What light beer is a hop above the rest?
Today is National Beer Day! So, to make sure you have an un-beer-lievable time and enjoy every sip, we tested four of the biggest light beer brands in the country.
THE CANDIDATES
1.) Bud Light $19.49 24pk-12oz Cans
2.) Coors Light $19.49 24pk-12oz Cans
3.) Miller Lite $19.49 24pk-12oz Cans
4.) Michelob Golden Light $18.99 24pk-12oz Cans
We chose these four brands because they’re the classic, easy-drinking beers that are widely known and loved. To determine which one was the best, we rated each beer on a scale of 1-10 based on taste/after taste, aroma, drinkability and packaging. Note: flights were blindly placed in front of testers to prevent brand biases.
RESULTS
Taste/Drinkability/Aroma:
After taking the first sip of each beer, we found them all to be very similar. They each carried a bitter/sour taste but as we sipped further, their nuanced flavors became more apparent. Overall, Michelob Golden Light and Bud Light ranked the highest for taste due to their smoothness and subtle flavor. Miller Lite and Coors Light ranked the lowest as they were thought to have the worst aroma and aftertaste.
Label:
Bud Light’s packaging was seen as simple and basic because of the plain blue design and standard font. The mountains on the Coors Light cans make them stand out from the rest, and the fact that they turn blue when they are cold makes it even more impressive.
Miller Lite has traditional and clean packaging and many preferred its font over Bud Light’s, but their logo is not one to remember. One team member noted, “I connect the Miller Lite font to the brand, but not the logo.” Michelob Golden Light had a similar reaction as the packaging was seen as “decent”. Overall, Coors Light ranked 1st for its packaging, followed by Bud Light, Miller Lite, and lastly Michelob Golden Light.
AGENCY FAVORITE
So, what light beer will you find the IN Food crew sipping alongside their bloody mary or on the golf course this summer? Michelob Golden Light followed by Bud Light!
Clutch Names IN Food Marketing & Design as 2022’s Leading Women Owned Business
For almost three decades, IN Food Marketing & Design has been helping companies launch and grow their brands through visual strategies and compelling solutions. Headquartered in the heart of Minneapolis, Minnesota, our team is filled with passionate creatives that are dedicated to marketing food products and businesses. We are a team that’s ready and always hungry to serve.
Known for its extensive collection of data-driven reviews, Clutch is a Washington DC-based market research platform that helps browsers connect with other businesses and B2B providers. The site encompasses different sectors around the world including the IT, development, marketing, and business services spaces.
Clutch’s highly respected certification program gives the spotlight and empowers socioeconomically disadvantaged agencies. The esteemed program allows vendors to self-identify their veteran, LGBTQ, and minority backgrounds.
“Women’s voices provide an essential perspective across multiple industries that help foster innovation and growth. We’re proud to highlight these businesses for the great work they’ve done,” said Clutch Senior Revenue Operations Analyst Radha Ray
Earlier in March, Clutch celebrated Women’s History Month and recognized the top-performing women-led agencies. We’re extremely proud to announce that IN Food Marketing & Design was among the leading women-owned companies that were highlighted! Our team was awarded for our dedication to advertising and marketing this 2022!
“It’s such an honor to be recognized as a Top Women-Owned Business on Clutch, especially as we’ve just celebrated our 27-year anniversary!” said IN Food Marketing & Design Chief Executive Officer.
Thank you so much to everyone who has been a part of our journey since 1995! We are genuinely grateful for all the opportunities, projects, challenges, and milestones we achieved with you. The confidence you give us is invaluable. If it weren’t for all of your support, IN Food Marketing & Design wouldn’t be where it is today. We’re proud to be a top-tier women-led business and a five-star partner!
Appetite for Change: Hungry to Make a Difference
Each year, when we receive applications for our Food for All Program, we’re humbled by the amazing work done to alleviate hunger in our community by so many incredible non-profits. But when we saw the mission of Appetite for Change (AFC) to build health, wealth and social change in North Minneapolis, we knew we wanted to get involved. Like us, they believe that access to nutritious foods is the key to anyone’s wellbeing which is why they were chosen as our 2021 Food for All partner.
