Sanford, Florida

Underthe Sun

Wholesome gourmet: the things your grandma would make if she had gone to culinary school. New menu every week of the month.

Saturdays in TBD Sundays at TBD Card, tap and app only. No cash.

Following the sun

A young sunflower turns to face the sun all day. The menu does the same thing, one week at a time.

Always on the table

Every week

These four never leave. Start with the corn cake. It is the elote cart from my childhood, in a form you can eat standing up.

Sweet and spicy corn cake with jalapeno and corn, one slice cut away

Start with the corn cake

Sweet and hot in the same bite. The elote cart that came through my neighborhood instead of an ice cream truck, baked into something you can eat standing up.

The 4 and 6 inch ride the table both days. The 8 and 10 inch come by preorder.

Boxes

Every week

One box, one bag, one price. The easiest way to walk away with enough for the whole table.

Preorder

Build your pre-order

Choose a week, set quantities, and customize every item in the Sampler. Bundle pricing is applied automatically.

Saturday and Sunday pickup locations are still TBD while market approvals are pending. Preorders close the night before each bake.

1. Choose a menu week

Each week has its own flavor lineup. Your selections are saved separately for every week.

2. Always available

Individual prices and every size option

Boxes

Fixed-price bundles available every week

Customize the Sampler

One from every category. Seven items total.

$35 · saves $4

Corn cake

Sweet and Spicy Corncake · 4 inch

Croissant

Macaron

Signature muffin

Signature cupcake

Biscuit

Your flavor choices will be included in the copied order and ready-to-send email.

3. Your details

Payment happens at pickup. No payment details are collected here.

Name

Phone

Pickup day

Notes (optional)

0 items selected$0

Choose items above to begin your preorder.

Who is baking

Hi, I'm Shurri

I have always loved to cook. In 2018 I went to culinary school to get properly good at it, and what came out the other side is what I call wholesome gourmet.

The things your grandma would make if she had gone to culinary school.

That is the whole idea. Nothing fussy, nothing precious, but made the way the technique says it should be made. A biscuit that tastes like a biscuit and also has proper lamination in it.

A tall buttermilk biscuit with visible layers

A single croissant showing its laminated layers

Everything is baked in my home, the day before each market. Friday for Saturday's market, Saturday for Sunday's market. Nothing sits, nothing gets carried over, and when something is gone it is gone.

The corn cake goes back further than culinary school. I grew up in a neighborhood that did not have an ice cream truck coming through. We had the guy with the elote cart.

Corn, chile, lime, salt. Sweet and hot in the same bite, handed to you on a hot afternoon. That flavor is the whole reason this table exists, and the corn cake is my version of it, in a form you can hold in one hand and eat standing up at a market.

Sweet and spicy corn cake studded with jalapeno and corn

It is on the menu every single week. It is the first thing I made and the thing I would want you to try first.

The name

Why a sunflower

A young sunflower turns to follow the sun across the sky all day, then turns back overnight to face east and wait for morning. It is the only flower I know that keeps track of time.

That is the whole idea behind the menu. Nothing here sits still. The lineup turns over every week of the month, and the sunflower on the menu page moves along with it.

The staples are the part that faces east every morning regardless. Corn cake, buttermilk biscuits, butter croissants and the triple chocolate chip cookie are on the table every single week.

2018

What culinary school looked like

Classical French curriculum, savory and pastry both. Soufflés, choux, mother sauces, braises. None of it is on the market menu, but all of it is underneath what is.

Cream puffs dusted with powdered sugar — Pâte à choux

Vegetable tart arranged in a rose spiral — Vegetable rose tart

Prices

What things cost

Corn cake

4 inch	serves 2 to 3	$10
6 inch	serves 6 to 8	$22
8 inch	serves 10 to 14	$34
10 inch	serves 18 to 24	$48

The 4 and 6 inch are on the table at both markets. The 8 and 10 inch are preorder only.

Boxes

Corn Cake Box	four 4 inch corn cakes	$36
The Sampler	one each: corn cake, croissant, cookie, macaron, muffin, cupcake and biscuit	$35
Biscuit Box	six biscuits, plain or savory	$23
Cookie Box	four jumbo cookies	$18

Everything else

Signature cupcake	4 for $23, 6 for $33.50	$6.50
Signature muffin	4 for $20, 6 for $28	$5.50
Jumbo cookie	3 for $13.50, 6 for $26	$5
Macaron	4 for $12.50, 6 for $18, 12 for $34	$3.50
Croissant, plain	4 for $18	$5
Croissant, filled	4 for $23	$6.50
Biscuit, plain	6 for $18	$3.50
Biscuit, savory or glazed	6 for $23	$4.50

Custom and bulk

Orders over three dozen come down about 15 percent from the prices above. Anything using a flavor that is not on that week's menu adds a flat $25, since it means a separate batch. Tell me what you need and I will quote it.

How it works

Three steps, no app to download

Shaped croissants proofing on a sheet tray

01 / Look

Check the week

The menu opens on the current week automatically. Tap any week to see what is coming.

