Baking
Raw Vegan Gingerbread Cookies with Adaptogens
brown butter & graham cracker waffle s’mores (a.k.a. s’morffles)
london fog french toast + sugared blueberries
pistachio pound cake + lavender sugar strawberries from “sweeter off the vine”
The Essential Ingredients of an Inspired Gathering & Asparagus + Ricotta + Garlic Scape Pesto Flatbread
buttermilk + roasted banana cupcakes with lindt truffle filling & marshmallow frosting
buttermilk + white chocolate dutch baby
vanilla coca-cola birthday cake
lavender blueberry & ricotta turnovers
rosemary & LINDOR white chocolate truffle filled beignets
banana buttermilk bread | the violet bakery cookbook
dairy + gluten free: salted chocolate lavender cupcakes & whipped honey coconut cream
apple & rosemary buttermilk quickbread | on coming home
winter citrus meringue tarts in venice
soft brown butter & eggnog cinnamon rolls + whiskey eggnog frosting
cardamom & nutmeg petite crème tart
southern supper | heirloom tomato galette + lemon balm almond pesto & chevre
blueberry, buttermilk, & rosemary brown butter cake + velo coffee giveaway
blueberry & cream cheese rye muffins + hackwith design house x fringe & fettle
Herbes de Provence & Rose Olive Oil Cake
2 years of local milk | rich chocolate lavender cake + mascarpone earl grey german buttercream
soft & sweet buttermilk honey bread
Valentine’s Day Cake: All Natural Red Velvet Beet Cake + Goat Cheese Thyme Icing
A Local Milk Christmas: Balsam Fir Syrup + Fennel Rosemary Cookies
roasted pear & cranberry chocolate chunk scones
Chocolate-Dipped Pistachio Shortbread + A Giveaway
salted caramel apple dumplings with dried cherries & hazelnuts
muscadine rose hand pies
crème fraîche, cornmeal, & pumpkin coffee cake + pepita streusel
Cornmeal Brown Butter Scones & Lavender Peach Curd
coconut tres leches cake + 1 yr of local milk
salted spicy double chocolate chili cookies
heirloom tomato ginger muffins with pine nuts, olive oil, & orange blossom
our daily bread: honey whole wheat
southern cornbread, two ways: buttermilk bacon grease & cultured coconut milk
peach curd & rosewater tartlets with basil whipped cream and nasturtium flowers
lavender ricotta & blueberry tart
