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Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ISBN-10: 1584797215
ISBN-13: 9781584797210
ISBN-13: 9781584797210
Region: USA
Publisher: Stewart, Tabori & Chang Inc
Publication Date: October, 2008
Recipe Index
Publishers Information
About Baked: New Frontiers in Baking
Publisher Web Link: http://www.abramsbooks.com/
As featured on The Martha Stewart Show and The Today Show and in People Magazine! Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.
Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .
Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving as they are sweet-toothed.
Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked. (http://www.abramsbooks.com/)
Author Information
About Matt Lewis
Author Web Link: http://bakednyc.com/
Matt Lewis and Renato Poliafito spent much of their youth (or what was left of it) in the world of advertising. Matt, a producer, spent his days hidden away in a cubicle stuffed with spreadsheets, post-its, and relentless voice mails, while Renato spent his time in the more rarefied field of graphic design (i.e. making things look beautiful so people would buy them). Their thoughts were never too far from cake and coffee. Coincidentally, Matt and Renato met at a glitzy, high-profile ad agency (not, mind you, working on a glitzy high-profile account), and slowly (even unbeknownst to them) the idea for Baked was born.
Matt wanted to open a bakery that celebrated American desserts beyond the cupcake, and Renato had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
Baked is both a neighborhood spot, and a nationally recognized bakery. Baked has been featured on the Martha Stewart Show, the Today Show, the Food Network, and the Style Network. Baked has also received an awards from Time Out, French Culinary Institute, Citysearch, and America’s Test Kitchen. Oprah recognized their brownies as a “favorite thing” and they have written recipes for Food and Wine, Bon Appetit, and many more.
Their first book, Baked: New Frontiers in Baking was published by Stewart, Tabori and Chang in October 2008, and became a best-seller and was a favorite of NPR, People Magazine, Martha Stewart and Oprah. They opened their second store in Charleston, South Carolina in 2009, where customers can find the same great desserts found in their Brooklyn flagship. Matt and Renato also released their second book: Baked Explorations in the Fall of 2010.
Cookbooks by Matt Lewis
About Renato Poliafito
Author Web Link: http://bakednyc.com/
Matt Lewis and Renato Poliafito spent much of their youth (or what was left of it) in the world of advertising. Matt, a producer, spent his days hidden away in a cubicle stuffed with spreadsheets, post-its, and relentless voice mails, while Renato spent his time in the more rarefied field of graphic design (i.e. making things look beautiful so people would buy them). Their thoughts were never too far from cake and coffee. Coincidentally, Matt and Renato met at a glitzy, high-profile ad agency (not, mind you, working on a glitzy high-profile account), and slowly (even unbeknownst to them) the idea for Baked was born.
Matt wanted to open a bakery that celebrated American desserts beyond the cupcake, and Renato had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.
Baked is both a neighborhood spot, and a nationally recognized bakery. Baked has been featured on the Martha Stewart Show, the Today Show, the Food Network, and the Style Network. Baked has also received an awards from Time Out, French Culinary Institute, Citysearch, and America’s Test Kitchen. Oprah recognized their brownies as a “favorite thing” and they have written recipes for Food and Wine, Bon Appetit, and many more.
Their first book, Baked: New Frontiers in Baking was published by Stewart, Tabori and Chang in October 2008, and became a best-seller and was a favorite of NPR, People Magazine, Martha Stewart and Oprah. They opened their second store in Charleston, South Carolina in 2009, where customers can find the same great desserts found in their Brooklyn flagship. Matt and Renato also released their second book: Baked Explorations in the Fall of 2010.
