5 Reasons Why Farmers' Market Baked Goods Often Suck
You see them lined up on tables between the lavender sprigs and homemade soaps: pale, starchy, looking like a kid who hasn't been in the sun all summer. These are the baked goods of the farmers' markets. And not only do the cookies, cakes, pies, muffins, and sweet rolls often look bad, they frequently taste bad, too.
I guess I should be grateful. Good baked stuff has turned the Madison, Wisconsin, farmers' market into a strolling cake cram, resulting in collisions between pastry eaters on the narrow pathway that rings the capitol building, and a general de-emphasis on things you cook with, in favor of things you can eat right away -- instant gratification.
I recently undertook a baked-goods eating binge at one of our markets, to see if this negative impression would be confirmed. It mainly was. Sure, there were a couple of good things -- cider donuts, gingerbread, and a sweet roll with plenty of frosting on it -- but these were notable exceptions.
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