Anyone who eats organic fruit and veg on a regular basis will agree: they may not be as pretty as their non-organic counterparts, but they taste so much better. Carrots actually taste like carrots, tomatoes burst with flavor, and so on. It should be no surprise, then, that when it comes to eggs- organic makes a huge difference.

To be considered “organic”, the egg must come from a chicken that:
- is cage-free.
- has access to the outdoors.
- is antibiotic-free.

These, of course, are all good things. Free range equals happier chicken equals better eggs.

We decided early on to use only organic eggs at the Bakeshop- because, wow: bright orange yolks that stay round and firm, thick but clear egg whites that whip up beautifully… they make such a difference in baked goods.