- As a lad it seemed that every street in Dundee had a Bakery either
large or a Mom & Pop operation.My mother would go into one bakery for
morning buns and to another for tea cakes as it seemed that each one
specialised.We have two bakers here in Vancouver from Dundee and they
are always arguing with the Glasgow and Edinbourgh bakers as to who
was the best Baker or cake decorators.The Dundee lads of course tout
for the home team citing that Dundee had the very best bakers in
Scotland by virtue of the quality of the products whether they be
just simple fare or highly intricate cake decoration.
I dont suppose there too many individual bake shops in Dundee now!.
- My own great grandparents were caterers/restauranteurs circa 1900.
I have many of their recipes...but mostly in rice flour vs wheat.
Grannie explained that a pound cake was called such, as the recipe
was a pound of flour, a pound of sugar, and a pound of butter. In
the USA we measure volumes, while things are weighed in the UK. Our
sweet tooths seem longer as well. But true shortbread is fantabulous!
--- shug_ca <hugh.t@...> wrote:
> As a lad it seemed that every street in Dundee had a Bakery.....__________________________________________________
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- To continue the Bakery thing-It seems that the expertise of the
baking trade was not alone in the attitude of being the best-many
trades from the Dundee regarded theselves a cut above the norm and
again by virtue of the willingnes of journeyman to transfer their
knowledge to the apprentice-you have no idea of the arguments that
ensue on this subject as to who had the best journeyman-how much of
his secrets he imparted to an apprentice and how much they cared
about their particular trade.
Mybe this is what Dundee was all about-the attitude of doing a good