The Kempton Cottage Bakery

The Kempton Cottage Bakery Who doesn't have fond memories of pie?
(1)

📍 Same Spot, Same Sweet Stuff!No treasure map required this week, friends! 🗺️😉Kempton Cottage Bakery will be in our same...
08/29/2026

📍 Same Spot, Same Sweet Stuff!

No treasure map required this week, friends! 🗺️😉

Kempton Cottage Bakery will be in our same spot (for the 3rd time) near Coffee Coffee, Sweet Aire Farm, and Dimitri Olive Oil, and right across the aisle from The Fresh Soap of Bel Air Lisa's Lavender is within yelling distance. 😉

Basically, follow the scent of lavender, coffee, olive oil, lovely soap…and butter. Lots and lots of butter. 🧈🥧🍪

Meanwhile, back at the cottage, Adora has been putting in the hours—preheating, baking, browning, and generally carrying this operation on her sturdy black shoulders. She would like it noted that every single baked good passed through her capable hands.

Well. Racks.

She’s done her part. Now it’s your turn to come find us! 😂

Pies, cookies, biscotti and all the usual cottage-bakery goodness will be waiting for you at the Bel Air Farmers’ Market tomorrow! ❤️

— Management
(Adora insisted on a byline.)

Every other Saturday, when I’m at the market, Mrs. Suzanne finds me.She buys three or four chocolate chip walnut cookies...
08/28/2026

Every other Saturday, when I’m at the market, Mrs. Suzanne finds me.

She buys three or four chocolate chip walnut cookies. She’s told me she freezes one or two—just enough to keep her happy until I’m back again.

Which may be one of the loveliest endorsements a cookie can receive!

But the cookies are really only the beginning.

We talk about our gardens. We talk about the weather. We chat about whatever has happened in the two weeks since we last saw each other.

One Saturday, I wasn’t at the market.

Mrs. Suzanne came looking for me, and when she couldn’t find me, she called my cell phone to make sure I was okay.

And really, I think that says everything.

Somewhere along the way, without either of us particularly intending it, Mrs. Suzanne became one of my people.

And she isn't the only one...

There’s Dino and Paula, who come looking for the toffee almond biscotti. Dino has a particular fondness for the end pieces—except he refuses to call them ends. They are, quite correctly according to Dino, “beginnings.”

And Cindy, another member of my biscotti fan club, who buys them not only for herself but sends them off to friends out of state. I love thinking about a little piece of KCB making its way beyond Maryland because Cindy decided someone she loves needed a biscotti.

There are families I’ve watched return again and again, people whose favorites I know before they even reach my table, and customers who have somehow, quietly, become friends.

Yes, I go to the market to sell pies and cookies and biscotti.

But somewhere between the early mornings, the gingham tablecloths, the “beginnings,” the garden conversations, and a phone call from an 80-something-year-old darling wondering if I was okay, I realized the market has given me something I never expected.

I thought I was bringing baked goods to the market. I had no idea what the market would bring me.

Grateful. So very, very grateful. ❤️

Note:
ChatGPT created this pic.

08/24/2026

🔥 A Dispatch from Adora: Respect the Nut.
Gather ’round, class. Today’s lesson from your resident oven concerns a small but important matter:
We toast the nuts around here.
Before those almonds make their way into KCB biscotti, and before those walnuts are allowed anywhere near a batch of cookies, they take a little trip into yours truly.
Why?
🥜 More flavor.
A little heat wakes up the natural oils in nuts, turning mild almonds into wonderfully nutty almonds and giving walnuts a deeper, richer, almost buttery flavor.
🥜 Better crunch.
Toasting makes them beautifully crisp — especially important in biscotti, where a proper CRUNCH is part of the experience.
🥜 That glorious smell.
You know that warm, roasty, slightly sweet aroma that makes you wander into the kitchen asking, “What are you making?”
That. We want that.
Could we simply toss raw nuts into the dough?
Certainly.
We could also skip browning the butter, buy the pie crust, and call 8:00 p.m. an entirely reasonable bedtime for a hardworking oven.
But we have standards.
So the almonds get toasted.
The walnuts get toasted.
The kitchen smells magnificent.
And your biscotti and cookies are just a little more delicious because of it.
It’s one of those tiny extra steps you may never actually see in your KCB goodies…
…but you can taste it. ❤️
Class dismissed.
— Adora
Head of Baking Operations, Keeper of the Flame & Apparently Now Professor of Nut Studies 🎓🔥
Kempton Cottage Bakery
where the butter is plentiful and the oven has opinions.

