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Stableside Farmstand

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Stableside Farmstand

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Stableside Farmstand, Kitchen/Cooking, Fennville, MI.

Farm baked treats rooted in local food systems
Natural ingredients, hand made goods
From-scratch recipes + baking courses to help you master cinnamon rolls, cookies & more
📍Fennville, MI - Farm Stand

11/03/2026

Would your mind be blown if you knew these were made with GF flour too?! 🤩

These brown butter buttermilk biscuits will be the star at your Thanksgiving table. Flaky, light layers, crispy edges, and a deep, nutty flavor from that brown butter. And yes, they can also be made with AP flour.

Remember, you can’t just swap brown butter for regular as a 1-1 because of the liquid lost, so see my recipes for details! There is the Brown Butter Buttermilk Biscuit recipe and a How to Make Brown Butter recipe in my bio link on my website .

If you try, let me know what ya think! Enjoy! 😊

11/02/2026

Don’t go another Thanksgiving without this 🧈

Taking a few weeks here in November to share my love and passion for browned butter. My hope is by the time I’m done you’ll have an arsenal of delicious holiday browned butter recipes and fall in love with it like me.

I have the full recipe card on my website in bio for you with all the step by step directions listed out for making on the stovetop and in the oven.

I also share how to use browned butter in your recipes. It isn’t an even 1-1 ratio sub, there are a few adjustments needed that I also share in the recipe card.

Once you get the method down, I hope you’ll follow along these next few weeks and try some of my favorite Thanksgiving recipes with browned butter or swap it in yours!

11/01/2026

The last day to stock the stand for the 2026 season…what a year it’s been!

I’ve learned so much in year 2! Learning what I’m good at and what I enjoy doing. Learning how to not be everything to everyone. Keeping the joy in what I do. And learning it’s ok to have a plan and it’s ok to pivot.

When I started the Farmstand I knew I loved to bake but I had no idea where it would go or what I would really do with it. I’m absolutely in love with where it has grown and what it’s turning into but I had no plan to do it this way.

But I listened to what people were wanting and how I could help solve a problem and kept going from there.

Endlessly grateful for what it’s become and so excited for where it’s going.

The stand might be closed but I’ll still be here sharing my love of baking with you all on the off-season. Lots of holiday goodies to come and I hope to see ya there!

10/31/2026

And just like that… another farmstand season has come to an end. 🤎

It’s always a little bittersweet closing up for the season. I’m going to miss the early mornings, the familiar faces, and seeing which new creations become your favorites. But more than anything, I’m feeling incredibly thankful.

Thankful for every person who stopped by, tried something new, shared a kind word, or supported this little farmstand from afar. You make all the long days, flour-covered counters, and endless batches of cinnamon rolls worth it!

Looking back at this season, there were so many sweet moments, delicious experiments, and memories I’ll carry with me. Here’s a little look at some of my favorites. 🥹

But don’t worry… **just because the farmstand is closed doesn’t mean the baking stops!** I’ve got some fun things planned for the coming months, including Thanksgiving treats, homemade gifts, cozy winter favorites, and a few surprises I’m especially excited about. 👀

And remember, you can still find all my recipes at **stablesidefarmstand.com** (link in bio)!

Thank you for another wonderful season! ❤️

I’d love to know — what was your favorite Stableside treat or recipe this year? Tell me in the comments!

10/31/2026

Does it matter what shape you bake your cookie dough in?! The answer might surprise you!

While the cookies taste the same in flavor, these 4 different shaping techniques give very different texture outcomes.

1. Classic scooped- your classic cookie shape. A few ridges on the outside, gooey center, yum

2. The dome- similar to the fussy but a few more ridges creating those crispy edges

3. The rock shale- tons of creases and ridges all over the cookie! Lots more texture

4. The piggy back- the thickest of them all but less ridges and textures

We all have our idea of the perfect cookie- which one is yours?!

Also, these toffee chip cookies are the #1 ranking cookie on my website. Find the recipe in bio!

