You might not want to be so quick about artificial vanilla … when Cook’s Illustrated did a test a couple of years ago, the CVS — yes a drug store chain’s — imitation vanilla came out in the Top 5 as I recall. (THEY were shocked.) I finally got my hands on a bottle in March and it’s just fine — I do comparison taste tests every time I open the bottle. And it’s 1/10 the price …

It also seems to me that vanilla is often added in such small quantities that the effect is far short of even subtle. And if you’re using that little, is it a waste of the good stuff anyway?

I SO wish I could do the post event!

After reading your blog and earlier entry I decided to do this because living in France it’s so easy to do! Thanks for the update on the sites.

Brunch is one of my favorite gatherings. I hold and attend quite a few so I am really looking forward to your month of May’s posts! (as always!)

Hi Alanna,

You know you make a very good point and I guess I never really thought of it that way … if I am only using let’s say a quarter tablespoon and the artificial product is that good … I guess why not use it … but I’m still not sure … it’s an interesting debate!

Come move to Canada and then you can participate!

:o)

Bonjour Anne!

I’m so glad to hear that you’ll be participating. Living in France I’m sure you must aleady have so much available to you. I can’t wait to see what you come up with!

Hi Lis,

I’m always so happy to see a comment from you! Brunch is indeed going to be very special … by the way I’m still thinking about your Nigella cake!

Sundays just aren’t right without brunch…so I’m looking forward to learning some new recipes from you Ivonne and sneaking in a few extra Sundays for me this month

So, shortening and artifical vanilla… mmmm.

The only thing I could think of was the price… but I do not know why a pastry chef would encourage the use of fake/processed and sub-par ingredients.

Well, toss aside the artificial and go grab some locally-grown produce! (we too do not have any local stuff yet in still-chilly Boston, but come summer-time we hit our local farm-stand each week)

Thank you for the recap! I cannot wait to see your famous muffin recipe!!

~Dianka
http://na-zdravi.blogspot.com/

I also am awaiting the fabulous muffin recipe–muffins are what I baked most of when I was a kid (probably has something to do with the fact that a muffin cookbook pretty much comprised my mom’s baking section on the bookshelf!)

I agree on the horrendousness of artificial vanilla - while working at — Bakery on Bathurst, that was what we used and trust me, you could tell. It makes a big difference in recipes like mandel bread/ biscotti where the other flavours are subtle. I think the only reasoning behind it is financial in nature–I noticed that a lot of times at George Brown, the emphasis was on producing products considering many elements like taste, economy, consistancy, etc. The best thing about the course was getting to learn and practice more tricky techniques like pie- pastry making and masking cakes well.
And here here to local produce! Many cucumbers last month, looking forward to asparagus and mushrooms this month!

Ivonne, I couldn’t agree more with you about the artificial vanilla. The real stuff is plentiful, so there’s no excuse not to use it, especially in a cooking class.

I love your selection for flavour of the month — Mildred Pierce serves one of the best brunches in Toronto. It all makes one of the best creme brulees in Toronto.

As for the Canadian blogging by post, my post is already up. I can’t wait to see what everyone’s done for the event. Thanks for making it a reality.

As a total aside, do you know any place in downtown Toronto that sells fresh yeast (ie. the refrigerated cakes, not the dry active stuff)?

Hope you’re feeling better these days.

E’ come se facessi il corso con te!(Si offenderà anche il mio Kitchenaid?)Baci

Hi Ivonne,

I agree with you about the artificial vanilla situation. The eat local challenge sounds interesting and I love brunch at Mildred Pierce. Thanks for reminding everyone about CBBP. Cheers!

To be honest, and this will shock you, I use artificial vanilla extract at home, but the dark kind. I’m on a budget and need to prioritize where my baking bucks get spent. For instance, I’d rather spend my money on unsalted butter, which is outrageously priced out here. The flavour of the arificial I use is just fine.

What’s this Canadian Bloggers by Post thing? I went to Sam’s blog but didn’t see anything. Do tell; I have a bunch of awesome chocolate recipes…

Hi Ivonne

You are very welcome—glad you like it.

Re: clear vanilla…that makes no sense to me. I could almost understand it if you were making something you didn’t want tinted (a whiter than white icing or something), but bran muffins?

I want to agree with the others wrt price being a factor but, in my local grocers, clear vanilla is a lot more expensive than the coloured artificial stuff.

