Page 189 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

A NOTE FROM THE SWEETIE PIE

Why getting a B is better than an A

Just because your maple syrup is stamped with an “A” and
proclaims itself to be “fancy” doesn’t mean that it’s the best

Vermont nectar out there. We here in the green mountains go for
the dark brew, the syrup that’s graded with a “B,” because it packs
a muskier, heartier maple flavor. If you want to stick with the fancy
on your waffles, feel free. But for baking, when flavors can be lost
and jumbled in the heat of your stovetop or oven, the more
flavorful B will hold on to its maple goodness to the very end (and

it’s cheaper).