It feels like it was a long, dark, winter. So, I’m really leaning in to spring things this year.

I think it’s safe to say, you are too. My first batch of springtime rainbow cookies sold out lickety split. I just restocked the shop though, so get on in there!

But, before I get too deeply into spring news, let’s recap the last couple months, shall we?

Recs from a Quick Trip to New York

First up, I took a very quick trip to New York City with my sweetie in early February. It had been a while since I’d visited. So, I crammed in as many old- and new-school Italian haunts as I could in two and a half days.

Some of the highlights for me were Veniero’s Pastry, in the East Village, for old-school Italian treats and vibes. Ciao Gloria, for new-school Italian baked goods in Prospect Heights, Brooklyn. And Don Angie, for a date night dinner, in the West Village. And, of course, running in Central Park every morning.

Head to my instagram for a complete list of recs from a quick trip!

A Very Tremonte’s Valentine’s Day

Since we’ve rewound back to February here, thanks to everyone who made it a sweet Valentine’s Day! To be honest, my approach to the holiday this year was a bit scattershot, between special orders, my collab with Casablanca Floral, and a last minute bake sale at Michou Deli.

It all came together though! And I hope everyone who treated themselves, and their sweeties, to my cakes and cookies loved their treats!!

Big thanks to my mom, Pam, for making my beautiful cake boxes and to Casablanca and Michou for partnering with me for Val’s Day.

We’re All a Little Irish

In slightly more recent news, I also owe big thanks to everyone who ordered my annual St. Paddy’s Day special, Queen Nigella Lawson’s Chocolate Guinness Cake! And to all of you who put up with my annual St. Paddy’s Day joke: Yes, this is an Italian bakery… But on St Patrick’s Day we’re all a little Irish, right?! Actually, I did 23 and Me and found out I’m more than a little. 😉

My apologies for not making an announcement here on the blog before the cakes went up for sale. If you missed it because of that (or for any reason, really), let me know. I’ll be happy to make an out-of-season cake for you!

These delightful cakes flew off the cookie cabinet (more on that below) shelf. Those of you who got them were raving! I got some sweet feedback from a ten-year-old customer, Jack, who said “Best cake I’ve had in my life!”

Creative Cookie Solutions: A Porch Pickup Upgrade!

About that cookie cabinet… If you haven’t yet heard: porch pickups have a new home! I repurposed a little free library into a cookie pick up box.

Inspired by the paint job at D’amato’s Bakery in Chicago, I went all-in on the Italian flag colors and motif.

Having the cookie drop box, just one simple move, has streamlined the special orders pickup process. It sounds like you all are enjoying it too!

I even offered to deliver an order for a customer, but their kid was so excited about picking up from the box they asked if they could do that instead!

I put a call out on my Instagram for a moniker for this new cookie depository. I received some fun alliterative suggestions: cookie cabin, cookie cabinet, cookie cabana, cookie caddy. They’re all so cute, I really can’t decide what to call it. So, I think I’ll just alternate between my favorite suggestions!

This spring I’m putting more effort into special orders. It’s reasonably easy for me to keep that side of the business going during life’s busy seasons, and now is one of those times. I’ve recently taken on heading up a couple big volunteer projects at Phoebe’s school; Girls on the Run, and the school’s annual fundraiser, the Move-a-thon. They both occur during spring, and are taking a lot of my time!

As opposed to special orders, pop-ups tend to be pretty big pushes. So, they’re going under the steak lamp for a while.

Easter Anxiety: A Colomba Pasquale Update

As such, I’m not doing my annual Easter pop-up at Cafe Lago. This event was so magical in years past, but it’s just not in the cards for me this year. Neither is the Colomba de Pasquale, the panettone-style, traditional Italian Easter bread, I’ve made.

I really went on a journey with that bread. The first year I made a yeasted recipe, and while it was good, it wasn’t as good as I wanted it to be.

Last year, I started over from scratch, and developed a naturally leavened Colomba Pasquale recipe. Now, mind you, this isn’t just any sourdough. It’s a sourdough panettone. A dough that’s heavily enriched with butter, eggs, and sweet inclusions. Basically, total chaos to make. All the rich ingredients, that give the dough so much flavor, interact with the natural yeasts and bacteria in varying, challenging, ways. Especially for someone who’s used to dealing with cookies and cakes- more predictable sorts of baked goods. Let’s just say I had a lot of bloopers.

Despite the production challenges, last year’s Colomba did turn out really well! So, I considered going back to last year’s blog posts to reorient myself to the process this year. And just the thought of re-reading my notes stressed me out. So, I took that as a sign, and decided it’s not happening this year.

I hope that’s not too much of a disappointment for those of you who’ve ordered my Colomba in the past. No need to fret though, I can now have my Kris Kringle, from Miracle on 34th Street, moment and tell you that I found another Colomba in Seattle!

Besides my own, of course, this is the only other Colomba Pasquale I’ve seen produced in the area. It’s made by Gelatiamo and I found it at PCC. Now, is it as good as my Colomba Pasquale? You’ll have to be the judge of that.

Right now, I’m considering what kind of lower-key Easter special I might whip up. A Meyer lemon Bundt cake, perhaps?! Weigh in, in the comments, if you have a request!

Stop on by!

If you haven’t swung by for a new-and-improved porch pickup yet, get an order in! Experience the joy of picking up from the cutest little cookie cabin in town!