Cece’s Bread and Butter

Sourdough pizza night 🍕
Peppercorn salami on a tangy sourdough crust, paired with sautéed spinach, crispy bacon crumbles, and a shower of Parmesan.
Simple ingredients. Big comfort. Always worth the ferment.

Merry Carbsmas 🎄✨ new class announcements coming soon!!

Had so much fun sampling my sourdough at the Fall Fest yesterday !! Head to my bio for links to sign up for an upcoming hands-on instructional class to learn how to make your own sourdough at home. November 23rd at in Cazenovia (Thanksgiving-themed, stuffing recipe included!) or December 7th at in Baldwinsville (Holiday-themed, cookie recipe included!) 🥖✨ You can also DM me if you and a group of friends are interested in a private party!

NO REST FOR THE BAKER 😏🥖👩‍🍳 and I prefer it that way when bread is involved!
I’ll be popping up this Sunday at from 10–4, alongside other incredible local vendors! Come say hi, sample some of my favorite loaves, and learn all about my upcoming sourdough classes.

I’ll also have jars of my strong, resilient sourdough starter — the same one that’s travelled all the way with me from Oregon 💛. You can grab it on its own, or bundle it with my laminated recipe cards and full access to exclusive tutorial videos showing my stretch and shape methods.

Whether you’re a seasoned baker or just sourdough-curious, I’d love to chat all things bread, fermentation, and flavor.

👉 Hey Baldwinsville, drop a comment if you think you’d be interested in purchasing some of my starter at this event — I want to be sure to have enough prepared for everyone!

BEAMING over last night’s class at Olive’s 🥰 we got our hands in some dough, sticky apple-fritter goodness, and made some new friends.
Don’t forget to drop by the fall fest at this Sunday from 10-4 - I will have a stand alongside other excellent vendors with plenty of samples, starter and recipe cards for sale, and will be promoting future classes! Hope to see you there 🥰

WALK WITH ME during a fun & floury experience while we go through the entire process of making a loaf of sourdough (+ apple fritters with the leftover levain or discard) this Sunday from 4-7PM at 🥖🥂 only a few spots left, don’t miss out on your chance to start your home baking ritual just in time for the cozy fall weather 🌿🍎🍂 Link in bio to sign up, message me with any questions. Hope to see you there!!

Four years ago, almost to the day (when the first three photos were taken) my sister showed up to my house in Bend, Oregon with a sourdough starter and told me (the way older sisters do) that I was “going to learn how to make sourdough”. I was reluctant and not interested in learning the trend everyone seemed to start during Covid. Through my pouting (the way younger sisters do), my sister held my hand through the process and I started what I thought was just a home baking ritual. I fell in love with the grounding process and began experimenting and carefully crafted my perfect recipe. That evolved into “everything sourdough” - pretzels, fritters, muffins, cookies, baked brie inside a fresh loaf, you name it. Now, I find myself in Upstate New York taking the big sis role and holding aspiring home bakers’ hands to show YOU that you too can start making delicious and nutritious loaves from your kitchen. Sign up for my class on October 19th, or keep your eye out for future classes (more coming soon, with possible private booking for small group classes!). I can’t wait to bake with you 🥖✨🌿

The season for nesting is here — slow mornings, warm ovens, and new rhythms. 🍁

Fall is the perfect time to learn the art (and the patience) of sourdough. With just 5 simple ingredients you can bake bread that’s easier to digest, full of flavor, and naturally nourishing.

Join me at on October 19th for a cozy fall class where we’ll make your very own loaf of sourdough and turn leftover discard or levain into apple fritters. Because nothing says autumn like bread and warm apples, right?

🥖 Limited spots available — sign up through the link in my bio to save your seat. Hope to see you there!!