We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
November 26, 2012 / By Matt
I’d like to introduce you to some really amazing people. They are sweet, talented (They blog! They bake!), funny, and irreverent. And even though I have only met a handful of them in person, they all…strangely…feel like friends in an “I-feel-like-I-know-them-via-their-blog” sort of way.
Baked Sunday Mornings is a baking club, which is like a book club except the members bake. And this particular baking club is all about the Baked cookbooks. Consider us humbled, flattered, thrilled and excited. (By the by, they also have a facebook page).
(photo from Bourbonnatrix Bakes)
In a nutshell, the Baked Sunday Mornings crew bakes one recipe from one of our cookbooks (everyone bakes the same recipe per the recipe schedule), then they subsequently blog about it. Blog entries vary in length from a few photos and a sentence or two, to longer entries with detailed recipe analysis.
We tend to read each and every blog, because we are fans of our fans, and because we are inspired by the unique takes on our recipes (from minor to major changes) and because we like to gather feedback from the group collective. We fancy ourselves dessert anthropologists and we are always surprised by what receives group consensus (whether good or bad) and what items are most divisive (hint: almond butter and caramel temperatures).
(photo from Neufangled Desserts)
And the best part (for us anyway) about Baked Sunday Mornings: we got to make some really cool new friends. On the rare occasion where we have been able to meet some of these club members (whether it be in their city or in ours) we have been delighted. The bonds of like-minded bakers are strong bonds indeed.
So, feel free to join the Baked Sunday Mornings crew if you want some (virtual) baking company. And please take the time to read some of the existing members blogs (check out the “bakers” section on the bottom right of the Baked Sunday Mornings homepage) for baking inspiration.
(photo from Stellina Sweets)