FiND iT FREDERiCK Magazine Spring 2017 - Page 19

Rebel’s Kitchen began as a local, home-based farmer’s market business focusing on bread and pastry with a bit of a twist. With a longtime affinity for non-traditional flavors and ingredients, the rebel-in-chief has proclaimed cardamom to be the Robin Leach of spices! This led to a varsity line up that included the before aforementioned pretzel croissants, chocolate espresso brioche filled with smoked tea caramel and soy sauce black sesame chocolate chip cookies among others. Fast forward a few seasons and Rebel’s Kitchen is now a wholesale bakery and caterer focusing on supplying delightfully different treats to local restaurants and businesses as well as corporate meeting breakouts. Because there isn’t a storefront, it’s even more important to follow their every social media move. They keep you clued in to where you can snag their goodies, claim one of the occasional “bakery boxes,” or sign up for a macaron or mini wedding cake class. Rebel’s Kitchen’s bimonthy Community Supported Bakery (CSB) boxes, are a fun and exciting way to sample out-of-the-box flavors while supporting a small, local business. It’s a win-win for all! Again, social media is the way to keep up with this bouncy baker. It’s where they drop all the deets about the CSB, upcoming classes, and special holiday offering that we’re certain you’re gonna want to know about. Shellie is super responsive via Facebook and Instagram, but if you feel the need to reach out and touch someone, her phone number is 240-344-0015. Facebook.com/ TheRebelsKitchen 19