Andie Schielka

Linens for the gluten-free space.

So now, the GF space is becoming wonderfully colorful and cheerful, which is fantastic. It offsets the stresses of failed recipes and baked goods that turn out to be under par. I am shooting for flavor, texture and chew that’s pleasurable. Pleasurable to me, a person who is not gluten intolerant.
I think that if one has to live without gluten, there must be a replacement that is satisfying and delicious.

This commitment is born out of my goal of creating baked goods that are inclusive for everyone.
I have my own mixed bag of dietary things I deal with so I can relate.

I want everyone to enjoy what I create. I always felt bad when someone couldn’t have my cinnamon rolls, or sorry they couldn’t share with their loved ones. I vowed to work on that, and now I am.

Gluten Free

The gluten free area is a dedicated room used just for gluten free baking. Only gluten free products are kept there. Pans, mixing bowls and equipment will be only used for gluten free cooking. A dedicated kitchenAid mixer (my favorite model) Will be the only one used for gluten free cooking. Furthermore, I will be baking on a specific day, I’ve set aside Thursdays

Bathroom facilities

Toilets and bathrooms. Sorry, we can’t offer those things yet. Please make yourselves comfortable before arriving at the farm. Most public bathroom facilities are 5 to 10 minutes from the farm. If you’re coming from 60 Brandon blvd. At the corner of Mulrennan and 60. Gas station. Circle K Newish. Wawa is also on 60 near Mulrennan. Racetrack at Turkey…

Kenny’s Cookies

Why? I made them for him in the first place.The first cookie I made was his favorite at the time, Cranberry White Chocolate.It was his idea to name the cookies after my favorite chickens, (more on that later)He inspired Farmer Kens Chocolate chip because he thought mine weren’t chocolate forward enough, nor crispy enough.We collaborate…

Almáspite

While I loved “Almaspite” as a child, I still wanted it to be different. Better. More apples inside. Fresher, not brown and mushy apples. I didn’t want as much crust either. Both the bottom and top were too thick. It was dry and crumbly and I had to wash it down with a cup of tea. The crust didn’t have enough flavor either, but the dryness of it was worse.

What can I get today?

We make different variations everyday. We are a small cottage bakery so we cannot make all our offerings on the same day. Exception is: Cinnamon rolls are made fresh Friday through SundayFrozen always availableWe prioritize special orders. Baked Fresh Sundayday April 18 Cinnamon rollsChocolate Rolls Baguette Italian Flour Assorted cookies *Frozen pastries mostly always available*…

The most exquisite sweet roll

I’m not sure who had the great idea in the beginning of domestication. They decided to add chicken eggs and cow milk to the basic flour and water mix. But this sweet bread stands the test of time, like in centuries of time. People come and go like blips on a screen. This mix of…

Birth of my Cinnamon Roll

Right in between cookies and basic bread is the entire universe of sweet dough. It is inevitable I would land in the middle of my two bakery extremes someday. Well, it finally happened this month. The month of April 2020. I’ve been flirting around with cinnamon raisin bread, sweet white bread, and cinnamon rolls. Why…

Care Instructions for Cinnamon Rolls

I’m not sure about the incredible alchemy within these rolls…Maybe it’s magic.Maybe it’s the music playing as they’re making.Maybe it’s the extra care I generate in the process.But,They seem to mellow with age.Sure, that first bite of a warm roll is divine, the puff of tepid steam full of cinnamon essence fills your throat and…

The Short Story of Cookie Names

Why are the cookies named after your chickens? Here’s how: June of 2017 we sold our first eggs. A simple transaction. Just a dozen eggs. Boring. I decided to make some fresh bread to eat with the fresh eggs. Baguettes, round loaves, basic good bread. I used Jacques Pepin’s recipe (the master of the baguette),…

Wingspread Farm & Bakery

Author: Andie Schielka