Summer
Never Too Busy by Chef Deb Traylor It’s an exciting time here at Ginger and Baker with so much going on! The building is getting closer and closer to completion...
Being the underdog… and the humble radish by Chef Deb Traylor Today I’d like to talk about the produce aisle’s most overlooked vegetable, the humble radish, and the beauty of...
Things Are Buzzing Around Here! by Ginger Graham We’re making fast progress with construction and renovation on Ginger and Baker’s buildings, plus we’re hiring great staff and making lots of...
Happy honeybees and sweet honey pi(e) by Chef Deb Traylor Since Pi Day (3.14) was this week, I thought it might be the perfect time to share this sweet little...
Pie’s Favorite Beverage by Chef Deb Traylor When Ginger and I first began dreaming of a pie shop, we didn’t spend much time thinking about the beverages we wanted to...
Who Doesn’t Like a Nice Muffin? What’s more perfect than a warm muffin and a cup of coffee on a cool fall morning? Or maybe as a snack with a...
Trading Feed Sacks for Popsicles By Chef Deb Traylor Not everyone knows this yet, but in addition to all the other food-related areas we’re planning at Ginger and Baker, we’re...
Apricots for Days and Days By Chef Deb Traylor In a previous post I mentioned I received fifteen pounds of apricots as a gift. On it’s own it was a...
Summer Spice By Chef Deb Traylor Faced with an entire cooler full of apricots, we decided to use a pound or two to make a simple little Apricot Pico De...
Love and Apricots By Chef Deb Traylor I wanted to start this post with how much I adore apricots, but then I realized I use the words “love/adore/favorite” in every...
Diamond in the Rough by Chef Deb Traylor I think every one of us can relate to a time or place when we began some sort of endeavor or adventure...
It All Begins at the Kitchen Table by Chef Deb Traylor Every big idea starts as a simple thought or mild musing at some point in its early life. Whether...