Two bowls, similar ingredients in each bowl, put it in a pan and bake. The most difficult part is letting it cool once it comes out of the oven for at least 30 minutes before diving in so the juices can set up and you don't burn your tastebuds off. Again, anyone else struggle with patience?! :) It's worth the wait. Even if it was 8pm before it was ready last night, everyone was digging their spoon back into the pan for that "one more bite". Check out the recipe below and enjoy!
Filling:
6 large peaches
1 cup blueberries
zest of one large lemon and the juice of it
1/2 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
Crumble topping:
1 cup of flour
1/3 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, just melted but not hot
Directions:
1. Peel the peaches. Boil a pot of hot water. Drop the peaches carefully into the boiling water for about a minute or until you can start to rub the skin off with tongs, it doesn't take long. Immediately put them in an ice water bath and use your hands to peel off the skins. Cut them into bite size chunks.
2. Add all of the filling ingredients in a large bowl and let sit for about 5-10 minutes while you make the topping. This lets the juices start to come out of the peaches which will make that delightful sauce you are going to want when it finishes baking!
3. Make the topping. Add all of the ingredients in a bowl except the butter. Whisk together to combine them and evenly distribute the salt and cinnamon throughout the flour mixture. Melt the butter until just melted, not hot. Stir it into the the dry ingredients until a nice crumble forms. Truthfully, the easiest way to mix this together is with your best tools, your hands.
4. Assemble. Spoon your filling into a greased 8x8 square dish and spread it evenly. Top the filling with the crumble mixture and bake! Bake at 350 degrees. Of course oven time varies, mine took nearly an hour to bake, but start it at 35 minutes and check it. Baking/cooking times for recipes are not set in stone. They require some active participation from you. For this particular recipe, you are looking for the crumble to be the golden brown color of your desire and those beautiful fruit juices to be bubbling their heart out. This is what makes that incredible thick sauce in your crumble.
Once out of the oven, let it sit for at least 30 minutes before diving in. Add ice cream or whipped cream or not and enjoy!
Try with other fruit assortments as well! Apples, other stone fruits, mixed berries, strawberry rhubarb, the options are endless. Let me know if you try it out, I'd love to hear your combinations.
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Oddly enough it was at a steakhouse, but Chris and I were just wanting something a little lighter for dinner that day and I don't know about you but how many times do you look at your dinner date and ask "what are you gonna get?" only for them to answer the same thing you were thinking? We both went with it anyways. At the restaurant the salad was a bed of greens, balsamic pickled beets, crumbled goat cheese and a balsamic vinegarette. While it was amazing, it did have a little more pucker power than I was expecting! So when my daughter's obsession with pickled beets appeared earlier this summer, I knew I would recreate that salad. I changed the dressing to a creamier, slightly sweet dressing to balance the punch of the beets and the tang of the goat cheese and now this salad is on repeat at least once a week at our house. It's great with some pan sauteed chicken tenders or shrimp added as well. Enjoy!
Dressing
1/4 cup of your favorite mayo ( I use hellman's or Duke's)
2 Tablespoons Red Wine Vinegar (if you're like me and shop for the cute bottles, go with Star brand)
2 Tablespoons honey
2 Tablespoons green onions, only the green parts, finely chopped
salt and pepper to taste
Directions: Literally put it all in a bowl and whisk together, voila!
To be honest, I never the measure the ingredients, I just put the ingredients in a bowl and taste. Maybe you want it sweeter, add more honey. Looking for more tang? Add more vinegar. Want it thicker, add more mayo. Let your tastebuds be your guide. Don't write a recipe off if it doesn't taste great to you, just adjust it to your liking. We all have different tastes, but that's what makes the world go round!
