What I’mBaking

The signature.

Brown-sugar shortbread folded with dried blueberries and strawberries, finished with a buttery crumble top. The cookie I keep coming back to, and the reason this little kitchen has a name.

Patient butter, generous chips.

Butter slowly browned until it smells like toasted hazelnut, then folded into a chewy dough with proper chocolate. The kind of cookie that disappears before it cools.

Bright, soft, sunlit.

Real Meyer lemon zest and a squeeze of juice in a soft sugar dough, rolled in coarse sugar so the tops crinkle as they bake. Tastes like an open kitchen window.

Quiet mornings, stronger coffee.

Cocoa-rich dough laced with espresso powder and pools of dark chocolate. Bittersweet, fudgy in the middle, made for the second cup.

Dense, dark, unhurried.

Fudgy center, paper-thin crackled top, espresso to deepen the chocolate. They are richer than they look.

Espresso fudge, with a ribbon of cookie butter.

The same espresso fudge brownie, swirled with warm Biscoff before baking. Sweet caramel notes against dark chocolate. Slightly indulgent on purpose.

Twice-baked, made for dunking.

Local honey, soft vanilla, twice through the oven for that proper crisp. Keeps for days in a tin and turns any pot of tea into something a little bit special.

Cold butter, slow morning.

A flaky scone made with cold butter cut by hand, dried blueberries, and bright Meyer lemon zest. Tender inside, golden outside. Best the morning they're baked.

The savory one.

Buttery dough scattered with everything seasoning and dried garden herbs. The savory cousin to the sweet scones — wonderful with soft cheese or just a smear of good butter.

A loaf that travels well.

Tender crumb made with good olive oil and the zest and juice of two Meyer lemons. Quietly fragrant, just-sweet-enough, the kind of loaf you bring to a friend.

Soft, summery, comforting.

Vanilla butter loaf studded with sun-dried strawberries. Eat it warm with a cup of tea, or toasted the next morning with a little salted butter.

Big clusters, slow mornings.

A golden, lightly sweet granola with oats, honey, coconut, and dried wild berries — crunchy clusters with a rustic, summery feel.