Q. How soon can I place an order?
A. I accept orders at any time - though I do require 24 hours notice.
Q. I have food allergies...?
A. Please let me know and I'll try my best to accommodate! However, please be aware that ingredients may come into contact with tree nuts, dairy, and gluten. I cannot guarantee that items will be 100% contaminate free.
Q. Can I order something that is not on your menu?
A. Absolutely! Please get in touch and we can discuss what you're looking for; I'm probably more than able to meet your needs. Please note that at this time I am not offering wedding or celebration cakes due to logistics (but I can definitely refer you to someone who can).
Q. What forms of payment do you accept?
A. I accept cash and credit/debit cards. I'll also accept personal checks in a pinch.
Q. Are you certified? What are your credentials?
A. I am permitted in the city of Beverly and hold certificates as both a ServSafe Manager and in ServSafe Allergen Training. I have worked in the food service industry for over 15 years.
Q. So what the heck is the big deal about your baking?
A. Everything I bake is from scratch and small batch. I source the best (and organic) ingredients possible to use: French and Belgian chocolate, Nielsen Massey vanilla, Penzey's spices, Cabot butter, farm fresh eggs, Tendercrop Farm bacon, Trappist Preserves, local produce, pure maple syrup and more...
Q. Where can I find you???
A. I will be selling at the 2017 Farmers' Market in Swampscott (Sundays 10 am to 1 pm) and Salem (Thursdays 3 pm to 7 pm). More information about that can be found here for Swampscott and here for Salem. You can also find some of my gluten-free offerings at Eat Well Kitchen on Atlantic Avenue in Marblehead. More venues and events will be forthcoming soon!