BAKED: NEW FRONTIERS IN BAKING

After many years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Ever since Baked opened in January 2005 they have recieved rave reviews. The bakery has been reviewed in countless magazines. Matt and Renato do not re-create Grandma’s pound cake or cherry pie at Baked. When they left their advertising careers behind, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. Their visions were to make “Hip, Cool…” baked treats…Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies garnished with malted milk balls. Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving as they are sweet-toothed. Which is not to say that Matt and Renato sidestep tradition absolutely such as Baked Chocolate Pie made with the ‘secret ingredient’, Ovaltine, pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea and recipes in this cookbook is freshly Baked.

Baked: New Frontiers in Baking
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215