The beginning of Autumn inspired some new flavors for Flour Lab.  Pumpkin and Apple Cupcakes, Tiny Walnut Cookies, and a first attempt at Marzipan fruit!

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A HUGE Thank You to Carhartt for featuring Flour Lab in their Crafted in Carhartt blog.  The blog features creative women around the country, and I was thrilled and honored to be a part of it.  I spent an afternoon with their photographer who documented me baking in my kitchen, assembling packaging in my studio, and even spent some time at the market booth.  It was fun, exciting, and I love the clothes they allowed me to keep!  I had...

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Lots happening in the Lab this month!  Here is a peek…  The Fourth of July brought Red Velvet Raspberry Bundt Cakes garnished with fresh red currants, and Flour Lab was thrilled to provide Elephant Cupcakes for a very special baby shower.  I know it’s been an unusually hot summer, so I’m grateful to everyone that has braved the heat to visit the booth.  Happy Summer,...

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This week introduced Animal Crackers to the Flour Lab line-up.  They can be fussy at times, but this little batch happily cooperated.  You can expect to see them return in a variety of flavor combinations throughout the season.    

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Flour Lab was thrilled to bake tiny treats for a special 90th Birthday Celebration this weekend.  Itsy-bitsy cupcakes adorned with sugared violets and violas.  Happy 90th Birthday,...

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Makes: (35) medium cookies Chill Time: 3 hours, total 2-1/2 c. (11.25 oz.) Whole Wheat Pastry Flour 1 t. Baking Soda 2 t. Instant Espresso Powder 8 oz. Butter (unsalted), Melted 2.25 oz. Sugar 1 c. packed (8 oz.) Light Brown Sugar 1-1/4 t. Salt 1 Egg 1 Egg Yolk 2 t. Vanilla Extract 6 oz. Semi-Sweet Chocolate Chips 6 oz. Milk Chocolate Chips 3.5 oz. Pecans, Toasted and Chopped 1. Gather and measure out all ingredients, beginning with cold...

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