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Mar 25, 2011 02:41 PM

Where can I find less sweet organic cake and pastry?

I am concerned about the rBGH laden cream and milk protein used in cake and pastry, as well as the ubiquitous high fructose corn syrup. Where can I find cake and pastries that are toned down in sweetness with organic milk protein ingredients and cane sugar? Or I will have to make such a thing at home?

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  1. You'd have to ask about specific ingredients, but all the new-school bakeries pretty much use the same ingredients a thoughtful home baker would: Tartine, Arizmendi, Pinkie's, Brioche, Noe Valley Bakery, La Boulange / Boulangerie, DeLessio, Sandbox, Mission Pie ...

    Outside of industrial bakeries such as Hostess, I don't think you'll find much use of corn syrup except maybe in certain kinds of frosting and cake decorations. Bakers tend to prefer cane sugar over beet sugar for technical reasons.