As soon as the cool temperatures arrived here in Cape May, I found myself baking.

A lot.

The sourdough journey is the real culprit here (thanks, Stacey).

Once you start, there’s no turning back.

The addiction to baking everything sourdough is very real, and I am fully in its warm, flour-dusted grip.

Sourdough bread.
Sourdough muffins.
Sourdough chocolate chip cookies.
Sourdough cinnamon raisin loaf.
Sourdough focaccia.

If it can ferment, bubble, or require “just one more stretch and fold,” I’m in.

Lately, the house favorite has been sourdough brown butter chocolate chip cookies — chewy on the inside with that slightly nutty, deeply cozy flavor that only brown butter gives.

Part of the reason winter baking works so well in this house?

Our stove.

It came with the house and has seals that are… let’s call them aspirational.

Turn it on and you’re essentially heating the entire kitchen.

Possibly the adjoining rooms.

Maybe the dog.

Which is why baking is strictly a cold-weather sport around here.

In July, that oven is staying off unless there’s an emergency involving pie.

The only thing keeping me from being as big as a house is the fact that most of these baked goods are immediately eaten by my kids or sent home with them.

(Although let’s be honest, this sourdough era has not helped my winter “trying to lose a few pounds” ambitions. Ugh.)

Once the kids are more or less settled in their own abodes, though?

Watch out, friends and neighbors.

These baked goods are coming your way.

Winter Baking and Winter Farming

Winter baking feels a lot like winter on our flower farm.

Slower.
Warmer.
More intentional.

It’s the season of nurturing things quietly behind the scenes — starter on the counter, soil resting under compost, plans scribbled on paper while nothing much is growing outside.

Here in Cape May, the flower fields may look sleepy, but this is one of the most important seasons of all.

Both baking and farming in winter are about patience.

Trusting the process.

And knowing that what you tend now — whether it’s a sourdough starter or a flower bed — will pay off in something beautiful (and delicious) later on.

A Question for You…

Which brings me to a question.

If I occasionally tucked sourdough brown butter chocolate chip cookies into the flower stand — fresh baked, farm-made — would that be something you’d be excited to pick up along with your flowers?

No promises yet.
No oven schedules committed.

Just curious if this is a:

“Yes please!”
or
“Hedy, stay in your lane.”

Either way, I’d really love to know. Comment below.