Theo’s Bakehouse

It’s June! Let’s go, summer! ☀️ 🍉 💦 I’m hoping to get some cinnamon rolls out at some point this month, but our main fridge broke and the replacement isn’t coming until the end of the month 😳 so we’ll just have to play it by ear… stay tuned!

📸: vanilla layers with mixed berry compote and honey vanilla swiss meringue buttercream

May’s pastry box ✅ Baking makes me have lots of feelings, so read on…

If you ordered this month (or tried to order), thank you! Truly, thank you. I am so grateful for your willingness to give TBH a try and/or come back for more! This month was an all-time high for number of boxes, and while it was a major push, I didn’t cry at any point during the process 🙈😂 so I feel like maybe I’m getting the hang of it. (Each bake, I’m trying to figure out ways to increase production. And every time I think I can do a little more, y’all jump on it and buy me out! Wow wow wow. SO much gratitude.)

If you’ve ordered at any point in the last couple of months, you’ve probably noticed that I look like I’ve eaten quite a few pastries 🤰🏻🐳. This next (and final!) little one is coming our way in early July, so I’ve stopped taking special orders at this point, and will consider a June pastry box (or maybe cinnamon rolls?!) depending on how I’m feeling. I’ll keep you posted.

Thank you again, Fort Hunt. So much love for you.

Reminder: Pastry box pickup is TOMORROW, Saturday, May 25th at 10am in Waynewood! See you then 🩷

Update: SOLD OUT! Thank you, Fort Hunt!

May pastry box pre-orders are LIVE! Pick-up will be this SATURDAY, May 25th at 10am in Waynewood. If you cannot pickup at the designated time, I would love to have you pre-order at a later date as I cannot hold boxes or arrange alternative pickup times. 💜

In this month’s box:

Cinnamon cardamom morning bun (hand-sheeted European butter based croissant dough, butter and cinnamon cardamom filling, rolled in cinnamon and sugar)

Blackberry lime sugared scone (European butter based scone dough, fresh blackberries, lime zested sugar)

Strawberry and cream butter cake slice (butter cake, fresh macerated strawberries, fluffy vanilla icing)

Chili basil shortbread (3) shortbread dough, Thai chilies, fresh basil, flaked sea salt)

$28 per box. DM to order. (Please include how many boxes you’d like). I’ll respond as soon as I can. 😊

May pastry box pre-orders are LIVE! Pick-up will be this SATURDAY, May 25th at 10am in Waynewood. If you cannot pickup at the designated time, I would love to have you pre-order at a later date as I cannot hold boxes or arrange alternative pickup times. 💜

In this month’s box—

Cinnamon cardamom morning bun (hand-sheeted European butter based croissant dough, butter and cinnamon cardamom filling, rolled in cinnamon and sugar)

Blackberry lime sugared scone (European butter based scone dough, fresh blackberries, lime zested sugar)

Strawberry and cream butter cake slice (butter cake, fresh macerated strawberries, fluffy vanilla icing)

Chili basil shortbread (3) shortbread dough, Thai chilies, fresh basil, flaked sea salt)

$28 per box. DM to order. (Please include how many boxes you’d like). I’ll respond as soon as I can. 😊

REMINDER— May pastry box pre-orders go live TODAY at 6pm 💃🏻Box and order details will post then. (Short story: send me a DM to order beginning at 6:00. Include the number of boxes you’d like. 😊)

📸: blackberry lime sugared scones

This strawberry picking cutie pie wants you to know that May pastry box pre-orders will go live THIS SUNDAY May 19th at 6pm for pickup Saturday, May 25th. Orders can be placed by sending me a DM with the number of boxes you’d like once the pre-order window is open.

Stay tuned for more details!

📸: my adorable niece and amazing sis

Thank you, teachers! You’re the real MVPs.

