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Queen of Cacao

Carol Freedman is a purist devout in her use of only single-origin chocolate, a magician who brandishes a well-honed knowledge of her subject in formidable fashion, a technician whose artistry needs no flash to prove its stature. A wonk? So much, much more. A visit to her shop in Somerville is the golden ticket to chocolate paradise.

Luisania Moronta, Pastry Lu

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Lu Moronta … who now never fails to mash the bananas when making banana bread at her much-loved Pastry Lu in Metuchen.

Sarah Reggimenti, Macarons on a Mission

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Sarah Reggimenti, founder-owner of Macarons on a Mission, whose core team members are teens with special needs.

The New Drew’s

The favorite son of the Bayshore is building out the latest incarnation of the restaurant that exemplifies the soul and the spirit of his hometown. This time, it’s 100 percent his own.

3BR Distillery

Spirits at this Soviet-inspired tasting room in Keyport with a wide-angle view of the soaring space where they are made nudge those who imbibe in a decidedly different direction. It’s not the same-old, same-old any more, thanks to twin brothers with a bent towards completionism.

Barbara Nieuwdorp, To The Moon and Back Cupcakery

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Barbara Nieuwdorp. Her To The Moon and Back Cupcakery offers evidence that this licensed home-baker has a serious thing for caramel.

Chelsea Frost, Pie Girl

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with the baker best known as “Pie Girl,” whose stalls at farmers’ markets and pop-ups about town are almost as well-known for their waiting lines as they are for the talented chef’s way-beyond-humble pies.

A Year of Baking Legally

The cookies have been coming! And so have the coffees and the preserves and other from-the-heart homemade edibles. They’ve been on the right side of the law for the past dozen months, thanks to hard, smart and effective work by the New Jersey Home Bakers Association. One of its leaders reflects.

Paulo Velasco, Bread & Culture

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, Martha visits with Paulo Velasco, whose love of the grain einkorn is positively contagious.

Connect Call

When City Green farmer Henry Anderson reached out to Razza chef Dan Richer about an abbondanza of a crop, the magic of farm-to-table cookery was ignited. Yes, it takes effort – to source, to obtain, to learn how best to use. But, as Richer is wont to say, “The proof is in the product.” And so it is when the farm’s primo plum tomatoes crush it atop the chef’s pizza.

Ridhima Sood, The Bake Shop at Moghul Express

In the latest installment of TPW’s monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, Martha visits with Ridhima Sood, who is singularly capable of making rasmalai the center of the dessert universe. Rasmalai Tres Leches, anyone?

Market Roost

Best known by those who know good food, the pioneering market-cum-café in downtown Flemington has been piloted by Carol and Norman Todd for 41 years – 41 years of working together, cooking together and tending to the details that make every savory plate, every major-occasion party, every birthday pastry as special as it should be.


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