05/06/2026
Well now, if you managed to swing by the market yesterday while I was there for that blink-and-you’ll-miss-me kind of shift, and you got your hands on one of the Cherry Bakewell blondies… you might’ve noticed she’s had a little glow-up ✨
We’ve been quietly (well… as quiet as I can manage) upgrading our Cherry Bakewell blondie, and I’m genuinely excited about this one 😌 We’ve started using Cherry Bakewell curd from The Cherry Tree Preserves, and let me tell you—it’s doing some serious work in there 🍒
It’s amplifying that cherry flavour beautifully, giving it a deeper, richer hit, and rounding out that almond undertone so it actually lingers instead of just waving hello and disappearing 🌰
Big shoutout to Becky's Bakes for the glowing recommendation on the curd—appreciate you! 💛 And also hats off to Cherry Tree, who we trade alongside at Glenvilles Mill's last Saturday market. Proper good people, proper good product, and it’s lovely when that all lines up 👏
Now I want to hear from y’all 👀
We’ve tried it, we love it, we think it’s an upgrade… but that doesn’t mean much without real feedback from the people actually eating it. So if you had one—tell me straight. Good, bad, or “Mama Jen, what on earth did you do?” I can take it 😄
Sit down, let’s talk a spell 💬
(Psssttt...we also use Cherry Tree's Key Lime Pie curd in that coconut lime loaf cake y'all are now lovingly addicted to!)