06/19/2026
As we're making additions to the bakery menu (including these strawberry cookies! 🤤), it feels like a good time to talk about a few things that you WON'T see in our bakery.
#1. Dyes. As this very *faintly pink* strawberry cookie shows, you won't see any food dyes in my baked goods. We could use a natural dye brand like Watkins (which is what I use for fun personal bakes for the kiddos), but we think food is best coming from real, natural ingredients, and that its colors can reflect that. These cookies have freeze dried strawberry and strawberry extract. No artificial flavors or red 40.
#2. Canola/vegetable oils/crisco/shortenings. We use avocado oil, coconut oil, and good old butter.
#3. Generative AI. We won't be using it to create flyers or menus or logos, or to draft social media posts.. we'll stick to real, unaltered pictures of my baked goods, personally-made graphics and flyers, and just all around *person-centered* work. Every social media post you see is written and posted by yours truly.
#4. Mile-long ingredient lists with tons of additives, preservatives, and sub-ingredients. My iodized salt and its handful of sub-ingredients take up enough space as it is on my ingredient labels! But really. We believe our food should be as simple as possible, with as many whole-food ingredients as possible. And we believe that this does NOT have to come at the expense of great taste.
#5. Slapping a 'sourdough' label on everything to make it sound healthier. Yes, I make sourdough breads! And yes some of my cookies use sourdough discard! But it's important to realize that most 'sourdough cookies', 'sourdough brownies' etc... have sourdough discard (which is just less-active sourdough starter) in them, while ALSO having normal, unfermented flour added to the recipe, along with all the other usual things like baking soda or powder, sugar, etc... So if you like the tang that can come with discard recipes, great! But it's important to remember that - especially for gluten sensitive people who perhaps only tolerate fermented flour, like in sourdough bread - that those sourdough sweets likely still have regular flour added right at the point of mixing the recipe. And... sourdough or not, a cookie is still a cookie. 😉
So all this is to say, we care SO MUCH about our food and how we run our business, and we will always strive to be transparent so that YOU can also take care with your food and the businesses you support!
And the last thing I'll leave you with is this:
Ask us about our grain mill that's coming next month! 😍🙈😯
