Opera Girl Cooks Reviews Tonewood Maple Flakes

As Featured in The New York Times Magazine

Maple is one of our favorite natural sweeteners around here. I always pour a small swig on top of my sourdough waffles, and it goes into my granola, scones, and spiced pecans too. When I happened upon the Tonewood booth at this year’s Fancy Food show, I knew I’d have a favorite new product on my hands.

Tonewood’s Maple Flakes are made with only pure maple syrup — the moisture is removed, leaving crunchy, golden flakes. This morning’s breakfast is pictured above: homemade walnut levain bread spread with peanut butter and topped with maple flakes. Just a light sprinkle added great texture and sweetness, and this combo made for a seriously hearty start to my day. Maple flakes would be delicious on top of oatmeal, too — can’t wait to try that out soon!

This product was provided free of charge by Tonewood Maple. All opinions are my own. 



Dori Ross