Thursday, March 25, 2010

The Artisan Kitchen Bakes: Local Eggs

Our two local egg sources Becky from Acushnet, MA and Dave and Sasha at Plato's Harvest Organic Farm in Middleboro supply us with the freshest and most gorgeous eggs for baking.

When customers ask "Do you make a white cake?" I always answer- "No, we have the freshest eggs of any bakery in Massachusetts and we like to take advantage with our Ultimate Vanilla Butter Cake!"

Local eggs have an incredibly vibrant yolk and a viscous egg white each of which provide the most incredible nature for baking.

The local egg on the left shows how "orange" the yolk from local eggs compares to the "pale yellow" yolk of the conventional egg.

We use lots of other local products including exclusively, Decas Cranberry Products, Kenyon's Milled Cornmeal, Local In Season Produce and Fruit.

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