By Christine Moore
with Cecilia Leung
Photographs by Staci Valentine


Hardcover | $35 | 264 pages
ISBN 978-1-938849-60-2
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Booksellers: You can order from our distributor Consortium here, or from Ingram or Baker & Taylor


Little Flower: Recipes from the Cafe
September 2012
Hardcover ISBN 978-0-9834594-8-4
ebook ISBN 978-1-938849-01-5

Download the Rustic Chocolate Cake recipe here!

Little Flower's famous chocolate bouchons

Little Flower’s famous chocolate bouchons

Follow @LittleFlowerBaking on Instagramclick here!

“Christine Moore’s new cookbook is a 260-plus-page reminder that nobody does cakes, pies, cookies—you name it—quite like she does. If you need us, we’ll be licking turmeric-orange glaze off our beaters.” — Los Angeles Magazine

A Baker’s Dream of a Cookbook

Christine Moore is one of California’s most beloved bakers. She’s won acclaim from an international array of experts, from David Lebovitz and Nancy Silverton to Bon Appétit and Food52, and her Los Angeles cafés, Little Flower and Lincoln, boast lines out the door every day. Her first cookbook, Little Flower: Recipes From the Cafe, earned rave reviews, was a Piglet finalist, and was the Southern California Independent Booksellers’ Best Nonfiction Book of 2012.

Now Christine—aided by longtime head baker Cecilia Leung and photographer Staci Valentine—is sharing her very best bakery recipes, all adapted and carefully tested for the home cook. Rich in photography, warmth, and wisdom, Little Flower Baking inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, biscuits, rolls, bars, puddings, and so much more. 

If you aren’t ready to make Christine’s Royal Biscuit Cake, you will be after you watch this:

Olive oil cake with candied kumquats

Olive oil cake with candied kumquats


Christine Moore was featured in the New York Times article, “The Sensuous Pleasures of Handmade Marshmallows” by Dorie Greenspan! Click here to read it and get the Christine’s Vanilla Marshmallow recipe.

A panoply of cookies

A panoply of cookies

Chicken pot pies

Chicken pot pies

WINNER! Best Cookbook,
Foreword INDIE Awards

WINNER! Gold Medal, PubWest Design Awards

WINNER! Best Nonfiction, Southern California Independent Booksellers

“Christine Moore is one of California’s best bakers, and this cookbook is one of the best. Every recipe has a photo, and every treat is as good as the next.”
Food & Wine

“Having this book, filled with recipes from the bakery, is the next best thing to being there.”
David Lebovitz, famed baker, cookbook author, and man-about-Paris

“Christine’s creations showcase French influence with a refreshed Southern California twist.”
Bake from Scratch

“When you eat Christine Moore’s food, you feel happy and well served by life.”
Jonathan Gold, Pulitzer Prize–winning food writer, Los Angeles Times

“Moore and pastry chef Cecilia Leung have rounded up their favorite classic and rustic pastries in this gorgeous tome.”
The Local Palate

“What a fabulous treat! I’ve always admired Christine’s knack for making recipes that are both comforting and inspired. This is the book to use for updated baking essentials, full of secrets that are simple, straightforward, and delicious.”
Sherry Yard, owner/chef of the Helms Bakery and author of Desserts by the Yard and the Secrets of Baking

“Reading these pages is like sitting with Christine for a cup of coffee. I can hear her voice in every hearty potato bacon biscuit, in how she tells us to make an earnest sauce out of sea salt caramels, and in the practical ways she suggests to swap one ingredient for the other when the season calls for it. Few bakers can translate their pastries into words with the richness that Christine and Cecilia have in this cookbook. This is the kind of book that finds a home on the kitchen counter, collecting stains from sticky fingers or splattering pots of fruit, with many of its pages marked and handwritten notes on the sidelines.”
Roxana Jullapat, Baker, Friends + Family

“It’s no surprise that Christine Moore’s Little Flower Baking is just like her, straightforward and enormously appealing—always figuring out a way to teach or be of service, and ultimately luscious without being precious in any way. I want to bake my way through these recipes from the first to the last.”
Evan Kleiman, host of Good Food on KCRW/NPR


One of Food52’s 16 best cookbooks of 2012

“We’re set to prepare and devour everything in it.”
— Charlotte Druckman, The Wall Street Journal

“All of [the recipes] easy to cook, and even easier to devour.”
Gather Journal

“You can’t always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough.” — Jonathan Gold, Pulitzer Prize–winning food writer

“This is a terrific book… it’s full of the kinds of recipes that you know you’re going to cook over and over.” — Russ Parsons,
Los Angeles Times

“If anyone can convince us to make pumpkin bread pudding in 90-degree weather, it is the woman behind Pasadena’s infamous sea salt caramels.”  LA Weekly

About the Authors

Christine-Moore-larger-photoChristine Moore is the owner of Little Flower Candy Co. and the chef/owner of Little Flower Cafe and Lincoln Restaurant, both in Pasadena, California. A former pastry chef in Paris and L.A., Moore became a candy maker as a way to create a home-based business. She later returned to cooking at her own place and has developed a passionate following for her simple but exceptionally flavorful food. She is the author of the award-winning Little Flower: Recipes from the Cafe.

Contributing author Cecilia Leung has been Little Flower’s pastry chef since 2010, after baking at such leading Los Angeles restaurants as Spago, Grace, and JiRaffe.

The Little Flower Baking team, L to R: photographer Staci Valentine, authors Christine Moore & Cecilia Leung, stylist Jeanne Kelley

The Little Flower Baking team, L to R: photographer Staci Valentine, authors Christine Moore & Cecilia Leung, and stylist Jeanne Kelley