BAKEWELL: A Secret Baking Ingredient from New England
Every region of the country has a culinary secret that’s just too good not to let everyone know about it. Bakewell Cream and Baking Power, produced and marketed by New England Cupboard, is just such a treasured secret. Here’s the well kept story…..
While soldiers fought overseas during the Second World War, American housewives of the 1940’s had their own battles struggling through food shortages on the homefront. Many key ingredients simply were not available. Byron Smith of Bangor Maine saw the problem this created in almost every kitchen. Working hard, he quietly created a substitute product for Cream of Tartar, which leavened and extended pastry dough.
The results were so amazing that Byron named the product after just what it achieved – it helped women “bake well”. If I had named his product, I would have called it “Fantastic Results”.
I promise that if you combine this silky powder with Bakewell Baking Powder, the result will be those angel high biscuits and perfect cookies you’ve longed to share with family and friends. These products are simply the best.
Dianne Lovejoy, who bought the firm in 2000, has been an avid baker since childhood and recognized an outstanding product when she encountered Bakewell Cream and Baking Powder. Tasty baking mixes containing Bakewell Cream and Baking Powers are now also available via her Internet site.
If you want to see a near miracle occur when you make bread, pie crusts, cookies or cakes, try this remarkable product – professional chefs swear by it. But remember, it’s a secret….!
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Tags: baker, Bakewell Baking Power, Bakewell Cream, Baking, Better Bread, biscuits, Byron Smith, cakes, cookies, culinary, Dianne Lovejoy, New England Cupboard, pie, professional chef, secret
