The Rosemary Bakery, LLC

08/31/2026

The preorder menu for this coming Saturday is live y’all!!

Thanks for braving the heat for us every weekend, we appreciate and adore each one of you 💘💘

IMPORTANT ‼️‼️ If you have a pup with you at the market, we kindly ask that you please keep them by your side. We’ve been having issues with your cute lil ones coming up under our booth and we 100% cannot have any animals (or humans for that matter) under our tables or behind the booth.
This is for your safety, and also because we are a food business!!! We love all the pups at the market, but we cannot tolerate them coming up in our space.
Thank you for your cooperation 🥹🤍

08/23/2026

Been enjoying making these puff pastry tarts lately. I think I’ll bring them back around this weekend 🧐

The preorder menu is up and ready for you! It is a little shorter than usual. I’m easing my way back into it all.
Thanks for your patience y’all 🤍

08/16/2026

Howdy y’all 🤍

I’ve decided to hold off on preorders one more week, though I am planning to have more on the menu this coming Saturday!
I imagine I’ll be released to lift some more weight after this Tuesday, but to be super transparent I am more sore than I thought I’d be after surgery. Of course that won’t stop me ✨too✨ much, only just a little lol

I’m excited to bake for you this Saturday!
I hope to have bread back on the menu and more of the usual suspects (dreaming of these Cookie Knots).
Thank you for your understanding always!
À bientôt 🥳

07/26/2026

Howdy flour fam!!
A huge heartfelt thank you to everyone that came out yesterday 🤍
I am forever thankful for you all 🥹

This week we will have a very reduced menu, and no preorders. As I’ve mentioned, I am having surgery the first week of August and to be honest I’m trying to get myself prepared/settled beforehand. The stress levels are high currently 😵‍💫😂
I’ll do my best to serve y’all as much as possible this coming Saturday!

We will NOT be at the market August 8th.
I am currently planning to be at the market on the 15th with a reduced menu. I will update beforehand about it and what that looks like.

I appreciate your kindness and understanding surrounding these coming weeks.
I look forward to serving you this Saturday and getting healed up enough to hop back into it all.

Also just a huge thank you to my team. They are such a huge key in making everything happen every Saturday and I am so honored to have them alongside me constantly. What a treat they are!

All my love,
-B

07/20/2026

Howdy flour fam!!
Yesterday was wiiiild. Y’all sold us out so fast I had to turn the ovens back on and kick out some more 😮‍💨
I changed a few things on the menu this week! We’ll have an Apple Pie Stuffed Croissant and a Cherry Kouign Amann.

The Cookie Knot was a HIT. WOW!! I’m so happy y’all enjoyed it, especially since the cookie recipe is from my childhood 🥲 I will be making them again as a first come, first serve item this Saturday!!

Check out the preorder menu, get your orders in, and I’ll see y’all Saturday 😘

07/12/2026

Thinking of y’all thinking of these bad boys 🍫🌀

The preorder menu is live a little early tonight!
Check it out, get your orders in, and I’ll see y’all Saturday 😘

07/05/2026

Pssst. The preorder menu is live (early 🙈)!
Thank you to everyone that came out and celebrated the 4th with us bright and early yesterday ☀️🇺🇸
I hope y’all had a lovely weekend full of fireworks and smiles.

I’m running the same menu as yesterday, but with a peach & almond bostock instead ☺️ check it out, get your orders in, and I’ll catch y’all Saturday 😘

06/26/2026

Had the opportunity to do a little interview with Voyage Dallas ☺️🤍

Today we’d like to introduce you to Brooke Carter. Hi Brooke, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?My story starts when I was a kid, sitting on the kitchen counter [.....

06/21/2026

Hello Solstice, Hello 35 🎉☀️🥰🤍

A little thread of year 34. Lots of viennoiserie, bread, planes, trains, and beautiful places. I started the bakery when I was 23, markets at 24, and I’ve been baking for y’all ever since. We’ve got a hell of a history together ☺️
I am grateful for this life, and that you’re in it.
Whoah 🥹

Thanks to everyone that came out yesterday! Just a reminder we are taking this Saturday off and will be back in the swing of things in July. Happy Father’s Day and I hope y’all have the best longest day of the year ☀️

06/14/2026

The preorder menu is live on the website! We’re running this menu one more time, then we are taking a lil summer break the 27th. So make sure to stock up this Saturday!!! 🍑🤍