02 / Tap, if you want

Hold something back

Preordering is optional. Everything on the week's menu is on the table. Tap items only if you want a specific one set aside. Requests close the night before I bake.

03 / Pick up

Come find the sunflower

Saturday and Sunday market locations are still to be announced. Pay at the table by card, tap, Apple Pay, Google Pay, Venmo or Zelle.

How I work

Small batches, baked to order

Everything is baked in my kitchen the night before each market, in small batches. Nothing is stockpiled and nothing gets carried over. When something sells out it is gone until it comes back around in the rotation.

Under the Sun is a Florida cottage food operation, so the menu sticks to things that are good at room temperature. No cream fillings, no cheesecake, no meat.

Questions

Before you ask

Do you take cash?

No. Card, tap to pay, Apple Pay, Google Pay, Venmo and Zelle all work.

Do I have to preorder?

No. Everything on the week's menu is on the table, first come first served. Preorder only if you want a specific item held for you.

Can I order a full batch or something for a party?

Yes. I take custom and bulk orders on request. Send me what you have in mind and I will tell you what is possible and how much notice I need.

How far ahead do preorders close?

Thursday night for Saturday pickup, Friday night for Sunday pickup. I bake the day before each market, so once the bake is planned I cannot add to it.

Can you make something gluten free, dairy free or nut free?

My kitchen handles wheat, eggs, dairy, tree nuts, peanuts, soy and sesame, and I cannot rule out cross contact on any item. If you have a serious allergy, please do not risk it.

Do you ship?

No. Direct sale only, so market pickup or preorder pickup. No shipping and no wholesale.

Will my favorite come back?

Almost always. The menu runs on a four week cycle, so most items return within the month.

Which markets are you at?

Saturdays: Location TBD.

Sundays: Location TBD. Market approvals are still pending; confirmed locations and hours will be posted here.

See what is on this week

The menu turns over every week. Yours might already be up.

None of this is for sale. Under the Sun sells baked goods at two markets a weekend. No catering, no plated food. This page is where the technique comes from.

Savory

Sauces, stocks and knife work

Classical French curriculum. Mother sauces, emulsions, braises, pastry crusts, and the plating discipline that goes with them.

Vegetable tart with zucchini and tomato in a rose spiral — Vegetable rose tart

Shrimp ravioli in cream sauce with herbs — Shrimp ravioli, shrimp tail infused sauce

Sliced duck breast with potato galette and glazed peaches — Duck breast, potato galette, glazed peaches

Sliced beef with red wine sauce and green beans — Beef, red wine sauce, haricots verts

Bright green pea soup with croutons — Potage Saint-Germain

Bowls of chilled vichyssoise with chives — Vichyssoise

Mushroom risotto with parsley — Mushroom risotto

Individual quiche with a green salad — Quiche Lorraine, salade verte

Breaded cutlet with herbs, capers and olive — Breaded cutlet, gremolata and capers

Braised beef with pearl onions — Braised beef, pearl onions

Eggs benedict with hollandaise — Benedict, hollandaise

Roast chicken breast with rice and spinach — Roast chicken, rice, spinach

Shepherd's pie with piped potato top — Shepherd's pie

Pastry

Custard, choux and sugar

The pastry side of the same curriculum.

Creme brulees with torched sugar tops — Crème brûlée

Lemon meringue tart with torched peaks — Meringue tart

Brioche bread pudding with vanilla creme sauce — Brioche bread pudding, crème anglaise

Sliced fruit arranged in a radial pattern — Plating practice

At home

The part that came first

School gave me the technique. This is the cooking that made me want it in the first place: dinner, most nights, for people I love.

Caprese salad with balsamic on a long white plate — Caprese, aged balsamic

Enchiladas topped with crema, lime and cilantro — California Style Burrito

Fresh tomatoes and basil on a cutting board — Sauce day, step one

Tomatoes cooking down in a pot — Sauce day, step two

Stuffed pasta shells baked in tomato sauce — Stuffed shells

A slice of layered lasagna on a plate — Lasagna

A quiche with a spiral top under a glass dome — Chicken Pot Pie

Stuffed bell peppers baking in a dish — Stuffed peppers

Roasted tomatoes and vegetables with garlic bread — Roasted summer vegetables

Beef stroganoff over egg noodles — Beef Stroganoff

A grilled cheese sandwich cut in half — Homemade Grilled Cheese

Strawberries with cream on a white plate — Strawberries and Cream Pancakes

The complete photo archive

Every dish has a place here

Desserts and bakes

Every dessert, pastry and baking photograph supplied for the site. 22 photos.

Dessert archive: Archive photo · 2020-03-29

Dessert archive: Brioche Bread Pudding Muffin With Vanilla Creme Sauce

More from the kitchen

Additional home-cooking photos, from weeknight dishes to larger table spreads. 23 photos.

Home cooking archive: Archive photo · 2021-01-17

Home cooking archive: Archive photo · 2023-03-19

Home cooking archive: Archive photo · 2023-06-11

Home cooking archive: received 496127744665154

Now go see what is actually for sale

The market menu turns over every week of the month.