Let's face it "baked with love" is that two
layered, lopsided, wax crusted, Sahara inspired monstrosity Nana made for your
tenth birthday with its mirage of frosting because she didn't want to spend
another seventy-nine cents (yes, I'm dating myself here) on a second can of the
premade goop.
"Baked with love" is how she guilts you into choking
back a second slice of that concrete crater filled, sugar saturated,
gastronomical beast she calls a pie.
My Nana was not a baker! "Baked with love" meant
give me a jug of milk, a chisel, and thank my lucky stars my birthday only came
around once a year.
But I digress.
The fact is, it doesn't matter if it's baked with love,
puppy dogs, belly rubs or rainbows; none of these things are ingredients; none of these
things will make baked goods taste better.
We bake with careful attention to detail and a serious
desire to stimulate your taste buds. We
put our whole heart into our baking because we take great pride in our work and
hope it's apparent in the quality of our baked goods.
In conclusion: sugar, flour, butter, and eggs are
ingredients. "Love"
is not.
So, what's love got to do with it?
Professionally speaking, "baked with love" is just
flaky fake suck up doo doo and we don't do that…
… anymore…
…. after this posting.
The Little Tart matches the beautiful countryside and lakes of Haliburton County with the quaintness of an old-style bakery from days-gone-by. It's a perfect stop on a country drive, or a short travel from town or cottage to pick up enough tarts to last the rest of the weekend. The baking can't be beat, the service is old-time friendly - complete with time for idle conversation about the area - and the building is an overdue break from the bricks and mortar of the "big boxes." We need to revive stores like this, and businesses like this, and what better place than in cottage-country? Love it!
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