Bake from Scratch Fall 2015

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

United States
Hoffman Media
6 Issues

in this issue

1 min
i bake. i don’t cook.

These words are often spoken by people like me who love all things baking. I might be just a weekend baker, but that doesn’t stop my inner pastry chef from dreaming. In my mind, I’ve named my bakery. It’s located on the perfect Parisian corner, and I can see the lines forming at the door each morning. The bakery’s just a dream, but I do get to work with amazing pastry chefs to bring bakery-worthy recipes to your home. In this first issue, we’ve captured fall—from apples and nutmeg to sweet potatoes and sage—with an irresistible collection of cakes, scones, tarts, and more. For anyone who is obsessed with all-things-flour like I am, the magic doesn’t stop in your kitchen. There are pastry masters like Dominique Ansel who is building a…

4 min

JULIA BAINBRIDGE Julia is a classically trained cook and food writer. For this issue, she dug into the ever-growing world of superstar pastry chef Dominque Ansel (page 17). Formerly the food editor at Yahoo Food, where one of her stories was nominated for a 2015 James Beard Award, and a senior editor at Bon Appétit, Julia has also worked at Condé Nast Traveler and Food & Wine. She throws a lot of dinner parties. (A lot.) Favorite birthday cake: “Carrot cake. I don’t care if it’s truly a birthday cake or not—it’s the best cake there is!” If you were a pastry, what would you be? “Pain aux raisins. It’s buttery, just slightly sweet, and fun to eat coil by coil.” BILL ADDISON Bill is the restaurant editor and national food critic for Eater. As…

1 min
10 must-have baking essentials

2 min
page of pastry

THE NEW SUGAR & SPICE The New Sugar & Spice offers an unexpected collection of desserts showcasing spice over sugar, with recipes that both reinvent classic sweets and introduce more unusual spice-infused desserts. Samantha Seneviratne invites readers to explore a bold new world of spice-centric treats. Each chapter centers on a different flavor profile—some familiar, like vanilla, cinnamon, and ginger; others less expected, such as peppercorns, chiles, and cardamom. This book inspires readers to rediscover and restock their spice drawers and elevate their desserts to a whole new level of flavor. (The New Sugar & Spice by Samantha Seneviratne, ©2015 Ten Speed Press) WHAT WE MADE: Salt and Pepper Caramel Brownies PARIS PASTRY CLUB Paris Pastry Club is Fanny Zanotti’s collection of enchanting edibles that will bring the very essence of a boulangerie, chocolaterie, or…

2 min
the cocktail party up-do

Sometimes you need a no-fail party pairing that wows with little effort. We asked the team at luxury resort Blackberry Farm in Walland, Tennessee—who knows a thing or two about hospitality—to pass along their tips for easy entertaining with panache. Here, pastry chef Liz Miller shares her gougères recipe, packed with Blackberry’s own Singing Brook cheese. And sommelier extraordinaire Andy Chabot weighs in on the best bubbles, from high to low, to complement these buttery bites. GOUGÈRES These savory puffs blend cheese into a basic pâte à choux dough. You can easily half or double the recipe. But it’s unlikely you’ll have leftovers— these airy bites go fast, especially when they’re fresh from the oven. PÂTE À CHOUX Makes 10 dozen gougères Have ready: 8 large eggs 2 yolks Bring to a simmer: 1¼ cups water 1¼ cups milk 1 cup…

2 min
your best bets for bubbles

KRUG, GRANDE CUVÉE, NV FRANCE If you’re looking to splurge, this Champagne is the one. It’s consistently one of the most powerful, creamy, toasty, and well-made Champagnes you can find. The gougères offer a simple, salty contrast to the zesty and toasty Champagne. Together, they’re practically the perfect meal. ~$130 PIERRE PAILLARD, BRUT GRAND CRU, NV FRANCE This is true Champagne—meaning made in the Champagne region of France, following the strict production methods required by law. It is a blend of Chardonnay and Pinot Noir from a Grand Cru Village there called Bouzy. It’s fresh but powerful and slightly toasty which matches the warm baked gougères. ~$65 WIMMER CZERNY, BLANC DE NOIRS, WAGRAM, 2010 AUSTRIA A beautiful traditionally-made sparkling wine from a biodynamic producer in the Wagram region of Austria. All of the wines made by this producer…