DESSERT BREAD BOARD WITH TRIO OF DIPS: CHOCOLATE LAVENDER, MATCHA JASMINE & HONEY ROSE CASHEW.

This post was created in partnership with La Brea Bakery. All opinions are my own, including my obsession with the single origin heirloom wheat used in their new artisan breads, sourced from a farm in Big Sky Country, Montana.

New spring things: Daydreaming the jasmine, mint, and succulents I’m going to plant on my future deck; navigating southern California’s torrential downpours (haven’t you heard); keeping an eye on potential mudslides, because I live in the country now. A place where I can see trees and hills and mountains from every window, where I can see the stars at night.

Just last week, 2500 tons of mud slid down onto Topanga Canyon Road, closing all traffic to the Pacific Coast Highway for three days. I took a wild detour on a road called Tuna Canyon, which wound me vastly out of the way and spit cars out onto the PCH one achingly slow left turn at a time. I slid into the airport twenty minutes before the doors of my plane closed, stunned and flustered and confused that I’d actually managed to make my flight. The hour and forty-five minute journey (which would normally take a third of the time) from my new home to LAX reminded me that out here, on the land, in the boonies, nature is still in charge.

In the city, we delude ourselves, imagining steel and concrete can shore us up from the wildness of nature’s whims. And though we are proven wrong again and again by inclement weather and natural disasters, still the city murmurs to us of its having conquered the land. It whispers of human invincibility and, lulled, we believe it. Country folk know the truth, though: There is nothing more powerful than nature herself.

Which is why, all across the country (I see you, east coast Nor’Easter), we are bundling up against the cold and the wet and the snow in this early spring. I’ll have to brave a trip to the city later today, but for now I’m home with a blanket, watching the rain buffet the trees and fantasizing about the herbs I’m going to plant on the deck my landlord will finish building as soon as all this weather stops. Mint, oregano, marjoram, and basil. Jasmine up the railings. And a few planters full of succulents and cacti.

This weekend, I’m having a few friends over for the first time. Folks have come one by one, but this will be the first group activity, and I’m planning a little brunch. Though the weather would indicate otherwise, the promise of spring has me dreaming of sweet, tender flavors and flowers in bloom. A big frittata will be perfect, and then this trio of floral-infused dessert dips on a dessert bread board.

I’ve been obsessing over every possible way to slather deliciousness onto La Brea Bakery’s Reserve demi-baguettes from Kroger (Ralphs here in LA)—the single origin heirloom wheat flour gives the dough a deep, rich, malty flavor that’s irresistible. While it’s amazing with savory pairings (hello, cheese plate), I couldn’t resist a foray into the subtly sweet. These dips feel like pure spring to me, and each of them highlights a different facet of the La Brea Bakery Reserve demi-baguette’s complex flavor: dark chocolate lavender, matcha jasmine mascarpone, and salty honey rose cashew.

Dark chocolate melts with crème fraiche, lavender extract, sea salt, and brown rice syrup to keep it pliant at room temperature. Mellow mascarpone cheese is blended with pure matcha powder, jasmine tea concentrate, and honey. And roasted cashew butter mixes with flaky sea salt, honey, and rosewater. These three dips are really just playing supporting roles to the star: La Brea Bakery’s Reserve demi-baguettes in both sourdough and French varieties (when you’re ready to grab your own, just use this coupon from La Brea Bakery at your local Kroger).

With the expected deluge of rain in the past few days, I was grateful for this beautiful, fresh bread (see that “Baked Fresh Tuesday” sticker that let’s me know it was made the day I bought it?), the bounty of near-spring berries, and the fresh flavors of matcha, jasmine, and rose. Cashews and chocolate were easy staples to pull from my pantry as the rain closed in.

If you need me, I’ll be here prepping my dessert board (endlessly inspired by the new Platters and Boards cookbook), watching the rain-soaked earth thank the sky.