Botanical flavours – including flowers and teas - have been of growing interest to bakers in recent years, and this article will look at how bakers are experimenting with botanical flavours.
- Publication date: 7 May 2019
- Editorial submissions deadline: 3 April 2019
- Editorial contact: amy.north@wrbm.com
BOTANICAL BAKERY
Botanical flavours – including flowers and teas - have been of growing interest to bakers in recent years, and this article will look at how bakers are experimenting with botanical flavours. For example, Paul barker of Cinnamon Square won a Baking Industry Award for his innovative development of botanical breads.
In particular, this article will be looking at lesser-utilised flavours and suggest ways these could be employed by bakers, and will offer recipe suggestions.
No comments yet