Kicking Off Sweet Summer Baking!

The start of summer is one of the most energizing times in a cottage baker’s year. The days get longer, the markets come alive, and the rhythm of baking shifts from cozy and spiced to fresh, bright, and fruit-forward.

Right now, I’m especially excited about rhubarb. It’s the first real star of the season around here—tart, vibrant, and perfect for baking. Whether folded into a simple buttermilk quick bread, layered into a rustic cake, or tucked inside a flaky pastry with a touch of sugar and citrus zest, rhubarb has a way of making everything feel like summer has officially arrived. Be sure you’ve signed up for my newsletter to stay up-to-date on any fresh releases including any limited-time rhubarb offerings!

This season, I’m keeping things simple and intentional. My focus is on a smaller handful of bakes: tender quick breads that highlight whatever’s fresh, unfussy cakes with just a dusting of sugar on top, and fruit pastries that let rhubarb (and soon, berries and stone fruits) shine. There’s something incredibly satisfying about working with what’s local and in peak form—no need to overcomplicate it.

Summer baking doesn’t need to be fancy. It’s about ease, flavor, and that feeling of slicing into something warm and fragrant while the windows are open and the breeze carries in the sound of bees and birds. It’s about walking home from the market with a bunch of rhubarb stalks under one arm and an idea already forming about what to bake next.

Here’s to the start of summer—and all the simple, seasonal joys it brings to the kitchen.

— Your Cottage Baker