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Products I use and depend on for cooking and baking.
Bob's Red Mill Organic Thick Rolled Oats: the only oats I use. Great for granola and cookies. Thick-cut makes a difference.
Any product from Anson Mills. The grits are top-notch, especially the pencil-cob variety. I love the farro piccolo, too.
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Straus for most baking, but I usually use Lurpak for cookies. Low moisture and very creamy.
These chocolate chunks are perfect for cookies or any other baked goods. Comes in 62% or 70%.
When CandH started selling baker's sugar, I switched from regular granulated and have never looked back. Fine grain mixes really well and make a nice crumb in baked goods. It's NOT vegan so I don't use it in vegan baked goods.
I love this flour and buy the organic when I can get it. Really consistent quality. 1 cup weighs 120.5g (4.25 oz).
Source for fresh yeast - I'm convinced it rises better, more forgiving, deeper flavor.
Rapunzel rapadura sugar, great flavor and texture. I buy it by the case. One of my favorite uses is to toss a bit with halved cherry tomatoes and olive oil, then roast.
I've been on the hunt for a great maple syrup. I love this one (Coombs, grade B).
Beautifully flaky salt with a great flavor. I like it for a finishing product for baking in particular - salty sweets are a favorite. I most recently used it sprinkled on lavender shortbread.
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My preferred dairy - butter is high fat, low moisture. Milk is non-homogenized and gently pasteurized.
Best chocolate ever. It's finicky for tempering and fine chocolates, but the flavor is amazing. My favorite is the Dos Rios. White chocolate is also fantastic.
3 likes
Not the only chocolate I use for baking, but I like it. Love that it's being sold in bulk and in squares - no chopping, easier melting.
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