INTRODUCING NOELLE BAKES Frozen cookie, biscuit and scone dough from our kitchen — now in the freezer at The Westside Market. BOOTH 408

It started with a question from Marcos after dinner: "I wish we had some warm cookies." Baking has been my first love since the day I was allowed to touch the oven, and that night it clicked — nobody should have to bake from scratch to get the good part. Noelle Bakes makes frozen cookie, biscuit and scone dough you keep in the freezer and bake off whenever the craving hits. Warm cookies on demand. Warm biscuits and scones on demand. You'll find us at The Westside Market on Augusta Road in Greenville.

That evening I did what I have always done: pulled out the butter, creamed the sugar, waited on the oven. Forty minutes later there were warm cookies, everyone was happy, and I was standing in a kitchen full of dishes at nine o'clock at night. It seemed like the wrong trade. The pleasure is in the smell coming out of the oven and the first cookie that is still too hot to hold — not in the mixing bowl.

So I started making dough ahead and freezing it in portions. Now when somebody asks for warm cookies, the answer is yes, in twelve minutes. Same for biscuits on a Saturday morning, and scones when a friend comes by. It works so well in our house that I wanted it in yours too.

Every dough is mixed in small batches with real butter and cream, portioned, and frozen the same day. Nothing about it is a shortcut except the part where you skip the work.

THE LINEUP

Cookies — Devil's Advocate, Choco-Toffee Chip, Sticky Situation

Biscuits — Country Biscuits, Asiago Sun-Dried Tomato

Scones — Buttermilk Lemon, Chocolate Cherry

BAKE FROM FROZEN

1. Heat the oven. Don't thaw the dough — frozen is how it's meant to go in.

2. Space the portions on a lined sheet pan about two inches apart. Bake as many or as few as you want.

3. Cookies 12–14 minutes, biscuits and scones 18–22, until the edges set and the tops go gold. Eat one too hot.

WHERE TO FIND US (FOR NOW!)

The Westside Market — Augusta Road, Greenville. Look for the freezer case.

Open every day 10–6. Sunday 12–5.

Keep it frozen until the moment you bake it. Questions, special orders, or a flavour you wish existed — write to me at info@chateaulagranola.com.