Nuttin' but Yummy LLC

Nuttin' but Yummy LLC The best recipes I've found from around the world. Asian and European cuisine as well as cakes, pastries, and baked goods. Servsafe certified Thanks:))!!
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All made from scratch and best ingredients & love. All items are made to order only and have a lead time. Some of my creations have very unique and sometimes hard to find ingredients. Please give me 24 hours notice in advance when placing an order.

06/06/2026

All items are sold out! Thank you all so much for your support!😊❤🙏

Good morning from Farmers Market. Come out to say hi and try my handcrafted baked goods. Today I have a special item tha...
06/06/2026

Good morning from Farmers Market. Come out to say hi and try my handcrafted baked goods. Today I have a special item that is one of my best selling cakes when I was in S.Korea " Thai caramel coffee toffee cakes " :).

06/05/2026

The work continues- I am still working hard in the kitchen for Market day 💪✌😊

06/05/2026

I have been bsking since 5 a.m., getting ready for the Farmers Market tomorrow. 😊

05/31/2026

Today I experimented with making authentic German pretzels using a lye bath for only the second time.

For years, I made pretzels using the baking soda method. They were good, but when I lived in Germany, I fell in love with traditional German Brezeln and always wanted to recreate that same flavor and texture. A German friend had recommended using lye, but it was difficult to find where I was living at the time. Now that I'm back and can easily get food-grade lye, I decided to give it a try.

Since this was still a new technique for me, I tested different baking temperatures, comparing 400°F and 425°F to see how they affected the color and texture. The results were fascinating. The higher temperature produced a darker chestnut-brown crust, while the lower temperature gave a lighter finish. What surprised me most was the texture. The pretzels came out soft and fluffy on the inside, while the outside developed that characteristic chewy, slightly flaky crust that I remember from bakeries in Germany. It was a completely different experience from the baking soda version.

There's still more to learn and refine, but every batch teaches me something new. That's one of the things I love most about baking, it's a mix of science, tradition, and curiosity.😀

🥨 A Note About My Pretzels

My pretzels are baked the day before to ensure they are ready for the event. Because of this, they may lose some of their freshness and texture by the time you purchase them. I do not recommend eating them straight from the package while they are cold. For the best experience, I recommend to warm your pretzel before enjoying it. You can either

• Microwave for about 20–30 seconds, or
• Warm in a 350°F oven for a few minutes Reheating will soften the pretzel and bring back much of its fresh-baked texture, giving you a warm, soft, and delicious pretzel to enjoy.

I want every customer to have the best possible experience with my pretzels, so I highly recommend taking a few moments to warm them up before eating. Enjoy! 🥨❤️

Come see me at Downtown Farmer Market 😊. I have some Pretzels, scones, assorted cookies, Madeleines, and belgian waffle...
05/30/2026

Come see me at Downtown Farmer Market 😊. I have some Pretzels, scones, assorted cookies, Madeleines, and belgian waffle for today.

05/29/2026

I made small batch of homemade Liege waffle for Farmer Market event tomorrow. Many people think Belgian waffles and American waffles are the same, but they are actually different. A traditional Liège waffle from Belgium is made from yeast dough, not liquid batter. The dough is rich and contains pearl sugar, which melts and caramelizes when the waffle is cooked. This gives the waffle a chewy texture and a sweet, crunchy outside. American-style Belgian waffles are usually lighter and fluffier because they are made from batter

Come out and try one for yourself—you might discover something new! If you have ever lived in Europe or Asia, you may already be familiar with this type of waffle.It is a unique and delicious experience.😊

A little French pâtisserie box for my son’s teachers 🇫🇷. I didn’t have a lot of time, but I really tried to make the be...
05/19/2026

A little French pâtisserie box for my son’s teachers 🇫🇷. I didn’t have a lot of time, but I really tried to make the best I could for them after I came home from work. I made homemade cream puffs, strawberry macarons, and madeleines made with lots of gratitude and love. 💕 Thank you so much for your love, care and, support throughout the year.🙏❤😊

05/17/2026

Pâte à choux shells from scratch. I’ll fill them with pastry cream later 😋. One of the sweet treats I’m making for my son’s teachers’ treat box as a thank you for taking such wonderful care of him during the school year ❤️

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Fort Campbell, KY

Opening Hours

Friday 4pm - 6pm
Saturday 9am - 5pm
Sunday 9am - 5pm

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