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Most recent recipes from the blog
Are you ready to try your hand at a more advanced dough? Lamination is the process wherein a lean yeasted dough is wrapped around a block of butter or fat in a package. This package is rolled and folded repeatedly in a systematic way to create paper-thin layers of dough separated by thin layers of butter.
If you’ve never made a sponge cake, this is a fantastic recipe to start your baking adventure. It is also a good base in our Boston Cream Pie recipe because it doesn’t require any tricky folding or separating of eggs usually required for making a good sponge cake.
Store purchased granola bars are usually full of fillers, far too sweet, not nearly as chewy as they should be, and fall apart quickly. Make them at home and you will be so impressed with how amazing they can be!
This is a big ol’ cake with a shocking red color and an extra-tender cake piled high with fluffy cream cheese frosting. The finished cake is almost a foot tall when frosted! It’s a wonderful dramatic dessert.
Have you tried our new almond flour? Panhandle Milling Almond Flour is the most refined textured almond flour available, and it has remarkable results in baked goods.