• Joe Pastry…
  • Search
  • Categories

Baking Techniques, History, & Science

Tutorials & Topics

open all | close all

Recent Posts:

  • What’s the Difference Between Low Quality White Chocolate and High Quality White Chocolate?
  • Shiny Baking Pans vs. Dark Baking Pans
  • Bostock Recipe
  • Next Up: Bostock
  • Making Pierogi
I do this for the love of it.
(But money never hurts).
Click to Donate

Archives:

Category: Treacle

Treacle

Reader Naomi reminds me about this British term. It can refer to either molasses or refiner’s syrup, depending on who you’re talking to.

READ ON
Posted on 10/23/1210/23/12Categories Pastry, Treacle7 Comments
SHARE