| This uniquely bitter-sweet traditional Eastern European delicacy is loved by many. We make our poppy filling from fresh-ground, premium seeds. In order to retain the most flavor (and nutrients), we do not boil or soak the poppy seeds prior to grinding. This requires a special grinder, but it is worth it!
These days it seems most people consider "bitter" to be bad. Many poppy seed recipes are very sweet - to the point of diminishing the poppy flavor and obscuring its characteristic bitterness. The common bitters that most people appreciate are in coffee, dark chocolate, and even many micro-brewed beers. If you appreciate these foods, there is a good chance you'll like a poppy seed roll! With all this emphasis on the bitter, you might begin to think that there isn't any sweetnes at all - but you'd be wrong. The pure cane sugar (not beet sugar or any version of corn syrup) we use carefully balances the bitter-sweet combination. You'll have ample opportunity to taste the poppy seed since each and every roll is made with more filling than dough!
Speaking of dough, just as you'd expect we have to wake up early to start making it. All of our dough is made with a special-milled unbleached, unbromated flour. We use fresh, liquid milk (not powder!) and local eggs (not canned, cartoned, or frozen ones). We also use Trans-fat free, non-hydrogenated shortening and butter blend margarine. Here again we use only pure cane sugar. Of course, our suppliers for these items are also family-owned businesses! (Are you seeing a trend here?)
From start to finish, there are no less than 18 different hands-on steps (depending how you count, you could say as many as 26!) to get a baked roll out our door. You know what they say: nothing good comes easy! |
Love them! 
