From the BakeShop Kitchen

Welcome to the Bakeshop kitchen 

This is where we share some of the recipes, ideas, and cozy moments that inspire what we bake every day. A few are simplified, home-friendly versions of things you’ll find in the shop, and others are seasonal treats we make just because we love them.

For us, baking has always been about more than recipes. It’s nostalgia, comfort, and slowing down long enough to enjoy something made by hand. Whether you’re baking along at home or stopping by the Bakeshop for the real thing, we’re really glad you’re here.

Our Blueberry Sourdough Loaf

Ingredients

• Bread flour: 500 g

• Water: 375 g

• Active sourdough starter: 100 g

• Salt: 10 g

• Blueberries (fresh or frozen): 120–150 g

• Sugar or honey (optional): 15 g

Instructions

1. Mix flour and water until combined; cover and rest 30 minutes.

2. Add starter, salt, and sugar (if using); mix until smooth.

3. Stretch and fold dough every 30 minutes for 2 hours.

4. Gently fold in blueberries.

5. Let dough rise until airy, then shape and refrigerate overnight.

Bake

• Preheat oven and Dutch oven to 450°F (232°C).

• Bake covered for 25 minutes, then uncovered for 20–25 minutes until deep golden.

• Cool before slicing.

Salted Brown Butter Chocolate Chunk Cookies

Ingredients

• 1 cup (226g) unsalted butter

• 1 cup packed brown sugar

• 1/2 cup granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• 2 1/2 cups all-purpose flour

• 3/4 teaspoon fine sea salt

• 8 oz chopped chocolate or chocolate chunks (semi-sweet or dark)

• Flaky sea, salt for finishing

Instructions

1. Brown the butter- Place the butter in a saucepan over medium heat. Melt completely, then continue cooking while stirring frequently. The butter will foam, then turn golden with brown flecks and a nutty aroma. Remove from heat and transfer to a heat-safe bowl. Let cool for 10-15 minutes.

2. Mix sugars- Once the butter is warm but not hot, whisk in the brown sugar and granulated sugar until smooth and glossy.

3. Add eggs & vanilla- Whisk in the egg, egg yolk, and vanilla until fully combined and slightly thickened.

4. Add dry ingredients- Sprinkle the flour, baking soda, and salt over mixture over the mixture. Fold gently just until combined. Do not overmix.

5. Fold in chocolate- Stir in the chopped chocolate until evenly distributed.

6. Chill- Cover the dough and chill for at least 30 minutes (up to overnight). This step helps deepen flavor and keep the cookies thick.

Bake

• Preheat oven to 350F

• Line baking sheets with parchment 

• Scoop large enough dough balls (about 1/4 cup each) and space 3-4 inches apart

• Bake 10-12 minutes, until edges are set and centers look soft

• While warm, sprinkle lightly with flaky sea salt

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Brown Butter Maple Pecan Cookies

Ingredients

• 1 cup (226g) unsalted butter

• 3/4 cup packed brown sugar

• 1/2 cup granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• 1/4 cup pure maple syrup

• 2 1/2 cups all-purpose flour

• 3/4 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 1 cup chopped pecans, lightly toasted

• Flaky sea, salt for finishing

Instructions

1. Brown the butter- Place the butter in a saucepan over medium heat. Melt completely, then continue cooking while stirring frequently. The butter will foam, then turn golden with brown flecks and a nutty aroma. Remove from heat and transfer to a heat-safe bowl. Let cool for 10-15 minutes.

2. Mix sugars & maple- Whisk the brown sugar, granulated sugar, and maple syrup into the browned butter until smooth and glossy.

3. Add eggs & vanilla- Whisk in the egg, egg yolk, and vanilla until fully combined and slightly thickened.

4. Add dry ingredients- Sprinkle the flour, baking soda, and salt over mixture over the mixture. Fold gently just until combined. Do not overmix.

5. Fold in pecans- Stir in the toasted pecans until evenly distributed.

6. Chill- Cover the dough and chill for at least 30 minutes (up to overnight). This step helps deepen flavor and keep the cookies thick.

Bake

• Preheat oven to 350F

• Line baking sheets with parchment 

• Scoop large enough dough balls (about 1/4 cup each) and space 3-4 inches apart

• Bake 11-13 minutes, until edges are set and centers look soft

• While warm, sprinkle lightly with flaky sea salt

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Soft Gingerbread Latte Cookies with Brown Butter Espresso Glaze

Ingredients

• 1 cup (226g) unsalted butter

• 3/4 cup packed brown sugar

• 1/2 cup granulated sugar

• 1/4 cup molasses

• 1 large egg + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• 1 1/2 teaspoons espresso powder

Dry Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 1 1/2 teaspoons ground ginger

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/8 teaspoon ground cloves

Brown Butter Espresso Glaze

• 3 tablespoons unsalted butter

• 3/4 cup powdered sugar

• 1 teaspoon espresso powder

• 1-2 tablespoons milk or cream

• 1/2 teaspoon vanilla extract

Instructions

1. Make the cookie dough- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the molasses, egg, egg yolk, vanilla, and espresso powder. Mix until smooth and well combined.

2. Add dry ingredients- In a seperate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Add to the wet ingredients and fold gently until just combined. Do not overmix.

3. Chill- Cover the dough and chill for at least 1 hour. This keeps the cookies thick and soft.

Bake

• Preheat oven to 350F

• Line baking sheets with parchment 

• Scoop large dough balls (about 1/4 cup each) and space 3-4 inches apart

• Bake 10-12 minutes, until edges are set and centers are soft and slightly puffed

Cool on the pan for 5 minutes, then transfer to a rack.

Brown Butter Espresso Glaze

1. Brown the butter in a small saucepan over medium heat until golden and nutty.

2. Remove from heat and whisk in powdered sugar, espresso powder, milk, and vanilla until smooth.

3. Let cool slightly then drizzle over cooled cookies.

Soft & Fluffy Frosted Sugar Cookies

Soft Sugar Cookies

• 1 cup (226g) unsalted butter

• 1 1/4 cups granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspon almond extract 

Dry Ingredients

• 3 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon fine sea salt

• 1/2 cup cour cream or full-fat Greek yogurt 

Vanilla Buttercream Frosting

• 1 cup (226g) unsalted butter, room temperature

• 3 1/2- 4 cups powdered sugar 

• 2 tablespoons milk or cream

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon peppermint extract (very light)

• Pink gel food coloring

• Crushed candy canes or sprinkles, for topping

Instructions

1. Make the cookie dough- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each. Stir in the vanilla and almond extract.

2. Add dry ingredients- In a seperate bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the dry ingredients to the wet mixture, alternating with the sour cream. Mix just until combined- do not overmix.

3. Chill- Cover the dough and chill for at least 30- 45 minutes. This step helps the cookies bake up thick and soft.

Bake

• Preheat oven to 350F

• Line baking sheets with parchment 

• Scoop large enough dough balls (about 1/4 cup each) and space 3-4 inches apart

• Gently press the tops slightly (do not flatten)

Bake 10-12 minutes, until bottoms are just set and tops remain pale and soft.

Cool on the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

Vanilla Buttercream Frosting

• Beat the butter on medium-high speed for 2-3 minutes until very fluffy.

• Gradually add powdered sugar.

• Beat in milk, vanilla, and peppermint extract.

• Tint with pink gel food coloring.

• Frost generously using an offset spatula.

• Finish with crushed candy canes or sprinkles.