#microbakery

[mistyhollowcottage]

Stayed up until 2am finishing this, but it’s done!

[dailytrickartt]

Intercontinental baguette

[cocinadelcarmen]

First Post

Hello and welcome to Cocina del Carmen. It means much to me that you have made it here. Owned by Valentina del Carmen (aka Carmen), me. I am currently based in Miami, Florida. I started Cocina del Carmen first as Cacao Carmen. After having worked in agriculture on cacao farms throughout Central America (I did so because I love cacao and it is a sacred medicine), I wanted to bring back the cacao love to the United States. I was processing (harvesting and fermenting and roasted) cacao back in Central America (mostly Honduras and Nicaragua) and bringing it back to the United States in form of beans, powders, and cacao butter. I was then working with the product here and selling it in its raw form or transforming it into cacao bars (chocolate bars!). I went along this road but was having difficultly in selling cacao in Miami... it was like people have their minds and hearts shut off to small business and do not want to pay for cacao because they do not know of its strong medicinal and ceremonial value! It was quite a challenge for me, but I continue to work on it and share it.

As as person I work in holistic medicine and I value my nutrition and lifestyle. To keep on topic, I'll speak of the nutritional side. I couldn't find bread anywhere in the supermarkets that was good and fresh and made with love and minimal ingredients. Let alone sourdough. So, of course I had to start making it myself. Time went by and I had so much levain (sourdough starter) so my only option (other than gift to my family) was to sell the bread and I thought it was a beautiful way to allow people to share this peaceful and 'back to basics' bread. Sourdough is real bread. It is all natural and nutritional for your health and easy on the digestion. Bread is easier to sell, everyone wants bread. Yeah, sometimes people do not want to pay for sourdough bread, as it is more expensive than a random loaf you will find in the supermarket made by machines.... but people are people. And I will sell good bread! My sourdough is vegan of course... everything in it is clean and minimal and every single loaf is made with my hands and care and I remember making every loaf that I make. I share this gift with you and I hope you will share it with me.

There is only but so much to say and so I will start with this.

I currently sell at the Coral Gables Farmers Market on Saturdays (8am-2pm. Running until the end of March). I also take online orders for local delivery and pickup. I am open to all requests and I can also have the bread ready for you at the market. I make bread and other sourdough items/sourdough discard items like little treats and desserts such as cinnamon rolls and savory items such as bread rolls. I get creative and switch it up every week.

As for the cacao, I sell cacao tea at the Coral Gables Farmers Market and online I accept requests for chocolate bars and ceremonial grade cacao powder. All you have to do is reach out to me and I'll give you all the information.

Thank you for hearing me out and let's continue on this journey...

[swinging-stars-from-satellites]

sometimes sugary lattes are really good despite being So Sweet

[bridgetownbites]

Score: A Baker Fair showcases Portland’s independent microbakery scene, and takes place at Zenger Farm in SE Portland. 

[jackals-ships]

also im half listening to/half watching this reaction YT while i fold laundry (+ shove bread into my mouth bc Why Dizzy? the world may never know <- forgot food Exists) an it's about a microbakery scam or smthin

i thought oh cool it's a bakery with Teeny Tiny Baked Goods, alas 😔

[sacredsorceress]

hi, it’s me again

could you please write something inspired by “but original trilogy logan would be ALL over you with that” as you said in this post

tysm you’re so awesome <3

my mom and i were just having a conversation on facetime this morning about logan and i'll repeat what she told me to the rest of you: "he's not like this anymore, but the old wolverine [referring to triology!logan] used to be SO charismatic and funny." so yes I would be more than happy to explore further on how logan would get SUCH a kick out of teasing you. (not proofread)

⋆˙⟡ Baking for Trilogy!Logan ⋆˙⟡

inbox | logan masterlist

The mansion was uncharacteristically quiet.

The day before, winter break had begun. Although there were a few stragglers who stayed within the building's fortress-like walls year round, the majority had left in no less than a hurry. Most professors would take this as an invitation to sleep in until noon.

You, however, saw the rare opportunity to have the kitchen to yourself.

