Sweet Stuff

I can’t resist buying lemons this time of year. Sure, you can get them year-round, but they’re in season in the winter, and they just look so good! I have lots right now, so I turned some of them into lemon curd and used it in place of the jam in my yeasted crumb cake. If you like lemon, you’ve got to try it. 😊 It’ll be on the menu at least through the end of January, maybe longer.

I’m excited to welcome back this customer favorite! For those who’ve had chocolate babka, this loaf is similar. The dough is the same one I use for cinnamon rolls & crumb cake, with a rich chocolate filling swirled through it.

These irresistible cookies are full of bright, sunny lemon flavor. The buttery cookie base is flavored with lemon zest & lemon oil, and the baked cookies are dipped in tart lemon glaze and finished with a sprinkle of crunchy sugar.

These delightful 2″ cookies have a sandy texture, similar to shortbread. They’re made with pure vanilla extract and more butter than sugar. 😄 Coarse sparkling sugar on the edges gives an added element of crunch.

These chewy ginger cookies are my one of my most popular cookies. They used to be only available during the holidays, but due to customer demand I’ve started making them all year. 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 intense chocolate cookies are made with exceptional cocoa powder, bittersweet chocolate and crunchy fleur de sel (French sea salt). Brown sugar in the dough gives these cookies a slightly chewier texture than my other butter cookies.

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 chocolate. There’s just enough sugar to offset the bitterness of the espresso, without making the cookies overly sweet.