This started in my kitchen, like most good things do.

I’ve always found myself in the kitchen — during busy seasons and slow ones — baking simply because I love it. As an elementary teacher, my weeks are full, but the kitchen has always been steady. What started as a hobby gradually became something I wanted to share.

Today, I run The Weekend Bakery as a small-batch, preorder-only bakery in Scottsdale. Each week’s menu is intentional and baked fresh for Saturday pickup.

It’s built around the idea that weekends should feel slower — and that something warm from the oven makes them better.