Lovingly crafted from Granny Schmidt's treasured pound cake recipe, these cakes will take you back to simpler times and create new memories for you and your loved ones. Made with the finest ingredients, including rich butter, fragrant vanilla & extracts, each bite is a heavenly experience. The moist and dense texture of these cakes pair perfectly with a cup of tea or coffee, making it a delightful treat to enjoy any time of the day. Whether you're celebrating a special occasion or simply craving a taste of comfort, these Pound Cakes are sure to satisfy your sweet tooth. Stop by soon or order now and savor the irresistible goodness!

The Wicomico Beach Bakehouse

13930 River Road

Newburg. MD 20664

Friday - Sunday 9am - 5pm

La Plata Farmers Market

209 Washington Avenue, La Plata, MD (April – Nov) Saturday 9am – 2pm

From Our Cottage Kitchen to Your Home

At Cottage Kitchen Sweets by Sue, our pantry items are not just mixes —
they are the very same ingredients and recipes we use in our own kitchen
to feed our family.

We believe that real food starts with real ingredients.
While we all strive to eat clean, we also understand how easy it is
to choose convenience over quality.

How often do we reach for a box of macaroni & cheese simply because
it’s faster than turning on the oven and cooking from scratch?

Our mission is to make clean eating convenient.

That’s why you’ll find things like:

• Macaroni & Cheese Mixes
• Skillet Dinner Mixes (Lasagna, Goulash & more)
• Biscuit, Pancake & Cornbread Mixes
• Soup Mixes, Crackers & Homemade Snacks

All handcrafted from scratch — just like you would make at home —
without bio-engineered ingredients, without fillers, without shortcuts.

We strive to use organic ingredients whenever possible
and never compromise on quality:

• Our herbs, spices & powdered cheeses are certified organic
• Our dried vegetables (like carrots & celery) are organic and non-GMO
• Every ingredient is chosen with intention

We also understand the frustration of wanting to cook from scratch…
only to realize you need to buy three spices you’ll use once,
and the dish suddenly becomes expensive and impractical.

So we did that work for you.

Our pantry blends allow you to choose
from-scratch cooking over highly processed shortcuts
while still enjoying the comfort of homemade food —
with the peace of mind that you are feeding your family
clean, honest ingredients.

Thank you for supporting our small cottage kitchen
and choosing to eat a little cleaner with us.

— Sue & Dave

At The Cottage Kitchen, our breads and pastries are rooted in tradition, patience, and respect for the craft. We proudly define ourselves as a true artisan bread bakery—not because it sounds appealing, but because it reflects how our bread is genuinely made.

We use locally sourced, fresh-milled flour whenever possible, honoring both our regional grain growers and the integrity of the ingredients themselves. From there, everything begins by hand.

One hundred percent of our breads and pastries are mixed, shaped, and finished by hand.
No commercial mixers for dough.
No dividing machines.
No shaping equipment.

Each loaf, roll, boule, pastry, or bagel is hand-portioned, hand-shaped, and individually crafted. We believe deeply in quality over quantity—choosing to make smaller batches with care rather than relying on machinery to speed the process. We would rather hand-craft ten individual batches than sacrifice character, structure, and soul to mass production.

Steam fills our ovens to create naturally blistered crusts, deep color, and proper oven spring—just as artisan bread has been baked for generations. Because of this hands-on approach, no two loaves are ever exactly alike. And that’s intentional. Variations in shape, scoring, and texture are not flaws; they are the hallmark of true artisan bread.

Several years ago, we introduced a commercial mixer to help meet demand for our pound cakes. While it occasionally assisted with higher-volume yeast breads, our sourdough bread has never—and will never—touch a mixer.

Last spring, after a brief closure due to a back injury, we returned to baking yeast breads entirely by hand, mixing dough in large food-grade tubs just as we do our sourdough. What we rediscovered was profound. The dough felt alive again. The crumb improved. The crust returned to its former beauty.

That week, customers commented—unsolicited—on how beautiful the bread looked. These were the same loyal customers who had always supported us, yet something had visibly changed. In that moment, the true meaning of artisan baking came sharply back into focus.

That day, we made a promise: our mixer would be reserved for batters, never bread.

Today, we continue to bake the way our ancestors did—by feel, by sight, by time, and by hand. It is slower. It is more demanding. And it is exactly how artisan bread is meant to be made.