The Cart
Meet Georgie: Our honor-system cart stocked with fresh bread + backyard-grown blooms.
Open Saturdays + Sundays, noon–7PM (or sold out) at 422 Bradley Road in Bay Village.
You’ll find:
Fresh Sourdough
Mike's Flavor of the Week
Milk Bread • Whole Grain Seeded Bread • Ciabatta Rolls • Demi Baguettes • Pizza Dough • Bagels
Farmer's Pick Bouquets
DIY Bouquet Bar
Seasonal Extras (seeds, salt + more)
HOW IT WORKS
Stop by, shop what’s available, and pay right at the cart. Cash + Venmo (@FerrariFlours) accepted.
Everything is first come, first served, so if you see something you love, grab it while it’s there!
Prefer to know you’ll get a loaf or bouq ahead of time?
Our weekly Hotplate menus drop Mondays at noon and close Thursdays at 6PM for pre-orders.
Sign up for text alerts on our Hotplate storefront so you never miss a menu drop!
Amanda
The Suburban Flower Farmer
Growing up, I developed a love for flowers that has stayed with me through every stage of life. I performed growing up, dancing and singing all across Cleveland, Ohio and my favorite part of each show was the chance for a bouquet after. In my 20s, I made it a practice to buy flowers every week and discovered how a few well-placed blooms could transform a house into a home. I dreamt of owning a flower business, but life took me on a different path. I pursued a masters in Applied Politics at American University in DC, while simultaneously working for a PR agency.
That flower-based dream remained dormant for about ten years, as Michael and I navigated city life, moved to Vermont for his law degree, and returned to Ohio to have our three beautiful children.
Through all of the ups and downs, I never lost my love for flowers. I completed the University of Vermont Master Gardeners program, the Floret workshop, and began growing from seed and learning about all-things-flowers ever since. It wasn't until 2023 I started giving our backyard-grown blooms away, and in late 2024 the cart roll-outs began.
Michael
The Micro-Baker
In an effort to provide healthier bread for our kids, Michael embarked on a baking journey that started in our quaint little kitchen. Initially, he baked just two loaves per week, but they were gobbled up so quickly that it became clear he was onto something special.
As 2023 rolled around, Michael began sharing his fresh bread with friends and neighbors, who encouraged him to keep going. Michael perfected his sourdough bread and experimented with a variety of recipes.
Today, his micro-bakery has evolved from a simple family endeavor into a cherished weekend ritual. Every weekend, he supplies Georgie with at least 40 freshly baked loaves. Michael is dedicated to bringing delicious homemade bread to Cleveland, Ohio.
In the News
"It's in the evenings, once things quiet down, that they turn their attention to growing their dream -- planning the next round of bakes, mapping out the flower field, or simply talking through ideas for what's next."
Bay Village Neighbors Magazine