Just opened the vanilla i’ve been brewing for the last year!

It is super yummy smelling –the best  vanilla i’ve ever smelled. Can’t wait to use it! Its in the Porto bottle just because i needed something dark to store it in. I made it, of course, with gluten free (potato) vodka. I also made some vanilla white rum. Smells good too! I admit, i don’t want to come home, but at least i’ve been collecting yummy things for baking. Yesterday we bought several bags of tea that smell incredible. I intend to make some macaroons with chocolate ganache

infused with tea de Noel a Paris! Maybe some milano cookies as well. Tomorrow and Sat i will head to two of my favorite outdoor markets to buy goodies. Then next week, there is the christmas market in Montpellier. I packed light so i could load up foodstuffs to take home.

Bought a collection of Brebis (sheep) cheese as well. Had some tonight that was similar to Camembert in my omelette with mushrooms, tomatoes and smoked trout. So simple, so good. Bread is baking in the oven right now, and i am happy.

If we don’t have a market to sell at (Somerville still has not reinstated our every week status, and without a busy market to go to each week we can’t bake), maybe i’ll just come back and bake for the markets here!

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We need your help!

As we shared with our customers throughout November, we have been eagerly looking forward to participating in the Somerville Market through the winter. Unfortunately, after being accepted to the market as a weekly vendor nearly a month ago, we are now being bumped to an every other week status.  We are an independent artisan bakery with a kitchen to pay for and staff, and couldn’t possibly sustain our business on only an every other week basis.

We believe that customers benefit from being able to buy fresh baked gluten free products. We hope that all of you will complain loudly to MaryCat and the City of Somerville.  Tell her if any vendor should be excluded based on lack of space, it should be the vendors with local brick and mortar stores where customers can buy food any day of the week–not vendors that the public has no other means of buying from.  This should be done immediately. Without such activism, we surely will not be able to continue selling our gluten free goods at this time.

Emails should be sent to Mary Cat at: Somerville Winter Farmers’ Market <>.

Calls should be made to Doug Kress 617 625 6600 (main number of city of somerville).  He said his duties were finished as of Nov 30 and so you might have to leave a message for the mayor’s office or whoever else they tell you handles the farmer’s market. We don’t have a phone number for Mary Cat.

Thank you for your help and we hope to be able to continue baking for everyone.

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Maiden voyage at Sunday Harvard Sq market a success!

Thanks everyone for braving the weather to show up. Lots of cake sales! A dozen orders for sourdough bread. Market goes until weekend before Thanksgiving. Please come out and support your local food producers! And say Hi to Caroleen (pictured below), a new member to team Violette!

By-the-way — The lobster woman gave me a piece of salmon at the end of the market. I cooked it last night and it was THE BEST fish i’ve ever eaten. So check out her stand at Sunday’s Harvard Sq market–she’s two stalls down from mine.  Artisan producers are REALLY making a difference in the quality of food.


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Thanks, pot pies and new market day!

Thanks to everyone who braved the inclement weather to come to the market yesterday. Your patronage (and company) is much appreciated. And thanks to mother nature for holding off the worst of the storm until the market was over! Wasn’t that lightening amazing last night?

Starting next week, Sunday Oct 28, i will be doing the Sunday Harvard Sq (Charles Hotel ) market as well as friday.  Just for four weeks, until the market closes the Sunday before Thanksgiving. I have a new helper, Tim, who has lots of farmer’s market experience, but is new to my product, so be patient with him please! He has been selling honey and working for a second vendor who makes cheese. So desserts are new for him, though he has tried my products many times while working at the same markets  as me. If you are interested in starting your own bee hive in your back yard, talk to him!

I now have gluten free organic ingredients* pot pies. I par-bake and freeze them so they are ready for you to pop in the oven for some warm homemade goodness. Personal size and family sizes available. This week i made two sauces: béchamel and cheddar cheese. The cheese is Cabot and is the only thing not organic in the pies. The veggies i used this week were broccoli, green beans, carrots, sweet potato, butternut squash and yukon gold potatoes. All mixed in a creamy sauce.  And decorated, of course, with either flower cut-outs for the cheese or stars for the béchamel.

*i can’t use the label “organic” because i’m not certified, but all the ingredients i use, except for the cheese, are organic.



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Vegetable pot pies this week

With either cheese sauce or bechamel. The flowers designates the cheese sauce and the bechamel has stars!

Pies contain all organic ingredients and are gluten free,  of course. Veggies include: broccoli, green beans, carrots, butternut squash, sweet potato, yellow potato.

Comes in personal size or family size. The one on the right is a large family size –a 4+ pound pie!



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Making crystalized rose petals for the persian love cake


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Beautiful bread pot by Judy Motzkin made beautiful GF bread!

I bought two new bread pots for making my GF boules. Tonight was the maiden bake. I think the bread turned out well, don’t you? Look for it at this week’s Farmer’s Market at Harvard Sq (Charles Hotel).

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Thinking ahead about cake

Two of next week’s cakes:

  • Double chocolate cake with toasted coconut creme
  • brown butter sweet potato with mascarpone and lavender honey  OR, the arugula, basil and mint creme, which was yummy!



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Sourdough is coming along!!

I’ve finally found time to work on my sourdough starter. I made super yummy sourdough boules in france, but here the starter was sluggish resulting in a too sour loaf. But we are making peace with our new locale. Here is today’s loaf. Maybe i will bake a few to bring to Harvard Sq on Friday. If not this friday, then soon!

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