The Baking Team from Whole Foods Market
November 12, 2008

<Judiaann_PastryScoop> Hi. Welcome to today's Fall Baking Chat with the Expert Bakers at Whole Foods Market!!!

<Judiaann_PastryScoop> Please feel free to ask any questions.

<Judiaann_PastryScoop> Hi NYC Guy.

<nycguy> Hi, Judiaann.

<Judiaann_PastryScoop> What are you making for Thanksgiving dessert? You set?

<Keiko> I think I may make a pumpkin trifle.

<shimme_wfm> Hi, keiko. Tell us about this trifle--sounds good!

<Judiaann_PastryScoop> I agree! A great variation on the classic pie.

<Keiko> It's a recipe from Bon Appetit magazine--pumpkin praline trifle. I've never made it before, but it sounds yummy.

<Judiaann_PastryScoop> Shimme: What are some desserts I can find at Whole Foods Market this season?

<shimme_wfm> We have some great ones....pies galore of course! But a new one we introduced is a pumpkin mousse cake. It's been very popular.

<Judiaann_PastryScoop> Pies are my favorite dessert!

<shimme_wfm> Our newest pie addition is a sweet potato-pecan pie.

<Judiaann_PastryScoop> Ooooooooh la la. Tres chic this pumpkin mousse cake!

<Keiko> Does Whole Foods Market carry soft ladyfingers?

<shimme_wfm> Some of our stores do carry the soft ones, and if they don't, you can always special order them in our bakery.

<betsyw> What are the best pies/cakes to bake ahead and freeze?

<shimme_wfm> I think the best pies to freeze are pecan and apple pies.

<Keiko> OK. Great. Thanks, Shimme.

<Judiaann_PastryScoop> I always make pie dough in double batches and freeze them so they're ready to go whenever I want to make a pie.

<Judiaann_PastryScoop> I freeze them in flat rounds with double layers of plastic wrap. Thaw in the fridge before using. But frozen dough lasts a long time and it's so nice to have ready to go in the freezer.

<betsyw> Does anyone use lard in pastry crust or a combo of lard and butter? If so, what are the benefits of each?

<shimme_wfm> Lard does make the best crust, but most people don't use it much anymore.

<shimme_wfm> At Whole Foods Market we use all butter, but, palm shortening is a great alternative and will give you that flakey crust like lard does.

<cfacciolongo> How bad is palm shortening for you? worse than butter or the same?

<shimme_wfm> re: palm shoretening, it is cholestreral free...sooo...6 of one, 1/2 dozen of the other really

<Judiaann_PastryScoop> I like a combo of equal parts butter and vegetable shortening. The butter makes sure it tastes great but the shortening ensures a flaky crust.

<Judiaann_PastryScoop> You can play around with the ratios though. All butter is nice too.

<hil> What is the best way to store pie after it is baked--apple, pecan and pumpkin?

<liesel_pastryscoop> Depending on the filling, the whole pie can be frozen if you won't be eating it right away. But, if your family is like mine, we'll be eating slivers of pie here and there for days over the holiday. Most fruit pies, pecan pie, pumpkin pie, can be stored right on the cupboard for a day or two. Keep custard pies, such as banana cream or coconut cream in the refrigerator. And, of course, keep them wrapped up either with plastic wrap or an overturned bowl will work well (trick I learn from my grandmother).

<Judiaann_PastryScoop> At home, I generally just leave the pies out at room temp if it's just for a few hours but I put them in the refrigerator overnight covered with plastic wrap.

<betsyw> Shimme, what are the newest trends at WFM for holiday baking?

<shimme_wfm> Hi, Betsy. I think back to basics is the big trend right now. Childhood favorites. I also think mincemeat, sweet potato and other southern favourites are big this year

<Judiaann_PastryScoop> I love me some sweet potato pie!

<liesel_pastryscoop> Shimme, can you give us some examples of what would be an example of childhood desserts?

<shimme_wfm> Well, I think of simple and basic....the trend for years has been "a new take on something traditional." Now I think people just want traditional.

<hil> What spices are typically used in pumpkin pie?

