A Bakehouse standard, now more flavorful than ever! It’s hard to believe that we could amp up the rich, butterscotch flavor and satisfying texture of our standard Pecan Blondie created some years ago by Charlie Frank, our former Bakehouse pastry manager and founder of Zingerman’s Candy Manufactory—but we have! We’ve kept the copious amounts of muscovado brown sugar and chunks of our own beloved, house-made salty pecan praline; but have changed the flour to freshly milled regional whole grains. We now use a blend of Michigan, organic soft white wheat berries grown by Kischnick Farms near Frankenmuth, Michigan, and some regional organic hard red spring wheat berries that we freshly mill right here at the Bakehouse on one of our two stone mills.
Freshly Milled Whole Grain