Off the Wheat Sweets and Eats-Baked by Blaine

Blaine Merritt Caravaggi is introducing her new line of baked goods. The company is called OFF THE WHEAT SWEETS AND EATS-BAKED BY BLAINE. We have developed a flour blend that is grain free and paleo friendly. This secret combination is used as a 1:1 substitute for regular, cake and whole wheat flours. We specialize in WHOLESOME HUDSON VALLEY BAKED GOODS WITH GREAT TASTE AND TEXTURE such as chocola

te chip cookies, Sicilian almond paste cookies and rainbow cookies in your choice of colors. We use local Hudson Valley ingredients, including eggs that are certified humane and non-GMO and local grass fed butter. Almond, cassava and coconut flours are used separately or combined. Locally sourced natural sweeteners including honey and maple syrup as well as imported fair trade coconut sugar are used exclusively. Blaine's bakery sweets are available by the half and full dozen. A wide variety of baked donuts with many fillings and glazes as well as savory eats such as spinach cake, spaghetti cake made with Bulich Farms mushrooms and smoked gruyere biscuits are available. Blaine is not new to the culinary world. She and her husband Robert and chef Stephen Attoe opened and operated Swifty's restaurant and Swifty's Events Catering in Manhattan for seventeen years until 2016. Baking and culinary arts are also a family tradition. Her great, great aunt was Fannie Merritt Farmer, an American culinary expert. In 1896 she published her best known work THE BOSTON COOKING SCHOOL COOKBOOK also known as THE FANNIE FARMER COOKBOOK, which is still available in print today. Blaine's great grandmother was Mary B. Merritt who in the 1920's started MERRITT’S BEATEN BISCUIT COMPANY in Montgomery, Alabama. Starting in her own kitchen, the company expanded to eventually service over 6,000 stores. It is also notable that Mary was one of the first women to create, own and operate a successful business in the USA.