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Long before the advent of processed sugars like molasses, European bakers relied on honey to sweeten baked goods. In the 16th Century, the gingerbread bakers of Torun were famed for their use of the highest quality flour and honey, which derived their unique taste from the forests and fields located along the Vistula River. Their gingerbread was formed into wonderful figures using hand-carved molds like the ones we use today, for confections made with locally produced ingredients from the Boundary and Okanagan.
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Winter with the Saffron Guild
Curl up for a winter browse through our Confections catalogue and the latest collection of decorative artworks.
Scottish Assortment
We're getting ready to bake this year's Scottish Assortment for Robbie Burns! Our baker will be wearing her Cunningham clan apron to make confections true to the flavours of bonnie Scotland's highlands and lowlands: Heather Honeycakes in the shape of a curling stone, stuffed with the flavours of Cranachan (sweet raspberry & honey-glazed oats with a hint of Bourbon); Parlies stuffed with highland strawberry custard, Pig Bagpipers, Edinburgh and Highland versions of Shortbread, Scottish Oat & Walnut Biscuits glazed w/ heather honey, and much more! See our catalogue for details:
All confections are baked with love in Greenwood, British Columbia where they're made by hand, following the centuries old European traditions associated with the baking molds.
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Decorative Art
We also hand-craft papercasts from our historic baking molds. Painted with pigmented beeswax and 18k gold or silver gilding, you'll savour the old-world beauty long after the last cookie is gone.
See our
Decorative Art catalog for more!
Wholesale link to Faire below.
Four Seasons of the Vintner
Papercast, 14.75" x 18.75"
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The Saffron Guild
PO Box 574
Greenwood, BC V0H 1J0
(250) 449-5026
susan@saffronguild.com
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