bake - January 2018 - 36

sweet goods

Inspired by

Honey

Sandra Holl was trained in San Francisco at the California
Culinary Academy and worked as a baker at the renowned
Tartine Bakery. She has contributed to Bon Appetit, been
featured on StarChefs.com and was named Pastry Chef of the
Year at the 2015 Jean Banchet Awards.
In 2005, Sandra and her husband Mathieu moved to Chicago
and started Floriole as a stand in Chicago's Green City Market.
Five years later, they opened Floriole Café & Bakery in the city's
Lincoln Park neighborhood.
Sandra's Favorite Honey Varietal: Orange Blossom
Orange blossom is a popular plant for honey bees, who gather
the nectar from the blossoms of orange groves in Florida, Texas,
Arizona and California. Orange trees bloom in the spring, and
the nectar honey bees gather from the trees produces a white
to extra-light amber honey with a pronounced orange aroma.
Orange blossom honey has a sweet, fruity taste with incredible
ﬂoral aromatics. Its delicate ﬂavor makes it versatile in bakery
foods recipe development, providing sweetness to artisan
breads or complementing fruits or herbs used in pastries and
sweet goods.
Why?
"I love orange blossom honey's slightly astringent, ﬂoral and
orange notes. They really come through in the honey, and it
works very nicely in an assortment of bakery foods."
What is your favorite bakery food you make with orange

SPECIFIC FLAVOR PROFILES
With more than 300 honey varietals available in
the United States, and 3,000 available worldwide,
artisan bread bakers and pastry chefs can use honey
both as a sweetener and to impart specific flavor
profiles based on the varietal of honey used.

blossom honey?
bar that we make at the bakery. We spice the bar with a little
cardamom and a splash of orange ﬂower water to complement
the honey. In this product, the honey pairs perfectly with the
other ingredients and reinforces the ﬂoral and orange notes
from the cardamom and orange ﬂower water."
Hive-minded
Sandra also keeps bees on the rooftop garden of her café and
bakery. Sandra's urban-living bees love foraging close-to-home
at her garden and on the diverse nectar sources from trees,
gardens and ﬂowers in the Lincoln Park neighborhood.

36 < JAN 2018 | bakemag.com

Each varietal of honey has its own unique flavor,
color and aroma, all dependent on where honey
bees forage for nectar. If you put a hive of honey
bees near a field of buckwheat, you'll get buckwheat
honey. Place a hive in a citrus grove and you'll get
orange blossom honey.
This diverse range of honeys gives bakers the ability to express their local terroir through recipe
development, or provide a unique flavor component
to complement the overall taste of a sweet pastry or
hearty loaf.

JOHN UNREIN

"We are using orange blossom honey in a pepita sesame honey

http://www.StarChefs.com http://www.bakemag.com

bake - January 2018

Table of Contents for the Digital Edition of bake - January 2018

bake - January 2018
Editor's Note - THE FLAVOR ISSUE: bread with every meal
Contents
Management - Writing A Business Plan
New Product Success Stories - Chocolate Babka
Technical Corner - The Science of Sourdough
Practical Marketing - How to Share Your Story
Equipment Innovations - Oven Skills
Fresh milled, fresh roasted
HISTORICAL SIGNIFICANCE
The future of flavors
Passion to persevere
Chocolate and Decorating - Valentine’s Connections
Cakes - Fast Consumer Insights
Sweet Goods - Inspired by Honey
Breads - flatbreads on the Rise
Pastries - Unique PASTRIES
Foodservice - New Product Awards
Beverages - Organic Tea
Product Showcase
Classifieds
Ad Index
Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - bake - January 2018
bake - January 2018 - bake - January 2018
bake - January 2018 - 2
bake - January 2018 - Editor's Note - THE FLAVOR ISSUE: bread with every meal
bake - January 2018 - 4
bake - January 2018 - Contents
bake - January 2018 - Management - Writing A Business Plan
bake - January 2018 - 7
bake - January 2018 - New Product Success Stories - Chocolate Babka
bake - January 2018 - 9
bake - January 2018 - Technical Corner - The Science of Sourdough
bake - January 2018 - 11
bake - January 2018 - Practical Marketing - How to Share Your Story
bake - January 2018 - 13
bake - January 2018 - Equipment Innovations - Oven Skills
bake - January 2018 - 15
bake - January 2018 - Fresh milled, fresh roasted
bake - January 2018 - 17
bake - January 2018 - 18
bake - January 2018 - 19
bake - January 2018 - HISTORICAL SIGNIFICANCE
bake - January 2018 - 21
bake - January 2018 - 22
bake - January 2018 - 23
bake - January 2018 - The future of flavors
bake - January 2018 - 25
bake - January 2018 - 26
bake - January 2018 - 27
bake - January 2018 - Passion to persevere
bake - January 2018 - 29
bake - January 2018 - 30
bake - January 2018 - 31
bake - January 2018 - Chocolate and Decorating - Valentine’s Connections
bake - January 2018 - 33
bake - January 2018 - Cakes - Fast Consumer Insights
bake - January 2018 - 35
bake - January 2018 - Sweet Goods - Inspired by Honey
bake - January 2018 - 37
bake - January 2018 - Breads - flatbreads on the Rise
bake - January 2018 - 39
bake - January 2018 - Pastries - Unique PASTRIES
bake - January 2018 - 41
bake - January 2018 - Foodservice - New Product Awards
bake - January 2018 - 43
bake - January 2018 - Beverages - Organic Tea
bake - January 2018 - Product Showcase
bake - January 2018 - 46
bake - January 2018 - Classifieds
bake - January 2018 - 48
bake - January 2018 - Ad Index
bake - January 2018 - Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - 51
bake - January 2018 - 52
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