Our Story

Birdie’s Batch is a mother-daughter duo making classic baked goods and preserves from local ingredients. It was formed in June 2020 after what seemed like endless months of baking to combat COVID stress (and quarantine!). The team thought if their families found comfort in their old-fashioned treats like ginger snaps, coffee cake, pumpkin bread, and mega chocolate chip cookies, perhaps others in their community would too. Thus, Birdie’s Batch was formed to whip up batches of homemade goodness to share with the community. One of their specialties are seasonal jams made with just-picked produce that gets processed within 48 hours to make sure the essence of the fruit (and season!) is captured in the jar. We hope when you take a bite of our treats, you not only get a sense of delight, but a sense of home, too. 

 

 

 

 

 

 

 

 

 

Sara Cann, co-founder

Sara Cann started her career in magazine journalism writing for publications including Men’s Health and Oprah. She worked in the test kitchen at Saveur magazine, and assisted in editing their cookbook, Saveur: The New Classics Cookbook. She graduated from the French Culinary Institute with a degree in Classic Culinary Arts. She spent seven years working in the restaurant industry as the director of food operations for The Fireman Hospitality Group. Her version of meditation is paging through a large stack of cookbooks. She’s the mom of two wonderful, snack-crazed girls and married to her high school sweetheart. 



Vinnie Cann, co-founder

Vinnie Cann is the mastermind behind Birdie’s Batch’s seasonal, small batch jams and a self-proclaimed “produce addict.” She credits her Italian grandmother for her obsession with quality ingredients. Growing up in Brooklyn, she had many culinary influences. Her grandfather was a master baker at Shuler’s Bakery in Brooklyn and her father followed in his footsteps and also became a baker. But her biggest influence was her maternal grandmother, her “Nonna,” who did all the cooking and food shopping. Her favorite stop would be the vegetable markets–small, open-air storefronts that held crates of beautiful produce spilling out onto the sidewalk. The proprietor knew her grandmother well and would often hold the freshest, sweetest produce for her approval. This is where she believes her produce obsession began.