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January 13, 2025 | Source: Civil Eats | by Rebekah Denn
Spooning buttercream into a pastry bag, Kim Holloway is close to opening time. She pipes rosettes of frosting on trays of vanilla cupcakes—some plain vanilla frosting, some cookies and cream.
With the aid of Holloway’s “partner in crime,” Kathleen Dickenson, they prop the lid of an old-fashioned school desk in Holloway’s front yard and fill it with cupcakes. Holloway adds edible pearls and glitter. Shortly after 3 p.m., the Little Free Bakery Phinneywood is open for business—the business of sharing.
“I love to bake, and many people have told me, ‘Oh, you should open a bakery.’ And I just think, ‘No, no, no, no. It would take the joy out of it for me,” Holloway says.
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