🔥 A Dispatch from Adora: Respect the Nut.Gather ’round, class. Today’s lesson from your resident oven concerns a small b...
08/24/2026

🔥 A Dispatch from Adora: Respect the Nut.

Gather ’round, class. Today’s lesson from your resident oven concerns a small but important matter:

We toast the nuts around here.

Before those almonds make their way into Kempton Cottage biscotti, and before those walnuts are allowed anywhere near a batch of cookies, they take a little trip into yours truly.

Why?

🥜 More flavor.
A little heat wakes up the natural oils in nuts, turning mild almonds into wonderfully nutty almonds and giving walnuts a deeper, richer, almost buttery flavor.

🥜 Better crunch.
Toasting makes them beautifully crisp — especially important in biscotti, where a proper CRUNCH is part of the experience.

🥜 That glorious smell.
You know that warm, roasty, slightly sweet aroma that makes you wander into the kitchen asking, “What are you making?”
That. We want that.

Could we simply toss raw nuts into the dough?

Certainly.

We could also skip browning the butter, buy the pie crust, and call 8:00 p.m. an entirely reasonable bedtime for a hardworking oven.

But we have standards.

So the almonds get toasted.
The walnuts get toasted.
The kitchen smells magnificent.

And your biscotti and cookies are just a little more delicious because of it.

It’s one of those tiny extra steps you may never actually see in your KCB goodies…

…but you can taste it. ❤️

Class dismissed.

— Adora
Head of Baking Operations, Keeper of the Flame & Apparently Now Professor of Nut Studies 🎓🔥

Kempton Cottage Bakery
where the butter is plentiful, and the oven has opinions.

08/19/2026

I didn’t choose the baking life. It was a coping mechanism that got out of hand. 😂🥧

It was 2020, and the world had just shut down.

For the previous 11 years, I had been a manager at a local pet-sitting company. Then suddenly…everyone was home. With their dogs.

Which meant there were a whole lot fewer dogs needing walks.

And apparently, I had a whole lot of time on my hands.

Now, I had always been a baker. My mom, Sylvia, taught me. My grandmother, Dorothy, taught me. I collected cookbooks and read them like novels. I loved recipes, ingredients, techniques, and the magical possibility that lived somewhere between a bowl of flour and a hot oven.

So naturally, I started experimenting.

I baked.

And baked.

And insisted that family, friends, and neighbors taste whatever concoction I had come up with. 😏

Then I found my grandmother’s pie crust recipe.

And that was the beginning of it all.

One friend took a bite and said, “I hate pie, but I LOVE your crust!”

Well.

Challenge accepted. 😂

Six years later, here we are.

A little cottage bakery. A spot at the farmers market. Hundreds—maybe thousands?—of pies made. Cookies, biscotti, cutie pies, and all sorts of deliciousness coming out of my kitchen.

But perhaps the very best part?

The community of absolutely lovely, wonderful people I never would have met otherwise. ❤️

What began as a way to cope with a very strange season of life somehow became Kempton Cottage Bakery.

And honestly?

I still can’t quite believe where one old family pie crust recipe has taken me. 🥧❤️

Thank you for being part of this little, flour-dusted adventure.

IT'S BEL AIR FARMERS MARKET EVE! 🎺🥧The pies are packed, the NEW SCONES are ready for their grand debut, cookies and bisc...
08/15/2026

IT'S BEL AIR FARMERS MARKET EVE! 🎺🥧
The pies are packed, the NEW SCONES are ready for their grand debut, cookies and biscotti are nestled snugly, and Kempton Cottage Bakery is officially on the move!

I’ve added a little treasure map 🗺️ because finding the Pie Lady should never be left to chance. 😉

Tomorrow you’ll find me at the Bel Air Farmers' Market, with buttery things, flaky things, fruity things, and a few delicious surprises in between.

So come say hello, stock up on goodies, give those new scones a proper welcome, and let’s make a morning of it!

I’ll be there, Adora will be home resting her burners, and I’m looking forward to seeing all of your lovely faces. ❤️

Same market.
New goodies.
Plenty of pie.
The Kempton Cottage Bakery where the butter is plentiful and the oven has opinions. ✨

P.S. Adora would like it noted that she did, in fact, do most of the work.�She’s very modest that way. 😏

🍑A Positively Peachy Situation🥧Pardon me while I get a little carried away. Plump, pretty, perfectly ripe peaches have ...
08/12/2026

🍑A Positively Peachy Situation🥧

Pardon me while I get a little carried away.
Plump, pretty, perfectly ripe peaches have been piled into this positively precious pie, then tucked beneath a pretty pastry crown because plain pie simply wasn’t prescribed.

