REAL Baked Goods!
Here is my challenge, hounds....
If you know of a bakery that uses REAL butter, REAL cream, REAL pure vanilla....then....you are very lucky. No food coloring? NO SHORTENING? No mixes, stabilizers, preservatives, etc?
Tell us about it. Tell the chow world so we can support these disappearing wonders and maybe they will multiply and stamp the fakers out of business!
It just so happens....
There's a little jewel-box of a bakery in Sebastopol, CA., which uses only natural ingredients of the highest quality. The baker/patissier/chocolatier was the first person who turned me on to the differences in chocolate backnotes....
The shop proper is absolutely beautiful. They do not use freezers or microwaves, and the ambience is tasteful and just so pretty. It appears that everything has been selected to please the eye and the palate both. Her baked/crafted wares are absolutely delicious; she makes use of local products whenever possible. My favorites are her apple galettes and a wine-poached spiced pear cake w/ an almost-custardy almond base. Her wedding cakes are stunningly beautiful, and while she does many classic styles, my favorites are the hand-painted scenes on beautifully-rolled fondant. Her petit four selection is untraditional....two-bite sizes of her classic tarts and pastries. (Dacquoise, palets, tiny mousse cheesecakes....)
Patisserie Angelica, in Sebastopol CA. - highest possible recommend.
I have a question or two about that:
Which communities are doing this?
Do they differentiate between artificially produced and naturally occurring? (this is a huge question - butter has a few naturally occurring TFs)
If cities are just outlawing shortening, they should go for it. If they are tampering with butter, thely are wrong.
Napa Ca. is rich in such places. I have 3 within 3 miles of my home; Sweetie pies, Model Bakery, and Alexis baking Company.