2020-04-01_Bake_from_Scratch

(coco) #1

9 bake from scratch


WITH THE RETURN OF FARMERS’ MARKETS AND PEAK


SUMMER PRODUCE IN STORES, I have one thought: bring on the
berries, the stone fruits, and all of the rich, ripe tomatoes!

I’ve got big plans for said tomatoes: popping them into our Upside-Down Heirloom
Tomato Cornbread (page 40). And the berries? They’re gracing the blueberry-packed and
custard-fi lled Gâteau Basque Loaf (page 78), just one of the many ways we’re branching
out with the 9x5-inch loaf pan. Bananas also get their due with our banana baking
bonanza starting on page 87. I’m eyeing our Peanut Butter-Banana Braid—because it has
peanut butter, obviously. And don’t miss our collection of butter pecan recipes starting
on page 79, a particularly nostalgic roundup that pays homage to one of my mom’s
favorite fl avor combinations. The secret’s out on what I’ll be baking her for Mother’s Day!

But this issue goes beyond celebrating summer produce. It’s a celebration of all that
summer brings to bakers. For me, it was a trip to see baking and blogging inspiration
Zoë François in her oasis of a kitchen in Minneapolis, Minnesota. (See more on her and
her kitchen on page 27.) But for a lot of our readers, it means a visit to your hometown
bakery. We asked you what your favorite places are, institutions that have earned a warm
place in the hearts of many. And you delivered. Turn to our story on page 97 to fi nd
which of your hometown bakeries made the grade, and go ahead and bookmark the
whole list.

This story reminds me of my high school summers in Birmingham, Alabama, working
at my own hometown bakery, Edgar’s Bakery. From those humble beginnings of baking
and frosting cakes to order to becoming the editor-in-chief of Bake from Scratch magazine

... time fl ies divided by a span of sweet summers.


Happy baking!

Brian Hart Hoffman
Editor-in-Chief

All recipes in each issue pass
through the hands of the Bake
from Scratch test kitchen. Each
is fl avorful and distinctive and
developed with your unique
tastes in mind.

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partners of Bake from Scratch
magazine and used exclusively
in all of our recipes.

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