Bleu Moon Bakery "Pop Tarts"

Updated: Aug 8, 2019

Bleu Moon Bakery is a conscious and creative business that is focused on allergy-friendly and plant-based goods. Food is such an important part of life, so our mission is to produce food that is great for you and the world, along with being super delicious. We specialize in custom pastries and cakes. Pop-up shops are our thing, so check out our calendar to see where we are this week. We also do workshops and private events! The best way to always be in the know, is by following our social media pages on Facebook and Instagram. If you can’t make it, no worries we are always taking orders, so check out our menu and place your order. Collaboration over competition, this ideal is very important to us. If you are interested in a collaboration or have any questions, comments/concerns, shoot us an email at we are always open to new and exciting endeavors. Stay tuned! As always, “Why only treat yourself, once in a Bleu Moon?"

About the Chef:

It's about time, you get to know, the lady behind the cakes. For those of you who don't know me, I am Shayanne Nelson and this is my story. I am from Los Angeles, CA where I was born and raised. I have three degrees, one of which is in Baking and Pastry. I am a classically-trained chef, that has made it my personal mission to learn as many cuisines and cooking styles as I can. I have been in the restaurant industry since 2011, starting as a baker for a local bagel shop and then gaining as much experience in the kitchen as I possibly could from there. I am the maker, baker, owner, creator, dishwasher, HR, heart and soul of Bleu Moon Bakery. I, along with my partner and our fur babies, Bleu (hint,hint), Scout, and Wynonna, run my business out of our tiny kitchen, in our apartment here in Las Vegas, NV. I have an allergy list as long as this story, which is why I bake the way I do. Pastries that anyone and everyone can enjoy (no restrictions). Conscious, creative, collaborative, unique, and custom to how you like and need it. This business is my passion, dream, and baby. Stay tuned for our never-ending adventures, we love having you join us on this journey. xoxo, BMB


Shayanne Nelson


Instagram: @bleumoonbakery


BMB Poptarts

Yield: about 6 - 3X4 in


  • Pie Dough

  • Jam (homemade or store-bought)

  • Egg wash (1T Ener G egg replacer + 4 T water)

  • 1/4c organic sugar (for sprinkling)

  • Icing (powdered sugar + water until desired consistency)

  • Sprinkles

  • Edible Glitter

  • Tools:

  • bench flour

  • rolling pin

  • ruler

  • knife

  • fork

  • pastry brush

  • silpats

  • sheet trays

  • Basic pie dough:

  • 2c. AP Flour

  • 1/2 c. organic sugar

  • 1/2t salt

  • 1 stick Earth Balance Butter

  • 1T of vodka or apple cider vinegar

  • about 1c ice cold water


  1. mix dry ingredients together

  2. chop butter up in small pieces and add to dough

  3. mix by hand until pea-sized pieces, should look flaky (do not over mix)

  4. add vodka or apple cider vinegar and mix until combined

  5. slowly add ice cold water until dough comes together ( still crumbly but if squeezed can hold it's shape)

  6. chill in fridge for minimum 1 hour, maximum 3 days or in freezer for 2 weeks


  1. roll out chilled pie dough to 1/4 in thickness, add flour to table if sticking

  2. using ruler, cut out 3 by 4 in rectangles

  3. separate rectangles into tops and bottoms for pop-tart assembly

  4. place jam in center of bottom, about 2T

  5. place top over bottom and seal edges with fork (press just enough to seal, but not cut through to other side)

  6. freeze for minimum 1 hour or maximum 2 weeks (covered)


  1. preheat oven to 350 degrees (burnt bottoms, double pan your tray)

  2. place pop-tarts on sheet tray with parchment paper or silicone pat underneath (keep in mind some jam might seep out during baking process, make sure to space pop-tarts accordingly

  3. brush pop-tarts with egg wash and sprinkle sugar just around the edges

  4. bake until golden on edges 20-30 min (rotate pan half way through baking)

  5. wait for pop-tarts to completely cool, about 30 min. add icing, sprinkles, glitter and magic

  6. enjoy!!!

Note: store in air tight container in dry area, freshly baked pop-tarts can last about 3 days