Wednesday, February 8, 2017

The Future Is Now


In case you've stumbled upon this or have come to check up on me, I'm glad you're here. I am currently working through my first months of university life as a student in the Institute for Energy Studies at Western Washington University. I will finish this education in approximately 2 years with BA degree in energy policy.

You will find any upcoming (and currently unplanned) food events here on this site. I just may have to take some time away from my homework to bake a croissant or two, and if that happens I'll be sure to announce when and where.

I hope this new year is treating you well and I look forward to sharing this engaging experience with you next time we meet! 

Till then,

Tuesday, October 4, 2016

Leavened Education

Hello all,

For those of you wondering what has become of your young baker, I have launched a new site dedicated towards my upcoming enrollment at Western Washington University. I am returning to school to further, and dare I say, raise my education beyond that of the Seattle Culinary Academy.

Beginning in January 2017, I will be a Junior at WWU focusing on a B.A. at the Institute for Energy Studies. My focus will be in energy policy and I am very much looking forward to seeing how this lens relates to the relationships and realities of my life in Port Townsend. The current plan is to return there after I earn my degree.

To keep up with my latest updates and explorations, please visit my new site:

Thank you all for your curiosity and consideration after all these years,


Tuesday, June 7, 2016

Out To Sea

How about it folks? One more for the road?

Tomorrow morning I will be at the Port Townsend Food Co-op for one final day of commercial sales until fall. Beginning in July I will be boarding a tall ship and sailing the Salish Sea for 2 months. This, to say the least, will keep me away from baking your croissants. I may shed one buttery tear, but that's all!

Find me there tomorrow morning, Wednesday, from 9:30 to 1 pm. Buy me out so that we can all go home full and happy.

Here's the classic menu: 

  • Country Sourdough
  • Olympic Rye
  • Classic Croissant
  • Dark Chocolate Croissant
  • Cinnamon Swirl Croissant
  • Savory Pesto Croissant
  • Vanilla Cherry Scone
  • Dill Buttermilk Savory Scone 

Wednesday, May 4, 2016

A Delicious Change of Plans


Dear friends,

This month I will not be at the Food Co-op alcove selling bread and pastry.

INSTEAD, our Cake Picnic crew will be there on May 16th promoting the only event around where you can have your cake and eat it, too.

With Cake Picnic fast approaching on May 21, my ability to help bake 2,000 slices of cake AND my usual allotment of bread and pastry just isn't adding up. Regardless of the delicious croissants, I do hope you come say hi, and perhaps even throw in a donation to earn yourself our new Cake Picnic shirt!

Much love from your baker man, 

For more information on Cake Picnic, visit our website at:

Thursday, April 21, 2016

Friday Morn

Tomorrow is an important day.

I will be showing up at the PT Food Co-op with loads of bread and pastry for y'all, but it's ALSO Earth Day. Around these parts, we like to think that every day is Earth Day. But you know, taking a day to give credit to the planet we walk upon is generally a healthy thing to do.. as it would be to enjoy a croissant on Earth Day.


Come celebrate with me at the Co-op Friday morning around 9:30 and we can other fun things to appreciate about living on planet Earth. 


Monday, April 4, 2016

April Baking

Hello hello, my hungry friends!

My next Food Co-op baking day will be Friday morning, April 22. I'll be selling from 9:30 to 12:30 (or until I sell out!).

I look forward to seeing you there!

- Kellen

Tuesday, March 29, 2016


Come see me Wednesday morning at the Food Co-op! I'll be ready to go by 9:30. 

  • Country Sourdough
  • Swedish Orange Rye Bread
  • Classic Croissant
  • Dark Chocolate Croissant
  • Savory Moroccan Spiced Croissant
  • Sweet and Savory Morning Buns

Look forward to seeing you!

Monday, March 21, 2016


As we enter Spring here in the PNW, I've been asked many times if I'll be baking for market. The answer to that is a heartfelt and relieved, "Well, no. BUT my dear friend and former assistant Jess will be!" 

Starting April 2 at the Port Townsend farmer's market Jessica Brooks will be opening her pastry shop Sweet Lamb. She'll be specializing in French pastry of all types, including the much loved Classic Croissant.

Now, I'm not taking a complete leave of absence. You can still buy delicious flaky items from me about once a month at the PT Food Co-op and I have another date coming up!

Find me there on the morning of March 30 beginning about 9:30.

Thank you for ALL of your support. It has meant so much to me over the years.