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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 / August, 2013


  • Swiss Apricot Custard Tart

    August 29, 2013 / By johannah

    Returning from Italy a few weeks ago, I had one thing on my mind, and one thing only: how to get my hands on some Swiss apricots. You see, the drive from Turin to Copenhagen would take us right through the heart of Swiss apricot country and I wasn’t going to pass up this chance…
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  • Cookie Ice Cream Cajeta Pops

    August 15, 2013 / By Matt

    I am having a cajeta moment and I blame our friends at Fat Toad Farm. They make the most luscious Goat’s Milk Caramel (aka cajeta) and I am thoroughly addicted. It is a borderline problem. It started with toast. One morning, not too long ago, I decided to treat myself to a thin layer of…
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  • A summer report from Italy: Lemon Ricotta Cake recipe

    August 1, 2013 / By johannah

    A week ago I decided on a whim to go to Italy for a few days. After a trip to Piemonte last fall, I’ve been dreaming of a summertime return. Last year, my sister and her husband returned from their summer holiday in Piemonte – where his parents have a house – with crates of…
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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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