After we met with their team, we were moved by how much heart and soul they put into strengthening their community. Getting access to healthy foods and development programs is tough in North Minneapolis because of the systemic barriers preventing positive progression. At IN we understand the importance of taking care of our communities, and to be a part of this change we got hands on – and we aren’t just talking about volunteering at one of their seven community gardens.
We identified that growing their recurring donor base was a key marketing need since dependable support would allow them to develop their program and keep up with their community’s needs. To start this campaign, the IN Food team created brand guidelines and a new logo for the AFC sub-brand “Change Maker” to establish consistency and cohesiveness across all communication touch points. The tactics we developed will be used across their social media sites, point-of-sale materials, emails, flyers, events, and website.
“The energy from your team, the stories we shared, and the okra and tomatoes we ate are what we mean by food bringing people together in a “new traditional way,” shared Princess Haley, Co-Founder and Senior Engagement Officer of AFC. “These kinds of experiences connect us at times when we need it most. Thank you for that.”
We feel so lucky to have worked with AFC and are thrilled to continue our mission to alleviate food insecurity with our 2022 Food for All partner, Metro Meals on Wheels. Stay tuned to hear more about our partnership and the work we do together in 2022.
Spread the Joy
’Tis the year to gather and graze with good friends & delectable flavors.
At IN Food we believe the magic happens when singular attributes are combined to create something even more unexpected and unique: Sweet + salty, spicy + smooth, traditional + trendy.
Cheer(cuterie) to you and yours in 2022!
Our INspired Board
Enjoy our favorites to get you started on your own creation!
Toast the New Year
with a BYOC (Bring Your Own Charcuterie) Party!
Have guests bring a favorite or two. Line a table or island with butcher paper and an array of wood and marble boards to create a robust spread to please every palate.
Gathering the goods
From specialty shops to neighborhood groceries, you can opt for the one-stop-shop experience or careful curating from a handful of favorites.
Our Local Loves
- Surdyk’s Cheese Shop
- France 44
- St. Paul Cheese Shop
- Grass Roots Gourmet
- Kowalski’s
- Whole Foods
- Kramarzcuk’s
- Lunds & Byerlys
- Lowry Hill Meats
- Red Table Meats
- Burnett Cheese Store
- The local farmers market
Budget boards
- Trader Joe’s
- Fresh Thyme Market
- Aldi
- Costco
What pancake syrup tops the stack?
Pancakes, waffles, French toast… who doesn’t love the favorites that we deem “breakfast” to start their day? And one factor can make or break these delicacies: syrup! That’s why our team set out to sample some popular national brands to let you know our top pick for your next pancake stack.
The Candidates:
1.) Log Cabin ($3.99) Buy
2.) Pearl Milling Company – not ringing a bell? Click Here ($4.29) Buy
3.) Hungry Jack ($4.29) Buy
4.) Mrs. Butterworth’s ($3.79) Buy
Our brand test was judged with the consideration of 3 overriding categories; package design, price, and taste/consistency. We were blindly given samples to rate our favorite syrups on a scale from 1 – 4.
PACKAGE DESIGN
In terms of the packaging, our team discovered that many were initially drawn to Log Cabin and Mrs. Butterworth’s, both of which have uniquely shaped bottles that correlate with their brands. Hungry Jack, displaying the perks of a convenient microwaveable bottle, was determined to be more modern, yet a bit clunky regarding label design. Lastly, Pearl Milling Company, after undergoing a much-needed rebrand, uses a more straightforward label with a logo reflecting their milling history.
All things considered, our team determined Log Cabin to be the most appealing in design, with its brand identity being very cozy, warm and comforting – all of which align with the feeling you get from a tasty stack of pancakes!
TASTE/CONSISTENCY
Several of us were surprised by the drastic difference of each syrup’s taste. Although not everyone agreed on preference, the majority settled on the distinction of their flavors. Log Cabin and Pearl Milling Company, being very similar in consistency, had a bit of a difference in flavor with many people determining that Log Cabin had a more buttery-smooth taste. Hungry Jack had a difference in consistency, as it was a bit darker and thicker than the rest, with a deeper maple flavor and sweeter after-taste. Mrs. Butterworth’s had the least popular vote, by far, having an overwhelming molasses flavor that a few loved, but others considered to taste more artificial.
