Bread&Table

08/28/2026

🍽️ Can I Get You a Plate? — Braised Pork Dinner

There’s something special about a dinner made to gather around. 🤎

Tonight’s plate is slow-braised pork, buttery mashed potatoes, green beans, sweet corn, cranberry sauce, homemade buttermilk cornbread and sourdough bread.

And for dessert — old-fashioned buttermilk pie with whipped cream. 🥧

Simple, from-scratch farmhouse cooking and a table with room for one more.

What are you putting on your plate first? 🍽️

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08/27/2026

What’s Your Favorite Side Dish? 🍽️

There’s something about a table full of homemade sides that makes a meal feel complete. Corn, green beans, mashed potatoes, warm cornbread—sometimes the sides are every bit as good as the main dish.

If you could pick just ONE for your plate, which would it be? 👇

Tomorrow, I’ll show you what all of these are going alongside. ❤️



“Vintage farmhouse-style poster featuring homemade buttermilk cornbread baked in a cast-iron skillet, with ingredients and baking instructions.”

08/18/2026

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08/18/2026

The Cinnamon Roll Swirl Has a Job

Have you ever looked at the inside of a cinnamon roll and counted the swirls?

I do.

I’m usually looking for about 3–5 good, even swirls.

Not simply because they’re beautiful. Those layers distribute the cinnamon, sugar and butter throughout the dough and give you more filling in every bite.

There’s also a little baker’s judgment involved.

I don’t want the dough rolled as tightly as possible. I want it snug—not tight. That dough still needs room to proof and expand in the oven.

It’s a small detail, but small details are often what separate an okay cinnamon roll from a really good one.

That’s why I’m changing the way I teach here.

I’ll still show you HOW I make things—but I’m going to spend more time teaching you WHY I do them.

Because once you understand the why, you don’t have to depend entirely on a recipe.

The Baker’s Bench
Real Baking. Real Lessons. From My Bench to Yours.

08/17/2026

https://payhip.com/b/CWdJv

These aren’t ordinary cinnamon rolls.My Sourdough Cinnamon Rolls with Baked Yams combine naturally fermented dough with baked yams, butter, milk and half-and-half, then layer it with a cinnamon, brown sugar and pumpkin-spice filling and finish the wa...

08/17/2026

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08/17/2026

This isn’t your ordinary cornbread.My Sourdough Cornbread is rich, tender and golden, made with active sourdough starter, whole milk and butter, then finished with a generous buttery crumb topping.This printable recipe comes from the perspective of a...

08/17/2026

Some of you have been with me since the Bread & Table days. ❤️
I’m starting to open up my recipe files and share the formulas behind the baking.

The Apple Pie Sourdough Cinnamon Roll formula is now available.
These are the kinds of recipes and methods that came out of years behind my bakery bench.

The link is right on the poster if you’d like the complete formula.**

08/17/2026

When I closed Bread & Table, I honestly wasn’t sure what would come next.

For years, I baked for this community. Thousands of loaves, cinnamon rolls, pies, cookies and all the things that came out of that little bakery kitchen.

Closing the bakery didn’t mean I stopped being a baker.

It just meant I needed to find a different way to share what I spent all those years learning.

So I’ve taken another step.

I’m beginning to make some of my bakery recipes and professional formulas available for you to purchase and make in your own kitchen.

These aren’t recipes I found online. They’re recipes built from years of baking, testing, selling and feeding people through Bread & Table.

The first one is my Apple Pie Sourdough Cinnamon Rolls, and it’s available now.

I’m also building Ten Thousand Loaves — The Baker’s Bench, where I’ll be teaching the why behind baking, sharing what I learned running a bakery, and passing along some of the knowledge I don’t want to disappear.

Bread & Table may have closed its doors.

But apparently, the baker wasn’t quite finished yet. ❤️