Crème de Lune

08/18/2026

08/13/2026

🥀 KITCHEN NOTES #8

I’ve been busy baking, getting tackled by my 3 and 5 year old boys, and doing laundry.

Amidst the chaos that is my lovely life (thank you, God)…. I feel like I’ve arrived.

I somehow stumbled upon three opportunities to bake for special people… and in that, I was able to get hands-on with my packaging.

It’s a joyful feeling to physically see your dreams come true. To dream up recipes, color schemes, flavor profiles, and wrap it all up with all of your good faith and love.

I’ve had wonderful feedback on these confections, and I’m so grateful and elated.

I am much closer to my goals, which may have been scaled down to reality’s size… but I’m no stranger to being humbled.

Crème de Lune will soon be at your fingertips. 🥰

♥️ FAVORITE DISCOVERY ♥️

POV: You have family gathering from out of town, so you order from Crème de Lune…

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

08/04/2026

08/04/2026

08/02/2026

🥀 KITCHEN NOTES #7

My Miles turned five!

To celebrate, I created a madeleine celebration arrangement for his birthday party. This style of edible arrangement is part of the celebration collection I’ve been dreaming up for Crème de Lune.

As a mother, I know firsthand the joyful chaos of preparing for a celebration—especially a child’s birthday. Between decorating, wrapping gifts, greeting guests, and making sure everyone is having fun, there’s already so much to think about.

That’s part of the inspiration behind the Crème de Lune celebration collection.

Rather than custom cakes, I hope to create elegant edible centerpieces that help make a celebration feel just a little more magical.

This is the very first madeleine celebration arrangement I’ve ever made, and I’m leaving it here as a milestone. I hope one day I’ll look back at this first arrangement beside my twentieth and smile at how far the journey has taken me.

Thank you for walking alongside me as I chase my dream.

♥️ FAVORITE DISCOVERY ♥️

Do not overfill a madeleine mold.

Seriously, pipe those guys less than 3/4 full. I tend to have a generous hand… I had a first batch that went entirely to me and the kids for taste-test quality control because they ran together on the pan. 🤣

✨ FROM TODAY’S KITCHEN ✨

Madeleine celebration arrangement!

A towering display of browned butter vanilla madeleines, baked and dressed in robes of white and milk chocolate, color-coordinated with my son’s medieval dragons-and-knights birthday party.

Perfectly customizable for a showstopping centerpiece at any celebration.

One last question before I go… Have you ever tried a madeleine? I’d love to hear what you think of these little French cakes—or whether Crème de Lune might be your first introduction to them.

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

07/25/2026

🥀 KITCHEN NOTES #6

I’m in a special sort of delirium today.

Yesterday after work, I came home and started making pâte à choux. I then somehow ended up staying awake until 3 a.m. researching small business information. This morning, the kids dog-piled on top of me around 8 a.m., demanding waffles… so I got up, started the coffee, and went right back to work in the kitchen.

It’s now 1:45 p.m., and all I’ve eaten today is French macarons and choux pastry buns. 😅

♥️ FAVORITE DISCOVERY ♥️

I’m getting better at what I do.

I’m learning more about production flow, working with different temperatures, and layering different components to create the perfect mouthfeel.

✨ FROM TODAY’S KITCHEN ✨

Sweet Sonata Berry Choux Puffs

Split choux buns layered with mandarin-macerated strawberries, a swirl of berry whipped cream, and—because I’m extra—a rosette of silky berry buttercream.

Warmly,

— Jamie, from the Crème de Lune kitchen 🥀

07/24/2026

🥀 KITCHEN NOTES #5 🥀

I root for all the bakers.

Baking is an art form, and it's okay to have a favorite artist—it doesn't mean you can't appreciate the work of others.

Sometimes I feel crushed by the expectations I place on myself. Sometimes I feel discouraged by the expectations of others. The one thing that always steadies me is baking. Creating. Learning. Mastering the craft I love.

One day soon, I'll bring what I love to your table so I can be a part of celebrating your child's fourth birthday, your best friend's promotion, your tenth anniversary...

Egg drop... did I mention my tenth anniversary is coming up? Should we throw a big bash, or should we sneak off to a romantic Airbnb in the woods? Hmm...

♥️ FAVORITE DISCOVERY ♥️

Macaron towers!

They're officially joining the future Crème de Lune collection.

I made my very first tower this week, and I couldn't stop imagining them at birthdays, anniversaries, baby showers, engagement parties, and celebration tables.

I have a feeling this is only the beginning. Stay tuned as I explore different themes and sizes.

✨ FROM TODAY'S KITCHEN ✨

French macarons with vanilla-cardamom shells, piped blueberry buttercream... with a little jewel of a blueberry tucked into the center.

Until next time...

— Jamie, from the Crème de Lune kitchen 🥀

07/19/2026

KITCHEN NOTES #4

After a short break, I’m back at it in the Crème de Lune kitchen.

Baking cakes doesn’t excite me the way pastries do… but nevertheless, Miles’ 5th birthday is coming up, so I thought I’d test a recipe to see if it’s the one for his party.

♥️ FAVORITE DISCOVERY

Cream, sponge, and fudge. ✨

TODAY’S VOLUNTEERS

Miles declared,

“Mama… I don’t think I’m gonna like that cake. No thanks.”

Apparently, the absence of rainbow sprinkles and towering frosting was a deal breaker.

Back to the drawing board for that birthday cake.

Lord help me with that picky child.

Foxy, however, helped himself to a generous slice.

When I reminded him that he absolutely did not have to finish it if his tummy was full, he looked at me very seriously and replied,

“Mama… tummies don’t talk. My tummy is gonna eat all of it.”

😂

FROM TODAY’S KITCHEN

A tender vanilla sponge layered with rich Nutella fudge and finished with clouds of chocolate whipped cream.

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

07/05/2026

KITCHEN NOTES #3:

Saturday night in the Crème de Lune kitchen...

I produced another batch of macarons and this time...

✨ FULL SHELLS!! ✨

By George, I've done it!!!!

What an incredible feeling. So many batches. So many lessons. To finally arrive here feels surreal.

Of course, I can always do better—and I intend to. Perfection is still the destination.

I was about ten levels past exhaustion when I piped the last macaron and happened to glance to my left.

Five perfectly room-temperature eggs.

Of course.

I had set them out earlier for pâte à choux.

Obviously I couldn't let those eggs go to waste, so it should come as no surprise (if you know me at all 😅) that by midnight I found myself sitting crisscross applesauce in front of the oven, watching those beauties rise with half-open eyes.

♥️FAVORITE DISCOVERY:

Meet Crème de Lune's very own morning offering...

Created by one very tired and very experimental Jamie.

I lovingly present...

♥️Lunettes🌝

FROM TODAY'S KITCHEN:

Lunettes

A golden breakfast choux with a crisp craquelin crown, best enjoyed warm with cultured butter, preserves, or honey.

☕ TODAY'S VOLUNTEER

John.

My husband.

Who let out an audible moan after I split one open, slathered it with strawberry preserves, and handed it to him alongside a steaming cup of Stumptown drip coffee.

I'd call that a successful taste test.

P.S.

Did I mention...

FULL (insert curse word here) MACARON SHELLS!!!??? 🥳😂

Until next time...

— Jamie, from the Crème de Lune kitchen 🥀