And thank you, for commissioning me to make some sweet treats to honor your teachers this week. 🦉💚 🏫

📸: salted dark chocolate chip cookies

Happy May! Pastry boxes are planned for pickup May 25th— pre-orders will go live Sunday, May 19th. I’ll make announcements as we get closer! I know it’s a bit of a wait this month (thank you baseball, flag football, and a sweet framily wedding), but I promise it will be worth it 💜💜

Whenever I finish handing out my boxes to each of you amazing clients after a big bake, I feel so proud and so grateful. It’s a really special thing to harness your creativity, dig deeply to execute your creation, and entrust it to others who are waiting with open hands, hearts, and bellies. It actually feels sacred. Thank you, Fort Hunt, for so enthusiastically embracing (and growing!) Theo’s Bakehouse. 💙

📸: April bonus box (cinn roll, strawberry galette, sundried tomato biscuit, peanut butter toffee cookies)

Update: SOLD OUT! Thank you so very much!

April bonus box pre-orders are LIVE! Pick-up will be this SATURDAY, April 27th at 10am in Waynewood. If you cannot pickup at the designated time, I would love to have you pre-order at a later date as I cannot hold boxes. 💜

In the bonus box:

Jumbo cinnamon roll (tender milk bread cinnamon roll dough filled with butter, brown sugar, and cinnamon topped with cream cheese glaze)

Parmesan sundried tomato biscuit (flaky hand rolled biscuit dough, parmesan, sundried tomatoes, sea salt, freshly cracked pepper)

Strawberry Balsamic Galette (all butter free form pie crust, fresh roasted strawberries, balsamic vinegar, turbinado sugar)

Peanut butter toffee cookies (3) (chewy peanut butter cookie base, notes of umami, scratch made toffee bits)

$28 per box. DM to order. (Please include how many boxes you’d like). I’ll respond as soon as I can. 😊

Reminder: Bonus box pre-orders will go live on Monday 4/22 at 10am for pickup next Saturday 4/27. If you’re new to ordering, the process is simple! On Monday at 10am, I’ll make a post announcing the start of the pre-order as well as details for what will be included in the box. When you see the post, send me a DM with the number of boxes you’d like, and I’ll send you the total along with link for prepayment. Once your payment goes through, your box will be reserved! Feel free to reach out with questions 💜

📸: vanilla cupcakes with fresh strawberry buttercream

Fort Hunt, it’s really such a joy to bake for you! Thank you for all of your support 🥰

If you missed this box, not to worry… BONUS BOX is coming for pickup on Saturday, 4/27 (preorders will go live on Monday, 4/22).

Any special requests? 🙋🏻‍♀️ Comment below! 👇🏼

Update: SOLD OUT! Thank you, Fort Hunt! 🥰

April pastry box pre-orders are LIVE! Pick-up will be this SATURDAY, April 13th at 10am in Waynewood. If you cannot pickup at the designated time, I would love to have you pre-order at a later date as I cannot hold boxes or arrange alternative pickup times. 💜

In this month’s box:

Prosciutto gouda croissant (hand-sheeted European butter based croissant dough, sliced prosciutto ham, shredded gouda cheese)

Blueberry blackberry crumble pop-tart (scratch made puff pastry, fresh blueberry-blackberry filling, fresh blueberry glaze, pie crumbles)

Coconut cake slice (coconut milk infused cake layers, vanilla Swiss meringue buttercream, coconut shreds)

Lemon drop cookies (3) (lemon infused butter cookie base, fresh lemon glaze)

$28 per box. DM to order. (Please include how many boxes you’d like). I’ll respond as soon as I can. 😊

Who’s ready for April pastry boxes? 🙋🏻‍♀️ Orders go live TOMORROW (Monday, April 8th at 10am) for pickup on Saturday, April 13th. Set your clocks and don’t miss out on this blueberry blackberry crumble pop-tart 😋

Another month’s box ✅. I took the most orders ever this month, and shew, Fort Hunt, you were here for it. THANK YOU from the bottom of my heart for supporting my tiny business and great passion for pastries. (Also it takes a village behind the scenes, and my village is pretty great 🥰.)

Update: SOLD OUT! Thank you, Fort Hunt!