As you know, I hate artificial vanilla extract—all I taste is the plastic and the chemicals—why would you put it in anything? I don’t care about the quantity used…you are still ingesting it and it and, by nature, it is affecting the product’s taste.

I hope you’ll let us know what his reasoning is for using artificial vanilla.

j

Hi Ivonne,

First of all, I hope you are feeling better. I am also puzzled about the artificial vanilla extract. Let’s see what explanation you get. And last, brunch is great. I love all aspects of it as I am a finger food lover. So we will surely visit!

Wow, you’ve been keeping busy! I like all the lemony things you did last month and this baking class sounds so fun!

Love hearing about your cooking class, Ivonne! hope you’re feeling better.

Ivonne,

It feels like decades since I last thoroughly read your post and posted a comment! And there has been so many things going on for sure!

First of all, thanks for the great month of Lemons, I’ve started making my lemon oil, but still 2 weeks to go in the fridge.

Second of all, thanks for initiating the CBBP with Sam and Tania. I’ve posted my recipe and e-mailed Sam. Check it out!

Finally, best of luck on your baking school journey. I love reading your experience in the classroom

Ivonne, glad to see your ELC questions answered! Was curious as to what you’d end up exempting since you’re a baker extraordinaire.

Looking forward to the good eats of Mildred Pierce!

Hi Ivonne,
I really like your goal of eating locally grown produce. That is something that I’ve started to become more aware about recently and there are so many health and environmental benefits. I am still relatively new to Santa Monica but one of my absolute favorite things, hands-down, is the local farmer’s markets that come to the area - it’s such a treat buying produce from the actual farmers!
Also, I’m very intrigued to get the update on the artificial vanilla discussion…
-Geneve

Ivonne, I look forward to hearing how your eating locally goes.

Oh, I can’t wait to read your greatest muffin ever post!

Hi VK,

Agreed about Sundays!

Hi Amy,

I’ve been wondering the same things. I think it all has to do with cost effectiveness. In large businesses I guess it’s just cheaper to use artificial stuff. I guess if the paying public doesn’t mind … why should they???

Hi Dianka,

My pleasure. Thanks for stopping by!

Ciao Kristina,

I think your points are all very valid. And I agree that the emphasis in the baking course seems to be on giving home cooks the easiest recipe that’s guaranteed not to fail.

Hi Rob,

I’m glad you too are a fan of Mildred Pierce. It’s wonderful and I’m looking forward to making many of the recipes. I e-mailed you about the fresh yeast!

Ciao Bellissima Cannella!

Sarebbe tanto bello se potessi venire a Toronto per fare il corso con me!

Hi Sam,

You have no idea how lovely it is to here a professionally trained pastry chef like yourself confirm the vanilla thing … thank you!

Hi Wandering Coyote,

I get your point. And I guess using the darker stuff isn’t as bad as using the clear stuff. And I agree with you about the price of butter … whew!

Hi Jasmine,

Agreed on all counts!

Bonjour Bea!

I can’t wait to find out the answer to the vanilla question either … we will see!

Do you want to come and visit me for brunch???

:o)

Hi Kat,

So glad to see you back! April was a great lemony month indeed.

Hi Catherine,

Thanks so much and yes I’m feeling much better!

Hi Ceendy,

I know what you mean. Sometimes life just gets busy and it’s like we don’t have a lot of time for this blogging world … but I’m glad to see you back. Congratulations on finishing your school term! And I’m glad you’re enjoying CBBP!

Hi Vanessa,

I believe I may have answered too quickly. I forgot to exempt cheese and coffee as well. But I’m really looking forward to a summer of ELC … all the best!

Hi Geneve,

Farmers’ markets are the very best! In Italy they have been a staple of life for so long. Everyone goes to the piazza to buy fresh vegetables, etc. It’s good to see it catching on here in North America!

Hi Sara,

Thanks so much. I’m looking forward to WCC #5!

Hi Rorie,

You’re so sweet … the muffin post is coming …

Hi Ivonne
I agree with you about artificial vanilla extract,I use vanilla Bean ONLY.*^_^*

I have same question as Rob, about where to buy Fresh Yeast in downtown Toronto.because once I used fresh yeast to making bread,I feel never want use dried again.

Btw the Muffin makes me hungry!