Before the sun had even risen, the indigo hue of twilight stretching its fingers through your blinds, you were awake. When you had shuffled into the kitchen the stovetop clock had read 6:17 back at you. Now, as a loaf of bread sat baking in the oven while bowls whisked themselves around you- who said telekinetic abilities couldn't be used for baking?- you had lost track of time.

The yellow warmth of the sun had just begun to kiss your skin when you heard the door creak open.

Logan's eyes ran over the microbakery you had established in the kitchen as he turned on the coffee machine.

"You ever sleep?" Logan asked, throwing open the fridge.

"I could ask you the same thing, Logan." You said, picking up a chocolate chip cookie from the cooling rack. "Here, try this."

Logan raised his eyebrow.

"C'mon, it's good!" You urged.

Leaning himself against the kitchen island, he rolled his eyes and accepted your offering.

When he took a bite, the gooey chocolate stained his lips and your eyes grazed his throat, staring as his Adam's apple bobbed when he swallowed. To your relief, he didn't notice- too engrained in the flavor hitting his tongue. You even swore you saw his eyes roll into the back of his head.

Logan groaned, taking another bite.

"Are you tryin' to fatten me up?" He asked.

The timer rang.

You laughed as you went to pull the finished bread from the oven.

"Well I always heard that the way to a man's heart was through his stomach."

You hadn't thought about the words until they escaped your lips. Even then, you hadn't considered them too seriously. It was a phrase, a common one at that, but when said to Logan they carried an all too real weight in honesty.

You bit your tongue, hoping it would blow over. Knowing Logan, you should have guessed that wouldn't be the case.

"Oh yeah?" He asked, planting one hand against the fridge to lean over you. He was so close, so intimately in your space, that his hot breath warmed your neck. "Trying to steal my heart, darlin'?"

Despite the pounding of your own heart against your chest, you feigned annoyance; groaning and swatting Logan with your towel.

"You know what I meant."

Logan told you once that you had a shit poker face. You could hear his voice rattling around in your skull, reminding of how easy you were to read as you turned back to your work, hiding your face from view.

But Logan had time and a prompt. Two hell of a things for an instigator to be in possession of.

He stepped into your path.

"I'm not sure I do, sweetheart." Logan teased, a coy smile on his lips. "Didn't know you thought about me like-"

Maybe you should have let that loaf of bread burn and engulf the kitchen in flames, you thought. Maybe then the heat of the room would outweigh the burning of your cheeks.

"Logan!"

Logan gestured towards the door with one hand while the other rested against his chest. Faux-sincerity.

"I thought you'd be into those square assholes like Red."

You grimaced. Scott was a wonderful guy, but it was difficult to imagine him as anything other than a friend when he stood next to Logan. Scott was a shimmering light in the dark, but Logan hung the stars in the sky.

At times, it was difficult not to be envious of Jean- a woman who casually dismissed the love you so desperately vied for.

"Logan, I'm serious." You huffed. "Stop."

As if your words slid off him like water, he ignored them. Instead grabbing another cookie from the rack.

"Cute gesture," He said waving the baked good in the air. "Cooking f'me."

He winked and took another bite.

"A few more of these and you might get a ring outta me."

Your breath caught in your throat.

You thought of everything you could say- every insult you could hurl at him for making your affection a game, for playing with the feelings you suspected he knew about. But none of them landed.

Instead, all you managed was:

"You're an asshole, Logan."

And swatting his hand away from another cookie.

[kirbyofthestars]

what the hell is a microbakery

[babygirlgiles]

If you had a microbakery that was purely a fantasy in your head that your daydreamed about sometimes what would you name your fantasy microbakery. Hypothetically of course.

[lotti-studio]

Logo design & photography for Scottys Sourdough microbakery.

[mistyhollowcottage]

our first winter at the cottage ❄️☃️

[plantbasedclassblog]

Spectacularity Delicious and Shockingly Vegan

Do not be deceived by the title…these cookies may be vegan but they certainly aren't healthy! These baked-goods by Jasmine Nicole pack a delicious albeit seed-oil-filled punch. 

“Oh my god.” Is the most common reaction that baker Jasmine Nicole’s vegan delights elicit with the first bite. When I first got the chance to experience them, my cousin had just hopped in the car after a successful farmers market shopping morning. We had immediately broken into one of the cookies and with mouths still full looked at each other and said, “Oh my god.” 