By vote, Log Cabin was determined to be the best in flavor, with Hungry Jack as a close second, Pearl Milling Company coming in third, and Mrs. Butterworth’s in last place.
Overall, Log Cabin has our vote for best syrup in terms of flavor and design aesthetic, as well as cost! But don’t just take our word for it… get out there and try it with your breakfast!
Food Connections Spotlight: Craig Weber
There was no better witness to the restaurant industry’s turbulent 2020 in the Twin Cities than Craig Weber of Coldwell Banker Commercial Coalition Group. Commercial real estate is his trade, but restaurants are his wheelhouse, which makes him a perfect fit for our Food Connections meetings! Learn more about Craig, how he works behind-the-scenes with restaurants and what projects he’s looking forward to in 2021.
How did you get started with Food Connections?
I met Lori (Gerdts) at a networking event around 5 years ago. She started talking about her company—which sounded interesting to me because I’m in the commercial real estate business with a strong focus on restaurants. She invited me to one of the meetings, I hit it off with the group and it went from there. And they’ve been great. I love the different folks they bring into the group. It’s a great mix.
Can you explain what do you do for a living?
I’m a commercial real estate associate broker. Primarily I look for space for my tenants or clients to lease or buy. I also have clients who are currently marketing and selling their buildings for commercial real estate.
Retail, which includes restaurants, is my forte. Unfortunately, I had about an 80% drop in business at the start of COVID. But things are starting to pick back up. I got a few deals done this spring—one specifically is a second location for the Buttered Tin, which we just finalized on April 1st. They’ve got a great new location in Northeast Minneapolis.
Where did the restaurant emphasis come from in your work?
It’s just the foodie passion in me. When my wife and I go on vacation, I drive her nuts because—pick a location, say, Tampa, Florida— I’ll find a few spots that Guy Fieri has tried. Or in Savannah, Georgia, I scouted out a BBQ joint with an entrance in a back alley. It was just this mom-and-pop place that seats about 14 people with probably some of the best BBQ I’ve ever had.
What’s unique about working with restaurants compared to your other clients?
They’re not like a warehouse where you can open your doors, get shelving in, have one guy running a forklift and away you go. Restaurants have to have a concept and find the crew they need. And then you throw equipment into the mix—I have some clients who are waiting 20 weeks for delivery on some equipment. There are a lot of moving parts with restaurants compared to places that just need four walls and a roof.
Do you cook yourself?
Yes, I am the cook in the family. You name it and I’ll give it a shot.
Where do you find your cooking inspiration?
I like throwing things together and seeing what works. A lot of it goes back to my mom and grandma cooking during the holidays. Also, my oldest brother and his wife used to own an old-fashioned supper club down in Reinbeck, Iowa, and a pizza joint in Waterloo, Iowa. I worked at both of those back in college.
Is there a particular recipe or cuisine you specialize in?
My staple is pizza. In my house, Friday night is pizza night. I usually do the standard pepperoni and sausage. Then I’ll go leftfield and make something like a Canadian bacon and sauerkraut.
Sauerkraut on a pizza, huh?
Yep, it’s a big controversy whether or not sauerkraut belongs on a pizza. Same with pineapple. I like both!
This has been great! Anything else you’d like to cover?
Speaking of pizza. I recently partnered up with a gentleman and we’re planning on opening a pizzeria in South St. Paul. We’re getting our ducks in a row right now. As far as I know, I have not seen this pizzeria concept before. I’ve been to a lot of different places around the nation and nothing sticks out like what we want to do. The décor will springboard things to make this stand out as a destination.
Our staff’s fave small business spots
Outsiders might expect Twin Cities local shopping to be capped off at small-batch Lutefisk, vegan snow shoes, or the best decor for your ice-fishing hut. Lucky for us, we’ve got style and fresh flair that reaches beyond restrictions of the arctic cold. We eat, sleep, and breathe support for our local businesses everyday of the year, and Small Business Saturday is just another excuse for us to express our community pride on our credit card bills.
Best For Gifting
This holiday season, we could all use a little extra sparkle. Go all out for those on your twice-checked-list and make sure your stockings are stuffed with one-of-a-kind treasures.
