Here's an old school way to show you that the Morning Call just published a story on the Artisan's Kitchen Project at Warm Sugar in Hellertown:
Thanks to my goofy husband for taking a photo of the actual paper. Love that. If you want the actual article, here it is.
Thanks to Diane Stonebeck for the story, although I would add a clarification (what do you expect from a journalist?) She mentions I do bacon and cheese savory scones. I do bacon and asiago cheese and shallot scones, and Irish cheddar and spent grain scones. The spent grain is from Two Rivers Brewing in Easton, which is one of my favorite places these days and probably for a long time. So they are a little more than just cheese scones. That is all. They are two separate kinds of cheese scones.
For those of you who are just landing here for the first time, welcome! Thanks for stopping by. You can also find me on Facebook, too.