Cream cheese.
But not just any cream cheese.
The kind you find in deli's and good bakeries.

Ones like:

Honey Walnut or Jalapeno-Cilantro or Cinnamon-Raisin.

Here's my question - when I mix these up at home - the cream cheese never comes out as light and fluffy as what you see in the deli's. It's almost as if theirs was aerated somehow. I seem remember hearing that the trick they did was to mix in a tad of selzter water with the mix. But I can't remember where I heard it.

Anyone here have a favorite spread that they like on their homebaked bread?
Anyone with any pointers on cream cheese spreads?

best regards,
Luc