If you’re low on ideas, Anita can be seen filling her wish list full of items from Ficus and Fig in Burnsville and Maggie is a big fan of Patina for “their curation of random stuff I wouldn’t normally think of!” If you want a pre-pack of local favorites, Dustin recommends Rose & Loon, a spot that will curate gift boxes depending on the tastes of your gift recipient.
Local Eats
While we’re all playing British these days and relying on takeaway, don’t let that stop you from tasting some of the menus that define our city’s cuisines.
One of Dustin’s favorite spots to order in from is Local Roots, and Maggie has a shorthand with the Dragon Wok delivery team.
Abby satisfies her sweet tooth with Bogart’s Donuts, and the Cereal Killers Fruity Pebbles ice cream from Milkjam.
Sam is a devoted follower of the Soul Bowl empire, and his go-to favorite is the Big Krit Chicken Sandwich “because it’s perfect.” If you want to get the full immersive experience, also check out their new place, B.A.D. Wingz.
Unexpected Finds
Our Social Media Specialist Ciara can be spotted browsing the (online) aisles of Moth Oddities in Northeast, and picking up the latest page-turner at the new Black Garnet Books. As for myself, (Mary Fiala, intern in the realm of Social Media and Account Management), I’ve never been in Hunt & Gather for less than 2 hours. It’s easy to get entranced by the labyrinth-like collection of oddities on all floors, so make sure to set an alarm on your phone if you have an appointment to get to.
Make sure to redirect your funds to the little guy this Saturday, and you may just find some favorites you’ll love all year long.
Recipe of the Month: November
Pumpkin Croissant French Toast Bake
Recipe from Life Made Simple Bakes (lifemadesimplebakes.com)
Makes 6-8 servings
INGREDIENTS
- 1 loaf brioche or challah bread or 6 large or 18 mini croissants, cubed
- 2 cups whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 8 eggs
- 15 ounces pumpkin purée
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- ¼ tsp ground cloves
- 2 tsp ground cinnamon
- ¼ tsp kosher sea salt
DIRECTIONS
- Butter or spray a 9×13-inch baking dish or 4 qt. enamel cast iron, add cubed bread or croissants; set aside.
- In a medium bowl, whisk together the milk, cream, sugars, eggs, pumpkin, vanilla, pumpkin pie spice, cloves, and cinnamon. Pour half of the mixture over the bread croissants. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 350° F.
- Pour remaining batter over bread/croissants.
- Place in oven and bake for 45 minutes to an hour (you may need to tent the top of the bake with a piece of foil during the last 15 minutes to prevent over-browning). Remove from the oven and allow to cool/set for 5 minutes before serving. Serve with a dusting of powdered sugar and maple syrup if desired.
- OPTIONAL: Sprinkle with Toasted Chai Pepitas (Recipe below).
NOTES
- Day-old bread works best.
- If you don’t have time to let unbaked casserole to set overnight, allow it to rest in the refrigerator for at least 4 hours.
Toasted Chai Pepitas
Recipe from I Delicate (idelicate.com)
INGREDIENTS
- 2 cups raw pepitas
- 2 tbsp pure maple syrup
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground allspice
- 1/8 tsp ground nutmeg
DIRECTIONS
- Preheat oven to 200° F.
- In a medium bowl, mix pepitas and maple syrup until well-coated. In a small bowl, combine salt and spices. Sprinkle the spice mixture over the syrup-coated pepitas and mix well until spices are evenly distributed.
- Spread pepitas into a thin layer on a baking sheet and bake for 15-20 minutes or until aromatic and lightly crispy.
Food Connections Spotlight: Shelagh Mullen
No one embodies the phrase “Food Connections” quite like Shelagh Mullen. Not only is she an accomplished designer, she’s also a talented chef who’s blended her career and her love of food in all kinds of interesting ways. Read on to learn how Shelagh got her start, how she’s found success in food marketing, and how a one-of-a-kind culinary experience of hers had a twist ending.
Let’s start with the big one: Can you tell us about your recent culinary school experience in Ireland?
