All of my bundt cakes are made with high quality ingredients including Organic Valley and Mill-King dairy products, local eggs, and King Arthur flours.
Large – about 10″, serving 14-16 $45
Medium – about 8″, serving 8-10 $30
**SEASONAL** If you’re looking for a taste of fall, this cake fits the bill nicely. It has the usual seasonal spices of cinnamon, ginger, nutmeg, & cloves, but the ginger is turned up a notch because it goes so well with pumpkin. The cake is lovely on its own, or can be dressed up with a dollop of whipped cream or scoop of ice cream. It would make a great alternative (or addition) to pumpkin pie on your Thanksgiving table.
This delicious cake is packed with lemon flavor. It’s made with lemon zest and lemon oil, and is brushed with a tart lemon syrup. The lovely swirl design means more surface area for the lemon syrup, and will look lovely on your table. A slice of this cake is the perfect way to bring some sunshine into your day!
Do you enjoy a mystery? This is one of those cakes that will have you eating bite after bite as you try to figure out why you love it so much. This tempting pound cake is flavored with vanilla bean, brown butter, and malted milk powder, and its simple elegance makes it a perfect dessert for a dinner party. It would also be at home alongside a cup of tea as you unwind at the end of a busy day.
Are you a chocoholic, or do you know someone who is? This is the cake you’ve been looking for. Be sure to tell your guests to save room for dessert, because they aren’t going to want to miss out on this one. This indulgent cake has intense chocolate flavor from bittersweet chocolate, cocoa powder, and a hint of espresso, and a velvety texture thanks to the sour cream in the batter. Enjoy it plain, or add whipped cream or ice cream to take it over the top.
All of the cookies on my menu are tried & true favorites. They’re made with high quality ingredients including Organic Valley butter, local eggs, King Arthur flours, and amazing hand-chopped chocolate.
These sablés are flavored with cardamom and ginger, along with a bit of cinnamon and just a hint of cloves.
These French butter cookies get their name from their sandy texture, which is similar to shortbread. The edges are dressed up with sparkling sugar with gives an added element of crunch. These are ideal for serving with a cup of tea or coffee.
Need an afternoon pick-me-up? If you love coffee, these are the cookies for you. The dough is made with a generous amount of espresso powder and lots of bittersweet Amedei 65% chocolate. There’s just enough sugar to offset the bitterness of the espresso, without making the cookies overly sweet.
These rich chocolate cookies are made with exceptional 65% Amedei chocolate and crunchy fleur de sel (French sea salt). Brown sugar in the dough gives these cookies a slightly chewier texture than sablés. They make a great gift, if you can bear to part with them.
This is where chocolate chip cookies meet French sablés. The resulting cookie has a crisp buttery texture with a hint of brown sugar flavor and lots of amazing Amedei bittersweet chocolate.
Raisins seem to be one of those polarizing foods that people either love or hate. Even if you don’t like them, give these delicious cookies a chance. The secret is that they’re made with zante currants, which are really just very small raisins. They add to the flavor without really affecting the chewy texture of the cookies. The cookies are finished with a tart lemon glaze. They’re a great cookie for any time of year.
To make these rich brownie bites, rich salted caramel sauce is layered in the middle of the brownie batter before baking. Once they’re out of the oven, they’re finished with a crunchy mix of turbinado sugar and fleur de sel.
These delectable squares are made with lots of 70% bittersweet chocolate. Because the flavor is so intense, the small size (about 1 1⁄4” square) is just right.
I’m a vendor at the Round Rock Farmers Market every Saturday (all year long, rain or shine) from 10:00am to 2:00pm. The market is located in the University Oaks Shopping Center, at 201 University Oaks Blvd. in Round Rock. More details can be found on the event page on Facebook.
Thank you to everyone who has shopped at the Hutto Farmers Market this year! The 2018 season has ended, and the market will resume in March 2019.
**SEASONAL** This is a great bread for fall, particularly for Thanksgiving. The base is Central Texas Sourdough with a bit of whole wheat flour added. Organic dried cranberries add a sweet-tart element that’s good in both sweet & savory applications.
Have you heard of San Francisco sourdough bread? It’s leavened with wild yeast found in that part of the country. This is my local version, made with starter developed here in Georgetown. The bread’s sturdy crumb stands up well to all sorts of sandwich ingredients and also makes great toast.
