Megan says: "Two years ago I bought out an existing Tea House and decided to start making as many of our products fresh, from scratch and use as many locally sourced ingredients as possible. To put to use those wonderful recipes that had been handed down from generation to generation. I started slowly, making in house the butter, pie crust, lemon curd, clotted cream scones, and croissants, along with all of our cookies, cakes, and scones. I started getting farm fresh eggs and chickens from a great local farm. I sourced my sugars and flours from an Amish store a couple of hours away. From these small steps, we have grown to using all of our meat, eggs, flours and produce from locally sourced producers. "