Cook & Crumb Bakehouse

Cook & Crumb Bakehouse 21 • Eastern Canada • Self Taught Home Baker
Taking pre-orders upon request 😊

05/25/2026

Brioche 🍞🤎

Find me at Rhoda’s Flea market, June 7th from 9am-1pm! There will be lots of items to try 😊
05/24/2026

Find me at Rhoda’s Flea market, June 7th from 9am-1pm! There will be lots of items to try 😊

05/20/2026

Preorder Menu Coming Soon! ❤️

05/18/2026

A repost from Instagram; watch how I made these beautiful buttery croissants!

The layers of lamination creates such a soft, flakey interior. I’m so proud of this batch.. 🙂

Dough
⁃ 1/4 cup (4 tbsp) butter, softened to room temperature
⁃ 4 cups AP flour, plus more for rolling & shaping
⁃ 1/4 cup granulated sugar
⁃ 2 tsp salt
⁃ 1.5 cups whole milk, cold

Lamination
⁃ 1.5 cups butter, softened to room temperature
⁃ 2 tbsp AP flour

Egg wash
⁃ 1 large egg
⁃ 2 tbsp whole

Sally’s video is amazing on this and offers helpful tips (along with the website)

Recipe: Sally’s Baking Addiction

Baked Mac n Cheese 🧀 This pasta is creamy, flavourful, and a favourite comfort food! Put together in about 35 minutes an...
03/06/2025

Baked Mac n Cheese 🧀

This pasta is creamy, flavourful, and a favourite comfort food! Put together in about 35 minutes and serves 6-10.

*Recipe*

- 6 tbsp butter
- 1 tbsp plus 1/2 tsp fine sea salt
- 1 lb elbow noodles
- 1/2 cup reserved pasta water
- 1 tbsp neutral oil (light-no taste)
- 6 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp mustard powder or Dijon mustard
- 2 tsp garlic powder
- 1/2 - 1 tsp onion powder
- 1/4 - 1/2 tsp black pepper

*Directions*
1) Preheat oven 350, and grease a 9x13 casserole dish. Set aside.

2) Bring large pot of water to a boil (high heat). Add 1 tbsp salt and the pasta, cook according to package directions, until el dente. Reserve 1/2 cup of the pasta water when draining. Immediately drizzle with oil to prevent sticking and set aside.

3) In large bowl, shred and stir together the cheeses and set aside.

4) In large pot over medium heat, melt butter. When the butter foams, whisk in the flour. Continue whisking for 2 mins, until the flour just starts to turn golden.

5) While whisking, slowly stream in the milk, heavy cream, amd reserved pasta water. Continue whisking until mixture is smooth, creamy, and JUST beginning to boil.

6) Add paprika, mustard powder or Dijon mustard, garlic and onion powder, remaining salt, and pepper. Whisk to combine, then reduce heat to low and simmer for 2-3 mins, until sauce has thickened a bit.

7) Add 3 cups of the cheese and stir until melted. Add another 3 cups of cheese (you should have 2 cups remaining). Stir until melted and creamy. Pour in the pasta and mix together. Turn of heat and season more, if desired.

8)Pour the Mac and cheese evenly into casserole dish. Sprinkle with remaining 2 cups of cheese and bake for 15 mins, or until cheese is melted and bubbly.
For more golden brown topping, turn the oven to broil for the last 2-3 mins of baking. Serve warm.

Enjoy!

Source: “Natasha’s Kitchen”Cookbook

Carrot Zucchini Muffins 🥕I’ve made these muffins a few times now & my kiddos love them! They’re healthy, moist, and spic...
03/04/2025

Carrot Zucchini Muffins 🥕

I’ve made these muffins a few times now & my kiddos love them! They’re healthy, moist, and spiced with cinnamon.

* Recipe *
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 1/2 cups whole wheat flour
- 1/3 cup coconut sugar or granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 large eggs
- 1/3 cup avocado oil, or melted butter
- 2 tsp vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup unsweetened apple sauce (can sub mashed banana)

Instructions —
1. Preheat oven 375, grease or line a 12-cup muffin tin.
2. Put zucchini and carrots in a paper towel roll to dry moisture. Wrap it up and press, then set aside.
3. In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt, and cinnamon). Set aside
4. In a medium bowl, whisk the egg, oil, vanilla, yogurt, and apple sauce until mixed. Pour wet ingredients into dry, and stir until JUST combined. Be careful not to over mix. The batter will be thick.
5. Fold in drained zucchini and carrots. Again, making sure not to over mix.
6. Portion batter into prepared tins, filling to the top.
7. Bake for 22 mins, or until a toothpick comes out clean (inserted in the middle). 8. Remove from oven and allow to cool before storing in an airtight container in refrigerator, or in the freezer for months!

Source: Natural Nurturer

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Sherwood Park Area
Quispamsis, NB

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