Bakewell Cream

Bakewell Cream is a variety of baking powder developed by Bangor, Maine chemist Byron H. Smith in response to a shortage of cream of tartar in the U.S. during World War II.

[1][2] The current manufacturer, the New England Cupboard, is the successor to Byron Smith's original company.

Their Bakewell-related products include the original baking powder in several varieties and a biscuit mix, all sold through several channels under the "Bakewell Cream" label.

All varieties include acid sodium pyrophosphate, which was Byron Smith's original unique ingredient; those sold as "baking powder" also include sodium bicarbonate.

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