Lina’s Kitchen Garden

Lina’s Kitchen Garden Organic produce and seasonal bakes

09/03/2026

We all got the same 24 hours right… except goats. They definitely somehow have more. In just 24 hours, they reclaimed an abandoned ornamental garden bed that was overwhelmingly choked with weeds. Conventional methods quoted this customer thousands for the same job! (It’s FAR LESS for goats).

Curious whether our herd could help your property? DM or text 207-458-9179 to schedule a free site visit.

Follow Sea Goats Targeted Grazing for more about using targeted goat grazing for ecological land management.

It’s time to acquaint yourself with a new pastry: the HONEYED LAVENDER FIG BUN. My signature croissant dough risen exclu...
09/02/2026

It’s time to acquaint yourself with a new pastry: the HONEYED LAVENDER FIG BUN.

My signature croissant dough risen exclusively by wild yeast.
Spread with rich fig butter.
Spun up like a cinnamon roll.
Honey lavender chantilly on top.

Scrumptious.

Get it this Sunday at 9!

08/31/2026

Ray and Lina have started another venture! (Don’t worry, the bakery Lina’s Kitchen Garden isn’t going anywhere!) INTRODUCING: SEA GOATS TARGETED GRAZING !!!!!

Our beloved, friendly herd has gone to work. We are now offering their services to remove brush, control invasive species like multiflora rose, and maintain or recover meadow ecosystems. Follow Sea Goats Targeted Grazing to see what they do and how you can get them over to your property!



📷 cover photo credit: Emma

It’s been the best summer ever - seriously - for so many reasons. One of them is that I’ve had the time to learn new tec...
08/17/2026

It’s been the best summer ever - seriously - for so many reasons. One of them is that I’ve had the time to learn new techniques, like the vintage piping you see here, or new ways of using and preserving edible flowers. Of course there are lots of things I couldn’t get to, too, but that’s why I love this job/art-form: it’s endlessly challenging, and there’s always more I want to learn and explore.

This cake is black sesame olive oil cake with peach jam and vanilla buttercream, piled high with fresh peaches and garden flowers. The orange frilly ones are a cosmos variety from seeds sent to me by my teacher, mentor and friend William Hufschmidt . Have you ever eaten cosmos petals? They’re delicious: sweet and carrot-like. I tell you all that because not only are the flowers on your cakes organically grown, they’re edible, often delicious, and best of all: they’re jam-packed with love and intentionality. (Literally. If my kids happen to know you too, they help decide your flowers for You, personally.)

August is pretty much fully booked (I have one day remaining available) for custom cakes. DM or text 207-607-1057 to order for Sept & Oct. (Last year, October was the busiest month I had all year for cakes, so if you have an Oct birthday, definitely don’t worry about ordering too early! Text me!) In addition, I am booking into next year for weddings, just fyi.

As many of you know, I’ve been sending “cutie cakes” over to The Picnic Basket once a week. They’re single layer, 6” cak...
08/15/2026

As many of you know, I’ve been sending “cutie cakes” over to The Picnic Basket once a week. They’re single layer, 6” cakes, the perfect size for a little treat, and flavors are a surprise revealed even to me only when I’m making them. (Custom work is restricted to the full deal of, at minimum, a three layer 6” cake)

Order a custom cake by DM or text 207-607-1057 with a minimum of a week’s lead time (if I have availability), or, if you forget to order in time, you can pick up a cutie cake in Thomaston (along with many other yummy treats and a fantastic wine selection).

The danish that is a love note for peaches. It’s coming this Sunday. Don’t miss out - this week’s won’t have raspberries...
08/12/2026

The danish that is a love note for peaches. It’s coming this Sunday. Don’t miss out - this week’s won’t have raspberries added unless some of my fall-bearing canes surprise me - but there is nearly an entire peach in every pastry, sliced thin and arranged on a bed of chantilly. This is a pastry that refuses to be eaten politely - it’s a totally delicious, overflowing, loud and extravagant mess at the first bite 🤣 (characteristics I love in people as much as I do in food!)

Thank you for your support, and your kindness to us and to each other as you navigate the overflow parking lot next door and our own too-small parking lot. Every Sunday I end the day exclaiming: I love our customers so much! Thing is, you’re all friends as much as customers at this point 🫶🏼 I know you see me always rushing and hurrying around but please know how much joy your compliments, cheer, and sweet interest in even my life outside of baking (ie running 🤣) bring me.

Here’s to another weekend of beautiful chaos ahead 🥂

POP-TARTS will be back this Sunday! Normal size too 😏 (who knows why I’m saying this… uh… the notebook sized whoppers th...
08/08/2026

POP-TARTS will be back this Sunday! Normal size too 😏 (who knows why I’m saying this… uh… the notebook sized whoppers that were cut in a haze of sleep deprivation in the 39th hour of being awake a couple weeks ago 🫣)

You guys get reallyyyy excited about these whenever they happen and I inevitably have several sad messages on Sunday afternoon from those who missed out… friends: don’t be sad, come at 9 😘

And if you don’t know about my pop-tarts: they’re sourdough pastry crust filled with house made jam, glazed with vanilla, and bedazzled with candied ginger and dye-free sprinkles. I adore them post-run. Like most things in life, they’re really best fresh, the same day they’re baked. Freeze it if you want to save it for another day (although I doubt that will be the case, come on: life is too short to ration joy).

See you Sunday at 9.

One of my favorite flavor combos from this summer so far (along with a sassy black sesame and ginger and peach) - it’s c...
08/03/2026

One of my favorite flavor combos from this summer so far (along with a sassy black sesame and ginger and peach) - it’s carrot cake with pistachio crème patisserie! Scrumptious.

My carrot cake is literally the best. I can say this because it’s not my recipe, I can take no credit for this cake’s perfection. It’s a really old recipe that I inherited and I protect it with my life.

Either going to have to post a cake a day for the next several days or dropping a huge cake photo dump… I’m making so many that I love and really want to share!

Limited (very limited) availability remaining for August.
DM or text 207-607-1057 to order. See pinned post for possibilities and ideas but basically the sky is the limit.

Pain au chocolat. Always risen exclusively by finicky, feral, wild yeast (aka sourdough). Always 50% more chocolate than...
07/30/2026

Pain au chocolat. Always risen exclusively by finicky, feral, wild yeast (aka sourdough). Always 50% more chocolate than is standard. Life is more fun this way.

Every Sunday at 9.

I mean 🤭Order custom cakes by DM or text 207-607-1057.
07/28/2026

I mean 🤭

Order custom cakes by DM or text 207-607-1057.

Address

64 Spruce Head Road
South Thomaston, ME
04858

Opening Hours

9am - 6pm

Telephone

+12076071057

Website

Alerts

Be the first to know and let us send you an email when Lina’s Kitchen Garden posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category