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1023 Springdale Road, Building 6B
Austin, TX, 78721
United States

Austin's favorite stationery shop and workshop studio.

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The Paper + Craft Pantry blog is home to our latest DIY projects, current inspiration sources, and small business advice. 

Filtering by Tag: brunch

RECAP: SUMMER BRUNCH

Pei Sim


Brunch may be one of our favorite meals mostly because it involves surrounding yourself with good company over a delicious meal!

We decided to host a little pop-up brunch in our studio to celebrate our intern team. From running donut errands and snapping photos for Instagram to helping us host our workshops, they have been such a great addition to our studio and shop.

We whipped up a simple and yummy menu of a strawberry chia seed pudding (recipe below), avocado toast trio, macarons and used this as an excuse to use our coffee cake recipe, and of course, mimosas!

Strawberry Chia Seed Pudding Recipe

  • 2 cups almond milk
  • 2/3 cups whole chia seeds
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon organic maple syrup (optional)
  • fresh fruit

Mix all ingredients into a bowl (with a lid to store overnight in the fridge) and whisk thoroughly. *Tip: Go back and stir again in 10 minutes to make sure the chia seeds don't glob together!*

Leave in fridge over night.

To serve, scoop into individual servings and top with fresh fruit of your choice!

Photos by Chelsea Laine Francis

D.I.Y.: Homemade Coffee Cake

Pei Sim


Surprise, today is National Coffee Cake Day! 

While that might be one of the more obscure things to celebrate, we just had to bake one of our personal breakfast favorites. So, we dug up a classic family recipe (thanks, Mom!) and got to baking. This coffee cake is perfect for everything from a lazy morning to a brunch party with all of your friends!

Enjoy!

Ingredients

Cake batter:

  • 1 cup sugar
  • 1/2 cup butter or margarine
  • 2 eggs
  • 2 cups flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. vanilla
  • 1 cup sour cream

Topping:

  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 t. cinnamon

Cream together sugar and butter. Add 2 eggs and beat well. In separate bowl, sift together dry ingredients. Add to butter-sugar mixture, alternating with sour cream, beating well after each addition. Add vanilla and beat well.

In small bowl, mix together topping ingredients.

Grease and flour a bundt or ring pan. Sprinkle some of the topping mixture in bottom of pan. Spoon half of batter on top of mixture; spread gently to smooth surface. Sprinkle half of remaining topping on batter; top with rest of batter. Sprinkle most of remaining topping on batter. 

Bake at 350 degrees F. for 40 minutes, or until top is crusty brown. Cool completely. Slide knife around edges; place plate on top of cake and, using both hands to hold in place, flip cake upside down. Shake gently to release the cake!