A Southern Italian Twist on a Korean Classic Since we opened the Deli in 1982, we have focused on making full-flavored, traditional food. In the context of Sōetsu Yanagi’s writing, they are foods that are all about … Continued
Tasty and terrific with vegan vanilla ermine frosting The Bakehouse team has unveiled a newly created vegan chocolate cake! That’s right—lots of flavor and verifiably vegan! Ermine frosting may be new to most 21st-century Americans, … Continued
Twenty years of brewing up beautiful cups of coffee If you’ve never tried one of the “alternative brew methods” on the Big Brew Board at the Coffee Company, let me invite you here to try … Continued
Classic confection, influenced by Cuba, handcrafted in Turin Rocco Disderide, who along with his wife Katherine built the building we now know as the Deli back in 1902, was a lifelong lover of tobacco. He … Continued
A wonderful bit of chocolatey deliciousness in a buttery pie crust Over the 20-plus years we’ve been making it, Chocolate Chess Pie has quietly become a big favorite here at the Bakehouse. As the New York … Continued
Soft hazelnut meringue and a whole bunch of buttercream One of the planet’s premier pastry makers and baking book writers, the Paris-based American David Lebowitz offered, “Yes, marjolaine is a project, but worth it!” He’s … Continued
