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Bake from Scratch- Summer 2016

SKU# BFSSU16

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$12.99

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Bake from Scratch- Summer 2016

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Our summer issue is ripe with recipes celebrating the glorious bounty of the season. From California plums to Maine blueberries, we take it state-by-state with our best pies, the most classic of summer desserts. Make use of the abundant ripe berries with our quick jams and recipes that showcase these jarred delights. You’ll be picnic-ready with Nashville pastry chef Lisa Marie Donovan’s hand pies, and win summer completely with our mouthwatering pull-apart breads and mix-and-match ice cream sandwiches. Get some feel-good Southern soul with an inside look at Savannah, Georgia’s award-winning Back in the Day Bakery. New York’s Birds& Bubbles owner, Chef Sarah Simmons, gives an ode to the classic birthday cake, and beloved Boston baker Joanne Chang shares how her work with numbers—she has a math degree from Harvard —affects her work in the kitchen. We reveal the “who’s who” of the baking world with our inaugural “Baker’s Dozen” list, thirteen movers and shakers who are making an impact on the way we bake today. Our summer issue is as vibrant as the season.