To this day whenever I have had the chance to–somewhat reluctantly–give up a bite, the reaction is always the same. This baker might just have been blessed by the heavens. 

To the delight of many local plant-based consumers, vegan microbakery No Cows Harmed is taking the leap from Connecticut to Massachusetts to sell their illustrious baked goods at The Vegan Market. The bakery was founded during the lockdown in 2021 when Nicole started experimenting making 100% plant-based macrons. Excited by the possibilities, she expanded her menu to include cookies, cakes, and cinnamon rolls and with friends' and families’ encouragement, she officially began selling them in summer 2024. The small-scale pastry shop has kept it local to the Connecticut area but will start selling at The Vegan Market in a few months. The market, founded by a Beverly Massachusetts local, is a pop-up monthly indoor and outdoor market selling entirely vegan goods and products. 

But thin and chewy cookie lovers beware… the only type of cookie you're going to find here is a crisp shell with a viscously rich center. As an avid fan and advocate for Nicole's baked goods, I will be breaking down several of the innovative and deceptively simple flavors that have been created this year. The good, the bad, and especially the gooey. 

The Strawberry Crunch 

With this cookie, Nicole picks us up and tosses us headfirst into a cool summer pool. Biting into this treat is like emerging from the shallow end and grabbing a Good Humor Strawberry Shortcake popsicle before your swim goggles come halfway off your head. It’s incredibly vibrant in color with a flamingo flush infused into the dough. At first bite, the shell breaks away with a soft crunch. The inside is decorated with dehydrated strawberries which adds a lovely texture to break up the gooeyness. The crumbled freeze-dried strawberry and cream crunchies that crown the top layer add another wave of nostalgia and deliciousness. I would be remiss if I didn't mention the sweetness level, as it is almost overwhelming. A younger me would have found it more than enjoyable, but my mature tastebuds unfortunately find it a tad formidable. Chilled or warm, this particular cookie is a standout amongst the others and absolutely an unmissable morsel for all strawberry enthusiasts.

Richness: 6/10

Sweet Level: 8/10

Deliciousness: ★★★★

The Lemon Crinkle 

The first time I tried this cookie–-I fell to my knees. Literally, it was that good. 

It is supremely decadent and seeped with an abundance of lemony flavor. It is far from overwhelmingly acidic, like found in a common lemon bar, but perfectly biting. It’s dressed with a dusting of powdered sugar that has been broken apart by the quake of the one inch cookie below, giving it that signature crinkle look. The sugar cuts through the lemon creating a harmonious balance of saccharine and tartness. And despite its impressive height, it is thoroughly cooked. The center emulates a simple Meyer lemon curd in cake form but just so much more elevated. 

Like a fine foie gras or any haute cuisine, this treat is best paired with a drink–just maybe not wine. I recommend a not-too-sweet iced matcha latte or unsweetened iced tea to accentuate the lemon tang. 

Richness: 4/10

Sweet Level: 6/10

Deliciousness: ★★★★★

Strawberry Matcha Swirl - Gluten Free 

As Nicole’s first gluten free bake, this cookie has its shortcomings. 

At first glance, it presents itself as a lovely twirl of soft green and bright pink. It’s a great deal flatter than the others but still holds relatively the same structure. And when broken in half the shell has a nice crack that gives way to a soft interior. However, when sampling either of the combined doughs, the flavor is unfortunately a whisper of its colorful exterior. The lusciously pink dough favors an artificial strawberry aftertaste instead of the exquisitely ripe strawberry that I was hoping for. The matcha follows suit with a vague notion of fresh green tea that leaves me looking for more. Amidst this, the texture is rather grainy, reminiscent of most gluten-free baked goods. 

Despite this, the cookie does have some redeeming qualities being a less rich and more subtle version of the others. For consumers looking for gluten-free confections this is a fine alternative and a great deal better than most other GF goods on the market.

Richness: 3/10

Sweet Level: 5/10

Deliciousness: ★★★

Nutty Blueberry Delight 

And a real delight it is! Blueberry, walnuts, with brown sugar notes? Oh my.