To assemble the salad, I like to use a big plate and put down a nice bed of lettuce. I like to use the spring mix so that the lettuce has a more subtle flavor. Next, sprinkle crumbled goat cheese. While you can get goat cheese crumbles, I suggest using a log of it and crumbling it yourself. It is more creamier this way which adds such an amazing texture to the salad. ( I love teh $1.99 log from Aldi) Lastly top with pickled beets and drizzle with dressing. You can stop there or add chicken or shrimp. As you eat it, the dressing becomes a beautiful light fuschia color from the beet juice and the flavors come together in a way that is unexpectedly to die for. It's also a great meal to have some simple bread with to soak up that beautiful dressing at the end.
Lastly if goat cheese and beets aren't your jam, just make the dressing and use it on your favorite salad combination instead. I'd love to hear your combos too! Another one we love is spring mix, grapes, homemade croutons, candied pecans and chicken. So. Good.
When we do beets at home, I'm not a hard core canner. We do a couple bunches of beets in a small saucepan that makes a couple of jars and then just store them in the fridge. No pressure cooker or water baths here. They don't stick around very long, so this process works perfect for us!
]]>To show my nerdy side, I am also so excited to live back in the South Central Power district because along with it comes their fun magazine, "Ohio Cooperative Living". It has a lot of local stories, educational information about power and recipes. That is where I found this recipe and my mouth was instantly watering.
Before I share the recipe, here are some things to know about it. First, you want to get some of the Belgian pearl sugar for these. Typically if I don't have that "one" key ingredient, I just improvise. But these really need that sugar to send them over the top. I ordered some from amazon, I'm not sure if it's in the stores and really, if you want to try it out and just need the 3-4 ounces, let me know, we can get you some at the bakery. Next this recipe takes a little planning. The dough has to sit for 30-60 minutes as it is a yeast dough and full disclosure, mine sat for 2 hours once because I got busy on another project and it turned out just fine. Like I've said before, I don't have a stand mixer at home so I just used my hand mixer and it worked fine. My hand mixer does have these solid paddle attachments which are probably best if you have them. The dough does want to climb the paddles, but just push it down occasionally. As long as the dough is moving around and mixing, it will mix and develop the gluten which is the point anyways!
Lastly, I don't have a belgian waffle iron, actually I didn't have a waffle iron at all. So I just borrowed my mom's that she's had for probably 25 years and it works perfectly. Don't buy a new gadget that your neighbor or family member for sure has shoved in their cupboard, just borrow one! And then if you too become obsessed like I am with these, maybe treat yourself and get your own. Here's the recipe with anything in parentheses added by me because sometimes I think it would be helpful to know why your doing something in a recipe instead of just following a checklist. Enjoy!
BELGIAN WAFFLES (from "Ohio Cooperative Living" by Catherine Murray)
Prep: 30 minutes---Cook: 30 minutes---Proof(time the dough needs to sit):30-60 minutes---makes 10 waffles
Pour warm milk into the bowl of a stand mixer or just a large bowl if using a hand mixer. Sprinkle yeast and brown sugar on top and let sit for 5 minutes until the yeast begins to foam. (Heat, but not too hot and sugar feed the yeast and wake it up so it is ready to raise your product) Once the mixture is bubbly, mix in the eggs, melted butter, vanilla and salt on low to combine.
Slowly incorporate the flour with a dough hook if you have it or paddle attachment works well too. Mix dough for two minutes. Gather the dough into a ball and grease the sides of a bowl, placing the dough in the middle and cover with saran wrap or a damp towel. Set somewhere warm until dough is doubled in size. (I really just went with time here, one hour and rocked and rolled)
Heat waffle iron when ready to cook. Set a medium if it has temperature setting. (mine does not, I added a little cooking time after the light went off to get desired color, just check it and cook accordingly). Lay dough onto a lightly floured surface and flatten a bit. Sprinkle pearl sugar over the dough and fold in. Divide the dough into 10 evenish balls. Grease waffle iron with cooking spray. (do this each time you cook a waffle). Place a piece of dough in the center of the iron, close and cook 4-6 minutes or until the color turns a toasted brown in the center. If sugar begins to burn, turn down heat. Set on a wire rack to cool. Cooked waffles can be frozen up to two months. (trust me, they probably won't make it to the freezer)
**Caution (from me)--As you cook the waffles, you will notice a pool of carmelized sugar starting to form around the edge of where the waffles are. Just keep putting the dough in the center and this will stay on the edge. This is where some of the pearl sugar is directly exposed to the waffle iron and melts. This melted sugar is lava hot and will stick immediately to your skin and burn you. Please use a pair of tongs or spatula to get the waffle out, NOT your hand. This melted sugar also needs to be cleaned out of your waffle iron while it is still a little warm or else it cools like hard tack candy!
