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 $48
Medium – about 8″, serving 8-10 $30
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!
**NEW** This tempting pound cake is flavored with vanilla bean, brown butter, and malted milk powder and is drizzled with a classic vanilla glaze.
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. 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.
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. It’s available plain–perfect for serving with ice cream or a dollop of whipped cream–or with a glossy chocolate glaze.
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 cake is definitely more than the sum of its parts. Brown butter and vanilla bean work together to enhance the nuttiness of the pecans.
These French butter cookies are my favorite. The name comes from their sandy texture. For a bit of added crunch, I roll the edges in sparkling sugar. (I have an assortment of different colors; let me know if you’d like a particular one.)
While I enjoy drinking chai any time, it’s particularly appealing this time of year. I couldn’t resist playing with my favorite butter cookies and adding the same sorts of spices. These sablés are flavored mainly with cardamom and ginger, along with a little cinnamon and just a hint of cloves.
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.
These intense chocolate cookies have lots of melted chocolate in the batter, as well as two kinds of chocolate chips mixed in. They kind of remind me of brownies, but in cookie form. They’re perfect for the chocoholic in your life.
My ideal chocolate chip cookie is crisp around the edges and chewy in the middle. These fit the bill. They also have a fantastic flavor thanks to brown butter and lots of brown sugar and vanilla. I make several different variations. My personal favorite includes semisweet chocolate chips and either raisins or dried cranberries. The version that gets the most raves from my customers is the one I make with white chocolate & toasted pecans.
I’ve had lots of people tell me that they don’t like raisins. That’s sad, because that means they might not give these delicious cookies a chance. They have a chewy texture & are finished with a tart glaze that balances out the sweetness of the cookie.
These tempting brownies start out with lots of chocolate–the batter is made with my favorite Tcho cocoa powder & lots of chocolate chips. Then I have fun swirling a peanut butter & cream cheese mixture on top. If you love the combination of chocolate & peanut butter, you’ve got to try these.
To make these rich brownie bites, I layer salted caramel sauce in the middle of the brownie batter before baking. Once they’re out of the oven, I top them with a mix of crunchy turbinado sugar and fleur de sel.
I’ve lost count of how many different brownie recipes I’ve made. These are my all-time favorite. They’re made with El Rey 70% chocolate–lots of it. Because they’re so intense, I cut them in small squares, just right for a bite or two.
I love making sweet butter cookies, and thought it would be fun to try some more savory flavors, too. This is the first variation I tried–flavored with rosemary & salty parmesan cheese, and topped with sea salt.
At first glance, these look a lot like world peace cookies. When you take a bite, you taste the salt on top, and realize that these aren’t really sweet. There’s just enough sugar to bring out the flavor of the cocoa. Then you get the warmth from the cayenne on the finish. They’d be perfect alongside a glass of red wine or a cup of coffee.
These may look like cookies, but they’re actually savory crackers. They make great snacks to serve with a glass of wine or beer. I have several different shapes available, including turkeys for Thanksgiving and snowflakes for the holidays.
After I made the cheddar crackers, I wanted to come up with another flavor option. I love blue cheese, which combines nicely with walnuts. Like the cheddar crackers, these come in a variety of shapes, depending on the season.
If you’re looking for an amazing cake, you’ve come to the right place. If you’re going to eat cake, it should taste really, really good. All of these cakes and frostings are made with high quality ingredients, including Organic Valley and Mill-King dairy products, organic fair trade sugars & cocoa powder, local eggs, and King Arthur flours. The buttercream used on all of these cakes is Swiss meringue buttercream. It has a silky smooth texture and is less sweet than American buttercream made with powdered sugar.
Cake flavors: Triple Chocolate, Vanilla, Lemon
Buttercream flavors: Vanilla, Vanilla Bean, Lemon-Vanilla, Chocolate, Raspberry, Peanut Butter, Salted Caramel
Exact pricing will depend on your cake & frosting choices, as well as the size of the cake. This page shows some examples of round cakes & their pricing. Click the button below to place an order or request a quote.
Treat yourself or someone else to a single loaf of freshly baked bread or arrange to receive loaves on a weekly basis with my bread subscription options.
Bread Subscriptions – 10 loaves – $65 | 5 loaves – $35
Choose from any of the loaves on this page as well as sandwich bread and English muffins.
How it works
You sign up for a delivery day. Each week I’ll contact you several days ahead to find out if you’d like bread and if so, what kind. You can request more than one loaf or skip a week as needed.
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 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.
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 loaf is similar to Central Texas Sourdough, but with white whole wheat flour in place of some of the bread flour.
