Saving the world is a piece of cake.

Pale Blue Tart is a weekly newsletter sharing recipes, tips, and stories about how dessert — yes, dessert! — can be a climate solution.

Each week, you’ll see a lil somethin’ appear in your inbox, whether it’s a one-bowl chocolate cake that just happens to be plant-based, a guide to upcycling that half-used tub of sour cream into dessert, or a story about a perennial grain called Kernza that could transform agriculture and make a mean butterscotch-toffee bar.

Pale Blue Tart is a thing because there’s opportunity in every pudding and coffee cake to build a dessert menu that’s so biodiverse, low-carbon, and damn delicious (volcanic sherbert, anyone?) that it pulls the rest of our lagging food system along with it.

Free subscribers

Pale Blue Tart is free each week (at least as long as this over-caffeinated freelance writer can sustain that!).

Paid subscribers

Paid subscribers get original and exclusive, paid-subscriber-only recipes (and stickers!) in the mail occasionally.

Founding members

Founding members get an adorable climate cookie box mailed to their doorstep at the holidays.

Hi, I’m Caroline

I’m a climate writer and pastry gal who earned a pastry diploma at Le Cordon Bleu Paris. My writing has appeared in Grist, one5c, and Smart Mouth, and my recipes have appeared in Coolbeans, Blue Dot Living Magazine, and on brand sites. I also created and hosted The Sustainable Baker podcast, which was the audio prelude to this newsletter.

This newsletter, in turn, is the prelude to what I hope will one day be a cookbook on climate-friendly dessert, representing recipes and ideas from bakers and pastry chefs across America. I’ve said it before and I’ll say it again: Climate cuisine is dead on arrival without good cake.

Say hi. saunders dot caroline dot m at gmail dot com

More on my work at https://www.caroline-saunders.com/.

All logo art by the fantastic Amelia K. Bates.