Honey and Olive Bakery

Honey and Olive Bakery 🙃 Also on Instagram
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🏠 Cottage baked goods
🧁 Self-taught gluten enthusiast trying to bake more smiles in the world

It's a good day for cinnamon rolls.Please comment if you're interested in cinnamon rolls for purchase in the future. Hap...
11/07/2025

It's a good day for cinnamon rolls.

Please comment if you're interested in cinnamon rolls for purchase in the future.

Happy Friday!
Be safe, be kind. 🫰

One more tester maybe before capturing the perfect crunch. I used old dough to make Nutella filled papparoti, similar to...
10/25/2025

One more tester maybe before capturing the perfect crunch. I used old dough to make Nutella filled papparoti, similar to conchas but better. The coffee paste looks curdled because my kitchen is so cold that butter hardens within a minute. (The joys of living above a gutted, uninsulated basement. 💩).

Happy weekend, everyone! Spread kindness.

25% whole wheat10% semolina65% KA bread25% starter76% hydrationHand mix, rest 30 min. Hand mix starter, rest 15 min. Bas...
10/01/2025

25% whole wheat
10% semolina
65% KA bread
25% starter
76% hydration
Hand mix, rest 30 min. Hand mix starter, rest 15 min. Bassinage salt and water, rest 15 min. Hand mix 5 min, rest 15 min. Stretch and fold (SF) till domed, rest 30 min. SF x3 every 30 min. Coil fold x2 every 30 min. 6 hr total bulk fermentation around 76-78F. Preshape, rest 20 min. Shape and cold ferment 15 hours.

Possibly under strengthened and probably under fermented as the crumb is very dense and tight. Otherwise, always tastes good.

Are you interested in Imperfect Sourdough? 25% whole wheat, 10% semolina. Hefty weight with a denser crumb (not what I'm...
10/01/2025

Are you interested in Imperfect Sourdough? 25% whole wheat, 10% semolina. Hefty weight with a denser crumb (not what I'm going for).

🫶 Naturally leavened
🥚Possible cross-contamination with egg as I was making enriched dough at the same time
📍 Pickup Logan Square
⌨️ Comment to claim
💸 Accepting tips for test products

Anyone else catching the morning glow? My sourdough starter is finally back in shape. (Let's not talk about the first ba...
09/20/2025

Anyone else catching the morning glow? My sourdough starter is finally back in shape. (Let's not talk about the first batch I made and rushed. It baked and tasted like bread. 'nuff said. 😅) This one could have fermented a bit longer. I'm happy with the overall look and will be delighted once it is in my belly.

Ok, I made minis too. Special shout out to my friend Cristina who helped frost minis, braid challah, bag cookies, AND wa...
09/06/2025

Ok, I made minis too. Special shout out to my friend Cristina who helped frost minis, braid challah, bag cookies, AND wash dishes. 🫶

See y'all at the block party!

First of the season pumpkin chocolate bebe loaves. ✌️ It's a beautiful day to eat carbs. See you at the block party! ...
09/06/2025

First of the season pumpkin chocolate bebe loaves. ✌️ It's a beautiful day to eat carbs. See you at the block party!

Practice cakes for the school bake sale. Don't mind my piping skills. 🙃
09/05/2025

Practice cakes for the school bake sale. Don't mind my piping skills. 🙃

Fresh palate for frosting Friends of Pulaski
09/03/2025

Fresh palate for frosting Friends of Pulaski

Ok ok ok, I understand what the hype is all about. Wow. is delicious. My connection in Korea (Makgeolli making classes...
08/31/2025

Ok ok ok, I understand what the hype is all about. Wow. is delicious. My connection in Korea (Makgeolli making classes, anyone? Checkout 🫶), was so kind to do a little research and send some authentic recipes. After a trip to the Korean market and a few modifications, voila. What a treat! [For the original recipe, visit ] Happy Sunday, everyone. Eat mo' doughnuts.

Now I remember why I hate frying donuts.... Temperature control is a pain in the 🍑. Otherwise, for a first time, I'd rat...
08/30/2025

Now I remember why I hate frying donuts.... Temperature control is a pain in the 🍑. Otherwise, for a first time, I'd rate myself B-. Had a few mishaps with the dough which I know affected the texture. There is a decided, enjoyable chew from tapioca flour. 10/10 will try again.

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Chicago, IL

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