Hey, sweet friends—
It’s a brand-new week, and you know what that means: a fresh episode of The Crum Files! This one’s extra special because it’s officially Easter week—which, around here, translates to family time, egg dyeing, baking marathons, and maybe (just maybe) trying to keep the chaos to a minimum. We’re soaking up the pastel vibes and sugar highs while juggling spring break schedules and sneaking bites of chocolate when no one’s looking.
And as if that wasn’t enough? We’re also juggling the random curveball of an unexpected move. Because nothing says “springtime fun” like sorting through boxes, coordinating logistics, and trying to keep the flour out of the packing tape. It’s been a little wild behind the scenes at Misfit HQ, but we’re rolling with it the best we can (and probably stress-baking more than usual).
Whether your spring break just started or already came and went, it feels like the season is in full swing. Flowers are blooming, ovens are heating, and kitchens are buzzing with energy—and it’s only going to pick up from here.
Because guess what?
May is creeping up fast, and with it comes a whole new batch of fun. We’re talking quirky little holidays like National Fudge Day, National Strawberry Shortcake Day, and other random-but-delicious excuses to celebrate (and bake). And if you know Misfit Baking Co., you know we’re always down to get a little silly and a lot sweet.
Oh—and speaking of May...
My birthday is just a couple of weeks away! (May 8th!) And as much as I love cake (and you know I do), I also have a deep love for plants and gardening. So you can probably expect to see a little mix of blooms and bakes around here as I celebrate another trip around the sun—maybe even a garden-themed treat or two. Because if I’m baking for myself, it’s going to involve something sweet and something green.
So consider this your official invitation to lean into the season:
Embrace the mess (moving boxes and muddy boots included).
Savor the moments (and the frosting).
And get ready for all the goodness still to come.
We’ve got big things on the horizon—recipes, treats, maybe even a surprise or two—and I can’t wait to share it all with you.
Until next time,
Stay sweet and stay a little misfit.
—Ashlee