My Philosophy

Inspired by ever-changing seasons, my baking follows the rhythms of the Northeast and what feels personal. Every treat is an “ode to” a memory, feeling, or ingredient.

Like nature, I find beauty in the impermanence of a freshly baked good.

My Process

As much as possible, the ingredients I create with are locally sourced, organic, and seasonal. For instance, you won’t find me baking with fresh berries during the brisk winter months. Working on an urban farm has taught me the value of sustainable and thoughtful harvesting. It’s about honoring the entire plant.

All scraps are composted by my pal Robert and hard-working redwing worms. This vermicompost is used to fertilize the fruits, vegetables, herbs, and flowers that we grow each year.

The produce I use is sourced from a variety of farmers markets around Brooklyn and Manhattan.

buttery shortbread with dried fig leaves

01 / inspiration

sunlight fluttering through the fig trees on the farm

02 / notes

herbaceous green vanilla, echoes of fig, and a base nuttiness of coconut

03 / pairing

pour-over coffee, your detail-oriented friends, fig leaf intrigue

toasted sesame cookies with puddles of chopped 72% dark chocolate rolled in black and white sesame seeds

01 / inspiration

Sarah Kieffer’s pan-banging cookies

02 / notes

toasted sesame oil, dark chocolate, black and white sesame seed

03 / pairing

adventurous friends, day or night, milk of choice

rye cookies with chewy tart cherries, dark chocolate chunks, poppyseeds, and flakey Maldon sea salt

01 / inspiration

birds and squirrels fighting over farm cherries

02 / notes

dried tart cherry, rye, poppyseed, fruity dark chocolate

03 / pairing

both savory and sweet palettes, juicy wines, floss for poppyseeds

coconut-maple granola baked with a variety of nuts, seeds, and spices

01 / inspiration

sharing homemade granola on roadtrips

02 / notes

oat, coconut, maple, warming spices

03 / pairing

plain Greek yogurt and honey, cold brew, friendly neighbors