Baking Soda vs. Baking Powder

Should you use baking soda or baking powder when creating delicious culinary delights like those made at Sweet Melissa Patisserie? Why would that even matter? The difference boils down to whether your other ingredients require acid to activate leavening. Baking powder does not need the acid, while baking soda does. Foods like blueberry muffins or cut-out sugar cookies use baking powder, and, therefore, do not need any acid as a catalyst. Baking soda, used for snickerdoodles and Irish soda bread, involves the interaction of acidic agents. So, it all depends on which types of pastries you wish to make.

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The Importance of Mixing Methods in Your Baking

Baking is an art and we love perfecting our craft to produce delicious treats while helping others do the same!  There are some specific skill sets you need to master baking.  One important skill to learn quickly is how to choose from all the different methods of mixing.  Each type of batter and ingredient requires a different way of mixing to ensure the final texture is just right.  We’re here to help you understand all the methods and when to use each one.

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Make Delicious Pastry Cream!

Many people feel intimidated when it comes to baking, cooking, and other types of food preparation. This is most likely due to the fact that our lives and careers, along with keeping up with all of our kids’ activities, have left us less time to spend in the kitchen than our parents and grandparents. 

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Perfect Wine and Pastry Pairings

Sweet Melissa Patisserie has been voted best bakery in New Jersey and we simply cannot wait to show you why.  Our French-inspired cookies, cakes, pastries, and tarts exude refinement thanks to the top-of-the-line quality ingredients and care we put into each of our baked goods.  We love pairing our delectable pastries with a glass of wine to sip on and are here to share our favorites with you!

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