August Subscription: Bake of the Week

There is so much goodness growing outside in this season. We’ll take advantage of that each week in August! Here’s the lineup:

August 6: Berry scones. We enjoy foraging for berries and what better use for them than in scones?! Blackberries and black raspberries are in season and add a delicious pop of flavor in a tender buttery scone. Each order has 4 scones.

August 13: Buttery sourdough herb rolls. The herbs are one category that the deer have not destroyed in my garden, so we’ll take full advantage of that with these rolls! Light, fluffy, and flavorful these are sure to be a hit with whatever is on for dinner. Each order has 6 rolls.

August 20: Chocolate zucchini muffins. Classic, but with less sugar than most these muffins are loaded with fresh zucchini and a mix of milk and dark chocolate. These are muffins you can feel good about! Each order has 4 muffins.

August 27: Sourdough focaccia with roasted tomatoes and basil. My garden tomatoes are just starting to come in, and by this point in August we’ll be swimming in cherry tomatoes. I love to slow roast them and then use them to top pizzas or mix in with pasta. Spread on top of focaccia and sprinkled with fresh basil and flaky salt, this is as local as it gets!

All orders can be picked up either at my home or at Hillsdale College, Spencer 232.