This is my favorite time of year for baking. Even if it’s yours, too, sometimes you may not feel like doing it all yourself–or have the time! I’d love to help, with breads or cookies or some of both.
My usual delivery days are Wednesdays and Thursdays. Please order at least two days ahead of time. For the week of Christmas, I’ll be doing deliveries on Monday, 12/23, and Tuesday, 12/24. If you’d like to order for one of those days, please place your order by noon on Wednesday, 12/18. Thank you!
Want to be the favorite person at your holiday party? Order a cookie tray from me! You’ll have the peace of mind of knowing the cookies will taste amazing, and you can cross one more item off your to do list.
First, choose how many cookies you’d like:
- 2 dozen cookies – $35
- 3 dozen cookies – $50
- 4 dozen cookies – $65
- 5 dozen cookies – $80
Then pick the varieties you’d like (with a minimum of 1 dozen cookies per flavor)–descriptions are below. If you want to make things really easy, I can make up an assortment for you–just select “Surprise me!” on the order form.
These chewy ginger cookies are my most popular holiday cookie! The dough is flavored with lots of powdered ginger, then you get pops of intense flavor from bits of crystallized ginger that are mixed in. If you love ginger, these are for you!
These festive cookies are inspired by the glazed lemon cookies that I make in the summer. The dough already has plenty of richness from lots of fantastic cultured butter. To bring in the flavors of eggnog I add freshly grated nutmeg to the dough. Once the cookies are baked, I dunk them in a rum glaze and finish them off with crunchy gold sparkling sugar. My husband (the only eggnog connoisseur in our house) gave them his enthusiastic approval.
These buttery French cookies get their name from their sandy texture, which is similar to shortbread. They’re flavored with real vanilla beans. For this holiday version, the edges are dressed up with festive red, white, & green sparkling sugar which gives an added element of crunch.
These rich chocolate cookies are made with exceptional bittersweet 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.
Like the original World Peace Cookies, these delectable treats are made with exceptional cocoa powder and bittersweet chocolate as well as a noticeable amount of fleur de sel (sea salt). They get a big dose of holiday spirit from peppermint oil.
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.
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 one and top it with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! I usually bring an assortment of plain, sesame, & everything to the market. If you’d like to pick up bagels with specific toppings, let me know a few days ahead of the market.
I find that people either love raisins or hate them. If you’re one of the former, these bagels are for you. I’ve added a bit of cinnamon to the dough, but the only sweetness comes from the raisins.
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).
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! If you’re coming to one of the farmers markets to get some, come early, since they usually sell out. 😊
This bread hearty bread includes sunflower, pumpkin, sesame, and flax seeds as well as some whole wheat flour. It makes excellent toast–try it topped with hummus!
These delightful rolls are made from the same dough as my loaves of maple challah, just shaped a little differently. They’re perfect for sandwiches or burgers. If you like slightly sweet rolls (think Hawaiian bread), these are for you!
Semolina flour gives this crusty Italian loaf its pale yellow color and sesame seeds on the outside of the loaf enhance the flavor. This bread makes great toast and excellent garlic bread. It’s also a nice choice for sandwiches where you want a softer texture than sourdough.
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.
Try these fluffy cinnamon rolls for your next weekend breakfast! The brown sugar & cinnamon filling is just sweet enough, and the rolls are finished with a slightly tangy buttermilk glaze.
**Seasonal** This is the style of crumb cake that I grew up eating. The base is a slightly sweet, buttery sweet dough, and it’s topped with loads of streusel. For my latest variation, I’ve added a layer of raspberry jam between the dough & the topping. Get it while you can–it’ll be around for a limited time!
**SEASONAL** 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.
**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. Dried cranberries add a sweet-tart element that’s good in both sweet & savory applications.
The Round Rock Farmers market is held 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.
Sign up for my email list to get the market menu each week! If you’re planning to come to the market and would like to pre-order items from that menu, you can email me or text me at 512-591-8339.