Small-batch bakery orders return Sunday, October 18.

After retiring from education, I began baking simply for the joy of it. What started as fun soon became a bit of an obsession, and before long I had more than my family could eat, so this little porch bakery was born.

My sourdough is made the old-fashioned way: 100% organic and with as few ingredients as possible, letting time and simple ingredients do the work. My cakes and cookies lean a little more old school, made to taste like the favorites many of us grew up with, using organic ingredients whenever they support the flavor and quality I want to keep.

Sandwich bread, jalapeño bagels, and plain bagels are always available, while the rest of the menu changes from week to week. If there is something you are hoping for, feel free to send me a note.

Because nothing here contains preservatives, everything is best enjoyed within a few days, though it all freezes beautifully for later.