Spring is here, and so is the March/April issue of Bake from Scratch. From a fresh take on baking with strawberries and three ways to whip up meringue to our essential hot cross buns and European Easter breads, the pages of this issue are filled with dozens of new recipes to brighten up your baking repertoire. Get in the kitchen with food writer Ben Mims as he shares sweet and savory ways to transform coconut, sit down with The Baker’s Appendix author Jessica Reed for a lesson on baking with grams, and get a crash course in dessert styling and photography with blogger and cookbook author Linda Lomelino. Plus meet our new columnists, The Drunk Bakers of Brooklyn’s Butter & Scotch bar and bakery, and check out their take on a childhood favorite with a distinctly adult twist. Discover how four rock star bakers from around the country took their goods from farmers’ market stands to successful storefronts, and take a trip to Texas for authentic French-style pastries at Bakery Lorraine. Don’t miss the newest issue of Bake from Scratch.
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Bake from Scratch