Kitchen 68

The “68” is a little nod to home. Kitchen 68 began in my own kitchen, and the number has a personal connection to the place where it all started. To me, the kitchen is the heart of the home. It’s where love gets poured into everyday meals, celebratory dishes, and little treats that make an ordinary day feel special. There’s another little meaning behind 68 that I love, too. In the restaurant world, when something is “86’d,” it means it’s no longer available. 68 is the reverse. I like to think of Kitchen 68 as bringing back the things we love, making time for something homemade, slowing down, being intentional, and sharing something made with care. I don’t claim to be perfect at everything I do, but I can promise that I care deeply about this business. I care about the food I make, the people I meet, the community I get to be part of, and every person who chooses to bring something from my kitchen into their home. Kitchen 68 is a place for me to put my heart and my energy into something that genuinely matters to me. I hope that care comes through in everything I do, whether we meet at a market, you pick something up from me, or you simply came across Kitchen 68 online. From my kitchen to yours. 💕 Love, Ashley

Yes, I do offer products that do not directly contain peanuts or tree nuts. However, all Kitchen 68 products are made in my home kitchen, where wheat, soy, peanuts, tree nuts, and other major allergens are also handled. Because of this, I cannot guarantee that any product is free from cross-contact with allergens. I make every effort to accurately label products based on their ingredients and the allergen information provided by ingredient manufacturers. Some ingredients may also carry precautionary statements such as “may contain” or “made in a facility that also processes” certain allergens, even when those products are not an intentional ingredient in the product. As a one-person bakery, I personally handle the baking, packaging, labeling, and quality control for every order. While I take allergen information and labeling very seriously, there is always a possibility of cross-contact or an unintentional labeling error. If you have a severe allergy or have any uncertainty about whether a product is safe for you, please err on the side of caution and do not consume it. Your safety is much more important to me than making a sale!

I can make any cookie on my menu with King Arthur Measure for Measure Gluten-Free Flour! Because all of my products are made in a kitchen where wheat/gluten is also handled, I cannot guarantee against cross-contact. I do my best to prevent cross-contamination, but if you have celiac disease or a severe gluten allergy, please err on the side of caution. I never want to risk your safety. For ordering, I recommend using the Mix & Match 6 for $20 cookie option on my website and entering your preferred flavors. If you would like more or less than 6 “gluten-friendly” cookies, just contact me directly through the form on my website, and I’ll be happy to work with you!

Follow along on Instagram @Kitchen68LLC for the latest updates! I post upcoming markets, pop-ups, porch stand dates, and other places you can find Kitchen 68.

For cookies, I can make anything from 1-ounce to 6-ounce cookies. I try to keep cookie pricing simple and generally price them around $1 per ounce. Some flavors cost more to make because of premium ingredients and add-ins, while simpler flavors cost less. It all comes out in the wash! For my other treats, I consider ingredient costs, the time and work that goes into making each item, and comparable pricing from other local bakers and online. My goal is always to keep my prices fair and affordable. I don’t price something higher than what I would personally be willing to pay for it.

Our menu is always evolving! We're constantly testing new flavors and adding treats based on what people love. If you don’t see something you’re craving, please reach out—it could be next!

I don’t currently make cakes, cupcakes, or sourdough. Those are all areas that require their own specialized skills and techniques, and I’ve chosen to focus my time on the treats I love making most. There are also so many talented bakers in Northeast Florida who specialize in those things! My focus is primarily on cookies and other specialty treats, and I’m always open to experimenting with new flavors and adding new items when the right idea comes along.

If you have a special request, a different cookie flavor in mind, or an idea for a dessert that you don’t see on my menu, please reach out! I’m always open to hearing your ideas and will let you know if it’s something I’m able to make. Because baking is a science and different desserts can have very different techniques and learning curves, it really depends on the item—but I’m always happy to consider it!