A fun garnish or alternative to chocolate chips in baked goods.

An incredible garnish for everything from pastries to ice cream—I like to think of these as sprinkles for grown ups.

My favorite brand of chocolate makes so many incredible types of chocolate feves—I adore them all.

This genius product tastes like fruit but handles/tempers/works like chocolate—deeply obsessed with this product!

We used sheet gelatin in pastry school, but I also use these as windows for gingerbread houses.

My favorite type of honey for desserts is the gorgeous, delicate taste of wildflower honey!

Superfine sugar dissolves faster and is great for a variety of baking recipes.

Meringue powder for easier royal icing and other baking projects! 

I love to use freeze dried fruit powder to add big fruit flavor to bakes without excess moisture.

I love to use freeze dried fruit powder to add big fruit flavor to bakes without excess moisture.

I love to use freeze dried fruit powder to add big fruit flavor to bakes without excess moisture.

I love to use freeze dried fruit powder to add big fruit flavor to bakes without excess moisture.