Kind words

Thank you Jan for some kind words.

Pie In A Jar!

Strawberry Rhubarb Pie in a jar at Pantigo Farm Co.

 

 Eat it up!

Cait's Baked

Logo-Licious

This is the Cait's Baked logo, designed my my lovely lady friend in Ventura, CA, Alison Soens. She is so gooooooood! Check out her website at www.kasleberry.com

Press!

We've been exposed! Many thanks to the beautiful and talented Ms. Jessica Mackin for giving us this great page in the East Hampton Independent. Enjoy and spread the word!

Cait's Baked at Pantigo Farm Co.

This summer of 2012 is the possible beginning of a new way of life, as a professional baker! Joe and I have moved back to East Hampton, NY. The home town I never thought I'd live in again. This is a test run. I always knew I'd have to try living on the East coast again, to see if I could really enjoy it. So here we go!

This summer, I will be putting out baked goods at the Pantigo Farm Co. stand in East Hampton. The stand is run by my good friends, the very talented, hard working and newly married Sam and Hillary Lester. They have a great stand at 390 Pantigo Rd. filled with local produce, a lot of which is organic (all of which is delicious!), granola (made by Ms. Hillary Lester herself), some of the most amazing jams and jellies that Sam and Hillary specialize in and have become very well known for. Their Beachplum Jelly is what got them started and have people coming back for more and more. The Beachplum BBQ sauce is something that everyone who enjoys a good BBQ should try, and get one for their BBQ enjoying friends too. Right now, the fresh, local and in season strawberries have been put to great use in their amazing strawberry jam, which I am incorporating into Cait's Baked Peanut Butter and Jelly cookies.

The baking life has been great so far. It's hard, hard work, but luckily I love it! I want to start the food pictures again, and get this blog up and running once more. I started up a facebook page for Cait's Baked, check it out!

Here are some photos of the yummy goodness that is being sold at Pantigo Farm Co. Come on by, introduce yourself, have a sample and hang out! I hope to see everyone there!

Strawberry Rhubarb Pie made with Pantigo Farm Co.'s organic strawberries and rhubarb

Carrot Bread!!! a best seller, coming with coconut cream cheese frosting on the side. Oh My.

Peanut Butter and Jelly Cookies made with Pantigo Farm Co.'s Strawberry Jelly.

Sam and Hillary Lester

Gluten free and dairy free Snickerdoodle Cookies!

Croissants on the weekends? Whadaya think?

Fresh baked baguettes. Coming soon with fresh rosemary from the garden.

Strawberry Rhubarb muffins. With fresh strawberries and rhubarb from the Pantigo Farm Co. stand.

Sam and the newest additions to the farm! Eggs to come...

In the meantime we sell local free range eggs, also used in the baking!

Farmer Sam, getting ready to work.

Goodnight!

WONDER BUNS!

These are Wonder Buns. They were my very 1st gluten free baking extravaganza. I got the recipe out of the Babycakes gluten free AND vegan cookbook. I had heard of the Babycakes bakery years ago, when i came across a video they had made celebrating one of their cook books. The name (babycakes is a word I have used for years and years when talking to the ones I love) along with this video (who wouldn't want to try her stuff after watching her shake!) and I couldn't wait to try it. Erin McKenna is the founder and she seems to be lovely. This book has donuts on the cover! I thought about donuts almost immediately after finding out I had to go gluten free. I have yet to make me some donuts, just have to go and buy the pans to make them special.
Maybe the next post?

Only one picture to go with these Buns O Wonder. I was just in a rush to see how these would come out. More pictures!!!!

If anyone knows of the amazing Tenacious D. (I do love them.), Wonder Boy is a good song to be stuck in your head while baking the Wonder Buns. Later Gaters.

Hiatus No Mo

Hello All!!! It has been almost a year now since I last blogged anything. April actually marks the year, and today is March 31st booya!
The events that caused the hiatus previously mentioned were due to some medical crap that is still going on, and yet to find the cause of, but whatever, I'm gonna write. The medical crap consists first of a diagnosis of Multiple Sclerosis. I'm currently on the meds for it, but I'm going to try to get out of this. It's my belief that I don't have it. I'll let you know.
The other medical crap is what's really been hindering my baking and everything else. They call it Cyclic Vomiting Syndrome, and you can guess what this entails. Which seems to me to be a bullshit name for something they know nothing about. Starting back in May 2010, I have been getting sick at least once a month. Test after test after test, no answers yet, but I do feel it getting close. One thing they recently began to think (more tests pending) is that it may be Celiac Disease. Which would be an easy answer, a food thing to not eat. But, oh it'll be a hard one too... Baking!
All these things have made it a difficult year. But I think it's also what is going to make a happier Caitlin in the end. I quit my restaurant job and I'm focusing on the things I always wanted to do for a living. Photography and baking. Caitlin Baringer Photography. and Cait's Baked, welcome...