With educations and careers in electrical engineering and computer science respectively, Westerville resident Jane Varley and friend Sarah Sullivan seem an unlikely pair of vendors for the Westerville Farmer’s Market. Even so, you’ll find them there May through October: Jane is the founder of Varley Valley Baked Goods, while Sarah crafts organic jams and jellies sold at Jane’s stand.

Jane grew up on her family’s Varley Valley Farm in Richland County and has been baking since she was 4 years old. Jane took skills she learned at her mother’s apron to new heights by apprenticing with a Boulanger in Strasbourg, France in the ‘70s. Since then, she has created delightfully aromatic wares with a combination of love, experience and just the right touch.

Jane has a full repertoire of breads, rolls, pastries, pies, cakes and cookies. Her recipes vary widely, from jalapeño cheddar chili bread to pecan rolls to 100-percent whole wheat bread. Jane says her baking “hobby” is a labor of love. She sells nearly 50 loaves a week at the farmer’s market, with each loaf taking nearly 30 minutes to make. Prices for her breads range from $3.75 for a loaf of “Plain Jane White” to $6.75 for a cheese-loaded loaf of parmesan jack.

Jane also bakes specialties by request, such as bread for diabetics, bread with no salt, etc. (the only bread she does not make is gluten-free). She also says she can attempt to reproduce favorites from your childhood, with or without a provided recipe. According to Jane, baking is as much of an art as it is a science. Having a recipe and the right ingredients is not enough – you must know how the dough should feel, how much to let it rise and when to remove it from the oven, all of which can vary.

As a tasty complement to Jane’s breads, Sarah (many times with Jane’s assistance) crafts organic jams and jellies in literally dozens of flavors. She makes classics such as Concord grape jam and apple butter as well as creative spreads such as hot pineapple jelly and wild rosehip jelly. Sarah also makes low sugar versions of the recipes. Their various offerings range in price from $6.50 to $9.50 per jar.

If you can’t make it to the market in the near future, Jane suggests trying her orange rosettes recipe, which she has kindly shared with Westerville Magazine. Otherwise, plan on visiting Jane and Sarah at the Westerville Farmers’ Market (which runs from 3-6 p.m. Wednesday afternoons through October) to sample some epicurean delights.

Varley Valley orange rosettes

¼ cup warm water
1 tablespoon yeast
1 egg, beaten
¾ cup orange juice
1/3 cup sugar
1 teaspoon salt
¼ cup canola oil
Grated rind of one orange
4 cups bread flour (approximately)

While stirring, sprinkle the yeast over the water. Add a pinch of sugar, stir, and let sit for 5 to 10 minutes until it starts to foam. In a large bowl, place egg, orange juice, sugar, salt, oil and orange rind. Stir until the sugar dissolves. Add yeast mixture to the bowl.

Add 2 cups of flour and stir with a wooden spoon until the flour is incorporated. Add 1 ½ cups of flour (approximate) until a dough is formed.

Turn out on a well-floured wooden board and knead for 8 to 10 minutes until the dough is elastic. Add flour as necessary but don’t add too much as the bread will then be dry and crumbly. The dough should still be sticky enough that if you press a clean hand on the dough and pull it away, the dough will try to stick to the hand but will stay with the ball. The amount of flour you will need to add will vary depending on the flour used, the humidity and the size of the egg.

Oil a large bowl. Place the dough ball in the bowl and turn over to oil the entire surface. Cover with a slightly damp cloth. Place in a warm (80 degree) area and let rise until it is doubled in bulk.

Divide dough into 16 equal pieces and roll each into a half-inch wide rope. Tie the rope into a rosette (an overhand knot with one end under the roll and the other end on top of the roll). Place on a greased cookie sheet and let rise until doubled in bulk.

Bake at 325 degrees until light brown.

If desired, frost with a royal icing made by mixing one or two tablespoons of orange juice concentrate and confectioners sugar.