Friday, October 25, 2013

Allies in the Baking Empire

Several weeks ago I was contacted by my friends at the National Honey Board with a request to send them some artisan breads with a honey focused inspiration.

I was told to send four loaves......

I was told to send them to Denver.........

So I did.

When you send a sample pack to an event, it is always good practice to deliver a collection that offers a uniformed size, but the pieces should always balance the light and dark side of the bread color spectrum.

It is also paramount to give different POV's on sweet-savory and a variety of textures.


The loaves that were flown first class to Denver, somehow made their way to Chicago.

I wonder if their journey was exciting, possibly fraught with peril.

Who knows?

Perhaps their voyage will inspire a Disney movie.

In closing I just want to say that it was a big honor for our bakery to have the chance to partner with the National Honey Board.

They are such a classy group of people, and whose kidding who?

These folks are blessed to have the sweetest, cleanest, purest product on the planet to market....


Let's Talk Honey ...

Sweet Returns from Honey Baking Summit

Posted by National Honey Board on October 24, 2013 - 3:12 PM

Sweet Returns from Honey Baking Summit
We just wrapped up our third Baking Honey Summit in Chicago, and one of our favorite things about these events is seeing what the most talented bakers in the world can do with honey after spending the day learning about this natural sweetener and working with it.
We recently had the opportunity to taste the sweet returns of the Honey Baking Summit when two of our attendees sent us products they developed with honey for our fall board meeting. Since we never start with dessert (ok, maybe some times we do!), we first tasted some amazing artisan breads from Saint Agnes Baking Company, including a WWII loaf that was a delicious combination of a Russian and German Rye that uses honey to provide a sweet taste.
We also sampled a Wild Rice Round and a Hungarian Raisin Rye which uses a combination of honey, molasses, cocoa and raisins.
Next up, we hit the sweets and tasted three of Muddy Paws Cheesecakes, all made with honey. First up was a honey vanilla cheesecake, which has been a standard on the bakery’s menu for some time. Next, we devoured a couple slices of new products, including a lemon honey cheesecake on a pistachio graham crust and a honey blueberry lavender on a shortbread crust. All three were delicious, and took advantage of honey’s ability to complement a variety of flavors.
Thank you once again to Danny Klecko of  Saint Agnes Baking Company and Tami Cabrera of Muddy Paws Cheesecake for the outstanding made with honey products.


1 comment:

  1. After the recent horror stories I read about adulterated honey mixed with sugar water and whatnot, and the pollen removed so that it can't be traced to it's origin (from China), I switched to agave syrup as sweetener. From all the big supermarkets only Trader Joe offered "honest" honey, with pollen. Very sad!