Le Bon Ton

12/11/2025

📸Featured: Chocolate Chip Scones

A classic weekend brunch pickup! The best part about these is the method of assembly- the chips are laminated in in layers rather than traditional folding in, creating a scone that keeps its shape while being minimally worked; more of a roulade-scone hybrid than traditional crumbly biscuit!

12/11/2025

📸Featured: Baltimore Bergers

The best part of this cookie: the ratio of cookie : icing - inverted.

A charming historical note: Berger cookies originated in Baltimore in the late 19th century, inspired by the rich fudge-topped pastries made by German bakers of the era. They quickly became a regional treasure thanks to their unapologetically generous chocolate topping.

This batch captures that same spirit, but with a personal preference for a crunchy shortbread vanilla base (rather than the traditional cake-y vanilla) crowned with a thick, shiny layer of chocolate fudge icing, finished with a pinch of flaky Maldon.

06/14/2025

🍓A study in pink + red

First of the Season: Strawberry-Rhubarb - Queen of Early Summer jams 🤍

04/15/2025

🌷 Spring Cotillion 🌷

Concept: A swirl of bright lemon balanced with strawberry. A slow-cooked strawberry reduction by is marbled into a lemon base, inspired by the Lemon Bliss Cake by ‘s 2017 Recipe of the Year.

This seasonal confection was custom designed on a request for a Strawberry Lemon Cake, and is inspired by the charm of a debutante ball. Soaked in tart lemon syrup and finished with a luminous citrus-strawberry glaze, “Spring Cotillion” definitely captures the essence of spring!

Will definitely be keeping this on the rotation 😋

01/26/2025

Nutty, Warm, Toasty ☃️

〰️Chestnut Praline Macarons
〰️”Hot” Cocoa Macarons

A la

01/21/2025

Apples are the secret treasure in this muffin cake featuring a moist & fluffy cake batter topped with finely diced Honeycrisp apples hidden by a layer of finely chopped crunchy candied pecans. The shimmering white + demerara & Cinnamon-Sugar crust adds a delightful sparkle and sweetness and DRIVES this deliciousness home!

The best thing about this cake is that it is interchangeable with almost any fruit, assembled in food processor, and is easy in-and-out of a springform mold! Breakfast, TeaTime, afternoon birthday snacking, or just a warm reprieve from the delirious Minnesota Winter Doldrums? Yes please!

Recipe Inspo c/o Blueberry Muffin Cake”

12/28/2024

🎁 Holiday Outtakes

12/28/2024

11/02/2024

Honored to be celebrating my sister-in-law’s baby shower with some gorgeous macarons!

The flavors are a delightful mix playing off our new mom-to-be’s love of Passionfruit: vanilla bean & passionfruit buttercream, raspberry buttercream, filled with lemon curd, passionfruit curd, wild Maine blueberry preserves, and mango-passionfruit preserves.

It was such a joy to create these for a beautiful occasion, and seeing everyone enjoy them made it even sweeter! Cheers to the new arrival!

10/19/2024

𝕋𝕙𝕖 𝔽𝕚𝕝𝕠𝕝𝕚

𝒯𝒽𝒾𝓈 𝒷𝓇𝒾𝒹𝒶𝓁 𝒸𝒶𝓀𝑒 𝒻𝑜𝓇 𝓉𝒽𝑒 𝓁𝑜𝓋𝑒𝓁𝓎 𝒸𝑜𝓊𝓅𝓁𝑒 𝒸𝑜𝓂𝓅𝓇𝒾𝓈𝑒𝓈 𝒶𝓁𝓉𝑒𝓇𝓃𝒶𝓉𝒾𝓃𝑔 𝓁𝒶𝓎𝑒𝓇𝓈 𝑜𝒻 𝓇𝒾𝒸𝒽 𝒸𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒, 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝓋𝒶𝓃𝒾𝓁𝓁𝒶, 𝒶𝓃𝒹 𝓃𝓊𝓉𝓉𝓎 𝒽𝒶𝓏𝑒𝓁𝓃𝓊𝓉, 𝑒𝒶𝒸𝒽 𝒸𝑜𝓃𝓉𝓇𝒾𝒷𝓊𝓉𝒾𝓃𝑔 𝒾𝓉𝓈 𝓊𝓃𝒾𝓆𝓊𝑒 𝑒𝓈𝓈𝑒𝓃𝒸𝑒 𝓉𝑜 𝓉𝒽𝑒 𝑜𝓋𝑒𝓇𝒶𝓁𝓁 𝑒𝓍𝓅𝑒𝓇𝒾𝑒𝓃𝒸𝑒.

