Hello! (Don't worry, we're all still stuck in 2014 sigh, I hope you'll have fun doing this blog) This is oddly specific, but I've been baking a lot and I've come to love the subtle taste of Grade A Golden maple syrup in cakes, especially with cinnamon; I don't like the others tbh rip, too strong [I'm not Canadian lol]. Which is your favourite Grade and why... and do you use it a lot? If so, for what?
(I can't believe I'm asking for thinly veiled baking advice with APH Canada food headcanons bye)
"I put this on so much stuff. Now everything is A-Grade but I like the super sweet stuff..."


















