I was thinking of titling this post “It’s Gonna be May” and then I realized, holy crap, it is May! And it’s been May. (And that joke is about ten years late anyway).

So, here we are, just barreling through spring, and I have so much to tell you!

First off, I’m participating in a fundraiser for the WSU Bread Lab with an all-star roster of local Seattle bakers. Please check out what we’re all doing and how you can support (and score some delicious baked goods while you’re at it).

So, what’s this fundraiser all about? The WSU Bread Lab recently lost funding for their USDA-sponsored Soil to Society project. This project integrates crop and soil science, food science, and health and medical disciplines. It aims to create nutritious, affordable, and accessible whole grain-based foods. The Bread Lab needs to make up $2.5 million to continue this important work.

Over the past decade I’ve had many opportunities to work with the good folks at the Bread Lab.

first visited the lab with George DePasquale when I was working with him at his bakery, The Essential Baking Company. We spent the day making bread and pizza together. We learned about the important work the Bread Lab does to support the local, sustainable grain ecosystem and economy, and beyond, affecting climate change and food sovereignty in developing nations.

I later had the pleasure of teaching a food sensory course at the 2017 Grain Gathering, hosted by the Bread Lab. My course focused on sensory aspects of the grain varieties bred and developed at the lab.

A few years later, I reconnected with the people at the lab, when I taught a Food Chemistry course at The Northwest School. They graciously invited a group of middle schoolers to the lab. The students enjoyed a day of learning about wheat and baking. They also sent one of their PhD students, at the time, Robin Morgan, down to teach a Bread Science course with me at the school. We even planted and grew wheat varieties developed at the lab in the school garden.

Over the years, I have been graciously gifted with flour made with wheat that is bred, grown, and milled at the lab. It makes a killer sourdough starter. It’s also delicious when swapped in for all purpose flour in all manner of baked goods.

The individuals at the Bread Lab have have generously given their, time, energy, resources and knowledge to me. Now that they have lost funding for one of their biggest and most impactful projects, giving back is a no-brainer for me, and hopefully for you too.

So, for the cause, I’m offering a twist on a classic: Double Espresso Chocolate Amaretti.

What makes it double, you ask?

Well, you already know I use real, high quality, espresso in my cookies. But this month, I’m swapping out the all purpose flour for Cairn Spring Mills Expresso varietal. This organic, stone-milled, regeneratively grown wheat variety has a spicy, almost rye-like flavor. It perfectly compliments the bold flavors in my chocolate espresso amaretti.

Cairn Spring Mills works closely with the WSU Bread Lab and has generously donated flour to all the bakers participating in the fundraising effort.

I’ve baked off a few of these cookies already this week. I have to say, they’re turning out even better than the version I usually make!

All proceeds from sales of my Double Espresso Chocolate Amaretti during the month of May are going to the WSU Bread Lab.

While cookie sales may be a small drop in the bucket, every little bit helps. So, pick up yours up at my…

Mother’s Day Weekend Pop-Up

Saturday, May 10th, 11am-1pm

at Broadcast Coffee, Yesler Cafe

Moms like cookies. You know how I know that? I’m a mom, and I like cookies. I like them so much I started a cookie business. So, go ahead, let me make cookies for your mom

Might I recommend a mixed dozen? It’s a real “tour of Italy,” if you will. A little of everything for mom to try. 

Since I’m running my fundraiser for the WSU Bread Lab, add on a six pack of my double espresso chocolate amaretti as well.

A little something for mom, a little something for you, and a little something for a good cause. Bing, bang, boom 💥💥💥

Mom’s going to like these cookies. I guarantee it 😉 

Oh, and one more thing about the pop up…

I don’t normally do this (outside of the holiday season), but I had a specific request for a special order of pignoli this week, and I’ve got some extra dough. So, I’m baking it off for Saturday’s pop-up!

I’ll have a very limited supply available. First come, first served. Since I know some of you are big pignoli fans, come on down first thing, when I open at 11!

See you then!