October 2025 - Baker's Pantry
🥣 Baking Fun Fact
The oldest known oven dates to ~6500 BC in Croatia—a simple pit oven used to bake flatbreads and roast meats. Humble, effective, and deliciously historic.
🍎 Miller’s Orchard — Amish Apple Butter
A 60-year kettle-cooked classic born from a small Nappanee, Indiana orchard in 1958. Rich apples, cinnamon, and spice—just like Grandma made.
Tastes Like: slow-cooked apples, warm spice, silky spread.
Use It: on biscuits or toast, swirled into oatmeal or yogurt, spooned over ice cream, or stirred into BBQ sauce for sweet-spiced ribs.
🌿 Cook’s — Vanilla Bean Paste
A century of vanilla craft (est. 1918). This paste blends premium Madagascar extract with real vanilla seeds for bakery-level flavor—no scraping pods.
Tastes Like: deep vanilla, floral sweetness, flecks in every bite.
Use It: 1:1 for extract in cookies, cakes, frostings; elevate whipped cream, custards, and French toast.
🌾 Hayden Flour Mills — Artisan Bread Flour
Stone-milled heritage grains meet performance: a blend of Red Fife and high-protein bread flour that boosts structure, chew, and flavor.
Baker Tip: Start ~70% hydration for sourdough; 3–4 stretch-and-folds; bake in a preheated Dutch oven for bold oven spring and blistered crust.
🍊 Dr. Pete’s — Orange Cranberry Scone Mix
Small-batch in Ailey, Georgia. Chewy cranberries and real dried orange crystals make a bright, bakery-style scone—just add 1 cup heavy cream, bake, enjoy.
Serve It: warm with apple butter, or drizzle with a quick orange-vanilla glaze (powdered sugar + orange juice + a dash of Cook’s Vanilla Bean Paste).
✨ Summary
From heritage-grain loaves to citrus-cranberry scones—and a duo of pantry powerhouses (vanilla paste + apple butter)—this Baker’s Pantry curation brings cozy, fall-forward flavor and artisan quality to your home kitchen.