<Judiaann_PastryScoop> Pumpkin pie typically is flavored with cinnamon, nutmeg, allspice and clove.

<Judiaann_PastryScoop> Oh! And ginger, too.

<Judiaan_PastryScoop> They sell Pumpkin Pie Spice (a blend of all those), but I suggest finding a ratio that you like. I have a friend whose kids don't like "spicy," so he keeps his pumpkin pie very lightly seasoned with just cinnamon and a touch of nutmeg.

<nycguy> For pumpkin pie, I've started adding cardamom as a regular part of the spice collection.

<hil> Cardamom sounds really good.

<hil> Does it overpower the flavor?

<nycguy> Not at all. You don't want to be too generous with it, though. It's a great flavor combo.

<Judiaann_PastryScoop> Cardamom is very commonly used for pastries. In fact, any real Danish should contain some cardamon.

<Keiko> I love cardamom. I've started adding it to my oatmeal cookies.

<liesel_pastryscoop> I love cardamom, too. I think you need to be careful about not adding too much, but I agree that done right, it adds a nice note when combined with other spices. I have used it in gingerbread before with great success.

<Judiaann_PastryScoop> What's your top seller in WFM stores? Just curious. Of course I'm talking about the dessert/bakery category.

<shimme_wfm> Apple pie and pumpkin pie are the biggest sellers, with pecan as a close second.

<PaolaCaracas> How about the classic Christmas cake with the candied fruit and liquor? I feel less people like it every year.

<shimme_wfm> With fruitcake, actually, we have seen a huge increase.

<cfacciolongo> Why is fruitcake becoming more popular?

<shimme_wfm> I think fruitcake is gaining in popularity because you can actually have a good one! People are finally getting it. It is selling well, and our panettone is flying out the door this early in the season.

<kelz> I'm looking for a good rolled cookie recipe for Christmas. Any suggestions?

<shimme_wfm> Hi, Kelz. I find the best cookie recipe is the simplest. Joy of Cooking has a great one.

<cfacciolongo> Any tips for keeping the traditional chocolate chip cookie a little crunchy on the oustide but nice and chewy on the inside?

<shimme_wfm> With cookies, I think its partly the temperature.

<shimme_wfm> Gotta bake it at high enough temperature and then take them out right before they are done.

<cfacciolongo> And a good cookie sheet, too?

<shimme_wfm> That helps.

<shimme_wfm> Also, watch the ratio of brown sugar to granulated sugar.

<shimme_wfm> Too much granulated sugar, and they will get brittle.

<Judiaann_PastryScoop> Brown sugar tends to make cookies a little chewier due to the higher moisture content.

<Judiaann_PastryScoop> Or softer I should say.

<Judiaann_PastryScoop> Start with a recipe that bills itself as a chewy on the inside and crisp on the outside cookie and then you can make adjustments from there, depending on your tastes.

<hil> Do you have any tips on how to make a good cookie icing for decorating?

<PaolaCaracas> I would also like to know about a good icing for decorating cookies.

<antonio_wfm> Hi, Hil. The best cookie icing, which is very simple, is mixing confectioners' sugar with a little lemon juice.

<shimme_wfm> You can also add a little milk. Just work slowly so it doesn't get too runny.

<hil> What about all natural alternatives for colors for the icing?

<antonio_wfm> The India Tree is a fantastic line available at WFM.

<shimme_wfm> Yes, those India Tree colors are great.

<hil> Does Whole Foods Market use butter in the pie crust for pies made in the Bowery store in New York City?

<shimme_wfm> Our Bowery store makes all of their pie crusts from scratch with the best butter.

<antonio_wfm> Yes, we use the best butter in all our products.

<Judiaann_PastryScoop> Oh yes, do not use anything but real butter in cookies!

<cfacciolongo> What is the best butter? Any brands you'd recommend?

<shimme_wfm> Honestly, I like our 365 brand.

<shimme_wfm> The butter fat content is really good, and there's not too much moisture.

<Judiaann_PastryScoop> Most important, make sure your butter is fresh.

