This collaboration means more to me than almost anything I’ve ever put my name on. Levain Bakery has been part of my life for as long as I can remember. Growing up, whenever someone had a birthday or a special occasion, Levain cookies were THE dessert, and I spent so many years watching everyone else bite into those iconic cookies while there was nothing on the menu for me. I grew up in a family of 5 with 9 different food allergies and dietary restrictions between us, so feeling left out at the bakery counter was just part of life. Not only is this Levain menu collab a “pinch-me” moment for baby Bae, but it’s also an honor to make the 60%+ of Americans with dietary restrictions feel included.

My culinary background is in corporate food product development, so I created almost a dozen concepts, from BAEnana bread to tahini cakes, manifesting this partnership. The idea for the CinnaBae started with my mom and honoring her felt like the best choice. Plus, once the Levain team tried the CinnaBae, it was love at first bite. My mom used to make homemade cinnamon buns on special mornings, and that wholesome, nostalgic ritual makes me smile while typing this post. Her pillowy-soft cinnamon rolls would make me look forward to the first day of school or even the morning of a big test day. I wanted to take this same childhood happiness and put it into a secretly-healthier pastry you could hold in one hand. Plus, now every Levain location nationwide is filled with the delectable scent of my childhood kitchen with trays of gooey, cakey, cinnamon-swirled, vanilla-glazed perfections. The Levain team helped me achieve my wildest past-dream, without cutting a single corner on ingredient quality. Some of their bakers have been there since the very beginning (shoutout to Chef Michael!), over 30 years ago, and getting to develop and scale a product together was an honor. For those less familiar with the product development process, creating a small bench top prototype, versus a scaled-up (& equally-perfect) 150-muffin recipe takes MANY trials. The batter needed to withstand both overnight refrigeration and fresh preparation. Plus, the recipe needed to avoid the classic chewy or dry textures of gluten-free baked goods. Every muffin needed to taste like a small-batch recipe, with love in every bite. When we finally landed on the final recipe, that first bite where everything was in balance, the texture right, the sweetness right, gooey in the center and structured on the outside, made every month of development worth it. I also wanted the bakeries to be able to make the muffin from start to finish in under 20 minutes. This way, if the muffins sell out during the day, the maximum wait time wouldn’t be too long.

We celebrated the launch first in New York City, and I still can’t get over the turnout. THOUSANDS of you lined up to be the first to try it, wrapping around the block before the doors even opened. Watching people bite into something I built from scratch, in a bakery I grew up idolizing, was one of those full-circle moments I’ll be thinking about for a while. In the first week alone we sold over 4,000 muffins, and the CinnaBae now makes up 60% of Levain’s pastry sales nationwide. All thanks to you Food Baes! You made my dreams come true and I’m so glad I could support you right back with a recipe EVERYONE can enjoy.

Then we brought the celebration west. Levain and I hosted the LA celebration on August 13th at their Larchmont location, and getting to watch this same energy show up on the other coast made it feel like a full tour rather than a one-off moment. Thank you to everyone who showed up, waited in line, and made both cities feel like a dream.

Thank you for your endless support and rave reviews, Food Baes and Levain Lovers! You’re making my wildest dreams come true and I promise to spend the rest of my career creating really, really good food for you all. No compromises.

If you have a location close to you, you can order on Uber Eats!

Speak soon!

Brooke

Ingredients

For the citrus spice syrup:

• 1 cup coconut sugar

• 1/2 cup filtered water

• 2 inch strips of orange, lemon, and lime rinds

• 1 cinnamon stick

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Quinoa, millet, and buckwheat are actually called pseudo cereals because even though we cook with them like grains, they’re not technically grains at all. A pseudocereal is a non-grass plant that produces seeds. While rice and corn grow on grasses, pseudocereals come from leafy plants. And one of my favorite things about quinoa and other pseudocereals is that you can puff them like popcorn (with nothing but a dry pan)!

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The only swap I’m making is her usual whipped topping for my dairy-free maple whipped cream, layered right on top of the Talenti Summer Strawberry Sorbetto.

Strawberry Shortcake Sundae
Makes 4 servings

Ingredients:
1 store-bought angel food cake, sliced
1 cup dairy-free maple whipped cream
2 cups strawberry compote
1 pint Talenti Summer Strawberry Sorbetto

Instructions:

1. Slice the angel food cake and layer into a bowl or glass.

2. Add a scoop of Talenti Summer Strawberry Sorbetto (or swap in your favorite strawberry sorbetto or ice cream).

3. Top with a generous dollop of dairy-free maple whipped cream.

4. Spoon the strawberry compote over the top.

5. Serve before dinner, if you’re doing it right.

This is the exact cozy, nostalgic treat I would enjoy with my grandma, and I know she would love this.