𝐼𝓃𝓈𝒾𝒹𝑒, 𝓉𝒽𝑒 𝓁𝒶𝓎𝑒𝓇𝓈 𝒶𝓇𝑒 𝒻𝒾𝓁𝓁𝑒𝒹 𝓌𝒾𝓉𝒽 𝒶 𝓇𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝓎 𝓌𝒽𝒾𝓉𝑒 𝒸𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒 𝓌𝒽𝒾𝓅𝓅𝑒𝒹 𝑔𝒶𝓃𝒶𝒸𝒽𝑒, 𝑜𝒻𝒻𝑒𝓇𝒾𝓃𝑔 𝒶 𝒹𝑒𝓁𝒾𝑔𝒽𝓉𝒻𝓊𝓁 𝒸𝑜𝓃𝓉𝓇𝒶𝓈𝓉 𝑜𝒻 𝓉𝒶𝓇𝓉𝓃𝑒𝓈𝓈 𝒻𝓇𝑜𝓂 𝓉𝒽𝑒 𝓇𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝒾𝑒𝓈 𝒶𝓃𝒹 𝒸𝓇𝑒𝒶𝓂𝒾𝓃𝑒𝓈𝓈 𝒻𝓇𝑜𝓂 𝓉𝒽𝑒 𝓌𝒽𝒾𝓉𝑒 𝒸𝒽𝑜𝒸𝑜𝓁𝒶𝓉𝑒.

𝒯𝒽𝑒 𝑒𝓍𝓉𝑒𝓇𝒾𝑜𝓇 𝑜𝒻 𝓉𝒽𝑒 𝒸𝒶𝓀𝑒 𝒾𝓈 𝑒𝓃𝓋𝑒𝓁𝑜𝓅𝑒𝒹 𝒾𝓃 𝒶 𝓈𝓂𝑜𝑜𝓉𝒽 𝓇𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝓎 𝒷𝓊𝓉𝓉𝑒𝓇𝒸𝓇𝑒𝒶𝓂, 𝓉𝑜 𝒶𝒹𝒹 𝒶 𝓋𝒾𝒷𝓇𝒶𝓃𝓉 𝓅𝑜𝓅 𝑜𝒻 𝒸𝑜𝓁𝑜𝓇. 𝒯𝒽𝑒 𝒸𝒶𝓀𝑒 𝒾𝓈 𝒻𝒾𝓃𝒾𝓈𝒽𝑒𝒹 𝓌𝒾𝓉𝒽 𝒶 𝓁𝒾𝑔𝒽𝓉 𝒶𝓃𝒹 𝒶𝒾𝓇𝓎 𝓋𝒶𝓃𝒾𝓁𝓁𝒶 𝒮𝓌𝒾𝓈𝓈 𝓂𝑒𝓇𝒾𝓃𝑔𝓊𝑒 𝒷𝓊𝓉𝓉𝑒𝓇𝒸𝓇𝑒𝒶𝓂, 𝓅𝓇𝑜𝓋𝒾𝒹𝒾𝓃𝑔 𝒶 𝒷𝑒𝒶𝓊𝓉𝒾𝒻𝓊𝓁 𝒸𝑜𝓃𝓉𝓇𝒶𝓈𝓉 𝓉𝑜 𝓉𝒽𝑒 𝓉𝒶𝓇𝓉𝓃𝑒𝓈𝓈 𝑜𝒻 𝓉𝒽𝑒 𝓇𝒶𝓈𝓅𝒷𝑒𝓇𝓇𝓎.

𝒯𝒽𝑒 𝑒𝒹𝑔𝑒𝓈 𝑜𝒻 𝓉𝒽𝑒 𝒸𝒶𝓀𝑒 𝒶𝓇𝑒 𝒹𝑒𝒸𝓀𝓁𝑒𝒹, 𝒶𝒹𝒹𝒾𝓃𝑔 𝒶 𝓇𝓊𝓈𝓉𝒾𝒸 𝒸𝒽𝒶𝓇𝓂, 𝓌𝒽𝒾𝓁𝑒 𝒹𝑒𝓁𝒾𝒸𝒶𝓉𝑒 𝒻𝓁𝑒𝒸𝓀𝓈 𝑜𝒻 𝑔𝑜𝓁𝒹 𝓁𝑒𝒶𝒻 𝒶𝓇𝑒 𝒶𝒹𝒹𝑒𝒹 𝓉𝑜 𝓁𝑒𝓃𝒹 𝒶 𝓉𝑜𝓊𝒸𝒽 𝑜𝒻 𝑔𝒾𝓁𝒹𝑒𝒹 𝑜𝓅𝓊𝓁𝑒𝓃𝒸𝑒.

