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As the business starts to get off the ground I find myself increasingly eager to bring my products to the community. Despite not being ready to sell, I get my feedback from employees at my day job and friends; I love to hear others' opinions on my treats! While one of my goals is to keep the menu offerings limited to 6 different items, I find myself creating new takes on classic treats; this week was a toasted walnut banana bread muffin, but I added a little glaze to the top

For as beastly as I was in the cafe I managed for three years, I was not the one who started it and thus I had no idea how much work went into beginning a dream! It has been humbling to learn the administrative research and work that's needed to get Tiny Treats Big Eats up and running. The word is slowly getting out, and I can't want to go public:)

Cooking is certainly an expression of oneself, but if you were to ask me explicitly what I am expressing, I would struggle to answer. These “expressions” have been crafted out of curiosity, a desire for perfection, and an overwhelming need to share the language of flavor. From the classics to the experimental, I try to make my dishes different from their known taste. I do not have stories about family recipes passed down over generations, nor do I have the memories of baking