Speak soon!

Brooke

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Sea Salt Choc…

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Cabbage Salad with Citrus & Fennel

Serves: 4

Ingredients:

For the Salad:

• 1/2 medium green cabbage, thinly sliced

• 1/2 medium purple cabbage, thinly sliced

• 1 orange, thinly sliced

• 1 grapefruit, supremed, membranes removed

• 1 small fennel bulb, very thinly shaved

• 2 tablespoons chopped fennel fronds

• ⅓ cup toasted pistachios, roughly chopped

• 1/2 cup pomegranate seeds

• 1/3…

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The Meatballs

Ingredients:

• 1 lb ground chicken

• Onion, chopped

• Garlic, minced

• Fresh oregano

• Fresh parsley, chopped

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Psstt the Levain Bakery collab muffin winner, The Cinnamon Roll Muffin (gf/df,sf,nut free) IS available NATIONWIDE at all Levain Bakery locations, for a limited time!

Makes 8 large, bakery-style muffins.

Banana Bread Batter
3 medium bananas, mashed (about 1¼ cups)
½ cup olive oil
¾ cup granulated sugar

¼ cup packed brown sugar

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The Double Double Chocolate Brownies: Tahini or Date
Makes: 16 Brownies

Ingredients:

For the batter (same for both versions)

• 2 eggs

• ¾ cup coconut sugar or brown sugar

• ½ cup avocado oil

• ¼ cup water

• 1 teaspoon vanilla

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Chef Bae’s Signature Blueberry Matcha Latte with Vanilla Cold Foam

Ingredients:

For the blueberry matcha latte

• 4 tsp. ceremonial grade matcha. My faves: Pique + Jade Leaf

• 1/3 cup wild blueberry purée (recipe below)

• 2 cups unsweetened almond or oat milk

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Makes approx. 8 sandwiches

Ingredients:

• 32 large Medjool dates, pitted

• 2 pints of Talenti Caramel Toffee Crunch Gelato, slightly softened

• 1½ cups dark chocolate chips (Here are my faves)

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Make a batch. Put them in a little bag. Bring them everywhere.

Ingredients

• 2 cups fresh or frozen (and thawed) strawberries or strawberry juice concentrate

• 3 tbsp unflavored powdered gelatin (approx. 3-4 packets)

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I have a confession. You can absolutely bring your own snacks into a movie theater. It is fully allowed. So when my friends at Viktor&Rolf asked me to build the ultimate movie night snack box inspired by their new BonBon fragrance collection, I took it very seriously.

Three perfumes. Three snacks. Each one built around the scent notes of a different BonBon. The result is the most delicious, most extra, most on-brand movie night situation I have ever created.

Each fragrance is collectible, completely wearable, and honestly will have you smelling like a snack. Which is exactly the energy I bring into the kitchen.

The snack box includes Sweet and Sour Fruit Straws inspired by BonBon Berry Jelly, a Probiotic Cola Soda inspired by BonBon Cola Fizz, and the Salted Caramel Popcorn recipe below inspired by BonBon Caramel Crunch. The recipes for the fruit straws and the cola are coming soon. Stay tuned.

But for now, let’s make the popcorn.

BonBon Caramel Crunch — Salted Caramel Popcorn

Clean, crunchy, and made with cashew butter and maple syrup instead of the usual butter and corn syrup situation. BonBon Caramel Crunch smells like warm caramel and vanilla with a buttery finish and this recipe matches that energy perfectly. I may have eaten half the batch before filming. No regrets.

Ingredients

• 10 cups air-popped plain popcorn

• 1/4 cup creamy cashew butter

• 1/4 cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Flaky sea salt, for finishing

Instructions

1. Preheat your oven to 300°F and line a large baking sheet with parchment paper.

2. In a small saucepan over low heat, whisk together the cashew butter, maple syrup, and melted coconut oil until smooth and combined. Remove from heat and stir in the vanilla extract.

3. Pour the air-popped popcorn into a large bowl. Pour the caramel mixture over the top and toss well until every piece is evenly coated.

4. Spread the coated popcorn onto the prepared baking sheet in an even layer. Bake for 15 to 20 minutes, stirring halfway through, until golden and set.

