New Bread Class
What’s New?
What’s New?
New free Cookie Recipe
Find the new Sweet Potato Gingerbread Oatmeal Cookie Recipe (GF, EF, Vegan Option). Use Recipe Link. The cookie is for those that want to eat healthier and eat gluten free with no compromise in flavor and quality. The process of developing complex recipes is time consuming and expensive. Sometimes there is no 1:1 flours that can be swapped for the wheat flour. This recipe was one of those that I had to tried several times, until I got the right results. As a trained season baker for several decades, my advice is the same, read the recipe twice and gather and measured all your ingredients before starting the baking.
P.S. The cookie makes an excellent summer fruit cobbler topping.
Next Drop (sale) for a select group of pastries will be available for pickup this coming Saturday from 10 am to 1 pm. EST 6/20/2026.
Reserving pastries will open Tuesday 6/16/2026@ 9 am.
Grab yours before they are sold out. Reserve through Hotplate
New Bread with more protein
New! Gluten-Free & Vegan-Friendly Hazelnut Date Batard
Introducing our latest artisan creation: a beautifully crafted Hazelnut Date Batard that’s as nourishing as it is delicious! This gluten-free, vegan-friendly loaf is packed with toasted hazelnuts and sweet, caramel-like dates studded throughout a hearty, open-crumb sourdough.
What makes this one special:
• Protein powerhouse — loaded with plant-based proteins from our carefully selected culture and ancient grains.
• Gut-friendly slow fermentation — a full 12-hour ferment develops beneficial digestive bacteria and creates that signature tangy depth while making the bread easier to digest.
• Naturally egg-free and dairy-free friendly, perfect for celiac, vegan, and allergy-conscious eaters who still crave real artisan bread.
The result? A stunning oval batard with a crisp, golden crust, tender crumb, and irresistible pockets of nutty crunch and fruity sweetness in every slice. It’s wonderful toasted with a touch of honey or nut butter, served alongside cheese boards, or enjoyed simply on its own.
Contains: coconut oil (MCT 93%).
Product details
Format: Batard (about 2Lb) — ideal for sharing or multiple uses across a week.
Shelf life: Best fresh within 5 days; freezes beautifully for up to 3 months.
Storage and reheating: Store wrapped at room temperature. Refresh the whole loaf in a 350°F oven for 6–8 minutes to restore crust crispness.
Price tier: Premium artisan — positioned for customers seeking high-quality, specialty gluten-free options.
If you are not local, we will ship this bread frozen to preserve freshness.
Target customers
Gluten-free eaters who miss complex, fermented breads.
Plant-based shoppers looking for indulgent, ingredient-forward loaves.
Foodies and specialty grocery buyers seeking artisan bread for entertaining or daily enjoyment
STRAWBERRY CAKE BAKING MASTERY CLASS PKG.
Master the art of strawberry cake baking with our expert-led consulting package. Perfect your technique and delight in creating mouthwatering cakes!
Comprehensive recipe guides for delicious strawberry cake and frosting. The original recipe calls for the use of wheat, milk, and eggs. The recipe can be made GF only.
Access to an exclusive online video sessions for step-by-step cake making on demand.
Personalized Q&A session to clarify doubts and improve skills.
Unleash your inner pastry chef and create stunning, delectable cakes that will impress your family and friends. Elevate your baking skills with ease and confidence.
This class is non-refundable due to the time and labor it took to develop recipe and video.
This item has an Ohio Tax of 7.5% per item, and we are going to pay for this tax as an added benefit for this class.
Gift this class to the person in your life that loves to bake cakes. Individual class.
This strawberry cake and frosting was the most requested cake for over 1.5 decades. I sold hundreds of this cake, and it was the most profitable cake in the bakery.
What’s New:A strawberry mastery baking class
Frequently Asked Questions
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Use the sign up Botton, or reach out through our contact form or schedule a call—we’ll walk you through the next steps and answer any questions along the way. Or use sign up Botton.
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I have over 25 years of experience baking and development of recipes. In addition, I have trained many people in the field of baking.
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You can reach us anytime via our contact page or email. We aim to respond quickly—usually within one business day.
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Collaborative, honest, and straightforward. We're here to guide the process, bring ideas to the table, and keep things moving.