Last time I made two batches to share and try to save as my family loves them and they are lightyears better than Eggos. It really is amazing what different combinations of the simplest ingredients and a little bit of magic can create.
As far as waffle size, the waffles if you are using a regular waffle maker, will not fill the iron completely. This is perfect because then they are small enough to fit in your toaster for reheating and they are so decadent that you wouldn't want them any bigger anyways. They are perfect eaten as is, dusted with some powdered sugar or maxed out and topped with butter and maple syrup. I also love adding peanut butter because honestly, peanut butter and maple syrup are a match made in heaven! (get the real syrup if you can, it's just next level) I'd love to hear if you try these out!
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Thank you for inviting us to be a part of your many celebrations! We appreciate your support and look forward to continuing to serve you the highest quality product around!
]]>I literally stopped by where the bakery is now which at the time was "Bec's Dairy Isle" to ask her if she knew who I could reach out to about the empty building across the street. She said "Do you want to buy this place?" and the rest is history. I jumped head first into figuring out the process of buying such property all the while continuing to operate the business doing farmer's markets and many orders as well as being a wife and momma to two little people, 4 and 6 years old at the time. It was a challenge to say the least. I just kept figuring out what the next step was or what needed done next and figured out how to get it done.
That is pretty much how I've continued to operate these past 8 years. We can all make plans and have such clear visions, but we don't know what we don't know! We don't know how the world will shift, we don't know how we as individuals will continue to grow and change and we don't know frankly what tomorrow holds sometimes. And for those of you who have continued on this journey with me these past years, I just want to say thank you. Thank you for supporting all of the changes I have made (there have been so many). Thank you for loving my product. Thank you for sharing my product with those you love. Thank you for giving me the chance to do what I love and thank you for just trusting that I am doing what is best for everyone. Thank you for having grace as I navigate life and business ownership through all it's peaks and valleys.
Owning a business is tough. There's just no other way to put it. I'm proud to continue rocking it as best I can and anxious to see where the journey continues to lead me. I really can't believe that our doors have been open for 8 years...where has the time gone?
I am forever grateful, see you soon!
]]>We know that the graduation parents are always itching to get your orders placed but rest assured, we will have plenty of time to take your orders immediately after Easter. With that being said, please note that we offer specific designs of cakes and cookies that can be made to coordinate with your graduate's schools. We do not offer tiered cakes but WILL be bringing back cupcakes! They will be available in simple decor with a graduation topper or topper to match the flavor of the cupcake.
To see when ordering is open through, refer to the header bar at the top of the website. Ordering is open typically for a range of 4-6 weeks ahead.
]]>Also this month, each week, everyone who places an online order will be entered in a weekly drawing for a $25 online gift card. Drawings will occur each Saturday. through April 1.
]]>I listened to some of the presentation and it was very clear that Honda/LG value the communities that they are developing in. Right out of the gate they have showed this by reaching out into our local community and seeking small businesses to cater and participate in their event.
We look forward to working with them in the future!
]]>The best way to see when ordering is open through is to look at the top of the website in the colorful bar that you can see from any page on the site. It may have some other message with it but will always include a statement about "Ordering open through_____"
If we happen to book out for order pick ups for a certain date, you will find that there as well.
