Weekly Update: April 18

Catching up this week

After a few weeks of travel and visitors, it’s exciting and to get back to baking this week. I’ve been to nine states over the past four weeks, and nothing says home like being able to cook in your own kitchen.

I have not always loved traveling, but over the past five or so years I’ve been craving more and more travel. Travel has this way of grounding and inspiring me — both energetically and when it comes to food. I love seeing gluten free and non gluten free local creations and seeing how to recreate it personally and for wants & kneads.

Some highlights from travels I’m excited to work into the menu:

• Bagels - bound to happen whenever I return back from home in NY

• Black sesame - bitter, earthy flavors are my absolute favorite

• Butter mochi cake - I’ve had mochi ice cream but mochi cake? More, please. It’s also less like a cake and more like a pound cake. Mmmm mmm.

• Sweet potato brownies - I love making these and eating them. Vegan and lightly sweetened, you’ll see these on the menu very soon!

• Greek food - greens, feta, olives, all the savory salty goodness.

Next weeks menu

Butter cookies, strawberry biscotti (sun has me in the mood for strawberries!) and classic artisan loaves. I really love the combo of butter cookies and biscotti in one week. They’re both such light cookies that provide a little bit of sweetness with subtle savory notes. This week’s bundle is an Italian cookie bundle with butter cookies and biscotti.

You can place your order here.

Hoping that next week you’ll pick up your order in an all new farmstand! The stand is being made by hand in Tacoma.

Thank you for showing up, week after week.