Mourning Dove Baked Goods

03/22/2026

Postcard for ya!

03/20/2026

People asked me all the time last year if I make pies. Heck yes I make pies! I love pie! I just never had a way to package it and sell by the slice, and I was (as with many things) uncertain about pricing and my worth as a baker. After Thanksgiving, one of my friends told me my apple crumb pie was well worth $20, so there it is. Slices? $4 apiece. I ain't budgin'. This year, pie is on the weekly Farmer's Market menu.
Also, graphic design is my passion.

02/12/2026

This Saturday I'm going to be doing a Valentine's pop-up at The Ruby Wren Eclectic Boutique!! I have a bunch of cute Bridgerton decorations so I decided, why not make it a whole event and commemorate the new season as well? I'll have lemon raspberry custard tartlets, strawberry and cherry cake pops, rose champagne strawberry cupcakes, lavender Lady Grey tea shortbreads, and some Valentine's bark!

01/21/2026

You’re about to receive the invitation of a lifetime…
🌹👑🐝💜📝🫖

01/01/2026

Okay everyone! 2026 is HERE, and I have some updates and goals for the new year. To keep things simple, I'm organizing them into three sections: Current housekeeping, things that will be happening, and goals I'd like to achieve this year.

HOUSEKEEPING:
1. I NEED TO RENEW MY LICENSE! It expires on the first of the year so that is top priority right now. My food safety manager certificate is valid until 2030.
2. I need to reorder some packaging ASAP. I wasn't able to do my Christmas cookies this year because my boxes didn't come in due to a card issue on the order.

THINGS THAT WILL HAPPEN:
1. I will be moving forward with watercolor sugar cookies as "my thing" because I have fun doing it, it's much less hassle with icing, and I don't see many other people at all doing it.
2. Cookie bar is coming! When I get my new shelf in at the Ruby Wren, one of the lower shelves will be dedicated to "Cookie Bar in a Jar," which is a collection of cookie bases using various flours and such (dry ingredients only of course, like cookie jars), along with a collection of add-ins you can purchase to customize your cookie.
3. Farmer's Market round 2 is happening! This time I'll be more prepared, armed with knowledge of what sells and what doesn't, and what I can afford to make, and we'll have an even better season!
4. I'm now doing custom cookie cakes. I have 12" and 6" and will be using Oreo-creme-like icing for the sake of shelf stability and workability. I'm not 100% on my buttercream because of the next point...

WHAT I WANT TO ACHIEVE:
1. I would like to do more cakes. I only do them when I take an order or give them as a gift because they're cost- and labor-intensive, but I genuinely enjoy doing a cake from start to finish because I choose unique flavor combos and do great decorations. However, because I never do them unless ordered or a gift, I don't have a ton of practice on buttercream icing and don't feel confident. I make amazing cream cheese frosting though, just saying.
2. I hope to not only be taking more orders but also to not be stressed out by orders. I have been having a lot of health problems that cause me to either not be strong enough to get things done ahead of time when it would be convenient or not remember until the very last minute and then rush through.

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10/30/2025

i’m going to be back at the ruby wren until market season! fridays from 10-4! this friday i have all fall and halloween stuff!!!

10/24/2025

which fall friend are you? spooky or cozy?

⬅️ MONSTER BARK: white chocolate swirl with sprinkles and candy eyeballs 🎃🦇🧟‍♂️
➡️ S’MORES BAR: milk chocolate bar filled with marshmallow fluff and graham crackers 🔥🌕🏕️

10/19/2025

🕊️ hi everyone! three announcements!🌻

1. farmers market season is officially over, so you can find me doing weekly popups at the ruby wren again! they’re open 10-3 on saturdays so you can wake up a couple hours later 😀 for the rest of this month, come get 🧛‍♂️ vampire goodies 🧛‍♂️ for october!

2. THANKSGIVING PREORDERS! 🦃 i’m working on a preorder sheet to print out so you can order some stuff for me for thanksgiving. i’m making herbes de provence clover rolls, bread pudding, and apple/cherry/pumpkin pies! prices coming soon — depends on size/batch. 🥧

3. christmas cookie boxes are making their return, and this year is christmas around the world! 🌎 i’m making cookies from six different countries (greece, argentina, USA, sudan, china, and australia) for a variety of flavors and traditions. i’ll make a post on the recipes and histories very soon! 🇬🇷🇦🇷🇺🇸🇸🇩🇨🇳🇦🇺

10/02/2025

october is here! 🍂 that means it’s SHORTBREAD SEASON for mourning dove! 🍁 this week you can get my mulled cider shortbread cookies, made with hand-ground mulling spices (cinnamon, allspice, cloves, orange peel, star anise, and black pepper) and an apple cider glaze! 🍏

09/19/2025

🌱 new sandwich loaf has arrived! made with organic flour and hard red whole wheat flour, honey, butter, himalayan salt, rolled oats, and a super blend of 7 seeds (pumpkin, sunflower, brown flax, golden flax, black chia, white chia, and h**p) both in the bread and toasted on the outside. 🌻