Blog

I am aware that perhaps I celebrate too often – that I reward myself for minor (er…very minor) accomplishments. Case in point: more often than not...

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 wou...

Historically, my relationship with the madeleine, has always been a bit unhealthy. A bit “love/hate”. We have had tremendous times together, and m...

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...

There was a brief period in New York (long before the advent of social media) when Krispy Kreme doughnuts caused a stir in the city. Actually, it ...

I don’t make pie as often as I should. I love pie, but cake is in my blood. Bundts are my best friend, and layer cakes are like family. But, lately...

Over the next few months, I will do my best to showcase and highlight some of the “behind the scenes” talents (food and prop stylists, testers, pho...

March is Peanut Butter Month at Baked. Because we said so. Because we love peanut butter. A lot. We dedicated an entire chapter to peanut butter in...

Let me be blunt. I like big Bundts. A lot. I make (and eat) them frequently. And, as mentioned many times before, I have a pretty vast collection o...

I suppose it goes without saying, that if you are getting married, you should probably get a Baked Wedding Cake. Baked Wedding Cakes are great, bec...

Toast is having a moment. It is at once being celebrated, and…oddly…heavily debated. If you are interested in reading more about the toast hubbub h...

It’s really cold outside. Like, uncomfortably cold. This kind of cold even has a new name – the great Polar Vortex. And, I am afraid there is not m...