Micro Citrus Bakery

Micro Citrus Bakery A home bakery based in Quincy featuring flavor-forward pastries

It's Sprinkles Week at ! 🎊 I'm sharing my most recent bake: an orange vanilla confetti cake with strawberry cream cheese...
04/28/2020

It's Sprinkles Week at ! 🎊 I'm sharing my most recent bake: an orange vanilla confetti cake with strawberry cream cheese frosting 🍓💖

Like many others, I hopped on the Dalgona coffee and quarantine-baking train 😅☕🍰 What have you been doing to pass the time lately?

Honey ganache bonbons 🍯💖 I'm normally all for sharing my creations with others - but this was the first treat I ever mad...
04/10/2020

Honey ganache bonbons 🍯💖 I'm normally all for sharing my creations with others - but this was the first treat I ever made that I wanted to selfishly keep all to myself 😋

The milk chocolate complemented the honey and was the perfect level of sweetness! The floral quality of the honey came through strongly, and the gooey ganache was so smooth and velvety on the tongue 💕 I had a lot of fun individually painting these bonbons too! 🎨

I made these in the fall with and I can't wait to to attend more classes there again!

I'm celebrating the winter citrus season (while I still can) with blood orange hibiscus caramels 🍊🌺❤️-They're infused wi...
03/02/2020

I'm celebrating the winter citrus season (while I still can) with blood orange hibiscus caramels 🍊🌺❤️
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They're infused with fresh blood orange juice, the zest, and Crimson Berry tea from - a red berry hibiscus rooibos tea 🍵 These caramels are very fruit-forward, tangy with grapefruit and raspberry notes. I would never tire of eating these unlike other candies! And the color!! 😍 Aren't these ruby-like jewels delightful? 😊

Continuing the science conversation, I won Harvard's Science and Cooking Challenge for the second year running! 🎉🏆 This ...
02/07/2020

Continuing the science conversation, I won Harvard's Science and Cooking Challenge for the second year running! 🎉🏆 This year my project focused on caramels, specifically inverted sugar's role in crystallization
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It's so incredibly validating and affirming, more so than I can put into words, to be recognized by such a highly regarded institution for something I'm passionate about and (I'd like to think) have a talent for. But to accomplish this not once but TWICE... I'm absolutely bowled over by this, astonished, over the moon! 🥰 Now I gotta up the ante for next year!!

Hi it's me. Can I be real with you for a moment? No emojis, no insta-perkiness, I promise-A lot has changed for me since...
02/06/2020

Hi it's me. Can I be real with you for a moment? No emojis, no insta-perkiness, I promise
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A lot has changed for me since the summer. I returned to the sciences and have an amazing position at a biomedical philanthropy. But because of this, my lifestyle and priorities have changed. I bake less often now, and for different reasons. Fulfilling the same cookie and banana bread orders didn't bring me the same satisfaction that it used to. And I've finally realized why.
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At my very core... I'm a science-oriented person. I love researching, experimenting, documenting my experiences so that they may be replicated and fine-tuned in the future. I was bored of baking the same recipes over and over again. I had mastered them. There was no longer any excitement, the way there is in discovering a new question to solve, technique to learn, or concept to play with. I could revamp my menu, but that'd take time I no longer have, now that I'm at that 9-5 grind. And on the weekends, I want to devote time to my other hobbies or see my friends.
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I'm still baking, don't get me wrong; I have a backlog of photos to share actually. But now I'm primarily baking for me and my loved ones. I won't be closing up shop per se, but it won't be as high a priority anymore. I doubt anyone will read all of this but if you did, thank you

What better way to celebrate 100 likes than with my new confetti cookies! 🎉💕🎊 Packed with real vanilla, celebrate momen...
11/26/2019

What better way to celebrate 100 likes than with my new confetti cookies! 🎉💕🎊

Packed with real vanilla, celebrate moments both big and small with sprinkles!

Confetti CookiesHalf dozen $6 // Dozen $10These colorful cookies have crisp edges, a chewy center, and taste of real, go...
11/26/2019

Confetti Cookies
Half dozen $6 // Dozen $10

These colorful cookies have crisp edges, a chewy center, and taste of real, gourmet vanilla. Celebrate both big and small moments with sprinkles!

"I just recently ordered the apple cider caramels, and they are sooooo good, my new favorite caramels! They are soft and...
11/19/2019

"I just recently ordered the apple cider caramels, and they are sooooo good, my new favorite caramels! They are soft and chewy with lots of appley flavor and slight acid that perfectly balances the sweetness. 10/10 would recommend!" ~ Savannah S.
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MCB has a new lineup of soft and chewy caramels! 🍬🎉 Try out tropical passion fruit mango 🏝️, spiced apple cider 🍎, mellow maple 🍁, or the classic sea salt caramel 💝 Find out for yourself just what Savannah and many other satisfied sweet-lovers are raving about! 😊

Soft and Chewy CaramelsSea Salt $10Passion Fruit Mango/Maple/Apple Cider $12Rich, creamy, mouthwatering, and sweet - the...
11/13/2019

Soft and Chewy Caramels
Sea Salt $10
Passion Fruit Mango/Maple/Apple Cider $12

Rich, creamy, mouthwatering, and sweet - these caramels are the perfect mouthful of bliss! Try Passion Fruit Mango for a tangy and tropical moment in paradise. Apple Cider is autumn in a bite. Maple has a long, naturally sweet finish. Or for the purists, try Sea Salt for that pop of savoriness with the classic flavor you know and love.

Sold in single-flavor packs.

If you want to view paradise, simply look around and view it. Anything you want to, do it. Wanna change the world? There...
10/16/2019

If you want to view paradise, simply look around and view it. Anything you want to, do it. Wanna change the world? There's nothing to it 🎶🍫🍬
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I recently completed 's Chocolates and Caramel Workshop and I'm so excited to show you what I can do with these new skills. Expect to see some new confections on the menu soon 💖
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I think it's finally safe to say goodbye to those sunny 80-degree days 🍃 I made use of the last of the summer stone frui...
10/06/2019

I think it's finally safe to say goodbye to those sunny 80-degree days 🍃 I made use of the last of the summer stone fruits to garnish this cake 🍑🍒
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It's my third iteration of my red wine chocolate cake with whipped vanilla bean mascarpone 🍷🍫 After a bit more tweaking, I'm finally satisfied with the recipe 😊 All it needed was a bit of extra 🥂 to bring the red wine to the forefront. Who would've thought! 😜
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to the cake class at ! 🎂 Mine is up front - a citrus passion fruit genoise with French buttercream and topped with can...
09/05/2019

to the cake class at ! 🎂 Mine is up front - a citrus passion fruit genoise with French buttercream and topped with candied orange zest and fresh blueberries 🍊🍋
We got to choose from a variety of cake recipes such as chocolate and coffee praline, but I couldn't pass up on citrus for obvious reasons 😜
@ Cambridge School of Culinary Arts

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2020 Massachusetts Ave
Cambridge, MA
02140

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