Frequently Asked Questions about Little Apron Baking Co.
Do you deliver?
We are located in Fredericksburg, VA in Central Virginia and we currently offer delivery on large orders and special events to Fredericksburg and Spotsylvania County. Sorry, we do not ship at this time but we are researching that for the future. We want our products to be as fresh as possible when our customers enjoy them!
Where did the photos come from that are on the website?
All the website photos are actual photos of our products, not stock online photos. We took them ourselves with a Canon PowerShot A720IS.
Where do you get your recipes?
Some of my recipes are probably older than I am! The best recipes are the tried and true favorites from my mom, my grandmothers, my aunts, my sister, my cousins, etc. That said, I am always trying out new recipes, tweaking ones I find to make them better and uniquely my own, and adding new or special touches (like cookie fillings and frosting flavors) to recipes I already love.
What type of ingredients do you use?
Because we want our desserts to be the best, we use only the best ingredients and as many fresh local ingredients as possible, like local honey, real maple syrup, organic farm fresh free range eggs delivered to us every week, seasonal fruits and berries, etc. And once in a while we even sneak some healthier stuff into our indulgent sweets like the whole wheat flour added to our chocolate chunk cookies!
Do you offer gluten-free or peanut-free products?
We have adapted a few of our recipes to be gluten-free, and exploring more gluten-free recipes is an area I would like to expand because I am gluten sensitive myself. And although we do offer plenty of products without nuts, we cannot guarantee a nut-free or gluten-free environment.
Do you offer low-fat or fat-free products?
Nope. They’re desserts. But hopefully you will find them so incredibly rich, delicious, and satisfying that you won’t need to eat nearly as much as if it were low-fat and low-flavor!
What is your favorite dessert or sweet?
Wow. Tough one. There’s nothing like a chocolate chip cookie straight out of the oven and I’ve always been a sucker for a really moist vanilla cake. But I’ve developed a thing for pies recently so I think I have to go with my chocolate banana cream pie. It’s over the top good.
What is your education and background?
I majored in French and Spanish in college and haven’t used it since! My love of all things food led me to the restaurant business and my love of baking led me here. Early on, I developed an appreciation for baking and learned basic techniques from my mom. Living in Belgium and France, I fell even more in love with chocolate and pastry. Since then I have done a lot of experimenting and taught myself what I needed to know when I needed to know it. And I guess it’s in my genes since my great-grandfather was a chef on the Great Lakes and owned a bakery. I’m a baker first and a decorator second, but even those skills are coming along and I’ve discovered it’s a great outlet for my artistic side. I have always loved making people happy with food and my basic goal is to provide relatively simple but really great tasting, wholesome goodies like your grandmother used to make but a slightly updated version.