Food ingredients have changed over many years. Most desserts sold in the USA are modified, processed, and have lost flavor over the years. Using real food we enhance flavor and its aesthetic appeal.

The use of real unprocessed ingredients is considered by chefs, at many different stages, an unnecessary time consuming issue. It is a common practice to find ways to improve a business profitability by saving time in food preparation. Many times we have found that the food itself may be overly decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes. This sometimes can be a disguise for real food.

When making real food it should appear pleasant looking without overly bright colors or extreme liquids and sauces. If we consume these fake additives, it creates long term health issues. We at Tim Baker feel it is essential to think of others when selling food products. We care about what people consume, and care about the environmental impact this has.

A basic rule of thumb upon identifying fake food, is to make sure you have the understanding of what ingredients are used. It is important to look at the visual photos of a food item. When you make the choice to eat real food, even with sweets, your body will have the ability to use it.

Tim Clancy-Chef