She’s peachy.
She’s polished.
She’s practically posing.
A little puffed up? Positively preening! 🥰
A little proud? Profoundly. 🥹
A perfect peach pie? Precisely. 🤩

And those peaches? They’re not just sitting around looking pretty. 🍑They’re bringing the juicy, jammy, peachy perfection that makes summer worth celebrating.

So please, pull up a plate, pour yourself something pretty, and prepare to partake in a piece of peach pie.

P is for peach.
P is for pie.
P is for "Please pass me another piece!" 🍑😉

Weddings! 💕🥧One year ago, I had the absolute pleasure of baking pies for the wedding of Nicholas and Angela.They reached...
08/09/2026

Weddings! 💕🥧

One year ago, I had the absolute pleasure of baking pies for the wedding of Nicholas and Angela.

They reached out months in advance, asking about flavors and availability, and we had the loveliest email conversations as we planned their wedding pies.

And then came the tasting.

My first official wedding pie tasting.
And I was so nervous. 😂

I wanted everything to be just right. I wanted them to love the pies. Most of all, I wanted these little pies from my cottage kitchen to feel worthy of such a Very Big Day.

They chose their flavors, the wedding day arrived, and off the pies went to celebrate the beginning of their life together.

Fast forward one year…

Just the other day, an order came in from Nick.

They’re having a first-anniversary picnic with friends and family, and he wants pies to celebrate.

🥹🥹🥹

Tell me that doesn't just make your heart a little squishy.

There is something so special about being invited into people’s lives for the big moments—and then being remembered when the year has come full circle.

From wedding pies to anniversary pies…

Happy First Anniversary, Nicholas & Angela! ❤️

Thank you for letting Kempton Cottage Bakery be a tiny part of your story. And here's to many, many more years of love, laughter, picnics… and pie. 🥧💕

🌸 Say it with flours. 🥧Once upon a time, you sent flowers.And flowers are lovely, of course.But here at the Kempton Cott...
08/08/2026

🌸 Say it with flours. 🥧

Once upon a time, you sent flowers.

And flowers are lovely, of course.

But here at the Kempton Cottage, we have a slightly more delicious idea…

Send a pie.

Send one to say:

I’m thinking of you.
I miss you.
Congratulations!
Happy Birthday!
Welcome home.
Thank you.
I love you.

Or simply…

You crossed my mind, and I thought you deserved pie.

There’s something awfully special about sending a homemade pie to someone you love. It’s a little old-fashioned. A little unexpected. And somehow, it says so much without needing to say much at all.

And you don’t have to live around the corner.

One of the loveliest surprises about Kempton Cottage Bakery is how often I get orders from out of state, from folks who find me on Google and send pies to family and friends here in Harford County for birthdays, celebrations, milestones, or just because.

Which means a little piece of the Kempton Cottage has been making its way into kitchens and celebrations far beyond my own.

And for my Harford County neighbors?

Well, you know where to find me. 😉

So the next time you're wondering what to send…

Skip the bouquet.

Say it with flours.

Because flowers eventually fade.

Pie disappears rather quickly, too…

…but oh, what a way to go. ❤️🥧

Meet Mr. Kempton Cottage. ❤️The face behind the scenes. The man who puts up with the flour flying and keeps the piles of...
08/04/2026

Meet Mr. Kempton Cottage. ❤️
The face behind the scenes. The man who puts up with the flour flying and keeps the piles of dishes (mostly 😉) under control.
Bill wears many hats around here:
👨‍🍳 Official taste tester (a very important and highly scientific position)
🍽️ Chief Dishwasher & Dishwasher Unloader
🚗 Costco expedition chauffeur and ingredient list wrangler
💪 Suggests that I rest for a bit when my market prep muscles have officially filed a complaint.
🔥Keeps Adora (my faithful oven) in tip-top shape when one of her parts has given up. (She thinks he's cute)
❤️ Full-time encourager and my biggest cheerleader
When you see the pies, cookies, and goodies at the market, you’re seeing the fun part. What you don’t always see are the countless little things happening behind the scenes that make Kempton Cottage Bakery possible.
There are Costco runs and the "oh my gosh, I forgot to buy ______!" errands. There are mountains of mixing bowls. There are late nights, early mornings, and the occasional “Do you really think you need to make THAT many cookies?” conversation. 😂
And through it all, there’s Bill — reminding me that this crazy little dream is worth chasing.
A cottage bakery may be my gig, but it has his fingerprints all over it too.
Thank you, Bill, for being my partner in life, laughter, and this flour-covered adventure.
❤️ Love you, Mr. Kempton Cottage.

Address

Forest Hill, MD

Opening Hours

Monday 9am - 5am
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 12pm

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