Cooks typically rely on tried-and-true recipes when they bake cakes. In the kitchen of Sweet Ruminations, a dessert boutique rather than a traditional full-service bakery, baker Amanda Boutcher combines diverse influences: she may craft a tart inspired by the scent of a grandmother’s kitchen, or a pie that celebrates the tender memory of being pied in the face by a stranger. She works with customers to design desserts that suit their own tastes and spring from their own memories. Then, using fruit from local orchards and milk from local, grass-fed cows, she brings the treats to life in gluten and gluten-free varieties.
Patrons can also stop by Sweet Ruminations to sample ready-made sweets: macaroons, cream puffs, and cupcakes are just a few options. Distance is no object to Boutcher, who travels to locations such as the English East Midlands countryside to cater events.