A few weeks ago, I debuted a new slow cake flavor for spring: a two-layer Lemon Creme Fraiche cake with organic blueberries and a deep purplish-red blueberry curd.
Since most of my business is targeted toward wedding clientele, these seasonal slow cakes are crafted with my local Sonoma community in mind. They're for birthdays, Tuesday night farmer's market picnics (a weekly event during Sonoma's warm weather months) or any excuse under the sun for making an everyday moment more of an occasion.
They're also a chance for me to get creative, explore new flavors and keep that little spark alive that fuels my joy for baking.
My new slow cake release is garnished with the prettiest (edible) English pea blossoms from Marin Roots farm, not to be confused with their highly toxic and very similar looking cousin, the sweet pea, and I'll be offering them through spring with one week advanced notice.