5. Remove from the oven and immediately finish with a generous pinch of flaky sea salt. Allow to cool completely before eating. It crisps up as it cools.

Make a batch, grab your BonBon, and find your seat. Movie night just got a serious upgrade.

I have a good gut feeling, and it definitely came from this recipe. You know that moment: you're checking out at the grocery store and there's a $3.99 probiotic soda staring you down, and somehow it ends up in your cart. But nothing is easier to make at home, except maybe ice water. A homemade, gut-friendly probiotic soda in literally one minute, two ingredients. Think outside the box when it comes to apple cider vinegar; there are so many other fruits you can ferment that are just as gut-friendly!

Ingredients

• 2 packets Kosterina Crushed Strawberry Vinegar

• Ice

• Club soda

If you want to try the Kosterina Crushed Vinegar Trio for yourself, you can find it directly on their website [Shop Here]. Best vinegar I've ever had. Trust the gut feeling on this one.

Speak Soon,

Chef Bae

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Plastic wrap — fridge

Store it cold and it becomes easier to tear, less staticky, and actually sticks the way it is supposed to. This one sounds insane until you try it. Then you will never go back.

Sesame oil — fridge

Once opened, sesame oil oxidizes fast at room temperature and the flavor suffers for it. The fridge keeps it fresh significantly longer. It performs exactly the same in cooking straight from cold.

Chili crisp — fridge

Technically shelf stable before opening. Once opened, the fridge keeps the oils from going off and preserves the flavor. If you go through a jar quickly the pantry is fine. If it sits around, fridge it.

Dates — fridge

Room temperature dries them out and hardens the texture over time. Also, if you store the dates in a too-hot environment, their high sugar content can cause them to slightly ferment and get funky. The fridge keeps them soft and fresh for months. The freezer keeps them for up to a year if you want to stock up.

Maple syrup — fridge

Maple syrup is a natural product with no preservatives and it can grow mold at room temperature once opened. The fridge stops that entirely. It pours just fine cold.

Tahini — pantry

The fridge thickens tahini to the point where it is almost unworkable. Keep it in a cool dark pantry, stir before each use, and it stays smooth and pourable the way it should be.

Lemons and limes — fridge

Left on the counter they dry out and go hard within a week. In the fridge they stay juicy for up to a month. Buy in bulk, store cold, actually use them.

Onions and garlic — cool, dry place

The fridge accelerates sprouting and softens the texture. A cool dark cabinet with airflow is all they need. Keep them dry and they last for weeks.

Tomatoes — countertop

Refrigerating tomatoes breaks down the texture and kills the flavor. Room temperature, stem side down, away from direct sunlight. That is it.

Chocolate chips, nut flour, sesame seeds, and yeast — freezer

All four go bad faster than you think at room temperature. The high fat content in chocolate chips, nut flours, and sesame seeds makes them prone to going rancid, and yeast loses its potency over time once opened. The freezer extends the life of all of them and they go straight from freezer to recipe with no issues.

Save this, share it with your friends who are cooler than maple syrup and let us know if we missed any good ones!

Xoxo, A & Bae

Tahini Date Gelato with Sesame Brittle Crumble Crumble (DF/GF)

Ingredients:

For The Gelato Base:

• 2 cans (13.5 oz each) Full-Fat Coconut Milk, chilled

• 1 Egg Yolk

• 1/2 cup Tahini

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Big Mac-Style Smash Tacos

This is what happens when a Big Mac grows up, hits Erewhon, swaps the bun for almond flour tortillas, and gets a crispy cheese personality upgrade. She’s nostalgic, she’s protein-forward, she’s dairy-free but still dramatic. And yes, the frico edges are in fact intentional.

Makes 4 tacos

Ingredients:

For the Smash Tacos:

• 1 lb grass-fed ground beef or Beyond Beef

• 4 almond flour tortillas

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1. For the dad who lives in athleisure

Vuori Sunday Performance Jogger

The jogger that every guy in your life needs but probably won’t buy for himself. The Vuori Sunday Performance Jogger in Black is made from 88% recycled performance stretch fabric with a slim, tapered fit that works for the gym, a walk, or doing absolutely nothing on the couch. Soft, moisture-wicking, and built to last. The kind of gift that gets worn constantly and never returned.

