The Flour Pot Bakery

10/17/2026

MARKET DOORS OPEN IN ONE HOUR!

We’re all unpacked and ready for you in Garrettsville! Who’s coming by to check us out and grab some fresh bakes? Come say hi before the cookies and bagels sell out!

A&A Shooting Club
12006 Fenstermaker Rd.
Garrettsville OH
4p - 8p


⁠ ⁠

10/16/2026

Is there even a need for words? The sound speaks for itself !

Who is coming to see me tomorrow at A&A Shooting ? I’ll have those tasty guys waiting for you!

4p-8p , Saturday October 17th
12006 Fenstermaker Rd. Garrettsville OH

10/16/2026

Market Day Prep is underway!

Stop by our booth , we will have free cookies for kiddos!

Tomorrow is the day! Make some time to stop out and shop! We have so many great vendors! Crafts, home goods, wood working, photography, clothing, baked goods and that’s just some of it!

Please remember regular hours will end at 2pm tomorrow to give time for set up. Normal hours for Sunday

10/15/2026

Here is the full recipe for my salted brown butter chocolate chip cookies... because gatekeeping is lame! 🤫🍪👇

INGREDIENTS:
• Salted butter, browned: 196g (start with 2 sticks)
• All-purpose flour: 219g
• Brown sugar: 165g
• Granulated sugar: 50g
• Large egg: 1
• Egg yolk: 1
• Vanilla extract: 15g (1 tbsp)
• Baking powder: ½ tsp
• Baking soda: ½ tsp
• Salt: ½ tsp
• Chocolate mix: 300g total (mini chips, regular chips & broken melting wafers)
• Flaky sea salt (for topping!)

DETAILED STEPS:

1️⃣ Brown the Butter: Start by browning 2 sticks of butter. It will reduce down to about 196g. (Pro-tip: If you like a darker brown butter, add a few extra tablespoons of butter to start so it reduces down to the 196g mark).

2️⃣ Cool it Down: Transfer the hot brown butter to a bowl and place that bowl over an ice bath (a larger bowl filled with ice and a little water). Stir constantly to cool it down quickly!

3️⃣ Cream the Sugars: While the butter is still soft but no longer hot, add your brown sugar and granulated sugar. Cream together for about 3–4 minutes until the mixture gets fluffier and noticeably lighter in color.

4️⃣ Add Wet Ingredients: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated.

5️⃣ Combine Dry & Mix: In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into your wet mix until just combined.

6️⃣ Fold in the Chocolate: Measure with your heart! 🍫 I like doing 100g mini chips, 100g regular chips, and 100g large melting wafers broken up inside. Make sure to load those bad boys up!

7️⃣ Portion & Freeze: Scoop into 1 oz balls (yields ~25 cookies). Place the dough balls in the freezer for 15-20 minutes.

8️⃣ Bake: Bake at 350°F (175°C) for 10 minutes.

9️⃣ Top & Salt: The second they come out of the oven, press a large melting wafer and extra chips on top while hot. Immediately sprinkle with flaky sea salt—the salt takes it to the NEXT level!

🔟 Set: Let them sit on the baking sheet for 5 minutes to finish setting on the counter (they should look very soft in the middle!). (After you can pop them in the fridge for 30 minutes after baking to set the melted chocolate faster).

Save this post so you have it for baking day! 📌

10/14/2026

If you want bakery-quality cookies, this 1-ingredient step is non-negotiable.

Here’s why it works: browning butter toasts the milk solids, creating a nutty, caramel-like flavor that takes chocolate chip cookies from good to incredible.

Quick tips:
1. Use medium-low heat to avoid burning
2. Swirl constantly once it starts foaming
3. Remove from heat as soon as you see dark golden specks and smell a nutty aroma!

What are you baking with brown butter first? 👇

10/11/2026

What’s sweeter than a box of cookies 🍪 for a little gift 💝

Birthdays, just to say I love you, teacher appreciation, or just a sweet treat for yourself 🫶🏼🖤

10/10/2026

If you told me a few years ago that I’d be running my own bakery, baking sourdough, cookies, and cakes, I probably would have laughed (and then immediately panicked 😅).

Imposter syndrome is so real. For a long time, every time I stood in this kitchen, I kept waiting for someone to point out that I didn’t have it all figured out yet. But here’s the truth I’ve learned along the way: great things start with simple, messy ingredients, and a lot of patience. 🧈🖤

Nobody is born knowing how to keep a sourdough starter alive, stack a cake, or build a business from scratch. Every baker or expert you admire once stood staring at a bowl, wondering the difference between soft and stiff peaks in egg whites. We all learn by getting our hands dirty, making mistakes, and choosing to show up again tomorrow.

You don't need to be perfect to begin, you just need to take that first small step. 🖤🫶🏼

💬 What’s one dream, hobby, or project you’ve been holding back on because you feel like a beginner? Let’s encourage each other in the comments today! 👇

🖤 The Flour Pot Bakery | Woman-Owned & Handcrafted in Middlefield, OH
🍞 Sourdough • 🍪 Cookies • 🎂 Custom Cakes
📌 Save this for the next time you need a gentle reminder to just start!

10/07/2026

Me: I should probably stop baking so much

also me: da da da da da da da da 🥖🤪🍪😂🍰

10/03/2026

Honestly… if it makes you happy, it doesn’t have to make sense to anyone else. 🖤

Sometimes baking looks like 300 cookies for a celebration.

And sometimes it looks like 300 cookies made for a funeral, because feeding people and taking care of the ones I love is how I know how to show love.

Grief is weird. Sometimes you just need something to do with your hands. 🖤🍪