Baking fresh and using great recipes and techniques only go so far. The bottom line at Dancing Bee Baking is the great ingredients I use. I use the best quality ingredients I can find that will taste great and serve their function in the recipe. Great ingredients will give you a sweet, creamy, crunchy, salty, melt-in-your mouth taste explosion!
I also source local ingredients where possible and fresh ingredients whenever available.
My favorite ingredients:
Butter: What makes food taste better than butter? I use lots and lots of butter!
Honey: In Washoe Valley we have great local honey, and I bake with local honey when it's available.
Flour: King Arthur Flour is my favorite provider and I use KAF All Purpose Unbleached Flour for most items. KAF is employee owned and operated, uses non-genetically altered ingredients, and produces a very good quality product. Of course, if a recipe calls for a different kind of flour I will use the best available choice.
Chocolate: Who doesn’t love chocolate? Guittard’s is my favorite. They are a 5th generation family company using a traditional French processing method. And while they’re not local to the Reno area, they are just west in the San Francisco Bay Area, so at least they’re a regional producer!
Eggs: While I would love to bake for you using eggs from my own chickens (at least when I get some!), I only purchase eggs from authorized vendors and also prefer Model Dairy of Reno for this item.
Sugar: I use only cane sugar in my baking to get the cleanest, most pleasant taste.
Cream Cheese: I love baking with cream cheese because it gives such a light mouth feel to pastry dough and the added tartness of the cheese complements sweet items so well. I have several such items on my menu and use Original Philadelphia Cream Cheese in those items.
I also love cream cheese frosting, but I do not make it at Dancing Bee Baking. Cream cheese frosting must be refrigerated and since I do not have a store front with temperature controlled display cabinets, I don’t sell cream cheese icing. (Besides, it’s illegal for a home baking business to sell such icing!)
There are very good replacement frostings, so let me give you some suggestions for your carrot cake!
Spices: Penzey’s is the only way to go. Come smell my cinnamon and you’ll know exactly what I’m talking about! I use Penzey’s cinnamon which is a blend of China, Vietnamese, Korintje, and Ceylon cinnamons and makes you sing with joy when you smell it!
Though I use ginger and other powdered spices from Penzey’s in my baking, but when it comes to nutmeg, nothing and I mean nothing compares to fresh grated nutmeg, so that’s what I use!
Special Dietary Needs: Unfortunately at this time we are not able to produce require gluten free, vegan, nut free or sugar free products.
I also source local ingredients where possible and fresh ingredients whenever available.
My favorite ingredients:
Butter: What makes food taste better than butter? I use lots and lots of butter!
Honey: In Washoe Valley we have great local honey, and I bake with local honey when it's available.
Flour: King Arthur Flour is my favorite provider and I use KAF All Purpose Unbleached Flour for most items. KAF is employee owned and operated, uses non-genetically altered ingredients, and produces a very good quality product. Of course, if a recipe calls for a different kind of flour I will use the best available choice.
Chocolate: Who doesn’t love chocolate? Guittard’s is my favorite. They are a 5th generation family company using a traditional French processing method. And while they’re not local to the Reno area, they are just west in the San Francisco Bay Area, so at least they’re a regional producer!
Eggs: While I would love to bake for you using eggs from my own chickens (at least when I get some!), I only purchase eggs from authorized vendors and also prefer Model Dairy of Reno for this item.
Sugar: I use only cane sugar in my baking to get the cleanest, most pleasant taste.
Cream Cheese: I love baking with cream cheese because it gives such a light mouth feel to pastry dough and the added tartness of the cheese complements sweet items so well. I have several such items on my menu and use Original Philadelphia Cream Cheese in those items.
I also love cream cheese frosting, but I do not make it at Dancing Bee Baking. Cream cheese frosting must be refrigerated and since I do not have a store front with temperature controlled display cabinets, I don’t sell cream cheese icing. (Besides, it’s illegal for a home baking business to sell such icing!)
There are very good replacement frostings, so let me give you some suggestions for your carrot cake!
Spices: Penzey’s is the only way to go. Come smell my cinnamon and you’ll know exactly what I’m talking about! I use Penzey’s cinnamon which is a blend of China, Vietnamese, Korintje, and Ceylon cinnamons and makes you sing with joy when you smell it!
Though I use ginger and other powdered spices from Penzey’s in my baking, but when it comes to nutmeg, nothing and I mean nothing compares to fresh grated nutmeg, so that’s what I use!
Special Dietary Needs: Unfortunately at this time we are not able to produce require gluten free, vegan, nut free or sugar free products.
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