March pastry box pre-orders are LIVE! Pick-up will be this SATURDAY, March 16th at 10:30am in Waynewood. If you cannot pickup at the designated time, I would love to have you pre-order at a later date as I cannot hold boxes or arrange alternative pickup times. 💜

In this month’s box:

Raspberry pistachio croissant (hand-sheeted European butter based croissant dough, scratch made pistachio-almond cream, raspberry curd, fresh raspberries, chopped pistachios)

Cheddar scallion biscuit (European butter based biscuit dough, sharp cheddar, fresh scallions, cheddar “skirt”, flaky sea salt)

Blood orange olive oil cake (Organic cold pressed olive oil cake infused with blood orange zest and topped with scratch made blood orange curd)

Salted dark chocolate chip cookies (3) (chewy cookie base, dark chocolate chips, chopped dark chocolate bars, flaky sea salt)

$28 per box. DM to order.

March Pastry Box coming your way next weekend! Pre-orders will go LIVE on MONDAY (3/11) at 10am. Can’t wait for you to hear what I have in store 😋 It might include this super delicious olive oil cake with blood orange curd and homemade whip…

Sometimes overhead lighting is the only option when it’s dark and rainy out. 🤷🏻‍♀️ Eventually I’ll figure this food photography thing out, but right now here we are 😂

📸: funfetti layers filled with milk chocolate Swiss meringue buttercream and covered in vanilla Swiss meringue buttercream and hand-dyed white chocolate block letters

Dipping my toe ever so slightly into the custom cake realm. Here’s one from this weekend— simple pastel Valentine themed first birthday. Happy birthday to sweet G!

📸: funfetti layers, raspberry curd filling, vanilla Swiss meringue buttercream

Happy February! This month I’m back at it after some much needed time off 💜 I’ve got a few open spots for special order cakes, and a pastry box is on the horizon (just working out logistics as my better half has some extensive travel this month). Stay tuned for announcements!

📸: low sugar banana smash cake with maple vanilla buttercream

Update: SOLD OUT!
December pastry box pre-orders are LIVE! Pick-up will be this SUNDAY, December 10th at 9:00am in Waynewood.

In this month’s box:

Chocolate almond croissant (hand-sheeted European butter based croissant dough, Callebaut chocolate batons, scratch made almond cream, toasted sliced almonds, chocolate drizzle, powdered sugar)

Cranberry almond scone (European butter based scone dough, fresh cranberries, orange zest, warm spices, orange glaze)

Dark chocolate peppermint cake slice (Chocolate cake layers, peppermint buttercream, dark chocolate ganache, crushed peppermints)

Ginger molasses cookies (3) (chewy cookie base, spicy ginger, cinnamon, warm spices, rolled in sugar)

$28 per box. DM to order.

Update: SOLD OUT! Thank you, Fort Hunt!

Frozen take and bake cinnamon rolls up for pre-order NOW until sold out. (December pastry box pre-orders will go live TOMORROW.) Please keep reading for cinn roll details…

I’m accepting orders for frozen take and bake cinnamon rolls for pickup on a rolling basis until December 15th. Each order will contain SIX extra large milk bread cinnamon rolls (the equivalent of 12 regular sized rolls) in a 13x9 pan, frosting, and holiday sprinkles. These rolls are unbaked and will keep in the freezer for up to 2 months. THEY ARE THE SAME RECIPE I use for regular cinnamon roll preorders. 🥰

The night before serving, place in refrigerator overnight. The morning of service, allow to rise at room temperature (about 2 hours), bake then frost and add sprinkles. I will include directions with each order as well as photos and commentary posted to my stories so you can see what they should look like at each step.

$35. DM to order and please include number of trays plus date you’d like to pickup. I’ll accommodate as many as I can! 💜

Happy December! I don’t know about you, but I am so glad November (and all of its stomach viruses, colds, etc) is in the rear view! Shew.

This month is bringing two delicious options…

1. Pastry boxes will be available next weekend (12/10) with pre-orders going live on Tuesday (12/5).

2. I’m also going to be offering frozen take and bake cinnamon rolls for special order (with a rolling pickup schedule) throughout the month until 12/15. Stay tuned for more details on that!

📸: Christmas themed smash cake with fresh apple cake layers, butterscotch filling, maple cinnamon buttercream

Update: SOLD OUT! 💜

Thanksgiving dessert preorder is LIVE!

