parchment baking company
"Local bakeries bring Latin, Scandinavian, Asian flavor to treats" by Deanna Fox
The Times Union has featured us in a recent article.
"Just when you finally learned to pronounce pasticciotto and sfogliatelle, it is time to embrace manteconcha and kransekake.
Learning the proper pronunciation for these treats is a sign of respect from those who enjoy them, to show that the culture is acknowledged and appreciated. For those doing the baking, the treats produced are as much a symbol of respect for their personal heritage, using traditional methods to create a flavor of home and history. For area bakers in the Capital Region, the pandemic halted travel and visits to faraway families. Baking was a way to self-soothe and keep memories of home alive."
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