Blog

Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not...

We are finally – FINALLY – launching our hands-on baking and decorating classes at Baked (Tribeca location)! And we want you to come join us. Our f...

The Nordic countries share many food traditions, none more delicious than klejner, a deep-fried pastry that dates back to the middle ages and is a ...

Entering the darkest two weeks of the year – when our days here in Copenhagen shrink to a mere seven hours and oftentimes seem much shorter – keepi...

(btw: the above image is from one of my favorite bread spots in the U.S., Babettes) It’s a good year to be a BREAD HEAD! Bread is trending. Or, mor...

Don’t you want to get Baked this holiday season? Join us for one of our upcoming December events and/or check out some of our new items: Craft-Tacu...

The world goes on forever when you live in small towns. Some parts of Indiana look like a prairie and some parts look like a jail cell. It all dep...

I lost a tooth at a fair once. It was the Ripley County Pumpkin Show. I spit it in the dirt and someone kicked it under a game booth. I never got m...

Fig and Bleu> Heirloom is more than the grocery store variety for those from the Midwest. You may inherit your grandfather’s name as your own...

Fig + Bleu – and OMG see his duck fat caramels post, baking up a storm with a poetic sensibility. In his series for Baking Society, Brett will be e...

Fair warning: Pumpkin is coming. There is no escaping it. You will soon be swimming in a sea of pumpkin spice lattes and your best friend’s house ...

I KNOW it isn’t fall yet. And I KNOW we haven’t even passed Labor Day. But damn it, everyone is already talking about Pumpkin Spice Lattes (I don’t...