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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.


  • The Fantastic Marble Cake That Was Supposed to Be A Pretzel

    April 11, 2017 / By Matt

    Honestly, this post was supposed to be about a pretzel. It was going to be a breathless retelling of my adventures in making the absolutely gorgeous Brezeln (aka Soft Pretzels) featured in Classic German Baking by Luisa Weiss. There were going to be many photos of twisting and dipping and baking (a little random, rustic…
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  • All About Black Cocoa Powder

    November 29, 2016 / By Matt

    I have always been a fan of black cocoa powder, and I am glad to see that it is finally finding a stable home in America’s baking cupboard (often, alongside more traditional cocoa powders). And, since my original Black Cocoa Powder Cake post has been our most popular blog post year after year, I thought…
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  • Looking Forward: Fall 2016 Cookbooks Recommendations

    September 13, 2016 / By Matt

    above image from Better Baking by Genevieve Ko I am desperately trying to “Marie Kondo” my life right now, because I don’t really have a choice. My apartment is tiny by national standards and average by New York City standards and I am running out of room. Precious square feet are being eaten alive by big,…
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  • Baked is Opening in Japan

    August 9, 2016 / By Matt

    I suppose, in the end, it was always about Japan. It had to be. It wasn’t obvious, of course. This is the kind of thing that sneaks up on you. This is the kind of thing that rattles around your subconscious—a slight pinging of the brain. Like sonar. Then it surfaces, seeking oxygen, and unexpectedly—12-plus…
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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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