Fall is our favorite season to bake. The kitchen smells like brown butter and cardamom from the first pan of the morning.
Look for apple-brown-butter galettes, pear frangipane tarts, and a chai-spiced scone we've been testing all summer. The sourdough gets a small percentage of freshly milled rye this time of year for a little extra depth.
We source apples and pears from a neighboring orchard, picked the day before we bake. If you have a favorite variety, tell us at the stand — we love hearing what people want to see next weekend.