A Baking Year in Review
Sydney and I are presently working on a very special post, but in the meantime we thought it might be fun to revisit 2012. We were blessed with an amazing friend who travels home, to Japan, twice a year, and generously brought us back a plethora of cherry blossom flavors. We spent an entire month using cherry blossom extract, sugars, and compounds in array of treats, by far the favorite was the Cherry Blossom Macarons.
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