Dairy

We use full-fat dairy products in all of our baking, and we look for the most flavorful option available to us. The fat in milk, cream, and sour cream has an impact on the flavor, structure, and color of the baked items. Many of the sweets in this book are treats, made for special occasions and not eaten every day. We recommend using full-fat dairy so that they’ll have the best texture, flavor, and color possible.

In terms of brands, we choose local brands that process their dairy products minimally. For example, our cream is pasteurized but not ultrapasteurized. The difference is the temperature of the pasteurization and the length of the heating. We find that ultrapasteurization destroys some safe and flavorful bacteria that we prefer to taste. For the dairy producer, it gives the cream a longer shelf life. We prefer to prioritize flavor over shelf life.