Posh

Posh POSH is a Roseville-based CFO (cottage food organization) specializing in fresh baked deliciousness. Pie Menu: https://poshbakingcompany.com/pie

06/19/2026

Hooray for us! We did it! We all made it to the finish line, together, in one piece, without injuries, without crying! And I'm not even talking about the students, lol. But seriously, I hope they are as part of themselves as I am of them. As a team, and I do mean all moving bodies in the classroom, I could not have asked for a better group. Everyday, not only did my helpers keep them in line and make sure that our kitchen was tidied and cleaned and ready for the next day, but so did the kids.

Fingers crossed next week is just as fabulous as this week was. We're doing the same theme, same recipes, older kiddos. My only concern is that we bought brand new very sharp knives to replace the dull moldy knives that I found in the cabinet. I don't want anyone getting hurt and so we will be doing a very good lesson on knife safety.

06/16/2026

Chaos! Okay maybe not totally chaos, but very close. I knew it was going to happen and I managed to make sure that it didn't happen on the very first day. There is always one very challenging day at summer camp and that hopefully was just today. We've learned our lessons, we've made some modifications to the layout, and we will proceed with a delicious new recipe tomorrow.

Keep your fingers crossed for us that we make it through the week unscathed, lol.





06/15/2026

Sharing a look at our first day of summer camp (pizza bites!) and a separate peek at the roasted peaches and cherries I’m prepping for July 4th pies.

It’s been a week of lists, spreadsheets, and sweet beginnings. Summer camp prep is in full swing — recipes formatted and...
06/12/2026

It’s been a week of lists, spreadsheets, and sweet beginnings. Summer camp prep is in full swing — recipes formatted and proofed, ingredient lists built and scaled, equipment organized, and supplies tucked neatly away for Monday’s start.

Between all that, we harvested two beautiful batches of peaches from our tree and were gifted Bing and Rainier cherries (plus a few donut peaches for good measure) from our favorite Nat’s Jam. They’ll be cleaned, pitted, and roasted soon — destined for the 4th of July pies.

Subscribers will get first access to the preorder menu when it’s ready. If you’d like to be on that list, the link’s in our bio.

📷: Homegrown peaches from the porch — the start of summer at Posh Baking Company.

06/10/2026

Do you love graphs, tables, charts and spreadsheets as much as I do? Okay, there's no actual graphs or charts here, but definitely tables and spreadsheets. I have been preparing for summer camp for several weeks, and very much so the last two days. Here's a peek behinds what I do in advance of teaching a 2-hour class for the city of Roseville.

This week is a quiet week on the porch. While I’m getting ready for summer baking + cooking camps, most of my time is go...
06/08/2026

This week is a quiet week on the porch. While I’m getting ready for summer baking + cooking camps, most of my time is going toward recipe formatting, supply organization, and a little admin catch‑up. It’s the kind of behind‑the‑scenes work that keeps everything running smoothly when the oven turns back on.

Grateful for the slower rhythm and the chance to prepare for what’s next.

06/07/2026

A quick peek into how we make roasted apricots for the roasted apricot hand pies coming up on 4th of July.

This week’s highlight: oven‑roasted apricots from our own tree — organic, fragrant, and caramelized to perfection.As spr...
06/06/2026

This week’s highlight: oven‑roasted apricots from our own tree — organic, fragrant, and caramelized to perfection.

As spring wraps up at The Boutique, I’m shifting into my busy season teaching summer camps for the City of Roseville. That means preorder‑only menus this summer.

A 4th of July pie preorder is coming soon. Email subscribers will get first access.

We brought in the apricot harvest yesterday. It was significantly larger than any harvester you've ever brought in, than...
06/03/2026

We brought in the apricot harvest yesterday. It was significantly larger than any harvester you've ever brought in, thanks to the netting protecting the tree so that the birds couldn't get to the fruit before we did. We're usually lucky enough to get one or two apricots, but this year we netted 22! Unfortunately, for those fell off the tree before we could get to them and six of them were too far gone to be eaten. At breakfast, we sampled two and boy were they worth the wait and all the extra effort. There's only enough here to make filling for hand pies, so that's what we'll do. I will roast them and save them for July 4th.

Preorders are open through Wednesday, and The Boutique will be open this Friday before taking a short summer pause while...
06/01/2026

Preorders are open through Wednesday, and The Boutique will be open this Friday before taking a short summer pause while I teach baking + cooking camps for the City of Roseville. I’m grateful for this season and excited for what’s ahead.

This week’s offerings:
▫️ Blueberry Swirl Brioche Buns
▫️ BFBs (Buttermilk Biscuits)
▫️ Raspberry Crumb Muffins
▫️ Dutch Apple Hand Pies
▫️ Hello Dollies (contains nuts + coconut)

After this Friday, the Boutique will be closed until mid‑July, unless I can squeeze in some baking time. I’m also hoping to offer a small July 4th pie‑only preorder — more details soon so you can plan ahead.

Thank you for being here — it means more than you know. 💛

Address

Sacramento, CA

Opening Hours

Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+19167991120

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