Category: Classic German Baking
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Joanie's beautiful Easter wreath, taken one Easter Sunday years ago when we were at her house for breakfast. The table was set with boiled eggs and tea, a sweet yeasted bread crafted into the shape of a proud rooster and plenty of sweet butter and homemade jams to spread on. The sweet sunshine filtered into…
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How are you all feeling today? Any better? No? Me neither. But it's December 2nd and the first Advent has already come and gone and so I have a little distraction for all of us. Drumroll…… BAKING. Surprise! But actually, it really does kind of work, at least momentarily. It keeps you busy, and off…
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Berliners, this is just a quick note to let you know that I'm hosting a baking demo, a Q&A and book signing for Classic German Baking this Wednesday at The Store in Mitte. The baking demo starts at 3:00 pm and costs €25. We'll be making Elisenlebkuchen and talking about all things baking – like…
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The Classic German Baking tour rolls on! After a wonderful kick-off event at the utterly charming East City Bookshop in DC (where the above photo was snapped), I baked up a storm for the crowd at Boston's Goethe-Institut on Sunday. (If you weren't able to get in due to the full guest list, the Institut…
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Today is the publication day of Classic German Baking! I woke up this morning feeling like a child on Christmas morning, all full of the jitters and happy adrenaline. What an incredible journey it's been, from signing the contract in the spring of 2014, through all the months of testing and writing and testing again…
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Photo by Aubrie Pick. My dear readers, I'm here with an update on the book tour for Classic German Baking! I had originally planned a bi-coastal tour with stops in Chicago and Austin too, but my pregnancy put a little (heh) wrinkle in those plans. I'll be 7 months pregnant soon and I'm pretty uncomfortable…
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Without further ado, I present to you the cover of Classic German Baking! When you hold the book in your hands, you'll see and feel that the title is embossed and that the cute little cake pan is both embossed and in matte foil. Getting to a final cover on any book can be a…
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Dearest readers, forgive me for my long radio silence. I was working on the first and second pass of Classic German Baking and was felled by a hideous case of the flu (the real thing, against which I was not inoculated and which swiftly infected everyone else in my household, so once I got better,…
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Maja has a way with a piping bag! These cocoa-flavored meringue cookies are called Russisch Brot and are really crisp and not too sweet. Great for little children, and snackers of all ages. Thank you so much for all of your amazing questions about writing Classic German Baking, both here and on Instagram! I'm going…
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A few of you have written to check if I'm doing okay. Thank you so much for your sweet notes. I'm doing just fine. December was a blur of working on the developmental edit of the German baking book, which is now officially titled Classic German Baking (ready your bookshelves!) and then the utter madness…
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