 Reminding me of Van Gogh’s Starry Night, this chestnut shaded dough is painted together with an indigo swirl of blueberries that's dotted with little white chocolate chips. Crunchy bits of lightly toasted walnuts and pecans sprinkle the hull of the cookie, accentuated by the elegantly baked crust. It tumbles into an impossibly moist middle, no doubt from the fresh summer blueberries. The brown sugar based dough pairs nicely with the chunks of white chocolate—but breaches into the too sugary territory. However, the absent cocoa chips are a tad waxy and don't add enough interest to be necessary. 

For those looking for the perfect summer to fall transitional sweet, this is going to be the cookie for you. For an added bonus, you can almost trick yourself into believing it's at least a little bit good for you (I mean, fruits and nutrient-rich nuts, right?)  

Richness: 5/10

Sweet Level: 6.5/10

Deliciousness: ★★★★

Bakery items aside, where Nicole’s business falls a bit short is entirely outside the food. The name, No Cows Harmed, is often met with a bit of confusion. It communicates very little information about Nicole's company–except her own values. It does obviously get the point across that there are, at the very least no cows harmed in the making of the cookies but it begs the question, “Well, are chickens harmed?” Which, no they are not, but the name remains a bit perplexing. When I first became acquainted with the businesses at the farmers market, had I not seen how mouthwatering the baked goods looked I likely would not have given the booth a second glance. I can imagine this goes for anyone not interested in plant-based alternatives as well. 

There is also the issue of when a baked good crosses the line of being too rich… and if that is the case here. Yes, the cookies are delicious, but the ingredients are simply very heavy. Some of the vegan alternatives end up being filled with a variety of different oils that while giving the interior of the cookie their characteristic soft feel, are quite dense on the palate. However, I guess this could also be considered a blessing, as the richness truly makes you savor it.All in all, this mini bakery is practically celestial—even if it may occasionally toe the mark of being a smidge too full-bodied.

If you happen to swing by The Vegan market or make the trek over to Connecticut, No Cows Harmed is an unmissable bite for sweet treat devotees. 

Seen below, Baker Jasmine Nicole at the CT Farmers Market:

[nycfoodieblog]

The Social Media Microbakery Business Scam | What it REALLY Takes to Run...

[stressedlawsecretary]

Today's Focus

02.12.25 - I have reached the middle of the week and the first day I get to sleep past 7a. I am quite grateful for that, even though my sister was over here way too early for anyone's liking; as a result I'm going to treat myself by making extra coffee today. Fuck it.

Work - I have a bunch of efiles to do, and then just more NYM stuff; more keeps coming in from Albany so I keep having to fight with the program to change shit according to new guidelines.

Background Noise - Working from home today, so mostly background noise will be the DVR. I will, of course, have some YT videos on mute; speaking of YT, I got through 20 videos across all playlists. I'm steadily getting into the backlog of a particular podcast I'm into.

Study - Wednesday is 'visual study' day and while I got through all the MH370 stuff, I have a bunch of videos on this microbakery scam to watch, plus I'm back to episodes of Red Thread, which covers some fascinating things. And that's just YT! On the DVR I know I have lots of Jeopardy episodes, plus news programs I've been putting off. I'll learn something today alright!

Speaking of studying, I made out like a bandit yesterday. I read three (3) press releases, went back to Shielded from Justice and read a couple (2) sections of that, finished A Brief History of Occupy Wall Street, and got through like 14 random news articled I bookmarked/pulled up.

Extras - It is Wednesday, so I have to clean the catbox out and vacuum the rugs; when hunny gets home we're running out to the drugstore and grabbing dinner (it's takeout night again) then coming home and doing a few episodes of Kiramager before I do my lovely self-care everything shower to relax tonight. Did at least a couple of mini-essays today, and I'm working on a full essay for posting next; I'm glad my motivation to write something is back.

[whatingridate]

Lunch at Microbakery

[justposting1]

Starting Your Micro Bakery: A Step-by-Step Guide

From Hobby to Hustle: Building a Thriving Micro Bakery Welcome to today’s feature, inspired by Macy, a passionate microblogger and mother of two toddler girls who turned her love for baking into a thriving home-based business. Macy’s microbakery, started in April 2023, has grown from humble beginnings to producing over 100 loaves of bread weekly, along with cookies, scones, and more. Today,…