Order your pies now!
We are open!
Baked Brooklyn & Baked Charleston are still accepting orders for Thanksgiving Pies. Call now to reserve your freshly baked Chocolate Bourbon Pecan, Autumn Apple (with a splash of whiskey), or Classic Pumpkin Pie for Wednesday, November 27th pickup!
Brooklyn: 718.222.0345 • Charleston, SC: 843.577.2180
With this important announcement! Baked Charleston has opened its doors! Even with the wind and rain, we have had a nice turnout so far! Here are some pictures I took mere moments after opening. Enjoy!
Our second stop on the book tour found us in beautiful Portland, Oregon! We were first-timers there, and we both fell madly in love with this great little city! The food was good, the people were friendly and the hotel was top-notch (thanks to the ACE!) Our party was at the Cleaners (right next to the hotel) and Powell's had our books on hand for sale. We had a great time there and really can't wait to move there go back!
ACE Hotel Lobby
Love the sign...
Fall foliage
Amazing coffee
So we just got back from our whirlwind book tour and it was a gas. I'll try to post all of the goodness on this here blog over the coming days, but with so much going on in the Baked universe, I might skip a day here and there, so please forgive, avid reader...
Anyway- the first stop on our trip was Seattle, a great (and very friendly) city on Elliott Bay. As soon as we dropped off our bags at the splendid ACE hotel, we headed to (where else?) Top Pot Doughnuts for some truly amazing treats.
As you can see, I couldn't even wait to take a picture of my chocolate glazed beauty. It was just so sweet and so good. God bless America, and God bless Top Pot.
We Interviewed, baked, shopped, ate, partied and drank our way through the rest of our time there and met some really great people along the way. If you have never been, its worth the trip.
The best part? Pike's Market: Beecher's Cheese Shop, where we ate our body weight in Mac & Cheese, as seen here:
Cheese being made
Mac & Cheese about to be eaten.
And don't get me started on their curd. I will wax poetic. Overall, Seattle was awesome. And Portland? Even awesomer. But more on that later!
We have had a number of interviews over the past 4 years, but we have to say the most enjoyable one we have had was with cakespy.com, hands-down. We were presented with a series of "hard-hitting" questions in the form of fantastic watercolor illustrations. And the best part? We got to keep all of them! Not only did this make us giggle with delight, we also have some new artwork for our office walls! You can read it all here.
What do Madonna, Sarah Palin, The Beverly Hills Chihuahua, and Baked have in common? They are all in this weeks issue of People Magazine! Check it out to learn about Madges bitter divorce as well as what Fall cookbooks to buy this season...
Baked had the honor to be on the Martha Stewart Show yesterday, and look who was baking in the kitchen... it's our very own Jessica! She helped Matt demo the Diner Style Chocolate Cream Pie and our popular Pumpkin Whoopie Pie. Matt got to Demo with Martha, and I got to give a snarky remark from the front row.
For a limited time starting this Saturday, our famous caramel apples will be back! we will be baking off small (really small) batches at a time, and we aren't taking any advance orders here. It's strictly a first come, first serve affair...
Delicious, organic, farm stand macouns dipped in a buttery, sugary hot caramel will make you want to take a hayride into the autumn sunset...
From October 20-26, Baked is teaming up with CancerCare for the fifth annual Cupcakes for a Cause™. Proceeds will benefit CancerCare for Kids®, which provides free professional support services for children affected by cancer. We have made our fabulous cupcakes and decorated them with the smiling-face logo of the CancerCare for Kids program. Parents and kids can help raise awareness and additional funds for the program by visiting the official Cupcakes for a Cause website, www.cupcakesforacause.org, where they can find other local bakeries or decorate and send their own virtual e-cupcake.
Our newest barista Katie with Lizz the Wünderkind, from Stumptown.
As most of our regulars already know, we are now serving Stumptown Coffee! Stumptown recently docked upon the sandy shores of Red Hook (with roasters in tow) from Portland, Oregon (where they were already making quite the hulabaloo.) It's a coffee that is roasted with precision and a fanatical care that most of us can really appreciate. So come by and have a taste of this amazing brew and let us know what you think!
Hey y'all (We're getting ready for Charleston)
We wanted to thank all of you who joined us on October 7th at Powerhouse Books in Dumbo. We celebrated the launch of our new book in style, and the turnout was amazing! Below are some shots from the evening, You can see them all at the Powerhouse website.
