Golden Goose Farms & Bakehouse

Golden Goose Farms & Bakehouse Real food takes time! From our farm to your table. Contact us for egg sales or custom baked goods.

•CINNAMON MAPLE PULL-APART BREAD CUPS•Soft. Buttery. Sticky. Tear and share perfection in a perfect personal size.If a c...
02/28/2026

•CINNAMON MAPLE PULL-APART BREAD CUPS•

Soft. Buttery. Sticky. Tear and share perfection in a perfect personal size.

If a cinnamon roll and monkey bread had a baby… this would be it. Golden edges, gooey maple centers, and that cozy vanilla cinnamon aroma filling your whole kitchen.

Save this one. You’ll want it on repeat!

—

INGREDIENTS

Dough
• 4½ cups flour
• 2 Tbsp honey
• 1 Tsp salt
• 2 Tbsp butter, softened
• 2½ Tsp active yeast
• 1 Tsp sugar
• 1c milk
•1/3c water

Cinnamon Maple Toss
• 1 stick butter, melted
• 1 Tbsp vanilla
• ¼ cup maple syrup
• 1.75 Tbsp Cinnamon
• Sugar (about ¾–1 cup depending how gooey you like it)

—
INSTRUCTIONS:

•Activate the yeast
Mix warm water and milk, sugar, and yeast. Let it bloom 5–10 minutes until foamy.

•Make the dough
Add honey, salt, butter, and flour. Mix until soft and slightly tacky. Knead 8–10 minutes until smooth and elastic.

•Cover and let rise 1 hour, until doubled.

•Cut dough Into 4 and roll Into thin logs.

•Cut logs Into small bight size pieces

•In a bowl, whisk melted butter, vanilla, and maple syrup and then pour over cut dough and coat.

•Toss dough pieces In cinnamon sugar until fully coated.

•Line muffin tins with pups and fill until about 3/4 of the way full then layer coated dough pieces into each cup (don’t pack too tight, they need room to puff).

•Let rise 20–30 minutes until puffy.

•Bake at 350°F for 18–22 minutes (until deep golden and caramelized on top).

•Let cool 10 minutes and then enjoy your warm gooey treat!

SAVE, SHARE, AND FOLLOW ALONG FOR MORE RECIPES!

SOURDOUGH DISCARD PRETZEL BUNSSoft. Buttery. Deep golden. That classic chewy pretzel crust with the fluffiest inside…and...
02/26/2026

SOURDOUGH DISCARD PRETZEL BUNS

Soft. Buttery. Deep golden. That classic chewy pretzel crust with the fluffiest inside…and the BEST way to use up discard!

These are unreal for smash burgers, bratwurst sandwiches, or just warm with salted butter.

Ingredients

Dough
• 1 cup (240g) active sourdough discard (unfed is fine)
• ¾ cup (180g) warm milk (100–105°F)
• 2¼ tsp (1 packet) active dry yeast
• 2 tbsp honey
• 4 tbsp unsalted butter, melted
• 1 tsp fine sea salt
• 3–3½ cups (360–420g) bread flour

Boiling Bath
• 8 cups water
• ⅓ cup baking soda

Topping
• 1 egg + 1 tbsp water (egg wash)
• Flaky salt

⸻

Instructions

Make the Dough

In a large bowl, mix discard, warm milk, yeast, and brown sugar. Let sit 5-10 minutes until foamy.
Add melted butter, salt, and 3 cups flour. Mix and knead 8–10 minutes until smooth and slightly tacky. Add more flour if needed.

Cover and let rest and double In size In the fridge for 24 hours.

⸻

Shape

Take bowl out of the fridge and let rest for 20 minutes. Divide into 8 equal pieces (for burger buns).
Shape into tight balls and place on parchment-lined baking sheets.

Cover and let rise again for 1 hour until puffy or almost double insize.

⸻

Boil

Preheat oven to 425°F.

Bring water + baking soda to a gentle boil.
Boil buns 20–30 seconds per side. Remove with a slotted spoon and return to parchment.

⸻

Score

While still tacky, score an “X” or a single slash across the top.
Brush with egg wash and sprinkle with flaky salt.

⸻
Bake

Bake 15–18 minutes until deep golden brown.
Cool slightly before slicing.

⸻

Pro Tips
• Score after boiling for that perfect bakery split.
• Want ultra-soft tops? Brush with melted butter when they come out.
• They freeze beautifully, just reheat at 325°F for 8–10 minutes.

SAVE, SHARE, AND FOLLOW ALONG FOR MORE RECIPES!

•Banana Cream Cheesecake with a Brown Butter Shortbread Crust, topped with Vanilla Bean Whipped Cream•
02/22/2026

•Banana Cream Cheesecake with a Brown Butter Shortbread Crust, topped with Vanilla Bean Whipped Cream•

Had a fresh order go out today for some sourdough goodies and my kitchen smelled like heaven. Brown butter sourdough cho...
02/13/2026

Had a fresh order go out today for some sourdough goodies and my kitchen smelled like heaven.

