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We won’t be at the market March 16th!

Just giving everyone the heads up now so you can stock up on goodies this weekend if you are a regular weekly buyer.  Sorry to disappoint, but me taking the week off baking will help us get into a bakery space faster! See you saturday!

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Your requests, lasagna and dairy free pot pies

Anyone have a hankering for something in particular this week? If so, let me know by Monday night, as we post the menu on Tuesdays. Sky is the limit (ok, not sky, but anything we’ve made before. )

We have one veggie lasagna left. First ask, first given. We won’t be making lasagna this week, but probably will make some next week–but not promising. I am going away for three days the week of the 9th (St Augstine Florida, please be warm and sunny for me!), so we have to see how crazy it is when i get back. If not then, the week after!

Up this week is dairy free pot pies (veggie, and chicken and veggie). We make these in limited supply–because for one, the dough is harder to make, and it sometimes sets me cursing. But since i’m also a dairy intolerant gluten free (and veg) eater, i make them. Its a labor of love (and cursing). But if you want to order, please do so before Weds, because otherwise, what we make is all we will have for the next few weeks, given the lasagna-ing and florida-ing, not to mention all the work that goes into negotiating a lease on a new space. ūüôā

FYI, for those of you craving an even bigger pot pie than our 30oz, let me know. We might have found a good larger round aluminum tin. The tall rectangular ones were really causing me to pull my hair out because it is really hard to stretch a gluten-free dough up those tall sides. Our kitchen is so much more peaceful on pot pie making days since i’ve given that shape up. (Except for our special order people–you know who you are–who like just a top trust. Easy-peasy in that case to make the tall rectangular version! )

Have a happy gluten free week.


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Into the breach between markets

It’s almost March and looking ahead, after this week, we have six more weeks of markets. The last market is April 13, and the summer markets don’t start until the end of May, or in some cases, the first or second week of June. So what is a gluten-freer to do?

As many of you know, we’ve been searching hard for a home of our own. (Won’t it be nice when you can come get gluten free food from us 6 days a week in our own cosy bakery cafe space tucked away in a convenient corner of Cambridge?) A few places have come close, but so far we have no place of our own to hang our aprons. Today, we found out that our most promising location, might not be available now until Sept. Boo, hiss.

We are putting our collective heads together to figure out if there is some way to provide our customers with food during the hiatus–but i thought we could also ask you, our customers, if you have any out-of-the-box suggestions. The problem is we can’t produce without volume (such as what we get at a busy farmer’s market) because our costs of rent and so on are too high. In Cambridge, it is illegal to cook from a residential kitchen–so we either cook from our commercial kitchen, or not at all.

Anyway, there it is in a nutshell.

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Wayland winter farmer’s market

We will be at both Somerville and the Wayland winter farmer’s market (Russell’s nursery) this sat. Russell’s is splendid, so come on out to Wayland if you have a hankering to do something special. Caroleen will be there working our booth with our friend, Larry Slotnick, one of the founders of Taza chocolate. Thank you Larry for helping! And if you are city bound, come on down and see Leesteffy at Somerville.

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Valentine’s Day order deadline is monday night !

That’s tomorrow for those of you who have lost track of the days. ūüôā Weds is normally our fresh to frozen savory making day, so we need to know what sweets for your Sweets we need to make and decorate, before we get up to our elbows in tomato sauce, and so on.

To recap our Valentine’s menu:


  • zimerstern (German almond paste cookies) ¬†heart shaped
  • milanos (chocolate, chocolate-clementine, chocolate mint) heart shaped cutout
  • sugar cookies with Peppermint sugar coating ¬†(heart shaped of course!)
  • french macarons (rose, salted butter caramel, infinitely chocolate with bitter chocolate and fleur de sel chocolate chips, sheep’s brie and quince paste.)

Cakes:  Flourless chocolate cake with hazelnut liquor and bittersweet glaze and decorative berries on top.

Other:  banana nut bread with chocolate chips

Pick up is between 3-6 on WEDS at 3 Church St in Harvard Sq. When you place your order we will send you a phone number to call us at in case the doors are locked.



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lasagna and the blizzard

Our Valentine lasagna is made with gf fresh spinach noodles (from Valicenti Organico), our homemade organic spicy red veggie sauce that simmered all afternoon, a b√©chamel sauce, ricotta and pecorina romano cheeses, and fresh mozzarella. Each 8×8 ¬†pan contains between 3.25-3.5 #s of rich deliciousness. We made them fresh and then froze them for you to take from the freezer and pop right into the oven. Viola–it will be like you made it homemade. No one needs to know otherwise. . .

