Mama and Mabel's Bountiful Bakes

08/28/2026

Have you tried the cinnamon roll bites yet?

They’ve been a HOT summer favorite, and now I’m over here dreaming up a Pumpkin Spice version….

Listen, I’m not knocking a good cinnamon roll. I love them. But I’m not interested in anything that needs a microwave and extra butter just to make it chewable. Let’s be real, even top notch cinnamon rolls dry out fast. That’s why I love these little bites!

So…what do you think….Pumpkin Spice Cinnamon Roll Bites?

Are we doing this?!

08/25/2026

Park Rapids Farmers' Market Saturday Menu!

Missed you all last week!

We all know Fall is creeping in whether we're ready for it or not… (okay, secretly I'm ready. I LOVE these cool mornings.)

This will be your last chance to grab Sourdough Peach Cobbler and Strawberry Almond Scones before they take their summer bow!

Starting Labor Day weekend, Fall flavors will be hitting my table!

Think Chai, Apple, Pumpkin, Cranberry, Maple… and maybe a few others sneaking into the lineup. (Fall Dot Cakes, dare I say?)

Summer, you've been good to us. But cozy sweatshirt season is my favorite season!

08/23/2026

Why rush fall when you still have BEAUTIFUL peaches?

So at least one more week, possibly two of Sourdough Peach Cobbler!

Labor Day weekend I'll have my fall scone flavors and your beloved pumpkin bread!

But, for now, what do you guys think?

Peach Crisp? Would you try it? Let me know! 👇

There are two kinds of people during peach season...

The ones who see peaches and think “cobbler.” (Me)

And the ones who see peaches and think “snack.” 😂 (My daughter)

Every year I have to hide, freeze, and protect enough peaches to make Sourdough Peach Cobbler happen.

Mission accomplished... for now. 😉

It’ll be at the market this weekend, and it was a big favorite last year!

08/18/2026

The North Shore has a big piece of my heart.

So much tradition and so many memories wrapped up in one place.

There’s just something about being here that feels a little bit like coming home.

And…..how many of you have ever had a skizzle from World's Best Donuts?

08/16/2026

Another Hot Take — and I'll be in the car for the next 4 hours, so I'd love some fun reading material. 😉

Hot take: No matter what you've been told — scones are NOT supposed to leave your mouth drier than the Sahara Desert.

Give me a soft, buttery scone packed with real berries over a crumbly hockey puck any day!

So tell me...what makes a perfect scone in your opinion?

08/15/2026

Head to the Legion tomorrow and come support these young entrepreneurs!

My sweet girl will be there with the cutest earrings, keychain wristlets, and hand-crocheted coasters!

She’s bought everything in this batch completely on her own with money she has earned.

The pride these kids feel when they see their hard work paying off is so fun. Watching them learn, create, take risks, and build something of their own is truly the best!

Come out, support these kiddos, and maybe take home something handmade while you’re at it!

08/12/2026

Heads up!

Mama and Mabel’s will be at the market this Saturday, 8/15/26!

We will NOT be at the market the following weekend, 8/22/26.

So if you’re running low, grab a few extra goodies this weekend and stock that freezer!

See you Saturday!

08/10/2026

Local jalapeños? Check. Thanks to Honeydew Farm

Cheddar Cheese? Check.

Jalapeño Cheddar Sourdough? Obviously.

Salmonella? Hard pass. 😂

08/10/2026

Getting messages like this is incredibly encouraging.

Honestly—every bake comes with a level of pressure that probably isn’t obvious from the other side of the table. And most of it—okay, all of it—is completely self-induced.

The scones that look a little wonky. The bread that doesn’t feel Instagram-worthy. What could I have done better?

Every week, watching the table get emptier and emptier, wondering if the people walking away with something I made are actually happy with it.

And then there’s the weird part…

Feeling strangely uncomfortable when it disappears off the table.

Not because I’m not grateful. I am. SO incredibly grateful. But that little voice finds a way in:

Did I do enough?
Did it taste good enough?
Could I have made more?
What if no one comes back next week?

Five years in, and I still wrestle with those thoughts. EVERY. SINGLE. WEEK.

I can’t be the only one who puts this much pressure on themselves, right? I should have it all figured out by now. I should feel confident and stop second-guessing myself. Please tell me I’m not… please. (wink)

Maybe being grateful and confident doesn’t mean you never question yourself. Maybe you can be deeply deeply thankful for something and still wonder if you’re doing it right.

Perhaps that’s the part I’m still learning five years in—not to stop questioning myself, (there is growth there too) but to not let those inner questions drown out the good.

And then a message like this comes along and reminds me to quiet that voice for just a minute.

Because there is so, so, so much good and so much gratitude.

I’m starting to think that overthinking is just a main ingredient at this point! 😂

08/08/2026

Friends…..when I tell you bagging up those last 12 loaves is BRUTAL, I mean every ounce of that word.

5:00am start to bake day and a (hopefully) 9:00pm finish time.

4th of July used to be our biggest weekend of the year… and somehow, we’ve now reached the point where we’re baking more bread every single week than we do for the 4th!

Y’all just keep showing up and buying this bread like it’s your job. 😂 And I’m apparently taking that as a personal challenge to see how much bread I can physically make in one week.

And I am here for it.

But I’m also very much here for my bed. 😂