If you are curious about weddings, find more information here.
Set reminders in your phone for when the following special menus will be available:
**Please note if you are looking for a corporate order or a large scale event that is not a wedding, feel free to reach out with us for date availability etc. We do understand that there are times things need to be planned farther ahead for committee approvals, etc and would love to work with you!
]]>All trays except for the seasonal tray require 48 hours notice as we need time to be able to make the colors and give the cookies at least 12 hours to sit before we tray them. If you choose the seasonal tray, it will include whatever colors we are doing at the time for the bakery case.
]]>This guy was just 4 years old when we opened the doors of the bakery. Along with my daughter they were there for all of the beginnings. The late nights, early mornings, endless trips to home depot....all of it. And just as they do today, they took all of it in stride. There are still weeks where I barely see them. Less than there used to be for sure, but it still happens. One of my favorite pictures of him above, he is tucked in his blankie on the floor in front of the heater while we worked. They never complained and were just there for me.
Yesterday, he turned 12 and he is one of the coolest cats I know! We celebrated as always, not with something from the bakery, but instead a giant bowl of oreo fluff!
With the new bakery ordering system and all of the tweaks that I've continued to make to the business to better serve you and support my family...I'm thankful for the flexibility that I can create to love on them and focus even more on the people who have supported me the most. Just a little insight that when we make big changes, there are many reasons behind it, pictured above in another picture from the beginning are two of the biggest of them!
]]>As with all of our products, these delicious morsels begin with raw ingredients. The key to their soft, sink your teeth into texture is sour cream. Their flavor is enhanced even more with a heavy helping of fresh lemon zest that makes the whole bakery smell out of this world!
After the mixing process, done with careful precision with the help of that beastly mixer in the background, we morph those ingredients into this heaping bowl of dough. For reference, that is an eight quart bowl holding enough dough to produce over 300 cookies. Once transferred to this bowl, all of the dough is hand scooped to create a batch of perfectly portioned cookies.
This is the result of the little globs of sticky cookie dough taking their ride in the oven. I love how the cake cookies look! They kind of remind me of those little dot candies that are on the paper. Of course, these cookies don't end up tasting like paper like those do!
Finally they get a sweet swirl of lemon flavored frosting. This is our sugar cookie frosting flavored with a sweet lemon compound. Now they are ready for your enjoyment and hope to bring you thoughts of warmer weather. Fingers crossed it will be here soon!
Our cake cookies are offered in a variety of flavors. Different ones are available at different times with the current selection being red velvet, double chocolate and now, lemon drops. What is your favorite? I can't help but sneak a double chocolate one here and there, but that can just be our secret! ;)
Click here to order your favorite.
Special thanks to Maggie for taking these pictures while she made the maiden batch for 2023.
]]>In my Scratch Baking post, I mentioned my sugar artwork from pastry arts school but I didn't have any pictures of it on there. A few of you asked what they really looked like....here you go!
While once upon a time, say 17 years ago when it was made, the sugar glistened and looked dazzling. Time has worn on it a bit but it is STILL standing. When we started working with sugar, the first thing we created was the sugar swan and this was our final project. I was in this class in December hence the festive theme. This was truly one of my favorite things we worked with at school.
Above is the pastillage box I mentioned as well. Pastillage is a type of sugar paste, similar to gum paste that dries firm. That is how we were able to build the structure of a box that does have a functional lid and how it can stay standing on four feet, all requirements of the project years ago. Time also has worn on the flowers on top of the box but again, 17 years later, time wears on us all!
]]>With that being said, we want to thank you with a free four pack of cheesecake. Any order over $10 that is placed for pick up February 23, 24, 25 or March 2, 3, 4 will receive a random four pack of cheesecake at order pick up. There are no promo codes or anything special you need to do, we will take care of adding it to your order for those dates! Limit one four pack per customer. And if cheesecake isn't your jam, what a great random act of kindness you could provide for a friend!
