Chef’s specialty is making popular American cakes with a French flare
Published in the December 24, 2014 – January 6, 2014 issue of Morgan Hill Life
By Staff Report
Photo by Marty Cheek
Jeff and Natalie Lawson bake sugar cookies in their new Morgan Hill bakery.
Morgan Hill couple Jeff Lawson and Natalie Lawson believe in offering people home-style “baked with love” food. That’s their philosophy behind the creation of Lawson’s Bakery, Morgan Hill newest dining establishment which features both take-away pastry goods and delicious breakfast options.
Throughout his career, Jeff worked in various restaurants, most recently the CordeValle County Club Resort in San Martin. What he found over the years in the restaurant business is that tasty food — and especially baked goods — make people feel happy. His passion for producing baked goods is a family tradition, Jeff said.
“Cooking with mom and grandma, as well as friends and family was what planted the seed for me,” he said. “There’s a lot to be said for cooking with family. The truth behind the food always found its way through people’s reactions, so my goal is and has always been, get good reactions, make people happy. In turn, making people happy makes me happy.”
When cooking, Jeff makes sure that he always incorporate fresh, seasonal foods, he said. An item on Lawson’s Bakery’s menu that he is most excited for people to try are his bite-size beignets (a kind of French donut) with caramel dipping sauce.
“I love making these treats — they are a specialty on our menu that shouldn’t be missed out on, not to mention Natalie’s favorite,” he said. “ I also really enjoy making custom cakes. My style is homemade American custom cakes with French flare.”
Decadently delicious cake offerings include death by chocolate cake, carrot cake, lemon cake, German chocolate cake, apple spice cake, strawberries and cream cake, almond cake, and season fruit tarts. The bakery also can make wedding cakes to order.
“Our goal for guests ordering cakes is for them to feel that their cake is the only order,” Natalie said. “A consultation is the best way for the guests to feel comfortable knowing their vision for their cake will be achieved and it will taste as amazing as it looks.”
Lawson’s also makes a tasty fruit pie depending on what is fresh. Chef Lawson can make apple, blueberry and lemon meringue among other pies.
Other pastry offerings at Lawson’s include apple cinnamon coffee cake, almond croissants, blackberry scones, candied ginger scones, blueberry crumb muffins, bran muffins, sticky buns, fruit turnovers (depending on season), and banana bread.
In the cookie line, Lawson’s fresh-bakes mouth-watering crumbly creations including coconut shortbread dipped in white chocolate, chocolate chunk, oatmeal cranberry, chunky peanut butter, and seasonal sugar cookies.
Lawson’s wants to also become a breakfast destination, creating a small-town feel for people who come in for whatever might be on the morning’s menu.
“We believe in a homemade breakfast, nothing from a box, and everything from scratch,” Natalie said. “We want to share that belief with the community by keeping our food fresh, and simply delicious. The menu includes seasonal omelets, classic eggs, bacon and toast, as well as our trademark homemade Lawson’s pancakes that will be sure to warm the heartiest of appetites.”
Jeff and Natalie encourage dessert lovers and breakfast diners to stop by for a coffee break during the day.
“We hope that Lawson’s will just be your friendly neighbor next door kind of bakery,” Natalie said. “We want people to feel comfortable, relaxed and welcomed just as they would having a cup of coffee at a friend’s house — just with really good coffee and a scrumptious gourmet pastry or two.”