Brown butter sourdough chocolate chip cookies and Jalapeño cheddar sourdough bread!

There is just something so special about from scratch, slow fermented, homemade goodness.

If you’re ever craving a sourdough treat, or honestly any sweet or savory bake, I’m always taking orders and would love to bake for you!

Thank you all for supporting my little kitchen. It truly means the world.

Deer sausage from this hunting season, fresh eggs from the girls, homemade sourdough straight out of the oven! Can you g...
02/01/2026

Deer sausage from this hunting season, fresh eggs from the girls, homemade sourdough straight out of the oven! Can you get a better breakfast?

Recipe of the week:Soft, warm, slightly tangy tortillas made with sourdough discard?Say less!These are my go to discard ...
01/31/2026

Recipe of the week:

Soft, warm, slightly tangy tortillas made with sourdough discard?
Say less!

These are my go to discard flour tortillas. Pillowy, flexible, and dangerously easy. Perfect for tacos, wraps, quesadillas… or straight off the skillet with butter and cinnamon sugar (no judgment).

Save this one because once you make them, you won’t go back!

⸻

Sourdough Discard Flour Tortillas

Makes: 8 medium tortillas

Ingredients
• 1 cup sourdough discard (unfed, room temp)
• 2 cups all-purpose flour
• 3 Tbsp lard or tallow
• 1 tsp salt
• 1 tsp baking powder
• ⅓–½ cup very warm water (as needed)

⸻

Directions:

1. In a bowl, mix discard, flour, salt, and baking powder.

2. Cut in lard or tallow until crumbly.

3. Add warm water a little at a time until a soft, slightly tacky dough forms.

4. Knead 6 minutes until smooth and a very soft but firm dough.

5. Divide into 8 balls, cover, and rest 30-45 minutes.

6. Preheat a cost Iron skillet on medium heat while you prepare to roll the tortillas.

7. Roll thin. Cook on a hot, dry skillet 30–45 seconds per side until bubbly and lightly browned.

8. Stack in a towel to steam and stay soft.

⸻

Pro tip: Don’t skip the resting + steaming — that’s how you get bend without breaking tortillas!

If you make these, tag me so I can see yours!
Share and save this recipe, and follow along for more recipes each week!

I had an order for a western themed smash cake and it was a blast to make. The “rusted tin” signs were all hand piped in...
01/31/2026

I had an order for a western themed smash cake and it was a blast to make. The “rusted tin” signs were all hand piped in chocolate, and I finished the base with a frosted cowhide cape. Such a fun and creative project!

RECIPE OF THE WEEK!!Old Fashioned Flakey Buttermilk BiscuitsSoft centers. Crispy edges. Pull apart layers you can actual...
01/18/2026

RECIPE OF THE WEEK!!

Old Fashioned Flakey Buttermilk Biscuits

Soft centers. Crispy edges. Pull apart layers you can actually see.

These are my go to biscuits when I want real bakery style layers. The secret is cold butter, gentle hands, and a few intentional folds that do all the work for you. No kneading, no fuss, just flaky, cozy perfection.

⸻
Yeilds: 16 biscuits

Ingredients
• 4 cups all purpose flour
• 2 Tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 sticks COLD butter, cut into very small cubes
• 2 Tbsp honey
• 1¼ cups cold buttermilk

For brushing:
• 1 egg
• ¼ cup cream

⸻

Directions
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Add the cold, finely cubed butter and toss to coat. Cut the butter into the dry ingredients until evenly distributed and about pea size.
3. Stir the honey into the buttermilk. Slowly stream the wet ingredients into the dry, mixing gently just until shaggy and barely combined.
4. Turn the dough out onto a well-floured surface. Lightly flour the top and gently press the dough together, do not knead.

⸻

How to Fold for Flakey Layers (the key step!):
5. Pat or roll the dough into a rough rectangle, about ¾–1 inch thick.
6. Fold into thirds like a letter:
• Lift the bottom third up over the center.
• Fold the top third down over that.
7. Rotate the dough 90 degrees, lightly flour if needed, and gently roll it back out into a rectangle.
8. Repeat the letter fold + roll 4 more times (for a total of 5 folds).
• Work gently and quickly to keep the butter cold.
• If the dough cracks, just dust lightly with flour and keep going.
9. After the final fold, roll the dough to 1–1½ inches thick.
10. Cut biscuits straight down with a 2.5”cutter (no twisting!).
11. Place biscuits on a 9x13 baking dish all barely touching, brush tops with the egg + cream mixture, and chill in the fridge for 30 minutes.
12. Bake at 400°F for 25–30 minutes, until tall and lightly golden.
13. Cool slightly… then serve warm plain or with your favorite topping!