Again, thank you for continuing on this journey with us. We appreciate you!
]]>While many we use are the white eggs still, it is so fun to crack through the different colors. They just have a different feel to them....a more homey, warm feeling. I guess it's kind of hard to explain since it is simply an egg, but it's different. I also love knowing that these eggs have a little more love and attention given to them. When the farmer arranges them in such a way as a flat of all green, some with patterns of cream and brown or the brown egg flat with a blue beauty standing proud in the middle. There's just something special about them and we're happy to pass that on to you in the products that you know and love.
]]>Even before the price increase, we take careful consideration in using the whole egg. This may sound a bit confusing and maybe obvious and you may be thinking, "Well, of course you use the whole egg!". But you see, some of our recipes only require the rich yolks while others require the magical whites only. While we could buy these separately, I firmly believe that we just do not get the same results in our products from the pre-separated ones as we do by doing it ourselves.
In this picture, Gypsy is separating the yolks from the whites. Through doing this with thousands of eggs, we have discovered simply by hand is the best. The shell to shell ping pong with the yolk is fine for a few eggs, but to get them apart quickly and in large quantities, we first break all of the eggs into a mixing bowl and then reach in with the best tools we have, our hands! Once you get the feel, for it, it is not difficult to get the white to leave the yolk and you will see there are couple slightly different elements to the white. We then portion the yolks into batches of 24 as that is what all of the recipes that use the yolks are set to. Most of them go into thumbprint cookies or our decadent danish dough. You can read more of what we do with the danish dough here.
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Right now we ship only our frosted sugar cookies. They ship out on Wednesdays and can be ordered in quantities of one or two dozen for specific order dates. Most cookies arrive in 1-3 days. They are best enjoyed within five days of arrival but can be frozen for longer keeping (or pacing yourself to savor every last one!).
Our next round of cookies will ship Wednesday February 22 and March 1. We call this the Sunshine and Rainbow Sprinkles box. Each box will have half bright yellow and half white with rainbow sprinkles. Let's face it, we are still in the throws or such a gray season, especially if you're in Ohio, that we all could use a little sunshine and rainbows!
Click here to see the shipping collection. As always, our shipping quantities are limited, so don't delay!
The next round will be our St. Patrick's day boxes including lucky green and shamrock sprinkles to send a little luck of the Irish to those in need! These are available to order with ship dates of March 8 or 15.
]]>There are a few extra products. We recommend calling to have them set back and will require pre-payment to do so.
Have a great day!
]]>While we used to offer tiered wedding cakes and did for nearly 10 years, it is a service that we no longer provide. To be quite honest it was simply a decision of realizing that I cannot be everything to everyone and I had to make some cuts to what we offer. Last year was the first year that we did not offer them and continue that today.
With that being said, that doesn't mean that you cannot have your product at your wedding. Just as everyone else, you are able to get our cookies, cheesecakes, brownies, sheet cakes or other desserts for you big day. Cupcakes will be back on the menu after Easter as well. It would be limited to the seasonal offerings at that time and can be ordered no further than 6 weeks in advance. I understand that when planning an event, you want to check things off of your list, but to keep things straight on our end, we cannot fill up our calendar months in advance. To get an idea of our offerings/pricing, it would be best to browse the menus on our website. Please note that if you order desserts for your wedding from us, we do not offer delivery.
There are times during the year that we would not be available for certain dates, so if you would like to reach out and see if we would be available for your date, feel free to email us at countrycakesandbakes@gmail.com.
We may have a few odds and ends on the shelves, but please realize that our new ordering process is key to getting what you are looking for and we must fulfill all of those first!
If you are looking to place a future order, ordering is open through March 11.
Watch for some St. Patrick's day treats coming your way soon!
