We’re in the middle of peach season here in North Carolina. Our pastry bakers are taking advantage of the season to make peach pies, peach tarts, peach blueberry shortcakes, and peach coffeecakes. We now make the biscuits for our shortcakes with some sprouted wheat flour. And as always, the bakers use locally milled organic flours, Cabot Creamery butter, and local eggs, milk, and cream.
