The Passionate Baker

Boonsboro,  MD 
United States
  • Booth: 539

Butter, Flour, Sugar and Passion - Baking is an escape from the troubles of the outside world, an oasis where I can swim in the glow of my oven. Baking everything from scratch, using a combination of old-world recipes along with family recipes handed down through generations, I enjoy the challenge of creating only the finest European pastries and sharing a piece of my heart with all of you.


  • Scottish Shortbread
    A traditional biscuit from the Highlands.......

  • Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported.  Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock.
  • Belgium Brookies
    A Cookie / Brownie.......

  • Rich Belgium chocolate mixed with toasted pecans and walnuts.  This treat is a crowd pleaser and chocolate lovers delight!
  • Kouign Amann
    From the Breton region of France....

  • Kouign-amann (pronounced [ˌkwiɲ aˈmãn]; pl. kouignoù-amann) is a Breton cake.  The name comes from the Breton language word for cake (kouign) and butter (amann). It is a round multi-layered cake, originally made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (creating the layers) and the sugar becomes caramelized. The result is similar to a muffin-shaped, caramelized croissant.

    Kouign-amann is a specialty of the town of Douarnenez in FinistèreBrittany, where it originated around 1860.

  • Apple Spice Scones with a Cardamon Maple Glaze
    A traditional biscuit from Scotland....

  • Scones are thought to have originated in Scotland in the early 1500s and the first known print reference was made by a Scottish poet in 1513. Scones were originally made using oats, shaped into a large round and scored into four or six wedges. They were then griddle baked over an open fire, although today’s versions are made with flour and baked in the oven.

    The word is thought to have originated from the Dutch “schoonbrot,” meaning fine white bread; and the closely-related German “sconbrot,” which means fine or beautiful bread.

    Around 1840, scones became an essential part of the fashionable ritual of afternoon tea in England. This was popularised by Anna, the Duchess of Bedford, who was a close friend of Queen Victoria. One afternoon she requested some ‘light food’, which included tea, biscuits and scones. It’s said that she enjoyed it so much that she ordered it every afternoon and the English ritual of ‘Afternoon Tea’ was born.

  • Bakewell Tarts
    A Bakewell tart is an English confection...

  • A Bakewell tart is an English confection consisting of a shortcrust pastry shell with a  layers of jam, and top with frangipane.  Baked off to a golden brown and topped is powder sugar.  It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

    The tart can be made with a variety of jams or compotes.  I like the seedless black raspberry, but I also like to change it up with whatever fruit is in season.