Thyme • Roasted Garlic • Cultured Butter Living Spirals
Fresh garden thyme begins in the dough, while roasted garlic and cultured butter are tucked between tender sourdough ribbons. As they bake, the coils rise into beautifully unpredictable Living Spirals—fragrant, deeply savory and made for pulling apart warm at the table.
Cinnamon • Cardamom • Maple Living Spirals
Naturally leavened with freshly milled whole wheat, cultured butter, maple, Ceylon cinnamon and green cardamom, these individual breads begin as quiet spirals tucked into deep pans—then rise and bloom into wild, fragrant crowns, each finding a shape of its own.
Sol Canyon Kitchen Norwegian Sourdough Rhubarb & Pastry Cream Buns
More than a seasonal bun, this recipe brings together slow-fermented laminated sourdough, silky homemade vanilla pastry cream, and generous spoonfuls of tart rhubarb in every spiral. The result is bright, buttery, beautifully caramelized, and one of my favorite ways to welcome spring.
Sol Canyon Kitchen Custard Coconut Buns
Sol Canyon Kitchen Coconut Custard Buns Yield: 16 bun (about 68 g each)This recipe is 100% plant-based I first discovered this loaf while wandering through Joshua Tree, immersed in the quiet and the wide-open beauty of the desert. I stopped into a small, local market — the kind that feels more like a gathering place […]
Sol Canyon Kitchen Norwegian Sourdough Cardamom Buns — Kardemommeboller
A refined Norwegian sourdough cardamom bun — structured, aromatic, and gently sweet. Silky enriched dough layered with butter and spice, crisp golden edges, caramelized bottoms, and a delicate crackle of syrup. Bread that holds you together.
Flaky, Tender Pie Crust — Three Ways (Classic • Spelt • Einkorn)
Flaky, tender pastry made with cold butter and old-world flours. Soft enough to roll, sturdy enough to hold generous fillings. Perfect for pies, pot pies, and rustic galettes. Made by feel, not perfection.The kind of crust that makes simple food feel like home.