<Keiko> I use Plugra butter in the red wrapper. I like whole foods 365 brand also. It's less expensive than Plugra.

<shimme_wfm> depends on what you are making and your preference

<cfacciolongo> Unsalted for baking works better?

<Judiaann_PastryScoop> I like to use unsalted and add my own salt.

<liesel_pastryscoop> Yes, I agree, because you can control the amount of salt you want your dessert to have.

<shimme_wfm> For a great butter for putting on bread or something, I suggest the Kerrygold Irish butter.

<yael> Butter for sure. Unfortunately I can't get WFM as I live outside the United States, but I buy a good local brand.

<nycguy> I agree. Plugra or Irish butter (Kerrygold) work great. They're hight fat, but it's not like you're going to eat it every day.

<Judiaann_PastryScoop> European style butters (such as Plugra) have a higher butter fat ratio meaning it has less water. They are great for recipes like puff pastry and tart doughs.

<christy-wfm> I like to add a little cinnamon to my butter when making my crust.

<Judiaann_PastryScoop> Butter freezes well so I always like to keep a few extra pounds in the freezer this time of year when I'm doing a lot of baking.

<shimme_wfm> Great point, Judiaann. Especially before prices start going up, buy some extra butter and freeze it.

<Judiaann_PastryScoop> Nuts also keep well in the freezer, but be sure to toast them a bit before adding them to your recipes to get the most flavor.

<hil> How do you prevent pumpkin pie from cracking when it bakes?

<christy-wfm> Keep the temperature of the oven down.

<Judiaann_PastryScoop> Exactly. Cracked pumpkin pie means it was either baked too long or at too high a temperature.

<christy-wfm> You can also try to add a small bowl of water to create steam.

<Judiaann_PastryScoop> You have to remember that pumpkin pie is a custard so it needs to be slightly soft in the center. As it cools, it will firm up.

<karen> Hi, would the oven temparature also apply for apple custard tarts?

<shimme_wfm> Hi, karen. It could. Oven temp is a big factor always, and every oven is different, so that is a good place to start.

<hil> How do you make sure the bottom crust of a pie bakes properly?

<Judiaann_PastryScoop> A rooky mistake that people have with soggy crusts is rolling the dough too thick. It should be about 1/8-inch thick and baked in the middle of a preheated oven.

<shimme_wfm> Yup. Thanks, Judiaann.

<christy-wfm> Baking at a high temp then lowering the temp can give you a nice crust.

<karen> Thanks!

<Judiaann_PastryScoop> Most pies bake at temperatures between 325 to 400F. I would follow the temp called for in the recipe but be sure your oven is holding the proper temperature. I keep an oven thermometer in the oven because mine is wonky and tends to go up and down depending on its mood.

<liesel_pastryscoop> What about flour? What are your recommendations for swapping in alternative flours to all-purpose (say spelt, whole wheat, or even rice flour)?

<shimme_wfm> The issue with changing flours is the moisture content.

<shimme_wfm> If you play with spelt, or whole grain flours, you might have to change the other ingredients slightly to compensate as well.

<kelz> Does WFM sell cake flour?

<shimme_wfm> Hi, kelz. Some of our stores do. If you cannot find it, you can triple sift the flour and add a hint of extra baking powder.

<karen> What desserts are the bestsellers of this season at whole Foods?

<shimme_wfm> Hi, karen...it's all about the pies. But our tea breads, cornbread and mousse cakes also sell well.

<karen> Nice! I have a pumpkin mousse on the menu and people are loving it.

<Judiaann_PastryScoop> You could serve your pumpkin mouse with a little leaf shaped shortbread for anyone who might miss the crust.

<cfacciolongo> Does WFM sell pumpkin mousse? Sounds delicious!

<shimme_wfm> We do sell it in 6-inch and 9-inch sizes. We also have those little cookies Judiaann mentioned that you could top the cake off with.

<shimme_wfm> Anybody have some funky recipes they make during the holidays?

<nycguy> One funky recipe that I've been using for a couple years now is sage ice cream. It's been a hit.

<karen> Great idea. Thanks.

