This cottage bakery has been trending across local social feeds for its edible floral cakes and delectable goodies.
A blooming rose, petals, greenery and gold leaf sprinkle the top of this festive gateau.
Three words: peanut butter balls. A concoction of sugar, butter, peanut butter and Rice Krispies was likely one of the first things that Noelle Blizzard ever baked. Originally a specialty of her mom’s, she remembers how popular they were with family and friends, especially during the holidays. “She’d make hundreds of them and people would expect them every year, along with five other cookies and confections,” she says, noting that her mom was an avid baker. It’s likely where she got her own inspiration for baking, which was only deemed a hobby… until recently. Like many during the height of the COVID-19 pandemic, Blizzard, who works at the Pennsylvania Horticultural Society (PHS), was stuck working from home in need of a creative outlet. Quickly realizing that she was baking too many sweets for her own household to consume, she started selling them—donating the proceeds to fundraisers. And then, she turned it into an educational baking journey, spending the early hours of the morning learning how to make anything and everything that she would want to see on her own imaginary bakery menu. This meant a perfect sourdough starter, laminated pastries, croissants, brioche, cookies and cakes. Eventually, the imaginary became real as she opened her own e-commerce cottage bakery, now known as New June (new-june.com). The first item on her menu? A sourdough morning bun. “People just went totally crazy for [them],” she says. “They really have a unique yummy feeling. And then I do a brown butter cream cheese frosting, and then I top them with edible flowers.” Nearly eight months later, Blizzard’s New June Bakery menu is filled with a plethora of delicious treats, including absolutely stunning cakes dotted in florals an ode to her experience at PHS—in flavors like lemon raspberry jam, coconut cream, cardamom pistachio cream and chocolate espresso devil’s food. The demand for her pastries has become so high that she’s invested in a commercial bakery in Manayunk, where she plans on expanding more into the weddings industry as well as possible walk-up -window purchases. Also new this season, limited-edition spring items that you can’t miss, including strawberry rhubarb pie, jams and hot cross buns. “It has been so incredibly empowering and joyful to bake for the community, among my neighbors,” Blizzard concludes. “Sharing what you’re making with the people who live near you is just amazing.”
Photography by: Noelle Blizzard