⸻

Tips:
• Cold butter + cold dough = tall, flakey biscuits
• Folding builds layers & kneading ruins them
• Don’t skip the chill, it sets the structure

Save this recipe and share with your friends and family! Follow along for weekly recipes!!

New Year, homemade magic…Trying to cook more at home (or from scratch!) in 2026? Let me help you make it delicious! My g...
01/07/2026

New Year, homemade magic…
Trying to cook more at home (or from scratch!) in 2026? Let me help you make it delicious!

My goal this year: TRY to post one homemade recipe a week!

Follow along for cozy bakes on my page Golden Goose Farms & Bakehouse for from scratch favorites, and recipes worth repeating all year long!

First up…

Vanilla Bean Sourdough Pound Cake

with a Cinnamon-Bourbon Crackle Center & Brown Butter Glaze

Rich, tender, lightly tangy from sourdough discard, with a gooey cinnamon-bourbon ribbon and a nutty brown butter glaze. Great on a cozy weekend morning with a warm cup of coffee!

⸻

Recipe:

Yields: 1 standard loaf (9x5)

Batter
• ¾ cup butter (1½ sticks), softened
• 1 cup sugar
• ¼ cup brown sugar
• 3 eggs, room temperature
• 1½ cups all-purpose flour
• 2 Tbsp cornstarch
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup sourdough discard
• ⅓ cup sour cream
• 1½ tsp vanilla extract
• ½ tsp almond extract
• 1 tsp bourbon

⸻

Cinnamon Bourbon Crackle Filling
• ⅓ cup brown sugar
• 1 Tbsp sugar
• 2 tsp cinnamon
• 1 Tbsp melted butter
• 2 tsp flour
• Pinch of salt
• 1 tsp bourbon
• ½ tsp vanilla

⸻

Brown Butter Glaze
• 2 Tbsp browned butter
• ½ cup powdered sugar
• 2 Tbsp heavy cream
• ¼ tsp vanilla
• Pinch of salt

⸻

Directions:

1. Prep

Preheat oven to 325°F.
Grease a 9x5 loaf pan.

⸻

2. Make the Batter
• Cream butter, sugar, and brown sugar until light and fluffy (2–3 minutes).
• Beat in eggs one at a time, mixing well after each.
• Mix in sourdough discard, sour cream, vanilla, almond extract, and bourbon.
• In a separate bowl, whisk flour, cornstarch, baking soda, and salt.
• Add dry ingredients to the batter mixture. Mix just until combined.

⸻

3.Make the Filling

• In a small bowl, mix all filling ingredients until gooey.

⸻

4. Assemble
• Pour half the batter into the prepared pan.
• Drizzle all of the cinnamon filling evenly over the batter.
• Gently spread remaining batter on top.
• Stick a bread knife in the batter and swirl down the length of the pan to create the perfect crackle in the center

⸻

5. Bake

Bake at 325°F for 60–70 minutes, or until:
• A toothpick comes out clean from the top layer
• Internal temp reaches 210–212°F

Let cool in pan 20 minutes, then remove and cool completely on a rack.

⸻

6. Glaze
• Brown the butter until nutty and golden.
• Whisk with powdered sugar, cream, vanilla, and salt until smooth.
• Drizzle over cooled but warm loaf.

⸻

Tips:

• If you do not have sourdough discard sub 1/3c extra of sour cream
• This cake slices best once fully cooled!
• Store covered at room temp for 2 days or refrigerate up to 5
• Warm slices slightly for maximum gooey crackle-center

Save this recipe, share it with a fellow sourdough lover, and follow along for more cozy bakes coming weekly!

🥨Homemade Pretzels🥨
10/19/2025

🥨Homemade Pretzels🥨

If your ever in need of a custom cake, I’m your girl! Had a cake order this weekend for a little girls birthday. My dire...
10/18/2025

If your ever in need of a custom cake, I’m your girl!
Had a cake order this weekend for a little girls birthday. My directions were pink and white with flowers. I am so happy with the final result, and this may now be one of my favorite cakes!

Flavors: Vanilla almond cake with raspberry and cream cheese frosting

Want something fun and different at your wedding or next event? How about a s’mores bar made up of homemade graham crack...
10/11/2025

Want something fun and different at your wedding or next event? How about a s’mores bar made up of homemade graham crackers and scratch made honey vanilla bean marshmallows. Always available for custom orders!

Address

Message Us For Address
Wichita, KS

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 6pm
Sunday 9am - 5pm

Telephone

+13168821314

Website

Alerts

Be the first to know and let us send you an email when Golden Goose Farms & Bakehouse posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Golden Goose Farms & Bakehouse:

Shortcuts

Share

Category