April holds many anniversaries🥇Of renewing the business license after a year of closure, moving home to the Island, signing my big girl commercial lease (and finding my wonderful lawyers who made that process so much less scary!), getting the keys, funding the re-opening with help of my community, weeks of redeveloping old recipes for new ovens and workflow while waiting on permitting…
This week marked new milestones — a fantastic return of Farmers’ Market season and the end of our weekly pre-orders for the Island. I want to thank everyone who weathered the cold & dark months with me — seeing you on Saturday at the Bakery brought me so much joy. The off-season period is hard on those of us that do markets, and money is only part of it. Those of you who pre-ordered all winter long are the reason I get to keep doing this, so thank you with all of my heart ♥️
I’d also like to thank everyone who comes to the market each Saturday. Yes, you come early and wait in a long line, but you also come to support my fellow vendors because you want to invest in your community and support us while we do the same.
Owning a business is incredibly hard, especially when you do it alone. Being the baker, recipe developer, janitor, book keeper, social media manager, mechanic, and boss takes a toll. Owning a business means sacrificing things you never thought you would, being unsure if you’re doing anything right, and becoming comfortable with taking massive risks & trusting your gut. But it is also the most rewarding thing I have ever done, what I am most proud of, and the thing that makes me feel I am making a difference in my own small way.
I have so much gratitude as I reflect on this past year. To my loved ones & business owning friends who uplift each other, my therapist, my grandmother (Gloria) who is with me in a myriad of ways at all times. My bakery which I swear lives & breathes, my new landlords who are building our little place in the world into something incredibly special & collaborative, and to all of you who unconditionally support the business AND me in countless ways. Even at the lowest points, I feel so lucky I get to do this every day ✨ Cheers to year two!
A few from the final hours of the old, and the first few of the new 🎇 2025 ~ 2026, deep in the magical midnight haze with ones I love, holding each other steady while the world continues to flip sideways 💫
Late to share because life is so much bigger outside this little screen, but shared nonetheless because foggy moonlight on the beach is too spectacular not to.
Jesse Kamm Anniversary Sale, now through Sunday
20% off our Jesse Kamm collection, including sale styles
In-store & online with code: JK20
Celebrating 20-years of Jesse Kamm, whose work continues to shape a way of living grounded in purpose, clarity, and care.
AW25 collection
featured on @squitslund of @gloriaprovisions
Photos @marissa_alves
Styling @shay__troy
Ode to the summer that could never be captured. Nonetheless, a handful of moments with the ones I love to scratch the surface…
“Keep it easy, honeymoon // Sweet as summer nights in June”
TOMATO CONFIT 🍅 Late summer harvest is going 0 to 60 and tomatoes pile up fast. For your consideration: an easy way to preserve & enjoy them for months to come ✨
INGREDIENTS
Tomatoes (heirloom, roma, cherry, etc)
Garlic cloves — about 12 cloves for every 3# tomatoes
Fresh or dried herbs — basil, thyme, oregano or a mix; 5-10 springs of each fresh herb, 1 tablespoon if using dried herbs
Chili flakes — a big pinch for every 3# tomatoes
Salt
Olive oil — at least 2 cups for every 3# tomatoes
METHOD
Preheat oven to 300°F, boil a pot of water, and prepare an ice bath.
If using large tomatoes, make an X in the bottom with a knife. Blanch tomatoes for 20 seconds then immediately plunge into ice bath.
Peel the tomato skins, cut the tomatoes into halves or quarters, and remove the seeds with your fingers. *If using cherry tomatoes you can just put them in whole*
Put tomatoes in a baking dish, season with salt, and add the chili flakes & herbs. Cover with olive oil.
Bake for 3 hours (can be 1.5-2 hrs for cherries), giving them a stir every hour or so, until tomatoes are shriveled and golden at the edges. Remove from oven and let cool to room temperature.
STORAGE & USE
Keep in an airtight container for up to 1 month, ensuring the tomatoes are submerged fully in oil to prevent air from reaching them. The oil will solidify in the fridge so let it sit on the counter for 20 min before using to make it easier to remove tomatoes! Freeze confit for up to 4 months for later use.
Add to soups, grilled vegetable/meat/fish dishes, use for bruschetta, or do my favorite thing… grill bread, top with a creamy cheese like burrata or ricotta, spoon tomatoes on top, and finish with herbs & salt. Use the oil on everything, with reckless abandon.
