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.
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.
All of the cookies on this page 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.
**SEASONAL** These irresistible cookies are full of bright, sunny lemon flavor, perfect for spring. The buttery sablé cookie base is flavored with lemon zest, lemon oil, and a hint of lavender. Then the baked cookies are dipped in tart lemon glaze and finished with a sprinkle of crunchy sugar. They’re perfect to give as a gift. (I won’t tell if you keep them for yourself, though.)
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 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.
These sablés are flavored with cardamom and ginger, along with a bit of cinnamon and just a hint of cloves.
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.
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.
What is it about meringues that makes them so irresistible? The crisp texture, or the fact that they melt in your mouth as you take a bite? Whatever it is, these are great to have on hand when you want a little something sweet. Each meringue is about an inch in diameter, flavored with pure vanilla extract and sprinkled with sparkling sugar. Good luck eating just one!
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.
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!)
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 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.
This is a great bread for Thanksgiving. 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.
These small knotted rolls will look lovely on your holiday table. The potato in them keeps them soft inside, while olive oil (rather than butter) gives them a slightly savory quality. (vegan)
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.
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.