SEASONAL. BOTANICAL. WYLDER.
WELCOMEA kitchen rooted in the wild, where herbs, flowers, and intention shape everything that gets made here.
I’m Vanessa. I cook and bake out of Los Angeles with a deep love for seasonal ingredients, botanical flavors, and food that makes people feel something. This is my kitchen. I’m really glad you’re here.
Featured Recipes
Featured Products
Buttermilk cake infused with lemon and fresh basil, layered with lemon basil curd and roasted strawberry buttercream. Bright, herbal, and just unexpected enough to be completely yours.
A summer cake worth celebrating with.
Available in 6", 8", and 10".
Chamomile Chiffon Cake layered with a meadow diplomat cream, lemon curd, and decorated with spring flowers. Light as the season it was made for—floral, delicate, and quietly stunning.
A cake that tastes exactly like spring feels.
There’s something about chocolate and raspberry that feels timeless— but the thyme is what makes this one entirely its own. A rich chocolate Cale soaked in thyme simple syrup, layered with a chocolate ganache buttercream. Crowned with fresh raspberries and sprigs of thyme. Dark, a little unexpected, and deeply satisfying.
Available in 6”, 8”, and 10”.
This is the recipe for tomato season — from the first good heirlooms at the market in the early summer through the last ones in the fall. Whatever tomatoes are ripest and most flavorful when you go, those are the ones to use. A little over an hour on the stove with sugar, sea salt, chili flakes, rice vinegar, olive oil, and a hint of lemon zest, and they cook down into something deeply savory, sweet, and warm with heat.
It goes on toast with soft cheese, alongside a cheese board, spooned over grilled meat or fish, or stirred into a vinaigrette. Make a jar and keep it in the fridge. You’ll find reasons to use it on everything.