moon sabbatical adventures
Thank you from the bottom of my scone slinger heart!
I wanted to take a moment to thank you all for your support of my little maple sweetened bakery in Vermont over the last 3.5 years. I have appreciated you … your stories … and your love of moon scones … moon cookies and all moon products. I feel privileged to have served all of you from my home bakery … from a whole slew of farmers markets in Vermont, New York and Massachusetts … and now through my wholesale orders in area businesses.
It is with a bittersweet heart that I must let you all know that moon scones will be taking a sabbatical. I have recently been offered and have accepted a role at an international school located in Thailand. I am excited about this new adventure, but am also saddened to step away from the moon bakery and all of you.
I have been told that there are many farmers markets and temple markets in Thailand … and that I could potentially bring my little moon bakery with me once I am settled in my new role and home. Naturally, I am intrigued by this possibility. I won’t be able to to use maple sugar as my sweetener but palm and coconut sugar is plentiful there and you know I’ll enjoy experimenting with new ideas.
Due to this change … there will be only TWO more weeks for you to order from the moon bakery for pick-up in North Bennington and/or the Williamstown Farmers Market.
You may order online for pick-up on the front porch of the moon school bakery or at the Williamstown Farmers Market on the following dates.
Order Online - Sunday, May 24th through Tuesday, May 26th at 12noon for pick-up on the porch on Friday, May 29th between 4-7pm or on Saturday, May 30th between 9am-1pm at the Williamstown Farmers Market
Order Online - Sunday, June 7th through Tuesday, June 9th at 12noon for pick-up on the porch on Friday, June 12th between 4-7pm or on Saturday, June 13th between 9am-1pm at the Williamstown Farmers Market
IT IS IMPORTANT TO REMEMBER THAT MOON SCONES AND MOON COOKIES FREEZE REALLY WELL. THEY ONLY NEED TO RE-HEATED IN AN OVEN AT 280F FOR 8-10 MINUTES.
