Bake from Scratch Summer 2016

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
from the editor

THERE’S NOTHING MORE EXCITING than summer’s bounty at the farmers’ market—containers of vibrant berries and fragrant stone fruit bound for butter-flaked piecrusts. The sweet smell of peaches always reminds me of summer nights spent at my grandmother Mimi’s table peeling their soft skin and slicing them for milkshakes, pies, and cobblers. Our Georgia Peach Pie on page 84 will transport you to the Southern nights I experienced as a child. Speaking of pie, hand-pie maven Lisa Donovan shares her recipes on page 61. You’ve probably never thought about using black pepper and cream in your apple filling, but believe us when we tell you these hand pies are life changing. Lisa’s family has been using this recipe for more than 130 years, and you’ll know why after one bite. As we near…

5 min

PAUL CALVERT Paul Calvert has worked in restaurants and bars since he was 15. A graduate of The College of Charleston and Georgia State University with degrees in English Literature from both, Paul worked as a teacher in Boston for years. In 2010, Paul moved back to Atlanta to open the Sound Table, which was named one of the Best Bars in the South by Imbibe magazine. In 2012, Paul became Beverage Director for local hangout Victory Sandwich Bar and then managing partner of Paper Plane, which was recognized by Esquire, Garden & Gun, and CNN as one of the best bars in America. In 2015, Paul and his partners opened Ticonderoga Club. Paul believes in Atlanta and the amazing hospitality community that thrives there. It’s Just Not Summer Without: “A glass…

1 min

Joanne Chang on Math + Baking Page 15 Photos courtesy Kristin Teig and Keller & Keller Photography. Never-Ending Nostalgia Pages 23-24 Photos excerpted from The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2012. Photo by Squire Fox. Pages 25-28 Photos courtesy of Griffith Day and Cheryl Day and excerpted from Back in the Day Bakery Made with Love by Cheryl Day and Griffith Day (Artisan Books). Copyright © 2015. Photo by Angie Mosier. 2016 Baker’s Dozen Page 35 Photo excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photo by Leigh Beisch. Page 36 Photos courtesy Ashleigh Amoroso for The Urban Poser; Drop Kitchen Inc. Page 37 Photos courtesy Molly Yeh for My Name is Yeh; Layo Mayoli for AHeirloom. Page 38 Photo courtesy Steven Karl Metzer for PieBox. Page 39 Photo excerpted…

1 min
breezy linens

1. Dacha Designs Pussy Willow Flour Sack Towel These lightweight linens are made from 100 percent unbleached flour sacks and are hand-printed one at a time, so no two are the same. $12, 2. Madder Root Mason Jars Kitchen Towel This eco-friendly little towel is handmade in Maine with organic linen, organic cotton thread, and solvent-free water-based ink. $19, 3. Alabama Chanin Aria Tea Towel With its hand-stenciled, expertly faded pattern and signature rolled edges, this designer towel makes a statement. $38, 4. Urban Bird and Co. “PIE” Tea Towel Boldly screened on white cotton, this hand-printed towel is a bright reminder of why you’re in the kitchen. $14, 5. Blue Grid Tea Towel Artist Hannah Reeves of B & R Tiny Farm dyes these petite towels by hand in beautiful hues and sells them at farmers’ and artisans’…

3 min
a sweet (and savory) summer

SUMMER BERRIES & AUTUMN FRUITS By Annie Rigg In Summer Berries & Autumn Fruits (Kyle Books), Annie Rigg teaches readers to make the most of their seasonal farmers’ market haul. From summer stone fruits and berries to fall fruits from the orchard, she amplifies these natural gems in tarts, pies, and more, adding spices and herbs to take flavors to a whole new level. With page after page of stunning photography and recipes brimming with delicious fruit, Annie makes it simple to bake with the bounty of the season. CANT WAIT TO MAKE : Raspberry, Pistachio, and Passion Fruit Yo-Yos, a sophisticated version of a favorite childhood sandwich cookie with a fresh and fruity spin. CLEAN CAKES By Henrietta Inman In Clean Cakes (Jacqui Small), Henrietta Inman doesn’t simply share recipes, she explains the concept of…

4 min
joanne chang on math + baking

It’s hard to imagine the Boston area without Flour Bakery. For more than a decade now, Flour has been where people turn for bite-size coconut cream tartlets, sweet lemon bars with a citrus zing, and overstuffed turkey and cranberry chutney sandwiches on thick-cut homemade bread. Joanne Chang is the force behind every detail of Flour. She opened the original Flour Bakery & Café in the city’s South End neighborhood 15 years ago, using all of her savings plus loans from family and friends to get the place off the ground. She got up at 2 a.m. every day to do all the baking herself. Since then, she’s opened three more locations of Flour, written three cookbooks, and been nominated for two different James Beard Foundation Awards, for Outstanding Baker and…