Blog

As Thanksgiving approaches – rather quickly – I think it is high time I remind you about our perfect pies. In addition to serving all of our classi...

This cookie, the Pan-Banging Chocolate Chip Cookie from Sarah Keiffer, does not really need much of an introduction as it has already whipped much ...

Before we talk about kinako ice cream (and we should all be talking about this more), we should probably talk about kinako. Kinako is roasted soybe...

As you may know, we have a pretty fabulous Baked outpost in Tokyo. This means I am lucky enough to go to Japan a few times a year to work with our ...

I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in o...

I had no idea I needed more bread cookbooks, but…well…it turns out I do. Actually, it looks like I need at least two more bread cookbooks (I alrea...

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 gorgeou...

Baked’s VIP cake (Blackout) made with black cocoa. Call either store to special order one. I have always been a fan of black cocoa powder, and I ...

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...

photo by Chris Richey 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 tha...

Many of you already know that I am slightly (okay, more than slightly) obsessed with bread. And this has lead to an equal obsession with baking so...

I have been in New York City for a very long time. Very long. And it will always be, in some sense, my home. But, because I am human and because N...