About Ingredients

... a little background
         

About the ingredients I use: No preservatives ~Always unbleached flour (no bromide), from Hodgson Mill, King Arthur, and Frankferd Farms Milling
Herbs and berries from the garden when available ~ Fruits, vegetables, and berries from Scenic View Orchards and local farms
Spices: Cinnamon (Vietnamese Cassia), Double Strength Vanilla Extract (Madagascar Vanilla Bean) and Cardamom from Penzeys Spices ~ Pearl Sugar and Vanilla sugar from Sweden
Water: Filtered water (reverse osmosis) ~ Yeast: Fresh cake yeast or Swedish yeast for sweet dough
Baking powder without Aluminum
Cocoa: European Style Dutch Processed Cocoa, Gerken's cocoa ~ Eggs: Eggs from Free Walking Hens on Garden Path Farms, PA and also from Weikert’s Egg Farm
About Nuts: Please note ~ There might be traces of nuts in all baked goods.
Some of my delicious baked goods are modeled from the European kitchen with a Swedish influence and some from the American kitchen. I have a passion for taste, and a flare for style.

 

  About keeping baked goods fresh and storage

 

Everything is baked fresh for each market every week. Store breads at room temperature, not in the refrigerator. The best way to store “soft breads” is to freeze the bread. Freeze all or part of the bread at once if you will not eat the bread within 2-3 days.

 
   Fresh! Freeze! Fresh!

Heat the bread in the oven for a few minutes to enjoy the newly baked feeling!

Put your bread in the freezer when you come home if you do not plan on eating it within two or three days

Enjoy the breads within two or three days