Miss Buttercup Mae’s desserts come from kitchens where recipes were memorized, not written down, and sweetness was shaped by what could be grown, foraged, or stored through winter. Her work reflects Appalachian traditions rooted in resourcefulness — apples, sorghum, cornmeal, berries, nuts, and slow-baked comfort.

She favors simple structures with deep flavor: cobblers that soak up their own syrup, dense cakes meant to be sliced thick, pies that balance sweetness with earth and spice. Nothing is ornamental for its own sake. Every dessert earns its place at the table.

For her, pastry is about continuity — food made to gather people, stretch ingredients, and carry memory forward. These are desserts that feel familiar even the first time you taste them.