July 4th = Limited Edition Pies + Liza

June 24, 2014 | By matt | 0 Comments

It’s a good year to celebrate July 4th in Brooklyn! First, the famous fireworks (via Macy’s) are returning to the East River (it’s about time). And secondly (perhaps more importantly), Baked is making pie. Lot’s of Limited-Edition-Only-For-July-4th-Pie. Here is the Skinny: We are making two different limited edition pies… 1. Peach/Strawberry: This is a lattice-topped […]

Baked Occasions Cover_Final small

Baked Occasions is Coming

May 28, 2014 | By matt | 0 Comments

It is with great pleasure that we (Renato/me) finally (FINALLY!!!) get to announce our newest cookbook, Baked Occasions: Desserts for Leisure Activities, Holidays and Informal Celebrations. And c’mon – don’t you love the glorious cover! The book arrives on October 7th, but you can preorder this baby now if you like. We promise you will LOVE it! Pre-Order […]


It’s Malt Month at Baked

April 7, 2014 | By matt | 0 Comments

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 check out our latest malt infused goodies (menu below). And, hey, now is a great time to order a Malted Milk Ball Cake (pic above) because we will give you 25% […]


Let’s get real: March is Peanut Butter Month at Baked.

March 4, 2014 | By matt | 0 Comments

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 our third cookbook, Baked Elements. And it is lovingly featured in many desserts at our bakery in Red Hook, Brooklyn. So, if you will, please come celebrate with us. If […]


The Great Baked (9th) Birthday. Happy Bday to Us.

January 10, 2014 | By matt | 0 Comments

Holy dang. Baked is going to be 9 years old tomorrow!!!! NINE!!!! And to think we (myself/Renato) have only aged about 27+ years in that same time span. Without getting too misty and teary-eyed, we’d just like to give a big shout out to our staff over the years. Baked wouldn’t be Baked without them. […]


12 Days of Cookies : Day One

December 13, 2013 | By matt | 0 Comments

As promised, we are kicking off our 12 Days of Cookies event today. First up, Mandy is kicking things off with these Coconut Raspberry Ribbon Squares! Per Mandy:  “The reason I chose to make this recipe is because it contains two of my favorite ingredients: coconut and sweetened condensed milk. Anytime my mom baked, she […]


A momentary break to unveil (pimp) the new Baked by Fire-King bakeware.

December 11, 2013 | By matt | 0 Comments

Forgive us for this shameless plug, but we are really REALLY happy with our new Baked by Fire-King collection. It’s a collaboration that seems predestined. If you know us, you know that we love vintage American recipes (see our second cookbook, Baked Explorations), and we are bonkers for vintage American bakeware. So, we basically melted […]

Saipua Wreath

Red Hook Holiday Happenings (This Weekend)

December 5, 2013 | By matt | 0 Comments

(pic above from awesome Red Hook biz, Saipua) If you live in the NYC area, you have to come out to Red Hook this weekend. There is a lot going on… First, stop by Baked for some fuel (caffeine/muffin/cookie)…then you have to hit up, Red Hook Maker Market Holiday Pop-up! … Featuring Red Hook Makers […]


The Early Bird Gets the Pie

November 1, 2013 | By matt | 0 Comments

!!!Order Your Pie Today for the ‘Early Turkey’ 10% Discount!!! It’s very likely you haven’t even packed up your Halloween decor. We imagine you still have a Jack-O-Lantern on your front porch and a bowl of Halloween candy lingering on your coffee table. This is okay. We understand. But we already flipped the switch. We […]

Me/Renato in front of our construction project aka New Tribeca Store.

Baked in Manhattan is Happening

October 30, 2013 | By matt | 0 Comments

We have some exciting news to announce!: We finally have a space in Manhattan (yup, the photo above is a pic of us in front of the construction project aka “new store”). And it is going to be a Baked. A really fun/cool Baked with the DNA of our Red Hook store, plus a few […]

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