The low dairy version has buffalo mozzarella, dairy free b√©chamel, and fresh sheep’s greek style yogurt (from Sophia’s in Belmont) instead of ricotta–but otherwise, everything is the same.

If the market is cancelled because of the blizzard, and you want the lasagna for Valentine’s Day, we will figure out an alternative pick up date, either in harvard sq or porter sq before Valentine’s Day!


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“To call traditional chicken pot pie time-consuming is an understatement” Cook’s Illustrated

Yep. It’ s big production to make our pot pies and we are glad you like them! A couple things that make ours different, in addition to being gluten free: we use organic vegetables and organic chicken! We dare you to find an organic, gluten free pot pie anywhere else! And, we use lots of veggies. Cook’s Illustrated has developed a chicken pot pie with savory crumble (made with crumple on top instead of any crust on top or bottom) and they use only, carrots, onion, celery and peas. In addition to their list of veggies we use broccoli, sweet potatoes, potatoes, corn green beans–whatever looks good when we are buying our veggies, but definitely, always something green and some root vegetable. ¬†Their’s takes ¬†90 minute to prepare. Ours can be bought and popped into the oven while you read a book. ūüôā We love Cook’s Illustrated, but i have to say in the pot pie department, we have them beat.

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Sweetheart lasagna?

Anyone have a hankering for a very special lasagna (gluten free, of course) for Valentines day? Its 5 layers with ¬†a red sauce and a bechamel sauce, and of course, hand-made gluten free lasagna. Its a recipe I’ve been making for 23 years–albeit only once a year because ¬†its ¬†labor intensive.

We’d like to get feedback whether this one time special ¬†is something people would like. We’d be making them in 8 x8 tins and probably freezing them so they last until Valentines Day. Otherwise, if we left them fresh/refridgerated, they’d have to be cooked over the weekend ¬†since the pick up would be Sat 2/9 at the Somerville market.

Let us know! We don’t want to make all that deliciousness and then have to eat it all ourselves. We already have enough reason to call ourselves the Three Little Pigs! If we don’t hear a resounding Yes! Yes!, we probably won’t make it because it is labor intensive–too much so to make it without knowing if people would want it. ¬† Thanks for your feedback on this!!



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Changes in this week’s menu, and super yummy alert!

As you know, we like to be a little creative in the kitchen, so we made a few changes to the menu.

1. The chocolate orange macaroons are now chocolate clementine. We made the ganache today. Yum.

2. This isn’t a change, but fyi, the nut tarts are extra super yummy. So yummy that we ate quite a lot of the caramelized nuts in the kitchen tonight (we made them this evening!) and decided we needed to change the name of the bakery to Three Little Pigs!

3. Regarding whole frosted cakes, we will have chocolate on chocolate and peanut butter on chocolate. There will still be the vanilla french buttercream on the cupcakes. But I haven’t made my peanut butter (cream cheese) frosting in a long time and decided this was the week!

4. We’ll be making our orange almond cake in two additional flavors this week: clementine almond and orange-chocolate almond. Limited supply of all three!

Wish us luck getting everything baked tomorrow! If we look bleary-eyed at the market on Sat, you’ll know why.


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New on the horizon . . .

Caroleen was asked one day a few weeks ago by an older woman if we make cakes the “real” way. When Caroleen asked what is the “real” way, the woman said with yeast. Being inquisitive, we both decided we wanted to try a cake made with yeast. We decided we’d go to the cookbook library to research old recipes. Although we haven’t done that yet (we still will, i promise) i have run across a yeasted cake recipe that we plan to try this week. So stay tuned!

Here is a little cake lore: Yeast was used regularly to make cakes rise until the late 1800s / early 1900s. The development of mechanical baking equipment (ie beaters), cooking boxes (known to us as ovens) and baking powder (a chemical construction) made yeast no longer a necessary component in cakes. ¬†Have we lost something in the exchange? We don’t know, but we will do an experiment to see!

Also. . . maybe, maybe, maybe (that means really maybe) up this week might be donuts! I’ve had a hankering to make them, but would have to make them at the very last minute before the market. Since i already start my bread baking day at 3 am and normally i’m baking bread to the very last minute before we have to dash out the door, I don’t know if i can pull off donuts. If not, when we open our bakery we will do donuts, cinnamon rolls and fresh bagels, i promise. To me, these things are best when fresh from the oven. They are more of an eat now kind of thing (okay, maybe the bagels are an eat later item, but at the moment, i don’t have time in the early morning to make them!)

Stay tuned!


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