Brown butter chocolate chip cookies made from scratch in small batches. Crisp edges, soft centers, generous with the chocolate, and finished with flaky sea salt. My mom's recipe. Always the best.

Toasted, Chewy & Deeply Nutty
Browned butter carries a deep, nutty caramel note that you can't get any other way — every fleck scraped in. Finished with flaky salt. Choose your add-in: dark chocolate chunks, plumped raisins, or toasted pecans or walnuts.

The sunshine focaccia. Slow-risen and hand-dimpled, finished with Italian extra virgin olive oil, raw honey sourced from Midwest family farms in North Dakota, and flaky Mediterranean sea salt. Sweet, golden, and impossibly simple.

The wild one. Slow-risen focaccia soaked in garlic and herb infused olive oil, topped with fresh rosemary and thyme grown in our own garden. Harvested the same day your loaf is baked. Ancient, aromatic, and completely unforgettable.

Sour Cream · Melt-in-Your-Mouth
Dense with ripe bananas and generously moistened with sour cream to keeps tender for days. Gently spiced with cinnamon. Optional walnuts or chocolate chips. Better on day two, and it freezes beautifully. Baked as full loaves or mini gifting loaves.

Whole uncut slab (≈12 bars) — a great gift item
Any cookie dough pressed into a slab for a party!