<Judiaann_PastryScoop> Sage is a very Thanksgiving flavor, so it fits right in. I bet it's delicious.

<hil> What do you serve your sage ice cream with?

<nycguy> Either pumpkin pie or all by itself.

<hil> Do you have a suggestion for a good roll to serve with Thanksgiving dinner.

<christy-wfm> Sage corn bread is also really nice for the holidays and makes killer stuffing.

<shimme_wfm> sage cornbread....mmmmmm

<Judiaann_PastryScoop> I like to deep fry sage and use it as an edible garnish.

<shimme_wfm> We have tons and tons of different rolls from soft dinner ones to crusty French rolls.

<karen> Sounds good!

<Judiaann_PastryScoop> My friend Sam Mason, the pastry chef at Tailor, molded a gigantic cranberry sauce out of a big tin can for a funny retro side dish.

<Judiaann_PastryScoop> Of course it tasted much better than the canned stuff, but can you imagine the look on people's faces? Ha ha!

<shimme_wfm> That rules!

<cfacciolongo> Yum...maybe a cranberry roll would go nice with Thanksgiving dinner.

<Judiaann_PastryScoop> Sounds yummy to me.

<shimme_wfm> We have cranberry-pecan rolls from our favorite bakery in Boston: Iggy's.

<karen> Waooo.

<Judiaann_PastryScoop> I often do a Southern Thanksgiving spread in which case I do buttermilk biscuits.

<Judiaann_PastryScoop> I've made pumpkin rolls, too.

<Judiaann_PastryScoop> Nice and squishy! I love soft breads.

<shimme_wfm> What kind of base are those rolls, Judiaann? Sweet dough?

<cfacciolongo> Judiaann, where can I find a good pumpkin roll recipe? As you can see, I'm a huge pumpkin anything fan!

<Judiaann_PastryScoop> Look on Epicurious.com for the pumpkin roll recipe. I think I got it from an issue of Gourmet years ago.

<cfacciolongo> Great, thanks.

<nycguy> I have found allrecipes.com to be a great place to look for recipes.

<shimme_wfm> I have gotten some recipes from there as well.

<hil> Are any of the rolls whole Foods Market sells flaky?

<hil> I am looking for a natural version of the Pillsbury rolls.

<shimme_wfm> People love those rolls! We sell flaky rolls!

<christy-wfm> WFM sells a frozen roll dough that bakes up nice.

<Judiaann_PastryScoop> When is the Whole Foods Market Baking Book coming out????

<Judiaann_PastryScoop> That would be a top seller.

<karen> :) sure

<shimme_wfm> It would be!

<shimme_wfm> In due time I hope.

<cfacciolongo> What about WFM selling molten cakes? Do you recommend any?

<hil> I am curious too!

<christy-wfm> Yes we have a really good one from Pearl River.

<hil> That sounds delicious.

<christy-wfm> They make them in two- and three-inch diameter.

<christy-wfm> For the Holidays, they make a peppermint molten cake that is out of this world!

<cfacciolongo> So, I can find the 2- and 3-inch molten cakes in the case where other pies and cakes are sold?

<shimme_wfm> They will be in our full-service cake case or self-serve grab 'n' go case.

<Judiaann_PastryScoop> I love that WFM sells premium chocolates and cocoa powders in small quanties. It makes it so easy to make really good recipes in normal nonprofessional quantities.

<Judiaann_PastryScoop> Good chocolate totally makes all the difference in a chocolate dessert!

<hil> What is the best chocolate to use for baking?

<shimme_wfm> Judiaann, the chocolate question is right up your alley.

<Judiaann_PastryScoop> Depends on what you're making really and your personal flavor preference.

<shimme_wfm> I usually use a 58 percent cocoa content dark chocolate--never overpowering and not too sweet.

<Judiaann_PastryScoop> I like Callebaut, Valrhona, E. Guittard...

<Judiaann_PastryScoop> I make a really easy dessert for two using just 2 eggs, butter, sugar, and one Whole Foods Market chocolate bar!

<Judiaann_PastryScoop> I bake it in my toaster oven!

<shimme_wfm> Wow! How dorm room gourmet.

