In case you missed it in my recent instagram stories, I've started baking at a beautiful new commercial kitchen space overlooking fields of organic kale, sunflowers, chickens, goats and more. Dreamy, no? I know!
Even better than the pastoral view, though, is the eggs, seasonal fruits, beets, carrots and flowers I harvest there, giving my work a story you can see, from farm to cake. Sourcing locally has always been a component of my baking, but to walk outside, pluck strawberries from the vine or snip fresh rosemary for my batter, and then style the finished layers with the dainty white flowers and delicate blue blossoms of said berries and herbs is this baker's dream come true.
Since Sonoma Broadway Farms hosts retreats, VRBO guests and more, it's not open regularly, but does open up for pop-up farm stands from time to time. So, if you're driving on the south end of Broadway and see the chalk sign on the road, be sure to stop in, say hi and fill up on some fresh, pick-your-own produce and eggs.
If I'm baking that day, there may be a little taste of something sweet for you to sample, too:)
One date you can count on, though, is Monday, October 9th (Columbus Day), when the farm will be open from noon until 5 pm selling pumpkins and seasonal produce. I'll be offering tastes and taking pre-orders for my new fall cake release featuring apples from the farm, candy cap cream cheese frosting and salted caramel buttercream.
I hope to see you there!