Hi Reader
There’s something about this time of year that makes me want to slow down just a little, only a little.
The kitchen is warm. The sourdough starter is bubbling. There’s a coffee cake on the counter, and the smell of freshly ground beans fills the air.
This week I’ve been making my sourdough coffee cake — tender, lightly sweet, perfect with a hot cup in hand. And it reminded me how much the coffee itself matters.
If we’re intentional about our flour…
If we care about our ingredients…
If we bake from scratch…
Then what’s in our cup should matter too.
I’ve been using an organic whole bean coffee that I grind fresh right before brewing. It’s smooth, rich, and doesn’t have that sharp bitterness that so many coffees do. I brew it in my stainless steel coffee pot, slow and simple — the way I like most things in my kitchen.
It feels grounding. Familiar. Steady.
And these are the very kinds of things we’ll be enjoying together at my in-person Heritage Club this year — gathering around the table, sharing real food, warm coffee, and the simple rhythms of a from-scratch life.
If you’re making the sourdough coffee cake this week, pair it with good coffee. Make it an experience — not just a quick breakfast.
You can find the coffee here:
Cardiology Coffee – Organic & Mold Free
And if you need the coffee cake recipe, it’s right here:
Recipe
Stainless Steel Coffee Pot I Recommend.
Simple ingredients. Warm mornings. Real food. Shared tables.
That’s the heart of it.
With love,
Laura
Mold Free & Organic Coffee https://amzn.to/3MgP7LC
Stainless Steel Coffee Pot https://amzn.to/4c3XzYW
Sourdough Coffee Cakehttps://foodprood.com/sourd…/sourdough-coffee-cake-recipe/
