I should have been a food historian.
I find myself fascinated by how many variations of holiday treats there are from different countries around the world. Working in a European style bakery means I see and get to taste a lot of these!
Stollen, Panettone, Light English Fruitcake, Florentines, Traditional American Fruitcake.....
So many ways to bind together dried fruit in a sweet - with or without rum, nuts, marzipan or actual cake.
And they have interesting histories to explore while you eat them!
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