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The Baking Society

We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.

Blog / April, 2013


  • Baked Updates / Spring 2013 (and muffin and scone calendar)

    April 30, 2013 / By Matt

    [Coney Island photo by Jamie Haire] Sandy (yup, the hurricane) really mucked up our Fall. And this Winter just seemed to stretch on and on (salved only by kind customers, great neighbors and loads of cake) so we are really hoping for a beautiful Spring/Summer (or at least a Spring/Summer without any extreme weather) with…
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  • buckeye state ice cream in the buckeye state of mind

    April 24, 2013 / By Matt

    My addiction to the buckeye candy is well documented.  It is not something I am proud of, and – truth be told – I wish my addiction skewed more fabulous a la caviar and Krug Grande Cuve. I suppose I should be thankful that the buckeye, a ball of peanut butter “candy” dipped in chocolate,…
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  • The Baked “Got Munchies” Brownie

    April 18, 2013 / By Matt

    This is not a Baked brownie. Well, not exactly. A Baked brownie is mostly – decidedly – pure and doodad free.  But this is a special week. This is brownie week (um, not officially in any government recognized sense) and we are doing things to our brownies that haven’t been done before (don’t worry purists,…
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  • On Food, Cooking, and Spicy Brownies

    April 16, 2013 / By diana

    [ed note: In a nod to 4 20…er April 20th…, we are rolling out a few brownie posts this week for the truly “baked” fans. Today, Diana reflects on the spicy brownie, a variation of the famous Baked brownie which appeared in our very first book, Baked: New Frontiers in Baking.] It was 10:20 AM. …
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  • Apologies in advance – Salted Caramel Chocolate cupcake shake

    April 11, 2013 / By Matt

    I’d like to apologize in advance for the cupcake shake. It wasn’t supposed to happen to me. I believed I was bigger than the cupcake shake. Smarter, and more refined. I told myself cupcake shakes were “gilding the lily”. I told myself cupcake shakes lived in the same horrible space as doughnut burgers (two doughnuts…
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  • baked in manhattan

    April 9, 2013 / By Matt

    Depending on how you view such things Renato and I are either very cautious or very slow. After eight years of building, tweaking, updating and creating Baked in our favorite part of our favorite borough (yes…Red Hook, Brooklyn!), we are finally ready to expand Baked into Manhattan. [ed note: the Red Hook store will remain…
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  • Fluff It Up!

    April 4, 2013 / By diana

    [ed note: We’d like to thank Diana for bringing up the dirty subject of the Fluffernutter for us. True, it might have absolutely zero nutritional qualities, but it deserves some love all the same. Speaking of which have you seen this book?] Apparently not everyone is familiar with the brilliant Fluffernutter.  That needs to change….
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  • reason to move to LA – butterscotch pots de creme at gjelina

    April 2, 2013 / By Matt

    I really like LA. A lot. And I try to go as often as possible. Los Angeles provides a soothing balm to New York’s ever lengthening winter (i.e. why is it snowing in March and barely above freezing in April?). More importantly, LA is the perfect antidote to the unsavory sights and smells of a…
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About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.

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