PV: What’s been your sweetest experience since you began Baked?
M: I still get bowled over anytime I see someone blog or tweet about one of our
cake recipes.
R: I love Baked the most in the autumn months, especially when the café is fully
stocked and humming with good music playing, espresso pulling, bakers baking,
customers chatting... it warms my heart.
PV: Any kitchen nightmares you’d like to share?
M: I have dark memories of making scones at 2 a.m. after working the whole day.
Lesson learned: Don’t have a midnight– 7 a.m. shift unless you are double covered.
R: I have a few. I think both ovens breaking at the same time was one of the lowest
points of my Baked career.
PV: I adore all of your books. I’m excited to start baking out of Baked
Elements. What’s next? Another book in the works?
M: We are slowly working on another book. We also have more mixes in the works!
R: Yep! Another book, more mixes with Williams-Sonoma and lots of little
improvements to our Red Hook store!
I love Baked the
most in the autumn
months, especially
when the café is
fully stocked and
humming with
good music playing,
espresso pulling,
bakers baking,
customers chatting...
it warms my heart
