Right now, we have four different baking syrups and, at first glance, you might wonder why you would buy one over another? Curious myself, I did a bit of research and in this post, I share what I gleaned.
When I first tried Liège waffles (also sometimes known as Belgian waffles), my taste-buds exploded! Sweet, dense, yeasted, chewy, filled with crunchy pockets of sugar that also caramelized on the surface – they were the ideal waffle.
Emily, produce buyer and home chef extraordinaire, brought the apples: 10 different kinds, most of them heirloom varieties. I represented for the bakery and turned each variety into an individual mini-crisp and sliced extras for a “raw” tasting. Our goal? To find out which were the best baking and which were the best eating apples.
For New England bakers, the time of year has come when pumpkin starts cropping up on the menu.
In our Cambridge store, our bakery sits next to our produce room offering our baker Alice a chance to browse around the bins and shelves to find inspiration for her breads, pies, crostatas and muffins. At this time of year, it’s all about apples. From her award-winning apple pie to the simple muffins in this recipe, Alice makes the most of each apple variety from our local farms.
In April, I walked into our bakery and saw rhubarb piled high on the work bench, waiting to be added to a strawberry-rhubarb crisp. At the time, the weather had turned spring-like but we were still several weeks away from our own local rhubarb season. Still, that first sight of rhubarb was a lovely indicator that warm weather was on its way.
On Thursday mornings, if I am coming into work at just the right time and the wind is blowing in the right direction, I can sometimes smell our cinnamon bread from up to a block away! Cinnamon bread is baked fresh every Thursday and Saturday at Formaggio Kitchen Cambridge.
Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!