Apple Pies

Hey! I’m baking pies and taking names people. Let me do the dirty work for you this Thanksgiving. 9″ deep dish pies (baked in a wood fired oven) in the following flavors are  available for pre-order:

Organic Apple…$20

Organic Apple-Cranberry Crumb…$20

Bourbon Pumpkin…$20

Maple Pecan…$25

All pies are also available  Gluten Free!!!

GF Organic Apple…$28

GF Organic Apple- Cranberry with Oat Streusel…$25

GF Pumpkin….$25

GF Maple Pecan…$33

Pick up days are Tuesday November 22 and Wednesday November 23 in the North Park area of San Diego. Delivery is available … Continue Reading

Jammin'

I’ve been really avoiding sitting down to write this, because, well…I don’t know? I’m not a writer? As much as I want to share all the great stuff I cook and bake at home, sometimes actually writing it up feels like I’m back in high school and I have an essay due. Then other times, it’s effortless. Today is not one of those days, so forgive me for my lack of wit, but I’ll make it up to you by providing you with a recipe for, dare I say it? The most delicious thing that happened to toast since butter. Trust me.
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Quarter inch of butter completely optional, but highly recommended.

I’ve decided to be honest with you and just admit, right off the bat, that this is indeed a cake. It just happens to be baked in a loaf pan, which makes it look like bread, and makes me feel a lot better about spreading an unnecessary amount of butter on  each slice, and eating it for breakfast.

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Look at these beauties

Yeah, yeah, yeah, I know. It’s been like a hundred years since I’ve been here. Cut me some slack people, I just got married. Also it’s summertime, and the restaurant is CRAZY busy this time of year. And we’ve been baking a ton of bread in our brick oven. And maybe I’m just a little lazy. So what. But now I’m here! And I have a recipe for you! So let’s forget about my absence, and just move forward, … Continue Reading

Let’s talk about bugs for a minute, shall we?

I may have jumped the gun a little and planted a few things outside pretty early. Okay, really early, like late January-ish. But, come on people, this is San Diego, and we were having a warm week, and I got a little excited. So a few things didn’t make it…but this is a learning process right? What doesn’t kill my garden makes it stronger, no? All I lost was some zucchini, and there’s still plenty of time for that. Continue Reading