This is a soft rye bread that’s perfect for sandwiches. Many customers who didn’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, try the dill seed variation.
Ciabatta is a great bread for sandwiches (including panini) as well as for serving before or along with a meal. The dough is wetter than most, giving the finished loaf a light texture with big holes.
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.
Specialty breads are often enriched with sugar, eggs, and butter or oil. In some cases, they involved special shaping or cooking techniques. This is where you’ll find bagels, English muffins, pita bread, and breads like babka & challah.
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.
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 toppings include salt, sesame seeds, poppy seeds, onion, garlic, or all of the above. (Plain is fine, too!)
Sometimes you want a sandwich, but aren’t really in the mood for regular bread. Pita bread is a great option, whether you cut one in half & put something in the pocket or just wrap it around a filling. Because they’re made to order, these pitas are soft and flexible–one of my customers referred to these as “little pillows of deliciousness.” Available in regular or whole wheat.
Summer is grilling time. You’re spending the time to make the perfect burger, so don’t forget to pair it with a great bun! These knotted rolls will stand up to a loaded burger and are also great for any sort of sandwich.
Unlike pita bread, which is just baked in the oven, English muffins start off on a griddle. Once the outsides are nicely browned, I bake them in the oven to ensure that the middles are cooked through. 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. **Eligible for bread subscriptions
This hearty sandwich bread is made with a 9-grain blend and is very lightly sweetened with organic brown sugar and pure maple syrup. Looking for the perfect toast bread? You’ve found it! **Eligible for bread subscriptions
Challah is an enriched bread, meaning it has some fat and sugar in addition to the usual flour, water, yeast, and salt. The yellow color comes from egg yolks in the dough. This lovely braided loaf is 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.
Warm fluffy rolls, dripping with melted butter–just the thing to round out your holiday meal. These pull-apart dinner rolls come in a 9″ round.
The Autumn Collection features apples and pumpkins, along with warm fall spices. The baked goods below are a mix of new items and old favorites. I hope you enjoy them! Everything here will be available at least through the end of October.
These muffins are the first pumpkin item that I make each fall. My girls would eat them all year long, given the chance. They’re responsible for the chocolate chips–they think all baked goods should involve chocolate. Lots of my customers agree, but you can order the muffins with cinnamon chips if you prefer.
These aren’t your average pumpkin scones–the ginger comes in the form of bits of crystallized ginger folded into the dough. They’re a customer favorite.
In this pumpkin quick bread, the spices are subtle so the pumpkin flavor can come through. It has a moist texture without being too dense, and is topped with a bit of cinnamon streusel.
Without a doubt, this is my favorite pumpkin item. I love the velvety texture. The ginger in the name comes from both powdered ginger and grated fresh ginger, and the cake is finished with a vanilla glaze. It comes in two sizes, so you can choose the option that’s right for the group you’re sharing with.
Apple Pie Sablés are a sure sign that fall is on the way. The apple part comes from boiled cider–apple cider that’s reduced until a lot of the water has evaporated and it’s a concentrated syrup. I also add spices associated with pie–cinnamon, allspice, nutmeg, and cloves. But the pie part? That comes from the buttery flavor and crisp texture of sablés–it really does seem reminiscent of pie crust here.
These Apple Cider Doughnut Muffins taste a lot like cake doughnuts. The batter is flavored with boiled cider and some nutmeg. Then when the muffins come out of the oven, I dunk the tops in melted butter and sugar that’s been mixed with apple pie spices. If you’re looking for a taste of fall, give these a try!
These mini monkey breads are perfect for fall! Pillowy pieces of bread are coated in cinnamon sugar and layered with chopped apples (and optional raisins). The apple flavor is enhanced by the drizzle of apple cider glaze.
This seasonal cake is moist and flavorful thanks to chopped apples and applesauce in the batter. The walnut part comes from both walnut oil in the cake and crunchy toasted walnuts on top of the apple cider glaze. It comes in two sizes, so you’re all set to share with a small group or a big one. (Or don’t share. I won’t tell.)
Okay, this one doesn’t have apples. But it’s a great bread for fall. I took my pain au levain dough, which is sourdough with a bit of whole wheat flour, and added a bunch of sweetened dried cranberries. It would be great for a turkey sandwich or simply toasted for breakfast.
Yes, I’m sneaking in another cranberry item. Jammers are almost like tiny tarts, rather than cookies. They’re made from vanilla sablé dough topped with jam and buttery streusel. For this variation, I was inspired to use cranberry sauce in place of the usual jam, which makes them perfect for this time of year.