Crème de Lune

09/12/2026

🥀 KITCHEN NOTES #12

I’ve been a little MIA on socials—I’m in overdrive in the kitchen, refining recipes and working on my menu.

It might help if I weren’t such a perfectionist. I know I can’t find perfection… and yet, I can’t seem to stop searching for that wow factor in my recipes.

The Nocturne is almost there. I’ve made a few breakthroughs, and I think I’m only a couple of variables away from finding that special place where I feel satisfied enough to finally let it be—and move on to the next.

I’m still working hard toward a November opening. You can look forward to Crème de Lune deliveries, farmers markets, and, if I can find a few lovely local businesses willing to have me, the occasional pop-up. 🥀

Thank you for accompanying me on this journey. Working full-time and raising two little boys, this is the best way I know how to chase my dreams right now.

I appreciate your support more than you know.

Looking forward to serving you,

Until next time…

— Jamie, from the Crème de Lune kitchen♥️

09/01/2026

KITCHEN NOTES #11

Sometimes I get discouraged by all the things I want to create but can’t because of cottage bakery limitations. Even so, I remind myself that this is not my final form.

I must be saiyan—iykyk.

I continue to test and test. I’m beginning to find my rhythm with brioche, and it is deeply satisfying.

I work my 8–5, Monday through Friday. Then I come home and bake like there’s no tomorrow—in between doing all the mama things.

I hope everyone knows that this is a one-woman show, running on the steam of my dreams. Small batches. No artificial dyes. Ingredients that bring their own beautiful color. Expression through pastry.

♥️ FROM TODAY’S KITCHEN:

Strawberry-Honey Matcha Rose

Strawberry brioche threaded with honeyed matcha, brushed warm with strawberry-honey syrup, and finished with whispers of culinary-grade rose petals to keep it grounded.

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

08/29/2026

🥀 KITCHEN NOTES #10

Business license in tow, I’ve been buckling down—testing recipes and working on my menu. I’ve been nonstop making lists of equipment to invest in, with workflow and productivity always in mind… all while snuggling my little boys within an inch of their lives and preparing for Miles’s big debut as a public-school kindergartner!

Life has been so sweet, but this mama-baker has gotten very little rest and even less free mental space. The other day, I didn’t notice until lunch at work that I was wearing two different shoes. 😅 True story.

♥️ FROM TODAY’S KITCHEN:

NUTELLA, HAZELNUT & ESPRESSO NOCTURNES

Chocolate babka-brioche, ribboned with Nutella, sprinkled with hazelnuts and brushed warm with an espresso-hazelnut syrup.

Dark, handsome and full of charisma—this guy may be my favorite yet. ♥️

Do you prefer the individually portioned Nocturnes, or my full-size, twisted Gathering Loaf?

P.S. See if you can catch my three-year-old making a move for the goods. 😆

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

08/24/2026

Hey Okanogan, how do you feel about brioche?

08/23/2026

🥀 KITCHEN NOTES #9

I did it—I officially submitted my business license application! Now I’ve been going off the deep end trying to seriously get my menu in line for submission to the state for my cottage food permit.

The problem is, I work off creative whims, and I want to do so much. It’s been holding me back because I just can’t seem to settle.

They tell me to take it easy and start slow, but I’m a Gemini with a theatrical heart, and I only know how to go big or go home.

Lord help me with me.

I’ve recently taken a pause from French pastry and delved into sweet breads. I’ve been captivated by the expression of movement through bread. Hence, the Lunette 2.0.

This one is definitely going on the menu.

A small box was gifted to my co-worker today, who is recovering from surgery. Love you, Trudy McAdams! 🫂💜

♥️ FROM TODAY’S KITCHEN:

Honey-Pistachio Chocolate Lunette

A soft, buttery sweet bread twisted into ribbons of pistachio and honey, with semisweet & milk chocolate tucked generously between its folds. Brushed warm from the oven with brown sugar-honey syrup until glossy, sticky and utterly irresistible.

It wants nothing more than to belong to you and your morning cup of coffee. ☕️💘

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

08/18/2026

08/13/2026

🥀 KITCHEN NOTES #8

I’ve been busy baking, getting tackled by my 3 and 5 year old boys, and doing laundry.

Amidst the chaos that is my lovely life (thank you, God)…. I feel like I’ve arrived.

I somehow stumbled upon three opportunities to bake for special people… and in that, I was able to get hands-on with my packaging.

It’s a joyful feeling to physically see your dreams come true. To dream up recipes, color schemes, flavor profiles, and wrap it all up with all of your good faith and love.

I’ve had wonderful feedback on these confections, and I’m so grateful and elated.

I am much closer to my goals, which may have been scaled down to reality’s size… but I’m no stranger to being humbled.

Crème de Lune will soon be at your fingertips. 🥰

♥️ FAVORITE DISCOVERY ♥️

POV: You have family gathering from out of town, so you order from Crème de Lune…

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀

08/04/2026

08/04/2026

08/02/2026

🥀 KITCHEN NOTES #7

My Miles turned five!

To celebrate, I created a madeleine celebration arrangement for his birthday party. This style of edible arrangement is part of the celebration collection I’ve been dreaming up for Crème de Lune.

As a mother, I know firsthand the joyful chaos of preparing for a celebration—especially a child’s birthday. Between decorating, wrapping gifts, greeting guests, and making sure everyone is having fun, there’s already so much to think about.

That’s part of the inspiration behind the Crème de Lune celebration collection.

Rather than custom cakes, I hope to create elegant edible centerpieces that help make a celebration feel just a little more magical.

This is the very first madeleine celebration arrangement I’ve ever made, and I’m leaving it here as a milestone. I hope one day I’ll look back at this first arrangement beside my twentieth and smile at how far the journey has taken me.

Thank you for walking alongside me as I chase my dream.

♥️ FAVORITE DISCOVERY ♥️

Do not overfill a madeleine mold.

Seriously, pipe those guys less than 3/4 full. I tend to have a generous hand… I had a first batch that went entirely to me and the kids for taste-test quality control because they ran together on the pan. 🤣

✨ FROM TODAY’S KITCHEN ✨

Madeleine celebration arrangement!

A towering display of browned butter vanilla madeleines, baked and dressed in robes of white and milk chocolate, color-coordinated with my son’s medieval dragons-and-knights birthday party.

Perfectly customizable for a showstopping centerpiece at any celebration.

One last question before I go… Have you ever tried a madeleine? I’d love to hear what you think of these little French cakes—or whether Crème de Lune might be your first introduction to them.

Until next time…

— Jamie, from the Crème de Lune kitchen 🥀