NEW TODAY:

FORTNIGHTLY 5: Why/When It's 3 Not 5

Read Now »

The Garden State's independent news source for all things culinary

Baker to Baker

Michel Gras, Chez Michel

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 legendary Michel Gras, a transplanted Parisian whose confections have made exclamations of “ooh la la!” common in the Cape May environs.

Jen Carson, LiLLiPiES

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 Jen Carson, whose destination in Princeton lures and lassos lovers of much more than the little pies that started it all.

Erica Leahy, Three Daughters Bakery

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 Erica Leahy, whose just-opened bakery in South Orange is the showcase her extraordinary talents deserve.

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.

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.

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.

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?

Josué Negrón, Dulce Artisanal Pastry

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 Josué Negrón, owner of one of the most revered bakeshops in the Garden State. And, she learns, this pastry artist never wants to be without his bowl scraper. 

Sean Yan, Heirloom Kitchen

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 Sean Yan, pastry chef at Heirloom Kitchen in Old Bridge. And Martha scores a scoop as she learns more about this all-pro: Next year, he’ll be opening his own restaurant.

Kaitlyn Manahan, Ayala Coffee

In the latest installment of TPW’s new monthly column featuring Martha Rabello talking shop with a fellow practitioner of the pastry and baking arts, she visits with Kaitlyn Manahan. Reader, be warned: You’ll wish you were taking “Coffee Breaks” with Martha to sample Kaitlyn’s baked goods.


Subscribe

Support New Jersey's foodways and culinary enterprises.

Subscribe »