Powell’s Sweet Shoppe
There are three big holidays a year where candy is emphasized: Valentine’s Day, Easter, and Halloween. With the Easter season upon us, there is no better time to talk about candy: jelly beans, chocolate bunnies, malted eggs, marshmallow chicks, lollipops, peanut butter eggs, and more. Read more 
Effie’s Oatcakes
Years ago, while traveling through England, I discovered oatcakes, a British treat that is a cross between a cookie and a cracker. Not as sweet as a typical American cookie (which the Brits call biscuits) and not as thin as a cracker, the oatcake is a crunchy thick wafer made primarily of flour, oats, butter, sugar, and salt. The “cake” has a slight sweetness with a buttery taste that is delicious plain or with cheese. Read more
Fat Toad Farm Caramel Sauce
Several years ago, I tasted the creamiest yogurt ever and set upon figuring out how a small Molkerei (dairy) in Switzerland could make a yogurt with the proper balance of three major traits: smooth texture, big flavor, and a slight tangy aftertaste. I tried to replicate that yogurt about a dozen times with my yogurt maker using every type of milk before I gave up and decided to ask the owner of the Molkerie in Switzerland how they make their yogurt. The owner told me the secret to making really great yogurt lies with the cows: they need to graze and be well cared for. I realized I would never be able to reproduce a really great yogurt unless I had my own cow, and that was pretty much out of the question but the message stayed with me. Read more
Eleni’s Easter Cookies
Easter is just a few weeks away – Sunday, April 8th – so thoughts of jelly beans, malted eggs, and chocolate bunnies in a basket lined with green cellophane grass are on my mind. Instead of limiting an Easter basket to candy and chocolate, consider adding a few beautifully decorated sugar cookies from Eleni’s this year. Read more
Raincoast Crisps
Vancouver, Canada is the home of Lesley Stowe’s Fine Foods, maker of some of the most delicious crackers ever made. Crisp crackers made with flour, dried cranberries, pumpkin seeds, figs, kalamata olives, dates, flax seeds, almonds, milk, hazelnuts, pecans, raisins,brown sugar, sesame seeds, rosemary, honey, baking soda and sea salt, Raincoast crisps are the best thing to happen to cheese in years. Read more
Bequet Caramels
Bozeman, Montana is the home of Béquet Confections, maker of three types of vanilla butter caramels (soft, chewy, and celtic sea salt) and seven butter caramels (chocolate, chipotle, espresso, salt-chocolate, pomegranate, butterscotch, and green apple). Each bite sized caramel is individually wrapped in decorated plastic covers with color twisted ends to unwrap when ready to devour, and devour you will because I have yet to meet anyone who can eat just one Béquet Caramel. Read more
Gagne’s Cream Cheese Biscuits
There used to be a restaurant called Robinhood Free Meetinghouse Restaurant in Georgetown, Maine, a small town in the southeast part of the state. The restaurant was located in a 19th century church that was restored and converted to a destination dining hall by Michael Gagné, a chef who had a vision: “to create decadent, flavorful biscuits made entirely from scratch, and use only the finest ingredients.” Read more
Papabubble Candy
My daughter was visiting her cousin in New York City when she discovered Papabubble which she pronounced “Papa Booblay,” a candy store that looks more like a chemists storefront from the exterior in Greenwich Village. Inside, the store retains its character with elegant two-tone bags with silver backing and transparent fronts bursting with colorful candies, all neatly lined up in rows along the wall. Read more
The Viennese Crescent Cookie
The Viennese Crescent is a cookie of near perfection with a bit of crumble, a hint of nutty flavor, and a buttery taste that makes cookie lovers swoon. According to legend, these cookies originated in Austria – and Vienna in particular – but there is debate as others claim Viennese Crescents were first created in Hungary and Germany. A cookie of few ingredients – butter, sugar, flour, ground almonds or hazelnuts, and salt – the Viennese Crescent has moved overseas and now commands well deserved space on bakery shelves in America. Read more
The King Arthur Flour Company: The 4 in 1 Baker’s Resource
There are an abundance of schools, supply stores, bakeries/cafes, and on-line resources dedicated to baking throughout the United States but there is only one place that combines all four: The King Arthur Flour Company. Located in Norwich, Vermont, a small town in central-eastern Vermont close to the New Hampshire border – the King Arthur store, bakery, cafe, and education center are easily accessible by car from the following major cities/towns: Read more
Paddock Post 