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% […]


Sweet Paul’s recipe for Baked Doughnuts with Chocolate Dip

March 31, 2014 | By matt | 0 Comments

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 was more than a stir. It was a loud rumble. Suddenly, and without warning, a Krispy Kreme opened on an ugly stretch (near a very sketchy outlet of […]


A Simple and Lovely Salty Caramel Pie Recipe

March 24, 2014 | By matt | 0 Comments

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, it is pie that I crave. I wake up every day – fully aware that I need more pie in my life. Thankfully, in […]


Baked Interview Series : Meet a Pro Recipe Developer/Tester (while she makes doughnut holes)

March 11, 2014 | By matt | 0 Comments

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, photographers, managers, editors, etc…) of our food world. First up, I am pleased to introduce you to good friend and uber talent, Jessie Sheehan. We (Renato/myself) have been working with […]


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 […]


In defense of smaller Bundts: Dark Chocolate Bundt with Peanut Butter Glaze

February 27, 2014 | By matt | 0 Comments

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 of 10 and 12-cup Bundt pans representing many eras and many forms (yes, “collection” is a nice way of saying “I have a hoarding problem”). Chances are […]

baked wedding cake

The Dept. of Baked Weddings is now pinning and we need Your Help

February 19, 2014 | By matt | 0 Comments

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, because a) they are beautiful b) they taste great and c) we can turn your favorite flavor Baked Cake into a Baked Wedding Cake. (Oh, and we promise to make […]


How To Make Welsh Rarebit (and Why You Should)

February 4, 2014 | By matt | 0 Comments

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 happening in San Francisco, you should read this and this now. Truth be told, I am kind of surprised and saddened (and outraged) that toast is being made a scapegoat – […]


Gather Round the fireplace and Read – Winter Reads Edition

January 23, 2014 | By matt | 0 Comments

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 much to do in a polar vortex. This is my January in a nutshell: I am baking loads of bread, drinking great rivers of cheap red, Netflixing (I […]


2nd Resolution: More Whole Grain Flours/Banana Choc Chip Cake

January 14, 2014 | By matt | 0 Comments

My second New Year’s Resolution is almost as simple as my first: incorporate more whole grain flours into my baking repertoire.  For years, I have used Kim Boyce’s Good to the Grain as my whole grain baking guidepost. I fell hopelessly in love with Kim’s recipe for spelt olive oil cake as well as her […]

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