Bakeries. Just the sight of them makes me want to stop, talk to the folks who run them, and eat their fabulous goodies that adorn their windows. This one is no different. How I came across Sweet Love Bakes was cool. I asked some friends if there was a good place in Little Rock (local, not grocery store or pre-packaged) to get macarons because I wanted them for our Valentine’s dessert. All friends pointed to the same bakery – Sweet Love Bakery which is only miles from our home.
So, the husband and I went in there, sampled their peanut butter cookie (of course) and took home some French macarons for the dessert the next night. Pink Champagne and Lavender Honey. Oh. My. Gracious. So light, deliciously flavored, and hit the spot. I emailed Kelli right away to see if I could come to take some photos of her bakery and interview her. She was delighted and we made a plan for a couple of weeks ago.
Kelli was hard at work preparing for a weekend full of delicious treats including an anniversary, a birthday, and goodies for the bakery shop. Thank you for taking the time to talk with me and for the French macarons and cupcake. They were amazing and the husband loved the cupcake filled with lemon curd! Enjoy getting to know her and if you need any bakery needs here in Little Rock or Central Arkansas, please stop by.
How did you get started in baking?
Kelli has been baking for nearly 10 years and got started doing family baking. She had the opportunity to make a cake for her grandparents’ 50th wedding anniversary. That’s not intimidating. Her grandparents were thrilled to say that their granddaughter had made their cake. With many other family opportunities, reading, and practice – she was hooked. She loves to create art and knows that it is only temporary – but a temporary meant to be enjoyed – not immortalized!
What inspires your creativity?
She loves following other bakeries/chefs. That will get her creative juices going. Also, different mediums. (That was really interesting to me. So other mediums can inspire your love and creativity in the kitchen too).
What would you say to encourage others in their pursuit?
You really have to pay your dues. Its taken her ten years to get to where she is and she started Sweet Love Bakery two years ago. She wouldn’t have been able to keep up with the demand and business if she had started the bakery 10 years ago (side note: she has her business degree, so that helps in running the bakery). Quality can’t suffer as you grow. Quality has to only improve! When you are ready – it will happen! Be prepared!
What is your favorite creation?
Her polo cake. And that’s also her biggest lesson. Watermark your photographs. (I’ve started doing this because of our conversation.)
What is the hardest part of owning Sweet Love Bakery?
You can’t take things personally. You try your best to get things just right for the customer’s specifications, then let it go. You should always be learning and improving.
What do you think about French Macarons?
They are so time consuming and precise! She has learned about flavorings and colors from making so many of them though!
My older little is sick (as well as us parents), so I’m home with him his morning while the hubs is at church with our younger. So, I’ve journaled some, listened to praise baby, and wiped up snot. All in a days work. When I’m at home a lot my creative juices get going. Actually, this happens a lot anyway. On this rainy Sunday, I thought I’d give you some links to look at and get your creatives flowing as well! Enjoy!
To get your creative writing and typography juices going – I think these pens would be beautiful and practical. The interchangeable covers and the different tips would make typography and sending letters so much fun. And they are cheaper than fountain pens!
On a rainy Sunday morning, don’t you think your breakfast table would like to have these scones adorning it? Maybe with some pretty spring napkins, fresh squeeze juice, and some scrambled eggs? Maybe my breakfast table will look like this soon!
My son found a caramel from Christmas in our tea drawer and it got me craving some vanilla sea salt caramel sauce. So, maybe if I can find some vanilla beans I’ll be making and giving some sauce this week.
I’m usually inspired by my friends over at Pretty Philosophie even if it is just to pull out blank cards and pens and jot some notes to people. I’ve got 5 thank you cards left to write and I’ll be caught up for the first time since August! I’ve never been so far behind on thank you notes!
Well, I hope some of these thinks inspired you to be creative. I love being creative in whatever avenue that takes me. Enjoy you Sunday!
Gone with the Wind. Who knew it had a connection to Little Rock? I hadn’t been up to North Little Rock to see the Old Mill (opening scene of the classic movie) until this past week. It was a delight to share this beauty with a fun-loving couple who are in school in California. It was fun to see them be goofy with each other, snuggle, and just relish in young love.
Enjoy the photos. Hope & Ian – thank you for letting me capture your love and smiles. Blessings to you!
Every time I open my fridge, I see this bowl of Brown Eyed Baker’s salted caramel sauce staring me in the face. Its like its begging me to make something with it, or just dig in with a spoon. That’s what spoons are good for, right? Eating caramel!
While I was visiting a local bakery on Friday (interview and photos coming soon), I was inspired to use it in a different way. That different way came about in my kitchen today. Husband ate them – right out of the oven, before the caramel even had time to set! They are that good.
Here are two important criteria to remember when baking these: quality contents produce quality baked goods. The two stars of these mini cups are the salted caramel and the chocolate. I used a Dutch bittersweet chocolate for some of the chocolate in these cups and then the homemade salted caramel. Taste matters when baking – not just precision!
Salted Caramel Chocolate Chip Oatmeal Mini Cups
Recipe Type: Cookie
Cuisine: Dessert
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 24
Caramel and chocolate – any complaints?
Ingredients
1 cup packed light brown sugar
1 stick unsalted butter, softened
1 egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp sea salt
1/2 cup whole oats
2 oz semi-sweet chocolate chips
3 oz bittersweet chocolate (I used Droste Dutch chocolate)
Salted caramel sauce (I use the one on Brown Eyed Baker)
Instructions
Cream butter and sugar. Add egg and vanilla. Cream until smooth. Add dry ingredients then fold in chocolate and oats.
Fill mini baking cups with one scoop – about 24-36 cookies.
Bake at 350 for 12-14 minutes.
When you take them out immediately mash down the top to form a little holder for the caramel.
Add a half teaspoon to the top. It will melt and then harden up as cookie cools.
Enjoy with a tall glass of milk and a good book. Share if possible.