2. For the dad who keeps it casual

Cuts AO Curve-Hem Tee in Ocean Storm

The tee that actually fits right. The Cuts AO Curve-Hem Tee is their best-selling style for a reason. Tailored through the chest and shoulders, tapered through the waist, and made from their proprietary PYCA Pro fabric that is buttery soft, wrinkle-resistant, and holds its shape over time. The Ocean Storm color is the kind of versatile blue that works for literally everything. Dress it up, dress it down. He will wear it constantly and you will take all the credit.

3. For the dad into the wellness trends

HigherDose Full Body Red Light Mat

For the dad who is either deep in his wellness era or needs to be. The HigherDose Full Body Red Light Mat uses dual wavelengths — 660nm red and 850nm near-infrared — to support muscle recovery, circulation, energy, mood, and sleep. Use it flat, drape it over the body, or hang it on the wall. It does everything. 1,000 LEDs, four session lengths, and real results. This is the upgrade that turns a regular recovery routine into something that actually works.

4. For the dad who tracks everything

   Oura Ring 5

The Oura Ring 5 just dropped and it is the most advanced version yet — 40% smaller than the previous generation, fully titanium, and tracking over 50 health metrics with research-grade accuracy. Sleep, stress, heart health, activity, recovery — all from a ring that looks like jewelry and wears like nothing. Available now in six finishes including Black, Silver, Gold, and Stealth. For the dad who wants to actually understand his health, not just guess at it.

5. For the dad who lives at the grill

   Omaha Steaks Premier Father’s Day Gift

If your dad loves to grill, just lead with this. The Omaha Steaks Premier Father’s Day Gift is a curated box of premium steaks, burgers, and grilling favorites — all naturally aged, individually sealed, and shipped directly to his door. Over a century of butcher experience behind every cut. It ships frozen so he can enjoy it whenever he wants. This is the gift that makes you the favorite. No contest.

6. For the dad who is always at the gym

   Theragun Prime Plus

The recovery tool he has been putting off buying. The Theragun Prime Plus combines heated percussive therapy to deliver results three times faster than standard percussion alone. Five speeds, three heat levels, and a heated percussive attachment that targets deep muscle soreness, loosens tight muscles, and speeds up recovery before and after workouts. It is the kind of thing he will use every single day and wonder how he lived without it.

7. For the dad who wants restaurant quality at home

Big Mac-Style Smash Tacos

This is what happens when a Big Mac grows up, hits Erewhon, swaps the bun for almond flour tortillas, and gets a crispy cheese personality upgrade. She’s nostalgic, she’s protein-forward, she’s dairy-free but still dramatic. And yes, the frico edges are intentional. Make these for dad this weekend. You will not hear a single complaint.

Makes 4 tacos

For the Smash Tacos:

• 1 lb grass-fed ground beef or Beyond Beef

• 4 almond flour tortillas

• 4 slices dairy-free cheddar or American-style cheese

• Sea salt, to taste

• Black pepper, to taste

• Avocado oil spray, for cooking

For the Burger Sauce:

• 1/2 cup avocado oil mayo

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp finely chopped dill pickles

• 1 tsp pickle juice

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp smoked paprika

• Pinch sea salt

For the Toppings:

• 1 cup shredded romaine lettuce

• 1/4 cup dill pickle, thinly sliced

• 1/4 cup red onion, finely chopped

• 1 tbsp sesame seeds

Instructions:

1. In a small bowl, whisk together the avocado oil mayo, ketchup, mustard, chopped pickles, pickle juice, garlic powder, onion powder, smoked paprika, and salt. Refrigerate until ready to use.

2. Divide the ground beef into 4 equal portions. Place one portion onto each almond flour tortilla and press into a thin, even layer all the way to the edges. Season with salt and pepper.

3. Heat a large skillet or cast iron over medium-high heat and lightly spray with avocado oil. Place the tortilla meat-side down into the hot pan and press firmly with a spatula so the meat makes full contact. Cook for 3 to 4 minutes until deeply browned and crispy.

4. Flip the taco so the tortilla side is down. Lay the dairy-free cheese slice slightly off-center so the edges hang past the meat and touch the pan. Let the cheese melt and sizzle for 1 to 2 minutes, allowing the overhanging edges to crisp into golden, lacy bites.

5. Remove from heat. Spoon burger sauce over the cheesy meat layer, then top with shredded romaine, pickle slices, chopped red onion, and sesame seeds.

6. Fold and serve immediately while hot and crispy. Enjoy!

Everything is linked on my ShopMy. Send this to whoever needs to know what to get dad this year. Happy Father's Day!

Lemon Coconut Energy Bites

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