10/06/2026
Hello all!! 💗
What do you want to see at the farm stand this weekend? I’m finalizing the menu and would LOVE your feedback!
1. Would you rather see Pumpkin Spice Sourdough back again, this time as a regular loaf for $14, OR should I skip the seasonal loaf this week and do Jalapeño Cheddar instead?
2. If I started offering a soup or chili in the fridge each week, would you be interested? 👀 If I can get packaging in soon enough, I could also make sourdough bread bowls to go with it! Would you prefer individual portions or family size?
And please throw any other ideas at me!
Also… I HEAR YOU. 😂
This week I’m adding even more regular sourdough loaves because those disappear the fastest and my Sunday shoppers have been missing out. I’ll also make more banana puddings (if you’ve tried to buy bananas at Food City lately and wondered where they all went… I apologize 😅), pumpkin bread will stay a staple until Christmas season, I’ll bake another batch of cookies Sunday morning if we sell out Saturday, AND I promise to make an absolutely OBSCENE amount of pumpkin pancakes… Because apparently 217 wasn’t enough. 😂
Shew. I’m tired just typing that.
I do want to be transparent with you guys, though. I’m actively working on changing some of my baking systems so I can keep making all of these goodies as a one woman show without completely burning myself out.
The last two weeks I’ve gotten around four hours of sleep Thursday and Friday nights trying to make everything as fresh as possible, and I know that isn’t sustainable long term.
But because you all have shown up for this little farm stand in such an incredible way, I was able to buy a clearanced freezer TODAY — with cash! 🥹💗
That freezer is going to be a huge help. Starting next week, I’m adding more items that I can prep earlier in the week and either freeze before baking - like cinnamon rolls - or things that freeze exceptionally well, like… DOT CAKES. 👀💗
My goal is to spread the work more evenly throughout the week instead of nearly killing myself every Thursday and Friday. 😂 Thank you for bearing with me while I figure out the rhythm of all of this.
And if you see me in the meantime… hand me a coffee. 😂🫶🏻
And speaking of coffee… ONE MORE THING because I keep getting asked about the coffee truck!
Right now, I’m intentionally holding off on fully opening it. I’m still figuring out how to keep the farm stand stocked without working myself into the ground, and I don’t want to add what is essentially an entire second business until I know I can do both well, especially because I have never done the coffee truck before and I want to do it right.
I’m also still working through some anxiety and panic attack issues after something traumatic our family experienced recently, so I’m trying to be wise about how much I take on at once.
The first phase of Singing Creek Coffee Co. will actually be canned coffee stocked right inside the farm stand! ☕️ Once I feel like I have the farm stand systems and schedule under control, then we’ll start working toward regular coffee truck hours too.
I PROMISE it is coming, just please be patient with me and realize I am only one person.
One thing at a time. 💗
I LOVE YOU GUYS. ✨💗 Thank you for showing up for us. Thank you, thank you, thank you.
I am beyond honored to be a part of your week, and I don’t take that responsibility lightly.