10/30/2026

Sadly these are my last cinnis…🥹😢

Just for the season that is. The colder air has come and that means I must close up shop. My farmstand sits on the edge of our property and has no running water/electricity, or power of any kind.

It also sits at a spot that gets tons of blowing snow and living in MI I do t want to go into the towing business 😆😂

I love these cinnis and I love hearing how much you guys love them too. To me, this dough is perfect! 🤩 A few simple pieces of the recipe helps keep this dough perfect, like using my favorite Italian 0 flour, butter, and no eggs.

See the full recipe in my bio link on my website and try it for yourself! ❤️

10/29/2026

The best toffee chip cookie recipe 🥰

Maybe it’s the browned butter?! Or the homemade toffee chips?! Or the 3 different chocolate chips?! Whatever it is..these cookies are top tier!
Make a big batch and share them with your friends and family. Full recipe is in my bio link on my website. Enjoy!

10/28/2026

My best baking secret 🤫

I’ve lost count of how many times people tell me how awesome a baked good is I made and ask me what my secret is?!?

And it’s simple, the secret is usually browned butter.

Taking an ingredient that usually doesn’t add a ton of flavor into something that magically transforms and elevates all the flavors.

It takes some extra time to prep which is why most people don’t use it but I think it’s worth the effort. And knowing how good it is, I can’t imagine leaving it out. 🥰

Methods to make it:

Stovetop - grab a pan that allows liquid to boil at least halfway up after melted. Cook over medium heat. It will bubble, foam, then begin to turn brown at the bottom and smell of caramel. Turn off heat, transfer to dish, and either cool or use!

Oven- put butter on a sheet tray, no more than 10-12 sticks per tray (or use a deeper 9x13 if afraid of spilling). Bake at 350 until the butter is golden brown. 2-4 sticks take about 25 min. 10-12 sticks take 1-1 hr 10 min. Keep an eye on it and whisk 1-2 times while cooking (gently). When done, remove from the oven and cool or use melted.

Oven method is great to prep ahead or bulk make it. Stovetop is quick and simple and better for small batches. It can be easier to burn so be careful.

To use in your own recipes please note that when browning it loses moisture. (1 stick weighs 113g before and 90g after). That’s all liquid! So either brown extra butter or replace it with another liquid to make up for it. A general rule is 1-2 tbsp per stick or you can be exact and weigh it.

Now go try some browned butter! And if you want some great recipes to use it in, see my bio link for my website with all my free recipes.

10/27/2026

These toffee pieces are truly magical! A must add into your baking pantry (toss those store bought bags now). 😆 These are buttery, flavorful, and have the perfect texture! Great to eat plain, use as a bark, or add into my Toffee Chip Cookies.

Any way you eat them I hope you enjoy! Full recipes are linked below!

10/26/2026

Here’s the crazy thing….

Most chocolate chip cookie recipes are very similar. All using some variety of flour, sugar, butter, chocolate chips, etc. So why are some better than others?!

I believe it’s because of the method. Instead of butter I use browned butter. I add in some coffee (just a tad) to help with the extra liquid lost. I use a variety of chocolate chips to add more dimension of flavor. Hand mixing to avoid rough, over-mixed cookies.
Chilling the dough 24 hours before baking so the flour can fully hydrate. Using a high-quality Italian 0 flour for a light delicate crumb. And finally, reshaping at the end not only for looks but also for texture.
Besides the better flour, these ingredients are similar but created in different ways. By using these methods you get thicker, chewier, bakery-style cookies bursting with flavor! Layering flavor from the beginning is key and treating your ingredients with an extra flare sets them apart.
Don’t believe me?! Try it yourself! See my full triple chocolate chip cookie recipe for free in my bio link on my website. Hope you enjoy as much as we do!

Address

Fennville, MI
49408

Opening Hours

Friday	9am - 6pm
Saturday	9am - 6pm

Website

https://stablesidefarmstand.com/

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