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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, 2014


  • The Agony and The Ecstasy : Building our new Bakery

    April 22, 2014 / By Matt

    I have to be blunt. Thus far, opening our second bakery has proven to be no easier than opening our first one. People told us store number two would be a walk in the park. They lied. In retrospect, the first store was a lot less exhausting. We chalk that up to youth and blissful naiveté. We are now a full 10…
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  • My New Favorite Madeleine: Buckwheat Brown Butter Madeleines

    April 10, 2014 / By Matt

    Historically, my relationship with the madeleine, has always been a bit unhealthy. A bit “love/hate”. We have had tremendous times together, and many, many “difficult periods”. We started off with a bang – my first attempt at making madeleines was fairy-tale like. The lemon scented cakes emerged from the oven with a stupendous, glorious hump,…
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  • It’s Malt Month at Baked

    April 7, 2014 / By Matt

    Thankfully, it’s Malt Month…all month long…at Baked. Our love of malt, malted milk powder, Whoppers and Maltesers knows no bounds. Come on down and check out our latest malt infused goodies (menu below). And, hey, now is a great time to order a Malted Milk Ball Cake (pic above) because we will give you 25%…
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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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