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The Corner of Kentucky and Pine
Lakeland, FL, 33801
United States

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Blog

Your one stop shop for food, fashion, inspiration, and rugged DIY. 

Campfire Coffee and Mugs

The Poor Porker

We are so proud to bring you our Campfire Coffee and signature enamel mugs. This is such a dream come true for us. 

Campfire coffee starts with our proprietary smoking process using organic chicory root and hickory, We then grind and blend our smoked chicory with freshly roasted fair trade organic coffee.  We work in small batches to make sure the ingredients are always fresh and the batches remain consistent.

Our custom enamel mugs are hand made in Europe by a manufacturer who uses WWII era machinery. Each steel mug is hand-dipped in enamel. The rim and handle, the areas that get the most wear, receive a second dipping to ensure strength and durability. Our Campfire Coffee logo is then baked into the enamel for a seamless finish. These mugs will be enjoyed for a lifetime! 

You can pick these up at our booth or order online. 

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Come and Get 'em!

The Poor Porker

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Our new booth is up and running and we will be serving Beignets and Campfire Coffee at our NEW location.

 

Come see us Saturday and Sunday from 8-1

801 E. Main St
Lakeland, FL 33801

We know its been a long time since you've gotten your Beignet and Campfire Coffee fix. We can't wait to see all of our friends and are truly grateful that you have stuck with us through the hiatus!

 

See you this weekend!

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Store Wide Sale

The Poor Porker

We hope you had a Happy Thanksgiving. We are offering 25% off of everything in our store from now until Tuesday! Just use the Code: Holiday at check out for 25% off your order.

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Smokin' Skull Horchata

April Shoemaker

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Smokin' Skull Horchata

For Cocktail

  •  4 oz Horchata
  • 1/4 oz Fresh Squeezed Lime Juice
  • 2 oz Mezcal
  • 1 Lime Wedge for Glass Rimming

Spicy Cinnamon  Salt Rim

  • 1 tsp Cinnamon
  • 1 tsp Cayenne
  • 1 Tbs Sea Salt

Directions

Pre rim your cocktail glass using a lime wedge and the spicy cinnamon salt mixture. Then Fill shaker with ice, add mezcal, lime juice and horchata. Shake well then strain into your rimmed glass and garnish with lime zest.

Enjoy!

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Dia de los Muertos and Pan de Muerto

The Poor Porker

Fall is in the air and one of our favorite holidays/traditions is right around the corner. According to an old belief, nothing can keep the dead in their graves during Dia de Los Muertos, November 1st and 2nd. They come back to earth from the afterlife to celebrate. Elaborate alters covered in marigolds, candles, elaborate sugar skulls and are built to celebrate with loved ones passed. 

After November 2nd there's a big farewell that takes place in the cemeteries. Everyone celebrates with festive food including Pan de Muerto, music and dancing. When midnight hits, all the dead return to the afterlife for a little rest until party times happens again next year. 

 

Pan de Muerto

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Ingredients

  • 1 tablespoon active dry yeast  
  • 1/4 cup lukewarm water  
  • 1/4 cup milk  
  • 4 tablespoons butter, diced plus extra for greasing  
  • 1/3 cup granulated sugar  
  • 1/2 teaspoon salt  
  • 2 eggs
  • 3 1/3 cups all purpose flour, plus extra for dusting  
  • 1/2 teaspoon ground star anise  
  • 1/4 teaspoon cinnamon  

 

1. Put the yeast in a large mixing bowl with the water, stir then let it stand for 5 minutes. Put the milk in a saucepan set over medium, bring to a boil then remove from the heat and add the butter, 1/4 cup of the sugar and the salt. Stir until dissolved then add the milk mixture to the yeast. 

2. Add one egg and the flour to the liquid ingredients, mix to combine, then knead until a smooth and silky dough forms. Transfer the dough to a bowl, cover with plastic wrap and let it rise in a warm place for 2 hours.  

3. Turn the dough out onto a floured work surface and divide the dough into four even pieces. Set one piece aside. Using the palm of your hands, shape three ropes of equal length.  

4. Line a baking sheet with parchment paper. Weave the three doughs into a braid then join the ends to make a round loaf. Make two bones and a skull with the extra piece of dough. Or if you're like me, something that looks a bit like a gorilla. Haha. Place them on the top of the loaf. Place on the baking sheet let rise for a half hour. 

5. Preheat the oven to 350 degrees Fahrenheit. Mix together anise, cinnamon and the rest of the sugar in a small bowl. Beat the remaining egg and brush it onto the dough, then sprinkle with your sugar mixture.  

6. Bake in the bottom of the oven for 20-25 minutes or until golden.  

- adapted from a recipe by pastry chef Edward Gee 

photos by Penny & Finn  

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