]]>Each hunk of dough is then rolled out into the perfect danish dough rectangle. These rectangles become danish, honeybuns, cinnamon or pecan rolls depending on what we are working on for the day.
If we are making cinnamon or pecan rolls, they get a lovely smear of our decadent cinnamon filling made with dark brown sugar, cinnamon and butter.
Finally, they are rolled up and tucked in nicely on pan to go into the freezer. By making these logs of cinnamon rolls and then freezing them, we stop the yeast in it's tracks from continuing to develop. This allows us to pull logs out of the freezer as needed to cut and bake to fulfill your orders in the freshest way possible. I kind of like to think of it as we are our own bakery supply company. We make many products in mass quantities and then are able to store them until it is time to put them in action. This is also how we are able to take last minute orders and maintain the scratch baked process with few hands producing them.
Both the regular and mini cinnamon and pecan rolls begin their journey in this way. They are then cut, proofed and baked either in a pan or muffin cup if they are a cinnamon roll or in a bed of honey sugar glaze and pecans that becomes that magical caramel topping on the pecan rolls.
At the bakery, we all agree there is really nothing better than that sweet buttery, yeasty aroma that fills the bakery when breakfast is baking. To see our full line of this sweet goodness click here!
]]>I thought it'd be fun to share with you some fun trivia numbers because honestly until I sat down and did the math, I didn't even realize what our capacity can be!
While we don't always use all of the racks and trays at one time, we certainly do have times of year where we are maxed out. In our little building, we have the capacity to hold over 200 full sheet pans of finished cookies with each pan holding 35-75 cookies depending on what they are. Do the math and at one time we could house 7,000-15,000 cookies! Mind boggling. Christmas certainly pushes our limits the most like the past one when we moved 175 order pick ups to one day and sent over 20,000 pieces of product out the door. I'm always impressed at what we can accomplish and it is all done by careful planning, efficient production processes and hard work. While the building may be small and there are just a few of us working, we are able to blow the efficiency out of the water with processes that we continue to perfect!
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Scones were never really on my radar to make because I'm guessing like some of you, to me, they kind of had a bad wrap. Dry, crumbly, boring, not the first choice when sitting beside a decadent pecan roll. Then I was approached to see if we could make them for a new business opening, so I thought I'd give them a go.
After a lot of recipe testing and tweaking and of course tasting I landed on a very versatile scone recipe that we can morph into many flavors. These beauties do not fit the boring bill! They hold true to a scone with a biscuit like texture, slightly less sweet, yet offer a melt in your mouth flavor that is irresistible. Full of butter, heavy cream, and berries they now shine as one of our best selling items.
From start to finish, they are done by hand. These are now another one of Maggie's specialties! While I bake them most mornings, she is the one who does the delicate process incorporating the butter into the flour as if you were making pie dough. She then continues by adding the eggs and heavy cream. Once incorporated, she weighs the dough out into even chunks awaiting berries. (Pro tip: If you are making these or maybe even pie dough at home, shred the cold butter using a food processor. This allows you to more evenly spread the butter throughout the dough while working with the flour less and developing less gluten to keep the scones as tender as possible!) She then folds the berries into the dough by hand and forms the chunks of dough into a 7" circle. Each batch makes 56-64 scones. Precision and consistency in our processes are what create the product that you know and love! We then freeze these raw scones.
Image: Shredded butter
On the mornings that they are baked, we pull however many we need out of the freezer, let them thaw just a bit, cut the round into 8 triangles and put them on a sheet pan. They then get a brushing of heavy cream and are sprinkled with the crunchy crystal sugar that helps add to the overall feel and complexity of the finished product. After about 20 minutes in the oven, they have transformed into a delicate pastry perfect for those who want something decadent but maybe a little less sweet.
Currently we offer lemon blueberry and white chocolate raspberry. I would love to hear what flavors you would like to see! In the past we've done cranberry orange, chocolate chip and lemon poppyseed. I'm also considering just a simple cream scone with no additional fillings. Imagine a sweet buttery pastry with that finishing crunch from the crystal sugar. What are you craving!?
