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.
The produce I use is sourced from a variety of farmers in the Hudson Valley.
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