I’ll never forget the moment when I found out that going to cooking school (or cookery school, as they call it) in Ireland was an actual thing. That Ireland—a place I have such an innate connection to, like a bungee cord pulling on my heart—could be home for a short time, while doing what I love so much, cooking. I mean, come on, right?! That dream turned into a reality, and it was one of the best experiences of my life. Cut short by Covid-19, but that’s water under the bridge and another story altogether. With the support of my wonderful husband and daughters, I set off on the experience of a lifetime. The twelve-week certificate course at The Dublin Cookery School was perfect for what I wanted to accomplish.
In the small, quiet, exclusive seaside town of Blackrock, Dublin, the school was situated in an old industrial area, now with lots of cool, re-furbished condos. I’d walk to (and from) school every day, uphill and into the wind (I’ve never experienced wind like the wind of January in Ireland). The welcome I received the first day of school, with 14 of my new Irish friends, was pure Irish hospitality. It was pissing (as they say) rain, and I was soaked through my every inch of clothing, but I knew the minute we sat down for our first meet and greet that I was in the right place.
The first day was like two full days to get on track. We started with a demo from our first tutor. We then proceeded into the kitchen with our daily partner to recreate the dishes that we had just learned. We sat down and ate the dish (Poached Pear, Walnut & Crozier Blue Cheese Salad, Pasta with Parma Ham and Pistachios, Apple Cake with Salted Caramel Sauce & Homemade Vanilla Ice Cream), then back to the demo kitchen for the next day’s tutorial (Lynda’s Brown Bread, Chicken Stock, Butternut Squash Soup with Lemongrass, Timbales of Provencale Vegetables with Goats Cheese). Repeat. Every day when we arrived, we paired up with our partner, divided and conquered the day before tutor demo, then got to work. Let me tell you, we ate like kings and queens. Good thing I had a two-plus mile walk to and from school every day!
I was robbed of the last four weeks of my time in Ireland (the school shut down 2 weeks early due to Covid), and my husband was coming after school to celebrate our 30th anniversary. Of course, that didn’t happen either. But I will be back, I will.
Have you always enjoyed cooking?
Growing up, I was an extremely picky eater. Not a vegetable crossed my lips until after college. I became obsessed with cooking shows on PBS and wanted to try making some of the recipes. So until my schooling in Ireland (and a short course at the Pennsylvania Culinary Institute about 24 years ago), I’m self-taught. Lots of trial and error, and I still love to watch cooking shows on public television.
When did you realize you wanted to be a designer?
I’ve always loved art and I had a ‘Commercial Art’ class in high school, and absolutely loved it. I certainly didn’t know it was something I could do for a living. In college, I started in Early Childhood Education then switched to Interior Design. I took my first Graphic Design class, and the light bulb went off. Everything clicked into place from there.
Are there any creative similarities between cooking and design?
Absolutely. When I started in Graphic Design, we were still working with keylines, press-type, and rubber cement! The job was very hands-on. When design transitioned to the computer, I felt I’d lost the “hands on” and “get dirty” part of creativity. Cooking brings that back for me. Having my hands in bread dough or tossing around a bunch of veggies with olive oil—that feeds my soul.
When did food become a part of your design career?
I started making pancake mixes for family and friends. One day my brother said, “Shelagh, you should market these, they are amazing!” I have a bit of entrepreneurial spirit from a young age, so I took the challenge, and SheCooks was started. I had a line of whole-grain baking mixes and sold them at the Mill City Farmers Market. Then I migrated to some co-ops, gift shops, and small grocery stores in the region. But I realized all the sudden that I was a food producer, and the exciting part for me was the startup phase of being a food entrepreneur. So now I find great pleasure in working with new food makers, helping them grow. Plus, I have lots of mistakes I can share with them, so they can learn from me. A been there, done that sort of thing.
Where do you find your design inspiration?
My inspiration comes in very random ways. It could be the color of someone’s ski jacket that might inspire a color for some packaging, or a shape I see that would work for a background. I try and keep my eyes wide open when starting a project and see where things land.
What’s your “recipe for success” when it comes to good design?
I may work for a few days on some packaging ideas, but I know to leave it and come back after a few days. Things always look different after some time away.
Now let’s talk real recipes. What have you been cooking lately?
