When I first opened Farm to Cake, I had one mission: to create …just simply delicious Cakes, Desserts, and Confections — all made with real, farm-fresh ingredients. Over the years, I’ve had the incredible honor of being part of your weddings, birthdays, and celebrations. For every memory made and every moment shared, I am deeply grateful.
Since those early days, we’ve expanded into a retail storefront and added a cold display case filled with cake, pie, and cheesecake slices, plus eclairs, cream puffs, and more. We even grew into offering sandwiches and flatbreads, all served on our own scratch-made breads.
But now, it’s time for something new — and honestly, it feels a lot like coming home. When I graduated from pastry school, I wanted to bake bread. But life had something else in mind for me. And it was wedding cake. For years I designed some of the most beautiful and delicious cakes imaginable. But now as I enter the next chapter of my bakery life, I am coming home. Home to bread. But not just your everyday bakery bread. Bread made the way it is supposed to be.
I’m shifting Farm to Cake’s focus even closer to the farm: toward freshly milled grains and artisan breads and pastries. Milling our own flour on-site allows us to preserve the full nutrition, natural flavor, and integrity of the grains — offering you healthier, more vibrant baked goods made without preservatives or shortcuts.
I’ve been milling, testing, and developing recipes for a while now. We’re not only creating beautiful breads made from whole wheat berries — but I also started wondering if we could take it even further. Could we mill our own gluten-free grains too? The answer is yes. And not just gluten-free in name, but gluten-free with real nutrition, not processed starches and fillers.
After all, it’s not only white flour that’s heavily processed. I’m learning more every day, and I know with certainty this is the direction I want to take Farm to Cake.
This decision wasn’t made lightly. Cakes — and the celebrations they represent — will always hold a special place in my heart. But after a lot of reflection and a real desire to reconnect with the roots of real food, I believe this is the right path forward.
Here’s what you can expect:
- I will absolutely honor all existing cake and wedding bookings.
- Starting today, I will no longer be accepting new custom cake orders or cupcake orders.
- You’ll start seeing more breads, pastries, and baked goods made with fresh-milled grains — and I think you’re going to love them.
I know this shift may come as a surprise. For some, it might even be disappointing — and I completely understand. Cake has been such a big part of Farm to Cake’s identity. And don’t worry — we’ll still have a selection of cakes and cupcakes in our daily display case.
But underneath it all, the heart of this bakery hasn’t changed. I’m still here to bake good things, for good people, with good ingredients.
We’re simply growing into something deeper, healthier, and even more connected to the land — and to you.
Thank you for being part of this journey. I can’t wait to bake this next chapter with you.
With love and gratitude,
Debi