The recipes, written down.
Two books are being written in our kitchen. One is Kelly’s, the recipes this baking house was built on, finally set down in the order she actually uses them. The other is Matt’s, written for somebody standing in a first kitchen of their own, wondering where to start. Neither is finished. Both are close.
Kelly’s Cookbook
Recipes from her kitchen, made to be shared.
Everything on our list began on a card in Kelly’s handwriting, and most of those cards are still in the kitchen, soft at the corners and marked where she changed her mind. This book is those cards, tested again, measured properly, and written so that somebody who has never made a pie can follow them all the way to the end.
It opens with Grandma Jean’s buttermilk pie, set down in the hand it came to us in. After that the book moves the way her week moves: the pies people ask for by name, the cookies that leave by the dozen, the cakes for the days that matter, and the savoury pies we keep in the freezer for the nights nobody wants to cook.
Kelly’s Cookbook
Where the book opens.
The first recipe is the one that came before the bakery did.
The Graduate
Recipes and stories for what’s next.
You have a kitchen now. One decent pan, an oven that runs hot, and a cupboard with almost nothing in it. This is the book for that kitchen.
Nothing in it asks for equipment you do not own or an ingredient you have to go looking for. It starts at the shop, with the six things worth buying before anything else, and it ends with the cake you make when it is your friend’s birthday and you want to be the one who made it.
Matt wrote the notes in the margins, because somebody should tell you that the pasta water is supposed to taste like the sea.
Leave us your email and we will tell you.
One note when the first book is printed, and nothing else in between.