New at Havenleigh Kitchen & Stillroom: Fresh Pasta, a Lemon Tonic, and a Few Things Worth Saying

There is a lot to share this week... new products, a solidified schedule, some gratitude that is long overdue, and a few things that need to be said plainly. Let's get into it.

What's New in the Kitchen

Lemon Tonic

This one has been on my counter for years before it ever made it to the menu.

Every morning, my family takes a shot of this tonic. A full lemon, a large chunk of fresh ginger and turmeric, olive oil, and local honey. That's it. We have not been sick in years. I am not making medical claims here... I am telling you what we do and what we have experienced. Make of that what you will.

It is now available through the weekly pre-order. If you are looking for something simple to add to your morning routine, this is worth trying.

Fresh Pasta

Fresh pasta is on the menu... in limited quantities, and I want to be upfront about why.

I am currently making it on an antique hand-cranking machine. It is a beautiful piece of equipment and it is genuinely hard work. Until I invest in the KitchenAid pasta attachment and can increase production without destroying my body, quantities will stay small.

There is also a cottage food law detail worth knowing: per my Arizona Cottage Bakery license, fresh pasta must be sold frozen. What that means in practice is that it is frozen the night before it is sold... not weeks in advance, not from a commercial facility. The night before. It will take a few extra minutes to cook, but you are getting something made fresh by hand, frozen once, and nothing else.

When the KitchenAid attachment arrives and production increases, you will hear about it here first.

Hours... Solidified

Fridays, 3–6pm. Pre-orders open every Friday night at 7pm on Hotplate. That is the schedule and it is holding.

If you have questions outside of those hours, please reach out through the contact page at havenleighkitchen.com. Email or text is always welcome. What is not welcome, and what I need to state clearly, is arriving at the house unannounced. This is a home. It is not a storefront. The door is open on Fridays from 3 to 6. Outside of those hours, please use the contact page and I will get back to you.

The good news is that there is now a proper sign on the street alongside the sourdough sign that shows the hours. So if you are driving by, you will know exactly when to come back.

Looks like I'm really doing this thing.

Deliveries Are Available

A reminder that local delivery is an option. Check the Hotplate pre-order at checkout for details and availability.

Sourdough Classes Are Coming

Something I have wanted to do for a while is finally happening. I am putting together sourdough classes here at the Kitchen... and the first one is June 23rd. It is already full!

The July class announcement is coming soon. If you want to be the first to know when it drops, keep an eye on the website and sign up for text notifications on Hotplate.

More details to come. This is just the beginning.

Thank You

I want to say this directly because it deserves to be said.

To the customers who come back every week for their favorites... thank you. You are the reason the standard stays high.

To the ones who have shared the website and phone number with people in their lives... that means more than you know. Word of mouth from someone who actually uses and trusts what you are buying is the only kind of promotion that matters at this scale.

To the ones who have offered honest feedback and genuine encouragement along the way... I hear every word of it and I take it seriously.

And to Al... thank you for the kombucha supplies. Every last thing a person needs to start experimenting - gifted without hesitation. Kombucha is now in development, and when it is ready, it will be a gut-friendly addition to the Kitchen menu worth waiting for. All thanks to Al.

This community is the whole point. Thank you for being part of it.

Pre-orders open every Friday night at 7pm on Hotplate. Pickup is Fridays, 3–6pm. Local delivery available at checkout. Questions? Visit havenleighkitchen.com.