13 Names You Need to Know: Our 2017 Baker’s Dozen
In our annual Baker’s Dozen, we bring you today’s trailblazers who are changing the future of baking for the better. From millers and makers...
A Summer Preservation Primer with Sarah Owens
Capture the best of summer’s produce with a little help from Sarah Owens, gardening guru and author of Toast & Jam. Find recipes from Sarah...
Mah-Ze-Dahr Bakery: New York, NY
By Jamie Feldmar
Banker-turned-baker Umber Ahmad is rewriting the bakery rules.
Mah-Ze-Dahr isn’t like a lot of bakeries. To start with, there’s the name. Mah-Ze-Dahr is...
Our Favorite Bread Artists
Slashed, docked, or scored—we’re enamored with the beauty from the lame blade.
When scoring bread, bakers use a small double-sided kitchen blade called a lame...
BakeClass is in Session with Anneka Manning
You may not have the time or funds to enroll in pastry school, but Aussie baking instructor Anneka Manning’s latest cookbook will turn your...
Francisco Migoya on Éclairs
by Gabriella Gershenson
How to master the éclair? For this Modernist Cuisine pastry chef, it’s precision, precision, precision.
Francisco Migoya may be the world’s foremost baking...
Farmer, Miller, Baker: The Innovators Behind the Heritage Grain Movement
by Scott Mowbray
The movement to source heritage grains for better bread is often a three-way dance, and it’s growing.
Getting back to slow methods and...
Jacques Torres on Chocolate
America’s premier artisan chocolatier Jacques Torres, lovingly known as “Mr. Chocolate,” enlightens us on how to properly buy, work with, and enjoy the most...
2016 Baker’s Dozen
In our Inaugural Baker’s Dozen, we salute the movers and shakers who are shaping the future of the baking world. From bloggers to social activists...
Dessert Photography & Styling 101 with Linda Lomelino
You don’t need fancy equipment or a flashy studio to style and photograph your desserts like a pro. Self-taught baker, food stylist, and photographer,...