Baked Charleston, Opening very soon, is a dizzying whirlwind of wood, drywall, baking equipment, tiles and custom built furniture. With the help of Matt's Dad Larry in Charleston, and Ruby and Sather Duke of Hivemind Design here in Brooklyn, everything is coming together smoothly. Here's a picture of the main counter area under construction, and another of the main farm style table that is being built here in brooklyn. You gotta love the orange!
Here we are standing by our event poster at the Park Slope Barnes & Noble. It was our first big signing and tasting. We were a bit nervous, but we survived and people didn't seem to mind as much after we fed them brownies.
Our ever popular barista, Claire, decided to share her world with us by answering a few questions.
Q: Where are you from?
A: Florida!
Q: Brothers, Sisters?
A: One Brother (Hi Andrew.)
Q: What do you do here at Baked?
A: Pour Coffee. Eat quiche.
Q: Favorite TV show?
A: Lockup; This American Life.
Q: McCain or Obama?
A: Neither.
Q: Favorite dish?
A: Arroz con Pollo.
Q: Savory or Sweet?
A: Savory.
Q: Who inspires you?
A: Painters, musicians, people with manners and humor.
Q: Favorite season?
A: Winter.
Q: Top 3 ipod songs you are listening to right now?
A: "Sky's the Limit"- Notorious BIG, "Dreams"- Fleetwood Mac
Q: What do you like most about Baked?
A: My lovely co workers!
Us. Al Roker. Peanut Butter Pie. Watch and be amazed.
We just returned from the Epcot Food and Wine Festival 2008 and it was lovely. The disney folks could not be nicer and the people that attended our Sweet Sunday cooking demo could not be more enthusiastic.
We spent our nights wandering the rather straightforward interpretations of the various countries within Epcot. So, one night we ate in "Paris", and we stopped in "Mexico" for an appetizer, and we even popped into "China" to eat at their new restaurant.
This is Eric eating shrimp lollipops in China.
The next picture is us eating 10 minutes later. Go figure, at 8:00PM the place was packed and we had to wait for a table, at 8:30PM we were the last people there and they ran out of rice (let me reiterate...it is a Chinese restaurant and they ran out of RICE). Not sure exactly what happened...either way, we had a great time.
Last week we started the promotional blitz for our new book! First stop: Philly, PA! We got to chat with Bill & Lori on NBC's local morning gab-fest The 10! Show and demonstrated our brownies and chocolate stout milkshake. Beer first thing in the morning? Yes, please!
Then it was off to El Vez, (one of Steven Starr's many fabulous restaurants) for an interview with Phawker.com. We also ate probably what was one of the best burritos in our lives.
Lastly, we met with Jim Coleman from NPR's Chefs Table and discussed all things dessert related. We topped our day off with a celebratory milkshake at looks-like-an-antique-ice-cream-parlor-but-is-only-actually-a-few-years-old, Franklin Fountain. Definitely worth a visit. They make their own root beer, people!
The announcement isn't yet official, but we thought we would share with you, dear reader, a sneak peek at our sister store in the South, Baked Charleston! The second Baked will be located in the Historic French Quarter, just a few feet from the waterfront. We are still a few months away from a grand opening, but until then, a little something to whet your palette...
Blair Van Sant has been working with Baked for a very long time. He can bake, he can decorate, and he can sing.
So it is with a very heavy heart that we have to say goodbye to Blair. He is moving to Nashville where he dreams of becoming a great big country star/baker, and we wish him the best.
EMPLOYEE Q AND A: BLAIR VAN SANT
NAME: Blair Van Sant
POSITION: Cake Decorator
FAVE MOVIE: TRON
FAVE BOOK: A Wrinkle in Time
WHO INSPIRES YOU: Small Business Owners (Thanks Blair!)
FAVE DRINK: Orange Jarrito
FAVE SEASON: Winter
WHAT DO YOU LIKE ABOUT BAKED: All my awesome co-workers
WHERE ARE YOU FROM: Nashville, TN
BROTHERS/SISTERS: Two Bros, Three Sis
WEIRDEST THING YOU'VE EATEN: A few weeks ago, I accidentally ate a worm inside a plum. That's weird, right?
Have a looksee what our decorators have been whipping up with at Baked!
