Matt and Renato really, really like dessert. Perhaps, a little too much. They tend to think of themselves as dessert archeologists - digging and researching and eating their way through the regional desserts of America. They spend a disproportionate amount of their vacation time in bakeries, chocolate shops, coffee houses, and used book stores and they spend almost all of their discretionary income on cake and coffee and cookies and wine.
If you like Baked, you will love our cookbooks. Each book is distinct - each one has its own personality and all of them are filled with recipes from our bakery in Brooklyn as well as favorites from our fact-finding dessert research missions (aka vacations).
We are proud, lucky & thrilled to have such an amazing & talented bakery staff. Our bakery operates with a lot of heart & exacting efficiency to create an irresistible array of the best baked goods. Below are some of our current staff & their favorite Baked treats.
The Baking Society is dedicated to preserving American baking standards, techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The Baking Society is a blog from the folks at Baked.
Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not have to let it age in the refrigerator for 3 days to develop flavor as the flavor is provided by the inclusion of 3 cups of whole wheat flour...
Before we talk about kinako ice cream (and we should all be talking about this more), we should probably talk about kinako. Kinako is roasted soybean flour. This is not the same thing as run of the mill soy flour which is a) not roasted and b) defatted – stripping away the best bits of...