19th Apr, 2015 With a little delay, we have some news!
We have been very very busy and let things slip a little. But We were not busy for nothing. We have some great news.
We have several new fine retailers that stock part of our products.
The first of said retailers is:
19th Mar, 2015 a little family history
I am in Germany while I write this, taking part in a course for traditional German baking. While being here I visited some family members and found an old newspaper article.
The top level picture you can see is a grain/flour sack from my ancestors mill in Erzingen (Germany) from 1862. The mill itself was established in 1746 but I was
2nd Mar, 2015 Why Strudels are not really friends of toasters
So, let's talk about Strudels. In South Eastern Europe, namely South Germany, Austria and Hungary, Strudel is a well known desert.
In the old times, pretty much every family had their own recipe for the filling. Fresh cheese, Apples, Plums, Apricots...it is sweet,
it fits into a Strudel.
What is sold here as strudel, has
16th Feb, 2015 why the weird names…..
Ok, I am honest, I am weird.....and so are my spreads. I admit, I could have named it Mango Lime Spread....but come on.....such a boring name for something as tasty.
Or the Tart Cherry Espresso, such a goodie, with such a boring title.
But, and here comes my Downfall. I ran into trouble. I was unable to find a funny
10th Feb, 2015 Pretzel or Bretzel
Well, this is tricky......I think it goes along with the Pennsylvanian Dutch being Originally Pennsylvanian Deutsch.....some things just spell awkward and get changed. Language is a living thing and changes. See our Bretzel. I know the spelling….but we call them Bretzel back home, BUT and here is where it gets funny,
6th Feb, 2015 Why I refuse to make jam. And why fruit spread sounds less when it is actually more…….
Let me start this with a link to the (click on FDA to read) FDA. It is a long and rather dry read, but I can try to
6th Feb, 2015 ..the oldest living family member
whenever I get guests that are interested in what I do, I introduce them to him, he is old. Very old. They say they older they get the better they are. He is very active for his age. He is so versatile, and eats literally anything resembling flour, he is bubbly and springy.
1st Feb, 2015 So are you a bakery or what?
May it be suppliers or people I talk with, I get this question so many times......
So, are we a bakery? Not really, but we bake, and we do so the same way I learned from my grandma. Our sourdough breads are long ripened with a distinct sour taste to them.