Made from scratch is the only way I know
My love of baking began in my mother’s Ohio farmhouse kitchen where she allowed me to measure flour, crack eggs and sprinkle cinnamon on scraps of pie dough from the time I was old enough to walk. Made-from-scratch baking was the way Mom did everything — from her summer’s bounty strawberry-rhubarb crisp to the loaves of crusty whole-wheat bread she baked each week for our family.
And made-from-scratch baking is still the way I do everything at Sassafras Bakery, where I cultivate a blend of nostalgic American favorites along with an artistic flair for unexpected flavors and beautiful presentation.
Passion becomes profession
I spent ten years in a career as a graphic designer before turning my lifelong passion for baking into a profession. It’s with a baker’s skill and an artist’s eye that I hand-craft each delectable treat just for you in the Sassafras kitchen. The result is a full and tempting menu of simple, delicious baked goods using only the finest ingredients, made with care.
Goods that do good
With a commitment to sustainable business practices, I hand-select only the finest ingredients — milk, honey, peanut butter and seasonal fruit —from local producers, including my own homegrown herbs. Kitchen scraps are composted, other waste is recycled and packaging is minimal, using recycled and corn-based containers. Sassafras Bakery also supports the community by making charitable donations to local organizations.