Feast and Field is sweetening things up this week as we travel to a beloved North Carolina bakery, Maxie B’s, in Greensboro. Known throughout the community for their traditional Southern-style baking and local-ingredient sourcing, their philanthropy efforts and commitment to sustainability are worth the press as well.
When COVID-19 rocked the world of small businesses, Maxie B’s took the opportunity to change their business model and partner with their local ingredient sources to develop the Pantry, a customer-serving goods element, while continuing to deliver their delicious delights.
Maxie B’s founder and owner, Robin Davis, offers three of her favorite berry recipes just in time for spring and summer as well as a few tips for getting the most of your berries when baking. Plus, her team of cake-decorating specialists show us a few tricks of the trade so you can produce professional-level cakes in no time. But if you don’t know the difference between ganache and glaze, you’ll first want to read up our icing 101 guide. We also visited one of the bakery’s longest-standing partners, Ward’s Happy Chicken Eggs, to understand the difference that free-range eggs make in the kitchen.
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