The Saxy Chef

logo-scOriginally Posted in Edible New Hampshire

6,000 local eggs; 40 gallons of local maple syrup; 700 pounds of local blueberries; 22 pounds of dry spices from Attar in Harrisville; 2,760 pounds of local apples; 1,476 pounds of Cabot butter; and 3,800 pounds of King Arthur Vermont flour. That about sums up the ingredient list of baker Aubrey Saxton of Saxy Chef in 2015. Hard to believe? You haven’t even heard the half of it.

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