2019-07-01_Bake_from_Scratch

SUMMER IS STILL ONE OF MY FAVORITE TIMES TO CRANK

UP THE OVEN. The season offers the sweetest, most fl avorful produce, and our

July/August issue is packed with the most delicious ways to use those juicy berries and fresh

stone fruits. Starting on page 45, we dedicate an entire feature to baking with blueberries and

blackberries. For a savory summer pick, look no further than the Tomato Sourdough Focaccia on

page 11 (our cover star!). We’ve also got enough thumbprint cookie recipes to last you the whole

summer, from the Southeast Asia-inspired Pineapple-Ginger Thumbprint Cookies (page 96) to

our Cherry Buttercream-topped cookies (page 97) packed with delicious pecans from our new

test kitchen partner Sunnyland Farms. We’re also taking a deep dive into sourdough (page 33),

offering all the insider tricks you need to master this iconic bread. We’ve even got a no-fuss recipe

using our test kitchen partner Red Star’s newest Platinum yeast product.

I’m thrilled to announce our fourth annual Baker’s Dozen! We looked far and wide to bring you

the top pastry chefs, inventors, philanthropists, and on-the-rise infl uencers who are pushing the

boundaries of the baking world in all the most delicious ways.

And what would summer be without travel? I take you to Seattle, Washington, for a Pike Place

Market shopping spree with my friend Gaby Dalkin, who shares a Washington cherry-rich

blondie recipe (page 103). Then, we head across the country to Washington, DC, to explore Dog

Tag Bakery, which offers great pastries and even greater compassion to our veterans.

Another cause Bake from Scratch is proud to stand behind is Bake Sale for No Kid Hungry,

a fundraising initiative for the national campaign to end child hunger in America. This

organization uses the power of the bake sale to raise money and awareness for this worthy cause.

You can help us bake a difference, too. Starting on page 83, fi nd our bake sale-approved recipes,

timetables, and packaging how-tos. We hope you’ll join us (see page 85 for details) by activating

your own bake sale!

Craving more baking inspiration beyond these pages (there can never be enough, I know!)? Give

our brand-new podcast, The Crumb, a listen. Find it onanypodcaststreamingplatform.

Editor-in-Chief

LOOKFOROURFALLBAKING

SPECIALISSUEOUTJULY 30!

BakefromScratch TheCrumb @thebakefeed

Visit bakefromscratch.com

and follow us for daily baking inspiration.

All recipes in each issue pass

through the hands of Bake from

Scratch’s test kitchen. Each is

fl avorful and distinctive... and

developed with your unique

tastes in mind.

The below products are

partners of Bake from Scratch

magazine and used exclusively

in all of our recipes.

EXPERTLY TESTED

RECIPES FEATURING

PREMIUM

INGREDIENTS

Every summer, I travel to

visit family and see new

bakeries! Here, my niece,

Amelia, and nephew, Hays,

joined me for a visit to

Levee Baking Company in

New Orleans, Louisiana.

This incredible place

started out as a pop-up,

but a rabid fanbase has

helped launch it to a full-

blown brick-and-mortar.