"Her multinational menu owes tribute to France for individual sized gateaux Basques filled with plum compote flavored with rum, aniseed and orange flower water as well as free-form, flaky-crusted, seasonal fruit tarts. Britain influenced elegant lemon curd tartlets and moist, rich ginger cake, while savory offerings such as potato and red onion focaccia and brioche buns studded with kalamata olives bring Mediterranean flavors".
"The Nomadic Oven is a customer favorite at Burlington's summer Farmer's Market, where owner/baker Jen Smith sells handmade creations inspired by the best baking traditions. From May to October, you can sign up with Nomadic to give someone a weekly box of treats that changes with the seasons choosing from boxes of whoopie pies, cupcakes, and signature seasonal cakes made with local ingredients and love. Boxes start at $25, and delivery is free within the Burlington, Vermont, area".
Thanks, Vermont Magazine!
In October, 2010, I attended the biannual Terra Madre conference in Torino, Italy, which works to support food that is good, clean and fair; I wrote about the experience with Marisa Mauro, of Ploughgate Creamery.
“Getting together, the listening to and exchanging of ideas— that is the miracle of Terra Madre. With this, Slow Food International founder Carlo Petrini welcomed us to the 2010 Terra Madre conference and set the tone for our four days in Turin, Italy. He addressed an audience of 5,000 representatives from 161 countries—small-scale farmers, producers, educators, and observers—who had traveled to Italy to meet with their peers and discuss global issues of food, culture, and justice. We came to take part in the conversation, too, along with two dozen other Vermonters. The experience renewed our appreciation for the value of gathering around a table to break bread and to exchange ideas." Read the rest of the article here
"After confirming that the macarons at the farmers market were the special Parisian kind, my stepmother bought one, pronounced it the best macaron she'd ever tried, and gave me a bite. Bitches, these are not your run-of-the-mill macarons. They literally melt in your mouth."
read the rest of this article here
"Last year, as Jen Smith of California and her husband traveled around New Zealand, she was surprised to find herself whipping up pastries wherever she went. “We were staying with a lot of different people, and I was baking because it was a good way of exchanging hospitality,” says Smith, 26, who had previously worked as a pastry chef.
The constant cookery gave her the idea of starting a baking business that could pop up wherever it might come in handy — say, at a festival or farmers market. She dubbed her concept The Nomadic Oven."... by Suzanne Podhaizer. Read the rest of the article here