WORLD BAKING DAY

May 16, 2026May 6, 2026Jensperspectiveblog Leave a comment

Every third Sunday in May, World Baking Day inspires people to bake for their loved ones, friends, and neighbors. These bakers are also encouraged to give their baked goods away as a token of gratitude and appreciation.

People have been baking for thousands of years. In fact, the world’s oldest oven is over 6,500 years old! Bread baking goes all the way back to 600 BC in Ancient Greece. The Egyptians were the first to use yeast when baking bread. Besides bread, cakes were also a popular food to bake. The word “cake” dates back to the 13th century. The earliest cakes were more bread-like. Bakers added sugar or honey to add sweetness.

During the 16th and 17th centuries, baking was transformed by globalization. There was an abundance of syrups, spices, and currants, which made baked goods taste even more delicious. Bready dough with butter, cream, and raisins were especially popular. By the late 17th century, sugar was less expensive. As a result, people began making mince pies with sugar and spices. Eventually, other ingredients like eggs, flour, and baking powder were used more and more.

Today baked goods are popular all over the world. Some favorites include apple pie, black forest cake, baklava, cannoli, Yorkshire pudding, rye bread, brownies, and pretzels.

WORLD BAKING DAY HISTORY

Since 2012, World Baking Day has been observed on the third Sunday in May. The original intent of the day was to make and give away a homemade cake. The day has since evolved into baking and giving away all kinds of baked goods. Our team is still researching who came up with this special food day.

HOW TO OBSERVE #WorldBakingDay

The best way to observe this day is to bake some goodies for a friend, neighbor or loved one. They will be surprised and delighted to receive such a wonderful and delicious gift. This day is also a great day to teach your kids to bake. Go ahead and try to bake something you’ve never made before. Or host a cake decorating contest. No matter what you choose to bake, be sure to share your goodies with others. Take a photo of your creation and post it on social media with #WorldBakingDay.

NATIONAL ZUCCHINI BREAD DAY

April 24, 2026April 5, 2026Jensperspectiveblog 5 Comments

Each year on April 25th each year, National Zucchini Bread Day encourages bakers to make this delicious bread.

Many explorers who came to the Americas brought back what they considered strange foods, including the zucchini. The zucchini eventually found its way to Italy, where it was named zucchino. Native Americans referred to zucchini as “something eaten raw.” However, we all know that zucchini tastes best cooked, especially in bread.

Zucchini bread is similar to other quick breads like banana bread. Other quick breads you might be familiar with making include muffins, scones, and biscuits. When baked, Zucchini and banana bread go into the oven in loaf pans. When finished, slice and serve with butter, peanut butter, jam, or just plain.

Simple Zucchini Bread Recipes: Mouth-Watering Ways to Bake with Zucchini#NationalZucchiniBreadDay — Simple Zucchini Bread Recipes: Mouth-Watering Ways to Bake with Zucchini

Everything Zucchini Recipes Cookbook: Zucchini Breads, Muffins, Main Dishes, Desserts, Jams & Marmalade#NationalZucchiniBreadDay — Simple Zucchini Bread Recipes: Mouth-Watering Ways to Bake with Zucchini

Basic Ingredients of a Quick Bread

Fat – Bakers use shortening, butter, margarine, or vegetable oils depending on the texture they wish to achieve. Follow recipes and use only the fat called for to achieve the desired results.
Sugar – Granular sugar, brown sugar, and some sugar substitutes are used. Many bakers add fruit for sweetness, substituting a portion of the sugar in the recipe.
Eggs – As an emulsifier and a binding ingredient, eggs add volume and texture to quick bread
Flour – Most bakers use all-purpose flour, but other recipes will use alternative flours. Always follow the recipe because other ingredients have been adjusted to improve texture when using an alternative flour.
Liquid – Usually, milk or water moisten the mixture, activate the gluten in the flour, and dissolve the sugar.
Leavening agent – Either baking powder or baking soda + an acid (such as cream of tartar) are used. Baking powder is baking soda with the acid already added.
Flavoring ingredient – Bakers incorporate a variety of spices, fruits, vegetables, nuts, and extracts. Each one complements the flavor of the main ingredient. In a quick bread, bakers often use vanilla to enhance the flavor.

When mixing your ingredients, be sure to follow the recipe instructions. Over mixing prevents the bread from rising while baking causing the bread to be dense.

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HOW TO OBSERVE #NationalZucchiniBreadDay

Celebrate the day by making fresh zucchini bread for yourself. Dip into your freezer stash from last year’s bumper crop and bake the day away. Be sure to plant more zucchini so you can celebrate this day next year, too!

Use #NationalZucchiniBreadDay to share on social media.