Choose from:

Apple cranberry crumble pie (9”)- all butter pie crust, local apples, cranberries, brown sugar, spices, crumble topping

Pumpkin pie bars (8” slab cut into 9 bars)- oatmeal shortbread crust, pumpkin filling with warm spices, oatmeal crumble topping, torched marshmallow clouds

$35 each. DM with your selection.

Pickup will be Wednesday morning (11/22) at 11am. IF YOU NEED A DIFFERENT PICKUP TIME, please let me know when you place your order. I can accommodate earlier times, but not later as I am leaving at noon on Wednesday to go out of town. 💜

FINALLY! Thanksgiving pre-orders are almost here! They will go live Monday (11/13) at 10:30am.

I’ll be offering a very limited number of apple cranberry crumb pies (pictured) as well as pumpkin pie bars with torched marshmallow clouds. $35 each.

I love love love baking for you! But this month has me feeling a little run down (lots of sick kiddos in my house over the last couple of weeks) so I’m keeping the bake on the smaller side. If you happen to miss out, not to worry! I have some fun things planned for December 🎄

Happy Baptism, sweet Harper!

📸: vanilla layers, raspberry filling, vanilla buttercream

Theo’s Bakehouse is a cottage bakery specializing in sweet and savory pastry items as well as any occasion cakes made with real ingredients.

Everything is handcrafted from scratch using organic flour and eggs, high-quality butter, and local produce when possible.

I currently do a large bake once a month in the form of assorted pastry boxes which are available for pre-order. These are announced on social media. Every other month, or when I have extra time, I will offer cinnamon rolls for pre-order. These are also announced on social media. Lastly, I also accept special orders for any occasion cakes on a rolling basis. DM to inquire regarding special order specifics.

Stay tuned for answers to FAQs. 💜

Update: SOLD OUT!
October pastry box pre-orders are LIVE! Pick-up will be this SUNDAY, October 22nd at 8:30am in Waynewood.

In this month’s box:

Chai spiced morning bun (hand-sheeted European butter based croissant dough spiraled with brown sugar and chai spice filling, rolled in sugar and chai spice)

Maple pumpkin scone (European butter based scone dough, pumpkin, golden raisins, warm spices, organic maple syrup)

Apple brown butter galette (Freeform all butter pie crust, local apples, vanilla infused organic maple syrup, brown butter, pecan streusel, turbinado sugar)

Salted toffee milk chocolate pecan cookies (3) (chocolate chip cookie dough base, scratch made toffee, milk chocolate, toasted pecans, oats, flaked sea salt)

$28 per box. DM to order.

Hi! 👋🏼 I’m Julie, and I’m the owner/baker at Theo’s Bakehouse.

I wanted to give you the history of Theo’s Bakehouse— most of which is very personal (please be gentle when commenting) but helps provide a greater context for what TBH is all about.

I started Theo’s Bakehouse last year in order to share delicious treats with my local community. I come from a family of bakers and learned my way around the kitchen at a very young age. My mom taught me her favorite pie crust recipe when I was in elementary school, and my aunt patiently showed me how to shape her famous dinner rolls when I was in middle school. Before long, I catered a dessert bar for my brother-in-law’s wedding, while simultaneously pursuing my graduate degree in healthcare.

In 2013, I put my career on hold to support my husband’s military career and our growing family.

In 2015, our second son, Theo, passed away at two and a half months old due to a serious lung condition. His loss gutted me. In the aftermath, I dusted off my mixer (and running shoes) and began to work out my grief… lots of cakes, lots of miles.

Life slowly moved forward. We added to our family three more times. We moved twice. Baking was a constant companion and craft. I worked methodically to create goods that captured the flavors and ideas rolling around in my mind. Eventually I began wondering if it might become more than just a personal therapy, but also a way to bring joy and comfort to my community.

In the fall of 2022, I decided to jump in with both feet, and Theo’s Bakehouse was born.

At this point in the post, I should probably wrap things up with a neat bow like “I’m so glad you’re here”, or something. But that feels weird to me. Let’s go with… Order something delicious and then tell me your story when you come pick it up. We all have one. And I’d like to hear yours.