I’m notorious for my rustic style and devotion to throwback desserts, being imprecise and baking intuitively. I’ve been good at knowing what people want to eat, and having a good palate for balancing sweet and salty. I like to bake as seasonally as possible and use local purveyors for dairy and produce.
The idea is to curate a menu for businesses looking to up the ante in their pastry selection, making things that people already love to eat, but also creating a selection that is entirely unique to the business that’s available all the time.
Great person to hire for: Baby Showers, brunches, birthdays, and for other specialty treats – pricing varies
Sample Menu:
January, 2015
Sesame-Squash Bread
winter squash, maple, sesame seeds
5-Spice Coffee Cake
buttermilk coffee cake, crumb topping
Quinoa Banana Muffins (gf) (v)
bananas, almond flour, quinoa
Roasted Pear and Rosemary Scones
Chocolate-Coconut Financiers (gf)
almond, coconut, dark chocolate
Apple (Pop) Tarts
cinnamon, frosting
Caramelized Onion and Goat Cheese Cornbread (gf)
rice flour, honey
Dark Chocolate Chip Cookies with Sea Salt
Peanut Butter and Jelly Cookies (gf) (v)
Black Olive Sables
chef brenna white 