The Artist Baker

08/23/2026

08/20/2026

08/20/2026

08/20/2026

08/20/2026

08/20/2026

08/02/2026

October 18, 2017
Quiche Wednesday group switched it up and all ordered pot pies.

07/31/2026

After 18 wonderful years in Morristown, we've set our final day.

The Artist Baker's final day of business will be Saturday, September 19, 2026.

This place has been so much more than a bakery and café. It's been a space for conversation, creativity, celebration, and community. So many friendships began here, milestones were celebrated here, and memories were made around these tables.

We hope you'll stop by over the next several weeks to enjoy a favorite pastry, meal, or cup of coffee, spend some time with us, and help us celebrate 18 wonderful years in Morristown.

I'll continue sharing stories, photographs, and memories from the journey as we count down these final weeks together.

Thank you for making The Artist Baker what it became. ❤️

07/27/2026

2014: The Year of Tomato🍅
The tomatoes came from Ralston Farms, started by brothers Bennett and Phil Haynes. When Jockey Hollow Bar & Kitchen's opening was delayed, it created a ripple effect for many of its suppliers. Owner Chris Cannon had already built relationships with Ralston Farms, Forty North Oyster Farms, and other local producers. As Ralston Farms' tomatoes came into season, we were able to put many of them to good use.

I was also part of the opening team at Jockey Hollow. Before the restaurant was ready, we were hiring staff and making desserts out of our kitchen on Cattano Avenue. Bennett even used our kitchen to cook with produce from the farm before the restaurant opened.

Then came the tomato harvest.

2014 was an incredible year for New Jersey tomatoes. The weather was just about perfect, and the harvest was abundant. Ralston Farms had grown these beautiful tomatoes with Jockey Hollow in mind, but the delay left them with an abundance of tomatoes and nowhere for them to go.

So they came to us.

We turned them into tomato pies—each one using six pounds of tomatoes, sometimes more. We slow-roasted them for hours, cooking out the moisture until the flavor became unbelievably rich. My oven was sweating and working overtime. It ended up covered inside and out with baked-on tomato juices, but it was worth every bit of scrubbing.

It wasn't just the farm's harvest, either. That year, many of our customers arrived with bags, baskets, and boxes overflowing with tomatoes and other garden produce. They shared their abundance with us, and we found ways to use every bit of it.

With the extra tomatoes, I canned them, made yellow tomato ketchup, and cooked up batches of tomato jam.

What a year. 🍅 Makes me tired just thinking about it!

07/22/2026

Photos dug out from my old iPhone- What cuties!
Who were those people in my dining room?🤣
I made a cake like that?
I do remember those special drinks, do you?