Season by Season: Baking in Rythm with Nature

At Furl, we don’t just bake with the seasons — we move with them. Each month changes the way our kitchen feels, the ingredients that arrive at our doors, the mood in the room. And so, our baking changes too. Not because of obligation, but because we welcome the shift.

Spring brings new life. The first rhubarb of the season — tart and rosy — finds its way into galettes and jams. Lemons, tender herbs, and sweet cream begin to shape our flavors. The air grows softer. We bake lighter pastries. We fold lavender into shortbread. We return to mornings filled with promise.

In summer, the bakery overflows with fruit. Figs, berries, apricots, cherries. We swirl them into danishes, tuck them into cakes, scatter them across focaccias. Our sourdoughs rise faster in the warmth. We open windows. We bake with the long sun still in the sky. The days are lush, and so is the table.

Autumn is grounding. Apples. Pears. Squash. Cinnamon. The spices come out of the cupboard and into the dough. We bake with darker flours. We braid challah for holidays. We bring back old recipes that feel like memory. There’s a return to quiet and the comfort of heavier loaves.

Winter is inward. Our bakes become darker, richer, slower. We fold cocoa into dough, roast nuts, stew dried fruits. We let dough proof longer in the cold. The kitchen smells of butter and spice. There’s a hush to the mornings. And in the hush, we find joy.

We don’t force the seasons into a fixed menu. We listen. We adapt. We let them guide our hands, just as they guide the world outside.