XO Baking Zucchini Bread Mix - Non-GMO Gluten-Free Zucchini Bread Mix - No Preservatives or Artificial Flavors#NationalZucchiniBreadDay — XO Baking Zucchini Bread Mix – Non-GMO Gluten-Free Zucchini Bread Mix – No Preservatives or Artificial Flavors

Gluten-Free Zucchini Bread Mix
#NationalZucchiniBreadDay — XO Baking Zucchini Bread Mix – Non-GMO Gluten-Free Zucchini Bread Mix – No Preservatives or Artificial Flavors

NATIONAL SOURDOUGH BREAD DAY

March 31, 2026March 30, 2026Jensperspectiveblog 2 Comments

National Sourdough Bread Day on April 1st recognizes one of the world’s oldest leavened breads.

Sourdough is produced through the process of long fermentation of the dough using lactobacilli and yeasts. The use of naturally occurring yeasts and friendly bacteria versus cultivated yeast causes the bread to have a slightly sour, but pleasant taste.

Most likely the first form of leavening available to bakers, it is believed sourdough originated in Ancient Egyptian times around 1500 BC. During the European Middle Ages, it also remained the usual form of leavening.

As part of the California Gold Rush, sourdough was the principal bread made in Northern California and is still a part of the culture of San Francisco today. The bread was so common at that time the word “sourdough” became a nickname for the gold prospectors. In The Yukon and Alaska, a “sourdough” is also a nickname given to someone who has spent an entire winter north of the Arctic Circle. It refers to their tradition of protecting their sourdough during the coldest months by keeping it close to their body. The sourdough tradition was also carried into Alaska and western Canadian territories during the Klondike Gold Rush.

San Francisco sourdough is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. Many restaurant chains keep it as a menu staple. Sourdough bread is a great side to your soup, stew or toasted with your morning cereal.

More Breads…..

HOW TO OBSERVE #SourdoughBreadDay

Bake some homemade sourdough bread. Share a recipe or order some from your favorite bakery. Celebrate by tagging them and letting them know how much you appreciate them.

Use #SourdoughBreadDay to post on social media.

NATIONAL LACY OATMEAL COOKIE DAY

March 17, 2026March 5, 2026Jensperspectiveblog 14 Comments

There are cookie holidays and then there is National Lacy Oatmeal Cookie Day. Each year on March 18th, this holiday celebrates a delicate cookie made from oats.

Some people may refer to this day as National Oatmeal Cookie Day (which is celebrated on April 30th). The difference between the two is that lacy oatmeal cookies are wafer-thin and typically accompany a scoop of ice cream or sorbet.

In the early 1900s, oatmeal became a major ingredient in the American diet. Before that, Americans relied on other grains. Originating in England, oatmeal cookies have been around since the 1800s. However, it is believed that they were created after the oatcake. Soldiers used to carry oatcakes with them for a quick boost of energy during battle. Most research found that the first recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896.Considered a health food, the cookies quickly became popular. By the early 1900s, a recipe for the delicious treats appeared on containers of Quaker Oats.

Oatmeal cookies are an excellent source of iron and fiber

Bakers use many different recipes for the lacy oatmeal cookies. Additionally, home bakers bake with a variety of oats including old fashioned oats, quick-cooking oats, oat bran or oat flour. For a healthier cookie, add finely chopped or ground fruits (such as raisins) or nuts and use a sugar substitute. You can also decorate your lacy oatmeal cookies with icing drizzled on top of the cookie.

More Cookies..

HOW TO OBSERVE #LacyOatmealCookieDay

Lacy oatmeal cookies make pretty decorations on top of cakes and other baked goods, too. They also make excellent gifts. Make some for a friend or neighbor.

Use #LacyOatmealCookieDay to post on social media.

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NATIONAL BLUEBERRY POPOVER DAY

March 9, 2024March 9, 2024Jensperspectiveblog 10 Comments

What better way to start March 10th than with National Blueberry Popover Day? Popovers are airy rolls that puff up when baked, popping over the edge of the tin. They are light and crispy on the outside while the insides are warm and often hollow. They can be filled with custards, creams, and fruits for a sweet treat, especially blueberries.

Popovers are similar to Yorkshire pudding and can also be served with savory combinations.

Popover Passion!#BlueberryPopoverDay — Popover Passion!

The Blueberry Cookbook: Year-Round Recipes from Field to Table#BlueberryPopoverDay — Popover Passion!

Most popover recipes are made using mostly eggs, milk, flour and salt. When making popovers, using eggs and milk that are at room temperature produces the best result. The resulting batter is thin but has enough air it that when it bakes the steam expands the batter, causing it to puff up and pop over the tin. The egg proteins help the pastry hold its shape and eventually the crust turns flaky and golden.

** 1850 – The oldest known reference to popovers in a letter of E.E. Stuart.

** 1876 – The first cookbook with a popover recipe was Practical Cooking by M.N. Henderson.

Explore More….

HOW TO OBSERVE #BlueberryPopoverDay

Make your home smell amazing with these homemade blueberry popovers: Toasted Coconut and Blueberry Popovers. Another option is to visit your favorite bakery and surprise a friend or neighbor. Don’t forget to let them know what day it is and give your baker a shout out, too! Those are two great ways to celebrate. Let us know any other ways you discover by using #BlueberryPopoverDay to post on social media.

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