Freshly-Milled Organic Wheat Bread
This recipe was created to feature our fresh-milled flour and be an entry point for bakers who are using it for the first time. With that said, the fluffy, nutty, slightly sweet loaf may become a favorite you keep returning to again and again.
Bake-At-Home Sticky Buns
If you’re looking at this recipe, it must be the holidays.
Season’s Greetings!
Keep your sticky bun kit refrigerated until ready to proof.
Homestyle Pancakes
Our pancake mix is made from freshly milled organic flour, giving these pancakes a wholesome, nutty flavor. It’s difficult to enjoy other mixes using white flour after trying ours (my opinion).
Fudge Brownies
Although I love a cakey brownie, the fudgy squares of this recipe have an irresistible nostalgia for me. They are perfect for enjoying with a scoop of ice cream or cold glass of milk, and they come together easy enough for anyone to make.
Heirloom Corn Muffins
These simple little morsels have remarkable flavor and texture. They come together effortlessly and make the perfect accompaniment to a saucy meal in leu of a more “bready” roll.
These muffins bake directly in a well-greased pan with no muffin paper, creating a crusty caramelized exterior, containing a surprisingly fluffy crumb.
Stone Ground Grits
Stone milled grits benefit enormously from soaking in water before cooking. This shortens cooking time and improves the finished texture.
Grits are best cooked and enjoyed without rushing. Patience will be rewarded.
Charles Joughin
Perhaps it was the lively hum of commerce in the ports of Liverpool which fascinated him. Perhaps the sense of adventure and duty surrounding the British Royal Navy. Maybe young Charles was simply following the footsteps of his seafaring brothers when he enlisted in the Royal British Navy at age 11, and began training in baking and pastry.
Getting Starter'ed
This goopy batter of long-fermented flour and water represents 10,000 years of an evolving partnership with the microscopic world. The bread we make here at Honeycomb is only the latest iteration of that long tradition.
Recipe: Chocolate Biscotti
He asks “why would you intentionally make a cookie hard only to dip it in tea and soften it again?” A valid question, but one only needs to take a bite of a freshly-baked biscotti to know the reasons for my devotion.