Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 12 of 75

buyers' picks Amelia Rappaport, Woodstock Farmers' Market, Woodstock, VT • April's Maple Cranberry Ginger Maple Crunch Scone Mix • April's Maple Maple Crunch Pancake Mix • King Arthur Flour Gluten Free Fudge Brownie Mix • Stonewall Kitchen Traditional Scone Mix OUT OF THE OVEN Today's specialty baking mixes and alternative fl ours provide a range of options for home chefs and their dietary needs, without compromising taste or quality. Here are some buyers' picks in the category. COMPILED BY ARIELLE FEGER "Baking mixes o er shortcuts to a fantastic result. When you are used to buying quality baked goods but don't have the time to make them from scratch, it's a relief to know you can 'cheat' using an all-natural, premium-quality mix rather than a supermarket artifi cially fl avored one." —Amelia Rappaport, Woodstock Farmers' Market, Woodstock, VT Life Silva, Greene Grape Provisions, Brooklyn, NY • Antimo Caputo Flours • Baked Brooklyn Blackout Brownie Mix • Baked Salted Chocolate Chunk Cookies Mix • Bob's Red Mill Natural Almond Flour • Farmer Ground Flour All Purpose Flour Sergio Dorzier, Gourmet Garage, New York, NY • Annie's Organic Classic Yellow Cake Mix • Bob's Red Mill Chickpea Flour • Bob's Red Mill Grain Free Cassava Flour • Stonewall Kitchen Buttermilk Pancake & Waffle Mix PHOTOS CLOCKWISE FROM TOP RIGHT BAKED, KING ARTHUR FLOUR, STONEWALL KITCHEN, BOB'S RED MILL, STONEWALL KITCHEN SPECIALTY FOOD SPECIALTYFOOD.COM

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