FIKA

Valentines Truffle Gift Boxes are here!
I have fond memories of giving and getting valentines back in grade school. Passing out those little cutout cards of kids holding big red hearts and foil wrapped chocolates in class was both charming and odd.
My taste in chocolate has changed a bit since then so I’m offering boxed truffles for the holiday to give to your sweetie, your best friend, or yourself (if you can’t love yourself, how the hell you gonna love someone else?).
For those of you not familiar with Apricot Osmanthus it’s derived from the fragrant flower of an Asian tree and has a subtle apricot flavor I find really interesting.
I’m taking orders through January 30th, so if you’re interested let me know
They will be ready for pickup/shipping 2/9 🙂

I’m honored to be part of the upcoming James Beard Taste of the Month event. These have been happening every month featuring an Oregon ingredient. Seven vendors will be offering a small appetizer highlighting Oregon cheese. Empanadas have become one of my most popular offerings and this one features a classic pairing of ingredients.
Event is from 5-6 pm at the Heathman Hotel and is free to the public. Hope to see you there!

Squeezed in a little bake sale between events. Last Sunday I served desserts for a wine pairing party of 70 guests at Enso Winery.
And on the 23rd I'll be one of 7 vendors offering an appetizer at the James Beard Public Market Taste of the Month. The featured ingredient is Oregon cheese and I'll be doing an empanada with Rogue River Blue, fig jam, and crispy prosciutto. Best of all it's free to the public! More details closer to the date
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My October events got switched around so I decided to have a sale next Saturday the 11th. Posting here a day before my text list of regulars scoop them all up. DM your order by 12 tomorrow 🙂

I’m having a popup this Saturday for the one year anniversary of my friends’ store Curios on Hawthorne . There will be key lime bars, 3 different cookies, 2 types of empanadas, and pandan coconut cream buns. And free wine, so come on by 🙂

Did a test bake of a client’s wedding cake over the weekend and when I checked in her response was ‘well, I got out of bed at midnight to eat another slice so I think it’s going to work just fine’
Key lime sponge, yuzu curd, and passionfruit custard

The Sat 17th Bake Sale is almost sold out:
The savory empanada is inspired from Toro Bravo’s papas bravas (one of my favorite dishes). There are currently four left.
Custard cakes are one of my most popular items. This is a new flavor combination and I only have one left.
And unfortunately the cream tarts are sold out.
Let me know if you're interested 🙂

Saturday April 5th bake sale:
It’s been a while since I’ve done an entremet, and l received a special request to do one this round. I have a new cookie that’s both sweet and savory: cheddar shortbread with a quince and cream cheese filling. And the empanadas can now be ordered frozen so you can bake them whenever you’d like (just specify when you place your order). Comment or DM if you’re interested 🙂

Last chance to try our truffles until December! Due to the weather, I only offer truffles three times a year. So, whether you celebrate the spring holidays (or just love chocolate), you can enjoy a set of fine truffles in unique flavors. I'm only doing 50 orders, so if you are interested please let me know. 🙂
Orders will be ready mid-April for local pickup or shipping

Inspired by our recent spring weather, this upcoming sale celebrates all things fruit. It's almost sold out but I have 1 scone, 1 cookie, and 3 cakes left. Let me know if you're interested 🙂

Marionberry Scone Buns
A scone containing local fruit jam. Thes eare made in ring shape that gives a classic scone texture that transforms into a softer bun at the center

Moroccan Orange Almond Cake
A gluten free cake made wirh almond flour. I live for frosting but this is one of the few cakes that doesn't need it. So moist

Hindbaersnitter
My take on the Danish sweet is a shortbread sandwich cookie with a raspberry creme center. Topped with royal icing and freeze dried raspberries

Our next bake Sale is March 1st. On the menu:

Savory empanada: filled with a mixture of herbed leeks and potato with a creamy taleggio cheese
Brioche bun: filled with a yuzu cream
Swedish Kladkakka: chocolate torte with a thin crispy exterior and soft gooey center

I sell out quickly, so let me know if your interested 🙂

I'm doing a popup next Thursday over at Curios on Hawthorne , so come on by to peruse their goods while sipping on some wine and eating my desserts 🙂

We are so excited for this event! Come browse our shop, filled with 40+ amazing vendors and sample some wine and nibbles🌟Portland Wine Company and .