By Matt Lewis,Renato Poliafito,Inc Tina Rupp Photos
Hip. Cool. Fashion-forward. those aren’t adjectives you’d in most cases contemplate using to baked goods.
Think back. now not each baker desires to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito definitely didn’t, once they left their advertisements careers in the back of, pooled their lifestyles mark downs, and opened their dream bakery, Baked, in Brooklyn, long island, many years again. The visions that danced of their heads have been of different, brand-new varieties of confections . . .
Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavour in their favourite Whoppers chocolates (and ups the ante with a malted milk ball garnish). such things as highly spiced Chipotle Cheddar Biscuits that actually get up your style buds at breakfast time. such things as a candy and Salty Cake created expressly for adults who're as salt-craving ?as they're sweet-toothed.
Which isn't to assert that Lewis and Poliafito avoid culture totally. Their Chocolate Pie (whose filling makes use of Ovaltine) can pay loving homage to the vintage roadside-diner dessert. Their Baked muffins will wow even the main discriminating brownie gourmet. And their Chocolate Chip Cookies? phrases can't describe. even if trendsetting or tried-and-true, each inspiration during this booklet is freshly Baked.
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Baked: New Frontiers in Baking by Matt Lewis,Renato Poliafito,Inc Tina Rupp Photos