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Jun 2, 2010 06:40 AM

Busy Bee Bakery in Melrose

Sorry if there's a thread already on this newly opened place.

I tried a few things recently and am thrilled to report the croissants are excellent. Flaky, tender, and almost perfect- just a titch over browned on the outside.

The ciabatta is just odd... not sure if it's some kind of whole grain flour or what. It's got lots of brown grainy looking bits in it. I thought it might be olive at first but it doesn't smell or taste olivey. It's very moist and it's not a bad flavor- just not sure if it's what I'm usually seeking in a ciabatta.

The blueberry muffin tastes pretty strongly of some spice.. cardamom, I think. It's overpowering, IMO. Not what I'm looking for in a muffin.

Chocolate chop cookies were very good.

They offer prepared foods and sandwiches as well. I didn't try any. The menu is on the website, which I linked from the Place page, below.

Busy Bee Bakery
1 Hurd St, Melrose, MA 02176

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  1. Sigh, well of course the page didn't link like I hoped it would. This software drives me batty. Maybe it'll show up, maybe not, but here's the link to the page in case not.

    1. I wonder if they used some Odlum's coarse wholemeal flour for the ciabatta. I get Odlum's flours (6.79 for 2 kilo bag) at Kiki's in Oak Square in Brighton - way better than through King Arthur. I much prefer Irish wholemeal flours to American whole wheat flour; they are not uniformly screened, and create the texture you need to make Irish brown bread and are wonderful in other breads.

      4 Replies
      1. re: Karl S

        Try American Graham flour. I'm forgetting the name, but there is one that is generally available in some Supermarkets. I've always wanted to track down some of the Whole Wheat flour that Hi-Rise uses for their Huron loaf. Believe it is stone ground at some New England grist mill.

        1. re: Karl S

          Don't you find Odlums kind of soft for all-purpose use?

          1. re: MacGuffin

            Well, soft AP flour is much better for things like cookies and biscuits and other baked uses where you don't need the strength of hard flour to capture yeast gas bubbles.

            In other words, it helps to have both hard and soft AP flours in the pantry, rather than one generic one....

            Now that White Lily is no longer what it once was, old fashioned patent/cream flours made from lower protein wheats have to be found in other ways.....

            1. re: Karl S

              Oh, I agree about cookies, etc., and soda bread is pretty abysmal made with anything but a soft flour. And I agree that it's good to have various flours for various uses (you're the second person I've encountered who has complained about White Lily, which I don't think I've ever even seen for sale). I just think that if I had to restrict myself to one for all-purpose use, it would be an all-purpose flour (like King Arthur). But as much as I like Odlums Cream, I wish it didn't contain baking powder--I'm pretty good at getting things to rise as they should with just the ingredients listed in a recipe.

        2. Thanks for the post. I will have to give the croissants a try. I stopped by this weekend and tried the strawberry filled cupcakes. They really were not very tasty- vrery dry. Will give them another shot, as I hope they improve and do well. Maybe opening jitters!. My go to place is D'amiciis in Wakefield.

          1. I stopped by yesterday and bought two Belgium chocolate cookies. They were very good, but I did get a very anxious vibe from the the Owner. She does seem very nervous. Hopefully it is opening jitters and she can correct the minor flaws. The space is lovely. Clean and sunny with tables in the window to eat your purchases. I wish them luck.