starchy foods until they could easily make fires to cook them, a milestone he puts at 75,000 or 100,000 years ago.

It has long been clear that Paleolithic people ate foods like grass seeds when they had to, says John Durant, author of The Paleo Manifesto. “Yes, we were omnivores,” he says. “But that doesn’t persuade me that we had adapted during the Paleolithic to a grain-based diet.”

Scientists agree, up to a point. Stone-Age humans weren’t shoveling in large amounts of grain. But researchers generally agree that there was no single Paleolithic diet. Before farming began about 12,000 years ago, the human diet was absurdly, wildly variable, and fluid. How people fended off hunger depended on where they lived, the season of year, weather, and countless other factors.

“The fact that Paleolithic humans and their ancestors lived in wide assortments of habitats suggests—indeed, necessitates—an equally varied assortment of diets,” Georgia State University anthropologist Kenneth Sayers says via email. We know some of the specific foods that people ate at specific places and specific times, he says. But we’ve only just started to understand the long Stone Age grocery list.

For many Paleolithic people, the bottom of the food pyramid wasn’t red meat but plant food, such as tubers or starchy plant stems, says paleobiologist Amanda Henry of the Max Planck Institute for Evolutionary Anthropology in Leipzig, Germany. The relatively complex recipe used to prepare oats at Grotta Paglicci shows they were an important food to the people there, archaeologist Anna Revedin of the Italian Institute of Prehistory and Early History, a co-author of the oat study, says via email. Humans also ate snails, worms, grubs—“all kinds of little things that we would never think about now … would have been consumed on a daily basis,” Barton says.

Even some Paleo advocates don’t necessarily disagree. “The current food supply can’t hold a candle to Paleolithic man’s diet in terms of diversity,” Sarah Ballantyne, who blogs as The Paleo Mom, says via email. For her, Paleo diets are about improving nutrition, not about slavishly emulating the caveman’s eating habits.

Which is just as well, because it’s pretty much futile to try to eat exactly like a Stone Age diner. After 12,000 years of human domestication and travel, nearly all the foods in the grocery store look nothing like the wild plants and animals our ancestors picked and hunted (see Why There’s No Such Thing as Local Food.)

Traci Watson is a science writer in Washington, D.C.

European University writes article on Alumni and Buckleberry Foods owner, David Buckler

David Buckler graduated from EU with a BBA in 2007. While living in Barcelona and studying at EU, he developed an appreciation for high-quality fresh food.

He returned to the U.S.A. after graduating from EU and set about establishing Buckleberry Foods, a vegan, gluten free and raw desserts company. We caught up with David to find out more about his experiences.


My Cousin Rachel Bruce Drew and her awesome blog Darlin' Rae

David started Buckleberry Foods a couple of years ago and is starting to do really well for himself. He just expanded his kitchen space and his products can be found in specialty food stores in New Hampshire, Vermont, Massachusetts and Rhode Island. If you live in those areas, I encourage you to find them and give them a try. David’s an awesome dude and I’m really proud of him for taking the leap and starting his own business. I need to try to track down some of his treats–Espresso Cacao Crunch? Sign me up!

Newport Mercury Magazine

Refining raw food desserts

By Bre Power Eaton | Mercury | Posted: Tuesday, March 24, 2015 5:00 pm

David Buckler didn’t want to miss out on dessert when he tried a raw food diet.

David Buckler

Age: 30

Business: Buckleberry Foods

Year Founded: 2013

Initial Investment: Under $2,000


Price Range: $5.99-$6.69 (4-pack)

Wants to be known for: Spreading healthy, guilt-free indulgence nationwide

Where sold: At specialty markets throughout New Hampshire, Vermont, Massachusetts, and Rhode Island (A-Market and Keenwah in Newport and Green Grocer in Portsmouth)


When western Massachusetts native David Buckler tried out a raw food diet in 2013, he always looked forward to eating dessert. Doesn’t everybody? But finding guilt-free treats that actually taste good is no small feat, especially raw, vegan, AND gluten-free. Buckler made it his mission to craft sweets people love that love their bodies back. All he needed was a blender, some trays, and a food license. Thus, Buckleberry Foods was born.

But “a good idea isn’t worth anything without action,” Buckler said. “My best advice would be to have a lot of discipline and integrity with what you want to do.” Be consistent, never slack, and whatever it takes, get it done, he continued. “You have to create your own opportunity. Whoever said, ‘follow your dreams’? This day and age the world is too competitive to just go out and do that! So I would say, stick with what you’re good at and create your niche.”

And that’s what he did, armed with years of experience working in the food industry and entrepreneurial savvy from studying business at the European University in Barcelona. The unique food, vibrant colors, and constant energy of Spain re-awakened his senses, evident in his colorful and inviting packaging.

So Buckleberry treats look enticing and taste delicious, but how do they do a body good?

“Basically you’re putting antioxidants into your body,” Buckler said, along with healthy fats in coconut oil and nuts, like almonds, which are also good for cholesterol. Plus, the newest flavor Espresso Cacao Crunch, “Gets you a little jazzed.”

The Chocolate Almond Buttercup and the Raspberry Love Bite are the most popular of his six flavors. But c’mon, they’re bitesize and nutritious. Why not try them all?

Just two years into business, Buckleberry Foods is moving from its Middletown kitchen to a new location in the Old Hankerchief Factory at Main and Broad streets in Warren, from where Buckler will spread his motto of healthy indulgence nationwide.

'Lost In Boston' blogger Victoria shares her Buckleberry Experience!

Check out Boston blogger Victoria and her Lost In Boston post featuring an unadulterated experience with our Chocolate Almond Butter Cups and Blueberry Lavender Bliss flavors!  "A salty sweet lover's dream" and "surprising refreshing" are just some of the praises this fabulous young lady has to say. 

Click here to see her post!


:: healthy sweet teeth :: 

I'm not really one for sweets. And if I do have a craving, it's likely for chocolate covered pretzels or something that mixes a little salt in with anything sugary. It makes me feel less guilty. And if I can tuck a little organic-ness and locally sourced ingredients into my treats, then I really REALLY have no shame in stuffing my face.

So here are a few truffles that totally fit this bill. They're delicious, and raw, and one will totally kill any dessert cravings you have. They're made in Rhode Island and while they're healthy, healthy, they taste good, too. I got mine at Cambridge Naturals in Porter Square:

I chose the Chocolate Almond Butter Cups because peanut butter and chocolate is my most absolute favorite combo of anything ever. And almond butter is just the healthy version of peanut butter, so it's a compromise that had to be made. With coconut oil, cashews, maple syrup, almonds and Himalayan salt, it's a salty sweet lover's dream. 

And while blueberry has never been my thing, the Blueberry Lavender Bliss truffles are amazing, too. Both lavender buds and lavender extract make it taste like the real deal and it surprisingly refreshing for a dessert. 

There are plenty of other flavors as well, from chocolate mint to espresso to raspberry. Check them out in the refrigerated aisle, hopefully somewhere near you

-Lost in Boston


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