I recently had the chance to do a shoot with Emily Gold in her kitchen as she prepared the latest batch of goodies for the Walloomsac Farmers’ Market. We had been discussing a shoot for a while to help her promote her pastry business, Paper Cake Scissors, and last weekend the stars (and schedules) aligned and I was able to go to her house in Pownal, VT to shoot some in-process and finished goods.
What I love about Emily’s approach to cooking and preparation is how she combines her love of food and flavors, and thoughtfully blends ingredients in a way that richly layers complexity into the cookies, cakes, breads, pies and candies using infused ingredients. The result is truly unique baked goods. Some of the shots were of her homemade ingredients on the shelf, like rose sugar, and rosemary-infused salts. She combines and contrasts different flavors with poetic fervor.
Just to give you an idea of the variety from the shoot (not all shown here): Ginger Spice Cookies; Intense Chocolate Cookies (and intense doesn’t begin to describe, but the infused vanilla salt balanced the chocolate nicely); Chocolate Hazelnut Biscotti; Almond Biscotti with rosemary and orange zest, dipped in Callebaut chocolate; Spiced Coconut Whoopie Pies with chocolate ganache; Meyer Lemon Pound Cake; Elephant Bars (layered peanut butter and chocolate), Whole Wheat Chocolate Chippers; Whiskey-infused Caramels made with buckwheat honey. In a word, yum.
But don’t take my word for it, visit her stand at the Walloomsac Farmers’ Market in Bennington, Vermont and try these incredible flavors for yourself!
Filed under: Culinary, Food Photography, Uncategorized | Tagged: almond biscotti with rosemary and orange zest, Bennington Vermont, buckwheat honey, Callebaut chocolate, chocolate hazelnut biscotti, dessert, elephant bars, Emily Gold, ginger spice cookies, Greg Nesbit Photography, lemon pound cake, Meyer lemon pound cake, orange zest, Paper Cake Scissors, Rose petal madeleines, spiced coconut whoopie pies with chocolate ganache, Walloomsac Farmers Market, whiskey-infused caramels | 3 Comments »