Small Oven Pastries

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Shelburne, VT
Small Oven Pastries

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💗 french macarons, meringues & tartlets 💗
🌟 local ingredients & seasonal flavors 🌟

09/15/2026

It’s Vermont Cheese Week. Obviously, we put the cheese in dessert. 🧀

Meet Mac(s) + Cheese: Harvest Table—six macarons built around six artisan Vermont cheeses, paired with orchard fruit, herbs, maple, chocolate, and a few savory surprises.

Sweet. Savory. A little unhinged.

Shop the collection at the link in bio.

07/21/2026

This is my origin story.

It begins with a year-long sabbatical.

At the time, I was working in higher education. I had a year of research lined up. But I made myself one promise: part of my sabbatical would be spent doing something that was just for me.

So I signed up for a baking class at King Arthur.

Not macarons.

Cinnamon rolls.

I chose that first class in honor of my grandmother, expecting to come home with a pan of warm cinnamon rolls and a fun memory.

Instead, I found something I didn’t know I was looking for: a place where my curiosity could run wild.

That one class led to another. And another.

And eventually, at King Arthur’s Baking Education Center, I made my very first French macarons.

Looking back, that was the chapter where everything began.

I didn’t know it then, but the story of Small Oven Pastries had already begun.

This past Sunday, I found myself back at King Arthur. Only this time, I was set up at a pop-up, sharing Small Oven Pastries instead of taking notes.

Standing there, sharing desserts that began with one decision — to learn how to bake — I couldn't help but think…

Maybe that’s the thing about origin stories.

You don’t recognize them while you’re living them.

07/04/2026

These did not get the memo about being subtle.

Red, bold, and completely uninterested in playing along with a July 4th theme—they just showed up looking like this.

No flag.
No agenda.
Just main character energy.

06/26/2026

There’s something magical about discovering a place through what grows there.

Introducing Vermont & Vine—a new mini collection of French macarons inspired by Vermont wines and the people who craft them.

🍓 Berries & Bubbles
Inspired by Iapetus Figure 3 Rosé with strawberries, elderflower, von Trapp Farmstead Mt. Alice cheese, and white chocolate.

🌼 Asters & Clover
Inspired by Ellison Estate Vineyard’s Asters & Clover with apricot, orange blossom, and Jasper Hill Bayley Hazen Blue.

🌿 Birches & Brambles
Inspired by Stella14’s Birches Pét Nat with blackberry, black pepper, and a dark, brambly red wine.

Each macaron is an interpretation—not of the wine itself, but of the landscape, ingredients, and flavors that make Vermont unique.

✨ Vermont & Vine premieres this weekend at the Burlington Wine & Food Festival, and will return next month at Killington Uncorked.

We can’t wait to share them with you. 🍷

06/06/2026

Mac(arons), meet cheese: garden party edition. 🌿🧀

The third installment of Macs & Cheese is here.

Created with our friends at 5th Quarter Butcher + Provisions, this collection pairs exceptional local cheeses with flavors inspired by early summer gardens, fields, and hedgerows:

🧀 berries + bubbles— mt alice, strawberries, elderflower, sparkling wine
🧀 maple rhubarb cheddar— maple cheddar, rhubarb, chamomile, maple bitters
🧀 ny cherry cheesecake—jake's aged gouda (ny), sour cherries, lavender
🧀 apricot bayley blue—, apricots, sweet clover
🧀 blueberry lemon thyme— chèvre, blueberries, lemon, thyme
🧀 praliné noisette et taliah— taliah (qc), caramelized white chocolate, rosita de cacao

Which one are you trying first?

06/04/2026

We look good in blue. 💙

Apparently, winning a national food award looks good on us, too—our Vermont Maple Meringues just won a 2026 Good Food Award!

The Good Food Awards recognize products that pair exceptional taste with conscious craftsmanship—food that’s delicious, thoughtfully sourced, and made with care. Out of more than 1,200 entries from across the country, these little maple meringues took home a top prize in the wildly diverse Snacks category.

Some of our favorite comments from the judges:
✨ “Flavorful, innovative and such a delight. Wow!!!!”
✨ “Super innovative and creative. I've never had anything like it.”
✨ “Loved the vibrant maple flavor from mid-melt to finish.”
Reading those comments was incredibly validating because they capture exactly what we’re trying to do.

As a small Vermont bakery, this award means a lot—not just because we won, but because it recognizes the values that guide everything we make: great ingredients, thoughtful sourcing, craftsmanship, and the belief that food should bring people joy.

These meringues wouldn’t exist without the incredible maple producers behind them. A special thank you to and for producing maple sugar we’re proud to bake with every day. 🍁

And thank you to everyone who has bought a bag, stocked a shelf, shared a post, offered advice, collaborated on a wild idea, or cheered from the sidelines. Small Oven Pastries exists because of people like you, and you’re part of this, too.

And yes, I’m still staring at that little blue sticker. 💙

06/02/2026

Every year, May tricks me.

I know it’s coming. I know it’s the month everything shifts into high gear. Farmers markets return. Events ramp up. Wholesale gets busy. Orders start flying out the door.

And somehow every year I blink, look at the calendar, and realize it’s June.

I’ve spent the last month making macarons, packing orders, teaching classes, planning events, and trying to remember what day it is.

Anyway, hi. 👋

I’m still making macarons. Summer is going to be fun.

📸

05/09/2026

Spring flavors. Burlington Farmers Market.
That’s the post. 🌸

9am-2pm | 345 Pine St

05/01/2026

Hot take:

Most “dessert moments” are an afterthought.

Store-bought cake.
Cookies no one really wants.
That one thing everyone politely takes a bite of.

Or—

You could bring something people actually pause mid-bite for.

Macarons just happen to fit the moment.

04/28/2026

Most floral flavors fall flat.

Sakura + matcha only works if you do it right.

Cherry blossom is floral forward, with a subtle fresh cherry note underneath.
Beautiful—but left alone, it’s all soft. All sweet. Nothing to push against.

So I don’t leave it alone.

Matcha steps in as the counterweight—earthy, slightly bitter, pulling everything back before the floral takes over.

This isn’t about pairing flavors.
It’s about building tension.

Sweet and floral first.
Then the matcha hits—and everything snaps into place.

Address

Shelburne, VT

Telephone

+18024248192

Website

https://www.smallovenpastries.com/

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