The Baking Society
We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
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Bang the Pan Chocolate Chunk Cookies
October 18, 2018 / By Matt
This cookie, the Pan-Banging Chocolate Chip Cookie from Sarah Keiffer, does not really need much of an introduction as it has already whipped much of the social media universe into a much-deserved frenzy. I made a mental note to make this cookie back when it was showcased in the New York Times (and a zillion...
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And now a word from our pies (and brownies)
November 12, 2018 / By Matt
As Thanksgiving approaches – rather quickly – I think it is high time I remind you about our perfect pies. In addition to serving all of our classics, we are also introducing a newbie to our pie lineup (you won’t be disappointed). So let’s do this. Bring Baked to your Thanksgiving table. First, choose your pie (or…
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Kinako Ice Cream with Magic Shell
May 4, 2018 / By Matt
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…
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My Latest Tokyo Eats + Recommendations
March 20, 2018 / By Matt
As you may know, we have a pretty fabulous Baked outpost in Tokyo. This means I am lucky enough to go to Japan a few times a year to work with our Tokyo-based team on all sorts of things like new packaging, new recipes, and (maybe) new locations (stay tuned). Of course, the side benefit…
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The Simple Sourdough Tin Loaf of Your Dreams
November 1, 2017 / By Matt
I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e. the kind…
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