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com All completed orders on a nationwide shipping or advance order online for local pick-up on MagnoliaBakery. com are eligible with code HONEY The promotion and offer are only valid and redeemable online at MagnoliaBakery. com and is not valid in any U. or International store location.

Purchase requirement, discount and offer are not valid and will not apply to any part of order or on any purchase of any gift card s or merchandise from MagnoliaBakery. Prices and availability of Magnolia Bakery products online may vary from in-store prices and availability.

This offer is non-transferable and not redeemable for cash. This offer may not be combined with other discounts or offers and cannot be applied to previous purchases.

The norm nowadays for commercial bakeries is to use frozen eggs that come in white plastic buckets. Toasting takes time and time is money.

But it also adds a lot of flavor to nuts. So we do it. Toasting brings depth to the walnuts in our sour cream coffee cake , the pecans in our pecan pie and pecan blondies , and everything else we make with nuts in it. Cinnamon is such a staple in baked goods that a simple switch from one cinnamon to another can make an enormous difference.

We stick with Korintje cinnamon from Indonesia, which has a rich flavor with a tongue-tingling tickle to it. For centuries, coarse, whole grain flours were the everyday norm for bread and porridge.

White flours were a once-in-a-while treat for only the most special cakes or breads, reserved for the highest of holidays.

As refined white flours became more readily available in the 20th century, Big Ag marketing departments promoted them by running a smear campaign against whole grains. Boy did they get it wrong. The germ is a tiny part of a grain, packed with precious nutrients and oils. Those oils are super flavorful—but also volatile.

They go rancid over time. Industrial flour producers often remove the germ so the flour will keep for longer. What they gain in shelf life, they destroy in flavor and texture.

Whole grain flours have a deep, toasty, wheat-y flavor that amplifies the flavor of pastries baked with it. And because we mill our flour just minutes before we bake with it, the shorter shelf life is a moot point.

The oil present in the germ makes for a softer, more tender texture for our pastries. Being local and knowing the provenance of your ingredients is a cornerstone of the modern food scene. So why are local flours so hard to find? Unlike a fresh turnip or egg, grains must be transformed before we can use them.

They must be milled. A century ago, practically every river, stream, brook, and creek anywhere near a town had a grain mill. Local farmers took their crops there for grinding.

But as agricultural industrialization has pushed for the efficiencies of centralization, local mills shuttered. With them, flour went from being a product of the community to a faceless commodity.

We now buy many grains directly from local farmers in Michigan and nearby states. In doing so, we gain more control of the quality of pastries and breads we bake. Milling some of our own grains in house has highlighted another problem: it can be hard to find the grains you want, grown the way you want.

Twenty years ago we started gift boxing our as-of-yet-not-quite-famous sour cream coffeecake in traditional cheese crates made by Dufeck Manufacturing in Denmark, Wisconsin.

The cheese would form into wheels in the crates and they makers would flip them, age them, and ship them when they were ready, all in the same crate. Aging in wooden crates may seem odd, but wood is great at protecting cheese.

Bestselling Bakery Treats Something for everyone on your list! Best of Dewey's Bakery Gift Box. Original Chocolate Dewzies Layered Cookies. Brownie Crisp Cookies. Moravian Sugar Cake. Taste of North Carolina Gift Box.

Ginger Spice Moravian Cookie Thins Tube. Meyer Lemon Cookies. WE BAKE TO MAKE EVERY DAY A LITTLE SWEETER FOR EVERYONE Our first bakery opened in in Winston-Salem, in the foothills of North Carolina.

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