There’s nothing like a good sourdough starter story! Even before I left for my trip to Ireland, I was becoming obsessed with sourdough. I named my starter Sonny (named after my gifted starter from my client, Sunrise Flour Mill, of which had been alive for over 9 years). I even dehydrated Sonny and brought her with me. I reconstituted her so she could get some amazing Irish soul into her. Because I had to leave so abruptly due to Covid, I didn’t have time to dehydrate her for the trip back, so I took a chance and smuggled her back to the states—and renamed her O’Sonny. I feed her every week and try to bake (and share) a few loaves a week. I’m utterly obsessed with it. Sourdough is the most satisfying bread I make in my kitchen, and I make a lot of breads! If I’m not baking bread, I’m testing recipes for clients and my own website.
What’s been your go-to takeout meal?
I can honestly say, none, as much as we love to go out to eat! And because I love to cook so much, going out is more about the experience, a lovely glass of wine, quiet conversation, and no dishes.
How long have you been participating in Food Connections?
I’ve been coming to Food Connections for about two and a half years. One of my favorite networking groups. Great people, and I’ve made some great friendships all because of FC!
If someone wants to partner with you, how can they reach you?
I’m just a Zoom call away if anyone needs help with food packaging or recipe development. And I teach cooking classes (I start teaching at Cooks of Crocus Hill in October)! They can take a look at my websites SheCooks.Design and or MullenDesignWorks.com. They can also reach me at 651.271.6919.
Recipe of the Month: October
Deconstructed Crab Cake Toasts
Crab Dip Ingredients
- 3 Tbsp. Olive oil
- 1/3 cup finely diced white onion
- 1/4 cup finely diced red bell pepper
- 1 tsp. garlic
- 1/2 cup corn kernels Salt & Pepper to taste
- 1/2 cup finely chopped scallions
- 2 eggs
- 1 Tbsp. chipped chipotle peppers in adobo sauce
- 1 Tbsp. Dijon mustard
- 1/2 cup mayonnaise
- 1/2 cup dried breadcrumbs – unseasoned
- 1 lb. lump crab meat
Dip Topping:
- 1 1/2 cup panko crumbs
- 2 Tbsp. finely chopped scallions
- 3 Tbsp. butter, melted Salt & Pepper to taste
Directions
- Preheat oven to 350ºF.
- Heat the olive oil in a large skillet over high heat. Add the onion, bell pepper, garlic, corn, and salt and pepper and saute for 2 minutes.
- Add the scallions and cook 30 seconds longer. Remove from heat, place in a bowl to cool completely.
- Combine vegetable mixure with eggs, chiptole, mustard, mayonnaise and breadcrumbs. Stir well to combine.
- Gently fold in crab meat and transfer into a buttered baking dish.
- Place in oven and bake for 15 minutes.
- While the dip is baking: Combine panko crumbs, melted butter, finely chopped scallions, salt and pepper.
- After 15 minutes, remove dip from oven and top with prepared panko crumbs. Return to oven and bake for an additional 15 minutes, or until topping is golden brown.
Cornbread Crackers
Adapted from taste.com.au
Ingredients
- 1 cup self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 cup instant polenta
- 2 tablespoons caster sugar
- 1 teaspoon sea salt
- 1 1/3 cups buttermilk
- 1 egg, lightly beaten
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coriander seeds, crushed
- Pinch of chili flakes
- 1/4 teaspoon sea salt, extra
Directions
- Preheat oven to 350°F.
- Prepare the pan: grease a 6cm-deep, 9 cm x 19 cm (base) loaf pan. Line base and sides with baking paper, extending paper 2 cm above edges of pan on long sides.
- Sift flour, baking powder, cumin and chili powder into a bowl. Add polenta, sugar and salt. Season with pepper. Stir to combine.
- Make a well in the center. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top.
- Combine crushed coriander seeds, chili flakes and extra salt in a small bowl. Sprinkle over mixture in pan.
- Bake for 35 to 40 minutes or until a skewer inserted into the center of bread comes out clean. Let cool in pan for 5 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.
- Preheat broiler.
- Using a serrated knife, trim ends from loaf. Cut loaf into 2cm-thick slices. Place on prepared tray. Toast for 2 minutes each side or until lightly browned.
Get a year’s worth of recipes—check out our 2020 calendar.