Gloria Provisions pops up at Glasswing this Saturday (8/30) for the Jesse Kamm 20-Year Anniversary Exhibition. Signe will be here with an offering of seasonal gluten-free breads and pastries. In our latest People story, she is photographed in pieces from the new @jessekamm collection.
@squitslund of @gloriaprovisions
Photos, @marissa_alves
Styling, @shay__troy
Glasswing presents the 20–year Anniversary Collection from Jesse Kamm, with the designer in-store next Friday, Aug 29 ✨The celebration begins with the Opening Reception from 6–9 pm with @jessekamm in attendance to share this very special FW25 collection in Seattle.
Please RSVP for an evening of conversation, natural wine from @imperfetta_seattle , and sorbet mocktails from @frankieandjos .
On Saturday, the spirit continues with pop-ups from @gloriaprovisions , offering gluten-free breads and pastries alongside freshly brewed @stampactcoffee , followed by afternoon of scoops from Frankie & Jo’s.
My fluffy bunny rabbit of a cat turns *3* today 🎂 Finding Suki at @sunny_skys_animal_rescue during a night of insomnia and driving to Puyallup a day later to adopt her is one of the best things that has ever happened to me and (although he resisted at first) Finn. The goofiest, softest, sweetest, sassiest, giant pawed, tiny mustached, sun-loving, plastic & electrical cord obsessed olympic-level napper we could have dreamed up. Keep shining your light baby girl — we’ll bask in it forever ✨
Sun-drenched love notes from July 💌
1 — sunset views at my parents house, catching up with one of my oldest friends
2 — yard work reflections
3 — what I’m most proud of
4/5 — salty kisses from the Sound (first dip of the year)
6 — lunch with my girls
7 — the tomatoes emerging
8/9 — full hearts and bellies; another solar rotation celebrated with those I love
10 — my hot merch model
11 — king of my heart
12 — crabbing season debut
13 — back porch lunch with Lauren
14 — Yoka Miso x Lil Woody’s burger week
15 — 🌼
16 — my favorite part of my job
17 — renewed summer hobbies
18 — grilling season in full swing
19 — views from the trail that leads back home
20 — the early morning light show at work
Vignettes of the last month — could be called: the turning of a page / an exercising of free will / the start of many new chapters.
In summary… left the city after 13 years and moved back to the peninsula; decided to resurrect my bakery from its (shallow) grave and signed a commercial lease on a beautiful kitchen; have had more energy, joy and quality time with my family and friends in the last month than I feel like I have in years; started to remember what a quiet(er) mind feels like.
In the last three months I’ve taken some of the biggest risks of my life, and usually that would scare me out of my wits. But maybe deciding to do a little less of what you’ve been told and a little more of what feels right in your bones really can do wonders for your soul. Because I’ll tell ya… this feels pretty f*cking good ⚡️
OH YEAH… SOME LIFE UPDATES —
The last couple months have been exciting and full of change ✨ I found an amazing new home for @gloriaprovisions in mid-February (just shy of a year from when I announced the closure of my bakery after losing its previous kitchen at the end of 2023). The space happens to be on Bainbridge Island — my hometown, where 6 generations of my family have lived. The kitchen I found is straight out of a dream, and shares a property with Heyday Farm, an operational farm and chef’s garden as well as a restaurant and event venue. This month I signed the lease, moved out of the city, and if all goes well I will be baking for all my wonderful customers this time next month (or sooner!).
THE HARD PART —
Asking for help to realize your dream can feel uncomfortable, but the only way to build is to build together. To help make this a reality, I’m doing a @kickstarter to fund a portion of the startup costs. I’m so excited and endlessly grateful for all the support and love my friends here have shown me through all the ups and downs… I couldn’t (and wouldn’t want to) do this without my amazing community. I wrote an in-depth story on the project page so if you don’t know much about what I do, that’s a great place to just get an idea of what Gloria is!
HOW IT’S GOING —
The Kickstarter is doing well: we’re just over 50% funded and have until May 18th to reach the goal! If you can’t donate money, I understand completely — but if you can share this with friends and tell people about it, that’s a *huge* help too!
xoxo,
Signe
