Shannon Cooks

19/01/2025

15/01/2025

Week 2:

I’ve been under the weather this week, so my only opportunity to find a new cheese came when I visited Nob Hill to reup on some cough meds. Much to my surprise I came across this Point Reyes Bay Blue with fennel. I love a local cheese, and while I’ve had their original blue before, I’d never tried this variation with fennel.

Funky, pungent, balanced, flavorful, and creamy are just a few words I would use to describe this delightful blue.
Another solid 🧀🧀🧀🧀🧀🧀🧀/10

After nibbling on a few crumbles I decided to test out a recipe had on their site. In my version I sub dandelion greens for parsley, add a bunch more shallots, and garnished with carrot tops. Paired with some fresh veggies and pepperoni pizza.

Makes about 1 ½ cups

½ cup plain yogurt
1 teaspoon minced shallot
1 cup crumbled Point Reyes Fennel Blue, divided
2 tablespoons fresh lemon juice (orange works, too)
1-2 tablespoons cream
1 teaspoon minced fresh parsley
Freshly ground salt and pepper, to taste

Add yogurt, shallot, most of the crumbled Fennel Blue (reserve 1-2 tablespoons for finishing dip) and lemon juice to a mixing bowl. Stir well, smashing up crumbled blue cheese with your spoon as you go. Add cream, a little at a time, stirring in enough to get your desired consistency. Gently stir in parsley, and season with salt & pepper. Put in serving bowl and top with remaining Fennel Blue crumbles.

Serve with your favorite fresh vegetables.

13/01/2025

Got to get a little goofy and make a 9 year old’s dairy-free gluten-free unbirthday wish come true. 😍

12/01/2025

Dessert bites 💃

07/01/2025

Week 1:

You didn’t think I’d mess up my resolution on the very first week, did you? For my first new cheese, I went down to in search of a cheddar similar to the one I have been craving all month. My favorite cheese monger Angela wasn’t around, so I did a visual search, trying to find a cheese with a decent amount of crystallization. What I discovered was this tasty hunk of Triple Play Extra Innings by out of Wisconsin.

Made with a blend of sheep, cow, and goat milk and aged for a minimum of 12 months, this cheddar has both the classic elements of a classic cheddar, and a crystalline, funky, crumbly yet buttery mouthfeel as well.

Per the cheese shop’s suggestion, I paired this cheese with some plain crackers and jam. I opted for a spicy fig spread and I’ve got to say, it was a phenomenal combination. I must admit that I found myself even more intrigued by the jam than the cheese on its own. (If you didn’t know about jam and cheese pairing, go try it. As soon as possible.)

I give this cheese 🧀🧀🧀🧀🧀🧀🧀/10
Would absolutely buy it again and worthy of a spot on your next charcuterie board. I’m still craving the cheddar in my head, with even more crystallization, crumbliness, and bite to it. If you know of one, let me know and I’ll give it a try! In the meantime, I’ll be trying not to stuff my face too quickly with the leftover jam and crackers.

21/12/2024

Did you forget to order your holiday pie by the 18th?

Don’t fret, we have a selection of pies available at while supplies last.

Apple
Chocolate Pecan
Pumpkin

& more chicken pot pies soon!

11/12/2024

Our Holiday preorder menu is now live! Featuring real classic mince meat pies and the oh so fancy Saint Honore, along with other fan faves. We’re accepting orders through 12/18.

* Mom said if we’re real good this week, she might add a few other surprises to the preorder page. I heard talk of the chocolate pistachio tart, a new salad, and maybe even a never before released pie flavor 😍

03/12/2024

Sent out my first newsletter yesterday, and at the bottom I included a few thoughts about shopping this season.

I’m curious to hear how others feel. I understand that shopping for each individual differs and that budgets are an important factor - also accessibility, convenience, and availability are important things to consider, but it seems like we are in this weird spiral where the less people shop small businesses, the less that can be provided locally, which leads to less local shopping, which leads to less options in your area, which leads to even less attempts at shopping local… you get the idea.

I just want to find a way to change the narrative so small businesses don’t have to sound like they are begging just to get people in the door.

It’s mind-bogglingly ridiculous to me that these mega billionaires can rake in that kind of money DAILY and there are days businesses in Alameda don’t even make $200 in total sales. What can businesses do? What can locals do? How can we adapt and evolve to compete or become something mega corps can’t compete with? I’d love to hear everyone’s thoughts.

03/12/2024

On November 15th we made things official with a ribbon cutting and passing of the torch ceremony. When we closed up shop at the end of the day I had officially become the proud new owner of Julie's Coffee & Tea Garden.

So grateful for my amazing team, this beautiful and vibrant community, and for Julie, who has entrusted me with carrying on the legacy of this special place. Here’s to another 20 years!
♥️

18/11/2024

Get your orders in now - order window closes when we sell out or by 11/23, whichever comes first.

V/GF, Vegan, Gluten Free and regular options

16/11/2024

My Thanksgiving menu is now live!

See the full menu here: https://order.juliestea.com/pre-order-thanksgiving

11/11/2024

Honored to cater another beautiful wedding this weekend. The menu featured a gluten and dairy free menu, customized mocktails, and tea service go with dessert. The bride requested we make everything disposable and designed for individual servings. Kind of loving these individual crudités & charcuterie boxes.

05/11/2024

Hope to see you there!

02/11/2024

Rest assured we will be offering Thanksgiving pies again this year. Due to the chaotic nature of the business transition, we will be opening orders up a little later than normal so save the date! 11.16.24

In the meantime, let us know what flavors you’re hoping make it to the menu this year!

01/11/2024

And that’s a wrap for all the Halloween fun.

Thank you so much to everyone who came out to my last fundraising tea party. I was blown away that we completely sold out both seatings! Here are a few shots posted by our lovely and spooky guests and staff.

Hope you all had a blast, I know I did!
🖤🎃👻

22/10/2024

24 days and counting down untileverything is official and done and I will be 100% owner of the business Julie's Coffee & Tea Garden.

I am so grateful for all of the support, donations, words of encouragement, enthusiasm and love the community has shared with me thus far and cannot wait to see what this next phase brings.

In this final push, I am asking everyone to please share my GoFundMe page, and if able, to make a contribution. I am so close to hitting my fundraising goal! Thanks to some very generous and anonymous donations, I have just about covered the costs for the down payment on the business, and now just need to raise a couple thousand more to cover basic expenses like closing costs, opening new accounts with utilities, internet, etc.

A small donation today can make such a big difference. I hope you’ll consider making a contribution to my fundraiser or buying a ticket to my Halloween tea party.

As many of you already know, my name is Shannon and I have been cooking for … Shannon Marsden needs your support for Support Shannon's Dream of Owning Julie's

20/09/2024

Today marks 7 years since the launch of Shannon Cooks! So hard to believe it’s been so many years already. To celebrate we have made 7 s’mores pies. Come into and grab a slice or take a whole pie with you. I’ll be working the register with our newest trainee, so I’ll see you soon 💕