Layered with a savory blend of fresh garlic butter, you'll love every rich, buttery bite of this Parmesan-style baguette. From its crisp, flaky outside to the warm, moist flavor on the inside. Enjoy it fresh from the oven or hot off the grill in a matter of minutes.
We've slathered the classic French baguette with our famous Salsa di Parma. You'll love the unbeatable combination of salty Parmesan, tangy Asiago, garlic, oregano, green onion and a bit of pepper. It's ready to devour in just a few minutes in the oven or on the grill.
Lemon curd is a soft, smooth, intensely flavored spread made from cooked egg yolks, sugar and lemon juice. Butter is usually added at the end of cooking to add a silky texture, sheen and richness. This delicious, fruity concoction is a versatile performer in the kitchen, so you're going to want to familiarize yourself with the basics:
Is curd the same as custard?
Curds are typically smoother and creamier than pie fillings or custards and contain a higher proportion of juice and zest.
How is it used?
Lemon curd is a popular substitute for jam as a spread for bread, muffins, scones, toast, bagels, waffles and pancakes. It also makes a great filling or topping for cakes and cupcakes, especially white and yellow cake, angel food cake, pound cake, cake a yeast doughnuts, and cheesecake.
Lemon curd can be used in all manner of pie and tart shells, puff pastry and fillo shells as well as Pavlova-style meringue shells (such as Bistro Meringues Dessert Cups) with fresh berries or other fruit.
What else can I do with it?
It's also wonderful swirled into yogurt. try blending some with whipped cream for a fast and easy lemon mousse!
Nothing says summer has arrived like our family favorite fresh baked fruit half pies. These real fruit pies are made with only the best ingredients, hand-selected from farmers we know and trust – from apple and cherry to peach and boysenberry and everything in between.
An irresistible base recipe made with simple ingredients – flour, brown sugar, butter, oats, vanilla, salt and baking soda – is the secret to these lightly sweet treats. Crispy and delicate, they're still sturdy enough to stand up to a bit of a soft sweet or tangy cheese (we love them with mascarpone or a pungent, salty blue). They're also perfect on their own with a hot cup of tea or coffee. Find them in the Bakery Department.
Made with oh-so-pure ingredients and sprouted grain goodness by Angelic Bakehouse in Waukesha, Wisconsin, our new sprouted breads are something special. They’re baked with GMO-free grains, USA-sourced honey, sunflower oil and oat fiber for maximum moisture. They don’t contain any artificial sweeteners, fats or preservatives. Kowalski’s Seven-Grain Bread, Raisin Bread and Dinner Rolls are made with whole sprouted grains of oats, red wheat berries, rye, barley, millet, rice and wheat with the light flavors of molasses and wildflower light amber honey. One 65-calorie slice of either of the breads provides 5 g of protein and 3 g of fiber, and a single dinner roll has 87 calories, 7 g of protein and 4 g of fiber. That means these three options are Good Foods for Good Health certified!
The real buttercream frosting on our moist sheet cakes is Mary Anne Kowalski's recipe, made with 5 simple ingredients: butter, powdered sugar, milk, vanilla and salt. With no preservatives, artificial flavors or additives, it's homestyle frosting the way your mom used to make it. Experience the real buttercream difference!