This bread is classic sourdough, but with the addition of finely chopped organic rosemary. It’s delicious plain or dipped in olive oil. It would be a great addition to your next dinner party or a nice hostess gift.
This sourdough bread is made with 50% white whole wheat flour. That means you get nutritional benefits from whole grains without the sometimes bitter flavor of traditional whole wheat flour.
Be warned–once you’ve had a soft, fresh homemade English muffin, you won’t want to go back to the ones you can buy in the grocery store! Available in regular or whole wheat.
Authentic bagels can be difficult to find outside of New York and the surrounding area. These are the real deal–they have a chewy texture that only comes from boiling and then baking them. Toast them and top with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! Available flavors vary by market but may include plain, sesame, onion, everything, cinnamon raisin, and rosemary & salt.
Durum flour gives this crusty Italian bread a pale yellow color and the loaf is topped with nutty sesame seeds. The soft crumb of the bread is perfect for mopping up tomato sauce.
This is a softer rye bread that’s perfect for sandwiches. Many customers who don’t think they liked rye bread really enjoy this one, because it doesn’t include caraway seeds. If you’re looking for a seeded rye, ask for my dill seed variation.
Challah is an enriched bread, meaning it has some fat and sweetener in addition to the usual flour, water, yeast, and salt. The yellow color comes from eggs in the dough. This lovely braided loaf made with maple syrup, making it perfect for French toast. The texture of the bread is open enough to soak up lots of your egg & milk mixture, but firm enough not to turn to mush. Not into French toast? It would also be an elegant addition to your table for a family meal or dinner party.
It seems like people either love raisins or hate them. If you’re in the love camp, this bread is for you. Unlike many raisin breads, this one doesn’t have any cinnamon, so the raisins really stand out. While it’s enriched with butter, egg, and a bit of sugar, the bread isn’t particularly sweet, which makes it perfect for making French toast. Of course, you can’t go wrong with toasting it, spreading it with salted butter, and topping it with cinnamon sugar. However you like to eat it, it’s a great addition to your weekend brunch menu or a special treat during the week.
These knotted rolls will stand up to a loaded burger and are also great for sandwiches like chicken salad or pulled pork. Also available topped with onion.
Please place your order by end of day on Wednesday, November 14th. Deliveries will be made on Tuesday, November 20th and Wednesday, November 21st. Once I receive your order form, I’ll contact you via email to confirm the details.
Warm fluffy rolls, just the thing to round out your holiday meal! These pull-apart dinner rolls come in a 9″ round (1 dozen rolls).
This is a great bread for fall, particularly for Thanksgiving. The base is Central Texas Sourdough with a bit of whole wheat flour added. Organic dried cranberries add a sweet-tart element that’s good in both sweet & savory applications. It would be perfect for day-after turkey sandwiches.
This gorgeous braided bread would be a lovely addition to your Thanksgiving table. You can slice it or simply pull it apart for serving.
If you’re looking for a taste of fall, this cake fits the bill nicely. It has the usual seasonal spices of cinnamon, ginger, nutmeg, & cloves, but the ginger is turned up a notch because it goes so well with pumpkin. The cake is lovely on its own, or can be dressed up with a dollop of whipped cream or scoop of ice cream. It would make a great alternative (or addition) to pumpkin pie on your Thanksgiving table.
Large – about 10″, serving 14-16
Medium – about 8″, serving 8-10
Do you enjoy a mystery? This is one of those cakes that will have you eating bite after bite as you try to figure out why you love it so much. This tempting pound cake is flavored with vanilla bean, brown butter, and malted milk powder, and its simple elegance will be perfect on your Thanksgiving table.
Large – about 10″, serving 14-16
Medium – about 8″, serving 8-10
This festive assortment includes lots of fall flavors, perfect for Thanksgiving:
- Cranberry Jammers – A buttery shortbread base, topped with cranberry sauce & streusel
- Double Ginger Crackles – Chewy ginger cookies with bits of crystallized ginger mixed in
- Chai Spice Sablés – Flavored with cardamom, ginger, & cinnamon, with crunchy sugar on the edges
- Salted Caramel Brownie Bites – Because you have to have a little chocolate!