<cfacciolongo> Sounds delicious!

<Judiaann_PastryScoop> It's basically molten chocolate cake for two baked in souffle cups in a mini water bath. A wee petite dessert in a jiffy.

<Judiaann_PastryScoop> Oh you know I had a killer pot plate menu when I lived in the dorms.

<shimme_wfm> I bet!

<Judiaann_PastryScoop> Ha ha!

<shimme_wfm> So folks, only about 10 minutes left...what other questions or ideas are out there?

<cfacciolongo> Judiaann: What are the measurements for the butter and sugar for the quick easy molten cakes?

<Judiaann_PastryScoop> I'm happy to share my little toaster oven chocolate dessert with you. Just email me at info@pastryscoop.com.

<cfacciolongo> Thanks, will do!

<shimme_wfm> Judiaann, what's going on over at pastry scoop for the holidays?

<Judiaann_PastryScoop> Well, we're hosting our annual GRAPEFRUIT EXTRAVAGANZZZZZZZA on December 13th!

<Judiaann_PastryScoop> E-mail invite will be going out next week.

<Judiaann_PastryScoop> Save the date!

<Judiaann_PastryScoop> And of course we're chatting with you and that's nothing to sneeze at.

<cfacciolongo> Do you have baking classes at Pastry Scoop for holidays or after the holidays?

<Judiaann_PastryScoop> Oh and I'm teaching a PIE CLASS at the Whole Foods Market at Bowery on December 6th from 1 to 5pm!

<shimme_wfm> YAY!!!!

<Judiaann_PastryScoop> See, I'm a Whole Foods wannabe.

<shimme_wfm> If you haven't been to the space at the Bowery, I suggest checking it out.

<shimme_wfm> It's a great kitchen space and the classes are excellent.

<Judiaann_PastryScoop> They have a really cool kitchen space at the Bowery store location--A Culinary Center if you will.

<christy-wfm> What exciting grapefruit recipes have you cooked up?

<liesel_pastryscoop> One of my all time favorites is a creamy grapefruit pie with a caramel mousse layer and meringue on top. It is a chilled pie. The grapefruit curd and caramel mousse combo is unreal!

<christy-wfm> That sounds great.

<karen> Nice.

<Judiaann_PastryScoop>Whoa. That sounds unbelievable delicious!

<Judiaann_PastryScoop>How come I sit right next to you and you haven't brought one in?

<shimme_wfm> Uh-oh, Liesel....tsk tsk.

<liesel_pastryscoop> Grapefruit pie at my desk tomorrow. Everyone's invited!

<christy-wfm> How long does that hold up?

<liesel_pastryscoop> Actually it does pretty good for a few days (three at best).

<Judiaann_PastryScoop> Most custard/creamy pies are best eaten the same day but they tend to hold up for a day or 2 okay.

<Judiaann_PastryScoop> But more importantly, who is not eating the pie? I make a pie. I eat the pie. No leftovers.

<shimme_wfm> I second that!

<liesel_pastryscoop> Apparently I am surrounded by pros. I haven't worked up to the pie in one sitting yet.

<Judiaann_PastryScoop>Okay, we have to start our wrap up. Boy, time flies when your talking dessert!

<cfacciolongo> Thanks for all the tips everyone!

<shimme_wfm> This was great!

<shimme_wfm> Be sure to stop by one of our Whole Foods Market bakeries if you have any more questions.

<Judiaann_PastryScoop> Be sure to tune in next week at the same time. We will be chatting with cookbook author Cindy Mushet of The Art & Soul of Baking.

<Judiaann_PastryScoop> Thank you all for joining us today! Be sure to stop by our favorite grocery store this holiday season.

<Judiaann_PastryScoop>Thank you SHIMME, ANTONIO, CHRISTY and everyone! Happy Baking! Happy Eating!

<shimme_wfm> And, of course, log onto pastryscoop.com often! Bye everyone. Thanks again.

<Judiaann_PastryScoop> Bye!

<Judiaann_PastryScoop> BEST CHAT OF ALL TIME.

<liesel_pastryscoop> Thanks everyone!