Bench Flour Bakers & Astor Apiaries Recipe Testing
This is a guest post by Christine Yen
Hi guys, I’m Christine, owner of Bench Flour Bakers! I’ve been professionally baking for about 11 years before I started Bench Flour Bakers. After gaining a lot of experience in other people’s kitchens, working under many different chefs, I had a clear picture of what I wanted to achieve with my own baking company. I started selling baked goods at local markets for about two years before signing a lease for a storefront. It is important to me to use the best ingredients, which means all-natural, local, and seasonal ingredients, and opening a storefront with that philosophy in place is a lifelong dream come true.
When I first tasted Astor Apiaries Buckwheat Raw Honey, I knew I had to incorporate it into a recipe. Our most inspired pastries, and our most favorite, are created when we are given an amazing ingredient, and we build from there.
For one of our weekend bakes, we made honey corn buckwheat muffins, featuring Astor Apiaries Buckwheat Raw Honey. We had freshly-milled buckwheat flour in house, so combing the two was a no-brainer. We also used their Blueberry Blossom Raw Honey as a glaze, since corn and honey are the perfect pair.
With Astor Apiaries’ pure raw honeys, we hope to do some more seasonal recipe testing in the future! In the meantime, we deliver our baked goods to your door on a weekly basis. You can find our weekly menu and directions on how to place your order on our Instagram account, but make sure to add your order fast before we sell out!