10/13/2024

𝒜𝓅𝓅𝓁𝑒 𝒞𝓇𝒾𝓈𝓅

𝒯𝒽𝑒 𝓆𝓊𝒾𝓃𝓉𝑒𝓈𝓈𝑒𝓃𝓉𝒾𝒶𝓁 𝒸𝑜𝓂𝒻𝑜𝓇𝓉 𝒷𝒶𝓀𝑒 𝒾𝓃𝒸𝑜𝓇𝓅𝑜𝓇𝒶𝓉𝒾𝓃𝑔 𝒶𝓁𝓁 𝑜𝒻 𝓉𝒽𝑒 𝒶𝓇𝑜𝓂𝒶𝓉𝒾𝒸𝓈 𝑜𝒻 𝒽𝒶𝓇𝓋𝑒𝓈𝓉 𝓈𝑒𝒶𝓈𝑜𝓃 𝒶𝓃𝒹 𝓉𝒽𝑒 𝒻𝒾𝓃𝑒𝓈𝓉 𝓌𝒶𝓎 𝓉𝑜 𝓊𝓈𝒽𝑒𝓇 𝒾𝓃 𝒪𝒸𝓉𝑜𝒷𝑒𝓇’𝓈 𝐻𝓊𝓃𝓉𝑒𝓇𝓈 𝑀𝑜𝑜𝓃🌙

𝐼𝓋𝑒 𝒷𝑒𝑒𝓃 𝒽𝓊𝓃𝓉𝒾𝓃𝑔 𝒶𝓇𝑜𝓊𝓃𝒹 𝒻𝑜𝓇 𝓉𝒽𝑒 “𝓅𝑒𝓇𝒻𝑒𝒸𝓉”𝓇𝑒𝒸𝒾𝓅𝑒 𝒶𝓃𝒹 𝒶𝒻𝓉𝑒𝓇 𝒶 𝒻𝑒𝓌 𝓉𝓌𝑒𝒶𝓀𝓈 𝐼 𝓉𝒽𝒾𝓃𝓀 𝓉𝒽𝒾𝓈 𝑜𝓃𝑒’𝓈 𝒶 𝑔𝑜🍂

𝐼 𝓅𝒾𝒸𝓀𝑒𝒹 𝓊𝓅 𝒶𝓅𝓅𝓁𝑒𝓈 𝒻𝓇𝑜𝓂 𝓂𝓎 𝒶𝒹𝑜𝓇𝒶𝒷𝓁𝑒 𝓁𝑜𝒸𝒶𝓁 𝑜𝓇𝒸𝒽𝒶𝓇𝒹, 𝒜𝓅𝓅𝓁𝑒𝒸𝓇𝑒𝓈𝓉 𝒪𝓇𝒸𝒽𝒶𝓇𝒹𝓈. 𝒯𝒽𝑒𝓈𝑒 𝒷𝑒𝒶𝓊𝓉𝒾𝑒𝓈 𝒶𝓇𝑒 𝑜𝒻 𝓉𝒽𝑒 𝒵𝑒𝓈𝓉𝒶𝓇 𝓋𝒶𝓇𝒾𝑒𝓉𝓎. 𝒯𝑜 𝒷𝓁𝑜𝓌 𝓉𝒽𝑒 𝒻𝓁𝒶𝓋𝑜𝓇 𝑜𝓊𝓉 𝑜𝒻 𝓉𝒽𝑒 𝓌𝒶𝓉𝑒𝓇 𝐼 𝓉𝓊𝓇𝓃𝑒𝒹 𝓉𝑜 𝓊𝓈𝒾𝓃𝑔 𝒩𝑒𝓌 𝐸𝓃𝑔𝓁𝒶𝓃𝒹 𝒷𝑜𝒾𝓁𝑒𝒹 𝒸𝒾𝒹𝑒𝓇 𝒾𝓃 𝓁𝒾𝑒𝓊 𝑜𝒻 𝓇𝑒𝑔𝓊𝓁𝒶𝓇 𝒸𝒾𝒹𝑒𝓇 (𝓉𝒽𝒶𝓃𝓀𝓈 @𝒲𝑜𝑜𝒹𝓈𝒞𝒾𝒹𝑒𝓇𝑀𝒾𝓁𝓁)!

𝑅𝑒𝒸𝒾𝓅𝑒 𝐼𝓃𝓈𝓅𝑜 𝒸/𝑜 @𝒦𝒾𝓃𝑔𝒜𝓇𝓉𝒽𝓊𝓇𝐵𝒶𝓀𝒾𝓃𝑔