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Honey-Lavender Bread

Fred Chang

Photos and Words by Corinne Ognibene

Honey Lavender Bread with Lemon Glaze

What inspired me to create this recipe was my nostalgia for England. Around this time last year, I was studying abroad in London, doting over the adorable sets of afternoon tea I would always see at the hotel I was interning at. Lavender teacakes made an appearance at many an afternoon tea, and I have wanted to bake with lavender for a while now.

This honey lavender bread is the perfect accompaniment to a steaming cup of tea on a cold winter’s day. The honey’s floral notes combine with hints of lavender to create a sophisticated, soothing, sweet treat. Though the lemon glaze is an optional step, I highly recommend it because it compliments the lavender and honey flavors so nicely.

For the bread:

2 cups all-purpose flour
3 Tbs fresh lavender
1 ½ tsp baking powder
¼ tsp salt
2 eggs
¾ cup milk (I used almond milk but any milk will do)
1 cup honey
6 Tbs butter
1 Tbs vanilla extract


  1. Preheat oven to 325 degrees F and grease a 9x5 inch loaf pan.

  2. Combine the lavender and flour in a food processor until the lavender is finely chopped and homogenous with the flour.

  3. Pour the flour mixture into a bowl and add the baking powder and salt.

  4. To a separate bowl, add the eggs and whisk to break the yolks then add the milk and honey. Wisk to combine.

  5. Melt the butter in a small bowl, add the vanilla extract then add this butter mixture to the milk mixture while whisking to combine.

  6. Slowly incorporate the flour mixture into the wet ingredients using a wooden spoon.

  7. Pour into the loaf pan and bake for 50-55 minutes, or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.


For the icing:

2 cups confectioners’ sugar
2 Tbs lemon zest
1/3 cup fresh squeezed lemon juice


  1. Combine confectioners’ sugar with zest and lemon juice.

  2. Once bread is completely cooled, pour glaze over the top and let it drip down the sides.

Last step…