Winter…Pastry with flowers?

Winter is a difficult time in the pastry world. The weather is cold and drab, and the local fruit stands are bare. If you’re a seasonally conscious pastry chef – which most are these days, this is the time of year when it’s necessary to fall back on other flavors, like chocolate, caramel, and dried fruits. Creating vibrant exciting pastries without the color and pop of fresh ingredients can be challenging. Lucky for you, Flavour Fields has exactly what you need to make your winter creations a memorable experience. Let’s be honest, if your guests start snapping Instagram photos of the food, you’ve done your job. Here are a few eye catching edible accessories to give your cold weather desserts the extra oomph they need.

Apple Blossom

The neon pink hue of our Apple Blossoms enough to bring Santa Claus a warm glow of holiday cheer. But bite into these beauties and you’ll soon see their true worth. The flowers are bursting with bright juicy green apple flavors. It’s a tart pop that’s reminiscent of a favorite childhood candy, or maybe a sour granny smith apple. Add these potent blossoms to any rich sugary dessert. They pair particularly well with panna cotta and dark chocolate.

Red Veined Sorrel

When most chefs think of a dessert garnish, they try to avoid using leaves, assuming that they won’t pair well with sweet offerings. The opposite is actually true when it comes to our Red Veined Sorrel. The lime greens leaves are adorned with bright red streaks that make them a literal poster child for holiday color scheme. While the flavor does contain a mild lettuce note, it’s also packed with lemony apple flavor. These luscious leaves would pair wonderfully with lighter desserts like meringue, white chocolate mousse, and sorbet.

Yka Leaves

Yka Leaves might just be one of our most visually unusual plants, and possibly one of the most festive! Its tartness has an unusual ability to make your mouth water giving it the impression that the leaf is actually juicy! Truly an unforgettable sensation. The flavors are tart and slightly tannic with notes of red fruit like cranberry, rhubarb, and raspberry. The leaves pair very well with fruity desserts – particularly apple based pastries.

Red Pansy

Ahhh the Red Pansy… an often overlooked classic that still wows crowds today. Its vibrant hues of deep red and fuchsia continue to make it a perennial go-to for the discerning pastry chef. It can either be used in its whole form or the individual petals can be plucked and placed for precise looking results. The flavor is mild, with hints of spearmint and a buttery texture. That’s a plus when it comes to garnishing a dish with existing strong flavors. The Red Pansy will not overpower your components, but lend an elegant floral sweetness to your presentation.

Shiso Purple Cress

The flavor of Shiso Purple Cress may just be one of our most complex offerings. Heady notes of basil and mint are the most prominent flavors, but then all these subtle undertones come rushing in… cinnamon, cumin, and warm toasted spices. It truly is an entire market basket all crammed into one tiny powerful leaf. Works beautifully with fall fruits like apple, pear, persimmon, and quince. It also makes a powerful statement when paired with cakes, pastries, and chocolate.