Greetings from Ireland! I have tried your rosin and am very impressed!

I wanted to let you know how much I LOVE my rosin! First of all, the packaging is just....wow. What a nice touch. It makes applying it to my bow more like a sacred act. I love that your trees have names! but your secret is safe with me ;) Just knowing how much love went into making it also amps up the "special" factor. But the icing on the cake is the fact that the rosin itself is incredible!!
With saw playing, a lot of rosin is needed to help get the vibration going, and your rosin has an incredible grip that gets it going with little effort, but without muttering little squeaks! It definitely improved my playing.

The rosin received, and much appreciated. I have tried only the dark rosin so far, but it's clearly a superior product, and you notice the difference immediately. A pleasure to use.

I love your Original! All my musician friends want to try it, no matter what they play: violin, alto, gamba... I've been using it on my baroque cello (with gut strings) for quite a while now and I must say it's by far the best I ever tried.
Two of my cello friends who tried it out during a baroque course were so enthusiastic that I promised them to have it sent to them as my present.

I continue to be pleased with your product. And that's saying something from someone who has tried about 15 rosins in the last several years.

Your rosin is amazing. When my friends use it for the first time, the response is always the same: They play one bow, stop, and say "wow!" Then a few more bows,
another "wow", more thoughtful than the first one, and then they start asking questions about how they can get it. I will certainly never go back to that other dusty crap.

I really like the rosin a great deal. It feels and sounds great.

I got your rosin a few days back. I have not yet tried the Citron rosin - I'm too obsessed with the original right now. First thing I noticed was that Baker's original immediately solved my issues with adhesion of rosin. I've been trying for about a year now to find a rosin that would stick well to both the bow and the string and well, this is it. I have a rather heavy hand and rosin has a hard time staying on my bow for more than 10 minutes of continuous playing. After that time my violin is caked with rosin dust and I have to reapply rosin to my bow. But with this stuff, I only applied the rosin once and ran on that one application for several fiddle-playing sessions. You've got something really amazing here. When I was in orchestra it was not uncommon for me to have to reapply rosin in the middle of the conductor's instructions. I wish I had this stuff back then. Not only does it stick but it has a balance of sound I am happy with. I don't think I'll be using my Jade rosin again.

It was possible to try your Cremona rosin and I found it is exquisite in quality: it grips the string best, the sound is round and without noise, only little dust which can be removed easily, a rosin which can be wished from the player.

I got your rosin yesterday. I couldn't believe my ears and I had to ask my wife about her opinion, so I would be sure it wasn't me just wanting to be optimistic... She was equally impressed! I just put a new set of Evah on my violin (for several years I neglected them, because I was trying to match strings to my violin) and with your rosin the sound is just unbelievable. This is the best rosin I have ever played on, and I don't think I can go back. I hope you will teach your family the secret of the recipe, so this awesome rosin can be used for many artists. I feel honored to use it." I personally would pay more for this quality rosin. I payed $25 for the Paganini cake (which I happily threw out in the garbage, after trying yours), and yours is definitely better!

I got my Baker's rosin early last week, and my opinion before I got it was that I expected it to be very good, but I could really not imagine that it could possibly be anything beyond normal high end rosin. I mean, how much better can a rosin be than any other rosin?
Well, after trying it, I got my answer. The 'grippyness' and the quietness are the two qualities that struck me the most. I am tempted to just put all the other rosins I have gotten over the years in a box and post it on ebay, because I won't be putting any of that on any of my bows anymore.

My BAKERS Rosin came in the mail today!
Unbelievable difference in sound, but greater difference in how the bow feels and how the violin feels!
WOW!
I'm not telling anybody----I could sell a violin just with a bow treated with this.
It really helps you get the emphasis notes and phrasing.
Totally worth the wait! Did I mention I like it? I LIKE IT alot!

If you’re like me, you probably haven’t given much thought to the rosin you use. The conventiuonal wisdom has been that folks who play on steel strings tend to gravitate to darker, softer, rosins, while synthetic-core string users seem to like lighter-colored rosin. We probably all have a favorite type, but I had kind of assumed that “rosin is rosin” until I was recently sent samples of two remarkable hand-made rosins from T.C. Baker. This gentleman has been hand-tapping colophony (resin) from living trees in Florida. He taps his trees only during the hottest months of the year, when the resin particles are smaller. He then adds barks, sugars, element metals and beeswax to the colophony in accordance with old recipes dating back to the days of Vuillaume and Paganini. Brewed in either copper kettles (Original Rosin) or distilled in earthen vessels (Vuillaume Rosin), the rosin is then sun-dried. Mr. Baker’s research has shown him that rosin, an organic substance, deteriorates with time. Therefore, rather than wholesaling it to stores where it may sit on a shelf for months or years, he sells his rosin by mail-order directly to his customers to ensure freshness. He also seals each cake in a metal tin to protect it from air. To quote Mr. Baker, “To make rosin this old-world way has to be a labor of love rather than a quest for profit. Like art, that's just the way it is.” My wife Claudia Anastasio has been using the Baker's Vuillaume Citron rosin. Here’s her review: Like the finest old-recipe distilled liquor, this artisan-made rosin has layers of quality ‘tastes’ that you discover joyfully with every bowstroke. What I love most is that it has incredible grip without being sticky or scratchy—great for articulating fast, bouncy, rhythm-centric old-time tunes. I use Prims, and this rosin draws a really big sound over and over, warming up the edginess of the steel strings, while you rosin your bow less and less. Highly recommended! After a few days with the Vuillaume rosin, I switched over to the Original formulation. Mr. Baker says that this formula is a little darker than the Vuillaume, and indeed it seemed more similar to the dark rosins I had been using previously. I use Jargar forte-gauge steel strings, and the Original rosin really grabbed the strings without being scratchy. The more I played with the rosin, the more I liked it. I could play for hours, then wipe off just a dusting of rosin from the top of the fiddle. As Mr. Baker says, “You hear the violin, not the rosin.” Baker’s rosins currently sell for $14.95, a real bargain considering the labor-intensive methods with which they are made. I ordered several of each style, as both Claudia and I are convinced that these are the best rosins we’ve ever tried. Baker’s Rosin’s Web page is: www.bakersrosin.com. There you can find fascinating information about the rosin-making process, testimonials and information on ordering the rosin. An interesting footnote: Mr. Baker has recently been experimenting with some new formulations, and has kindly sent me some samples. I have just begun to test them, but they are excellent as well.

The rosin is superb and I highly recommend it to violinists who want to have a bite in their bow again.

The best I've ever used. With synthetic strings, it also softened their hard edged sound. Indeed I intend to continue using this rosin from now on. Heifetz used clear Hill's rosin, and very sparingly. Good stuff, but he would have preferred Baker's.