Lastly, you may be wondering about the business we were developing these for. Things may not always work out and they didn't end up going with them. But actually, it worked out perfectly. We ended up with an amazing product that I didn't even realize we were missing on our shelves! Sometimes it is all about perspective. :)
Should we bring the chocolate chip scones back?
]]>We offer our frosted sugar cookies to ship in quantities of one dozen or two dozen and can ship just about anywhere in the USA. Click here to order! Please note if you want to ship more than one box, you must do each in a separate transaction so that we can get the labels printed correctly.
It was a year ago this Valentine's day that we ventured into shipping. Learning as we go and making some big dreams and plans for the future with it has been so much fun! With today's shipment, we officially have shipped to 25 states including Hawaii! That's incredible!
Working with one of our long time customers and Aloha Delivery in Hawaii, we made this Marine's birthday sending him a special birthday treat. His smile and genuine joy of receiving cookies really just made my whole year! (shared with permission :) ) Thank you for your service!
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Ever since the first Market, I have offered these delectable coffee cakes including Blueberry Crumble and Sour Cream Pecan. They were always quick to sell out with most people taking one of each! We still offer these beauties with the same recipe and dose of love that they have always been baked with.
The Sour Cream Pecan is a hidden gem on our menu that isn't necessarily a top seller, but by far one of my favorite products we have ever offered. I know once you sink your teeth into it, you will be back for more. I love it warmed up with in the microwave for about 20 seconds and then served with a pat of butter. There is literally nothing better!
Click here to order yours today! Sour Cream Pecan OR Blueberry Crumble
]]>Welcome to all of our friends new and old. We're happy you're here. We've recently made a transition to an order ahead system making this a great time to explain everything to you all.
We do have an actual Bakery storefront located at 409 W. Front St, New Holland, OH. All of the product that we produce is produced by hand in our facility. Our operating hours are Thursday and Friday 7am-4pm and Saturdays 9am-3pm.
With that being said, our new model relies heavily on an order ahead process. It's not that the orders are "special orders" per say, they are simply orders. We now ask as much as possible, please order ahead, no matter what you are looking for. You can find all of the menus right here on the website and as long as nothing crazy is going on, holidays etc, for the most part you are able to order most products up to the day before you need it. You place your order right through this site, pay when you place your order and come to the bakery to pick it up. More lead time when placing an order is best, but we do understand things come up last minute and do our best to accommodate. If you are flexible, we can be very helpful! You will find at the top of our website when ordering is open through. Depending on the time of year, we have ordering open 4-6 weeks in advance. Due to changing menus, seasons and life we do not take orders farther in advance than that.
We offer pick up on our retail days of Thursday and Friday from 7am-4pm and Saturdays 9-3 at the bakery. On these days after all orders are fulfilled, we do put the extras out for sale. We have a small case with a la carte cookies and some pre-packaged grab and go goods on the shelf. Variety and quantity vary greatly depending on the order load and what products were actually ordered for that day. This means if you happen to be driving by, it may be worth stopping by to see what is extra. You are also welcome to call on those days and if we have what you are looking for, we are happy to set it back for you. But ultimately we now rely heavily on you ordering.
If you have found us because you received a sweet treat in the mail, welcome! The only product we offer for shipping at this time is our frosted sugar cookies. These can be found in the "Shipping Options" menu. All other product is for pick up only at the bakery. So if you are cross country, feel free to browse our selections and drool, but know that only the sugar cookies are up for shipping.
This order ahead process has allowed us to continue to maintain the quality of our products while meeting the demand of our ever growing customer base. We appreciate you continuing to grow with us and we look forward to serving you.
If you have a burning question, feel free to email it to us at countrycakesandbakes@gmail.com and we may just feature it in the next Customer Question post.
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