Summer Baking

July 29, 2020

I know that summer baking seems counter intuitive, but for some reason I feel compelled to keep baking in the warmer months of the year. Keeping your home cool can be though enough without the oven adding to the heat. Plus, adding in heat-sensitive ingredients and humidity and you can have less than perfect baking results. Summer does bring wonderful seasonal ingredients like berries and stone fruits that should be missed.

Use your oven in the morning or evening. We all know that your oven can heat up your kitchen quickly. This is why I like to bake early in the morning or in the evening when the outside temperature is lower.

Choose recipes with shorter baking times. In keeping with minimizing the heat from your oven, look for baking recipes that don’t require lots of oven time. A simple cake or a pan of mini cupcakes will bake more quickly than a Bundt cake or even a pan of brownies. If you’re a cookie baker try baking a pan at a time to avoid having the oven on for all the time it takes to bake dozens of cookies. You can refrigerate the dough between batches or even freeze the dough to bake when your cookie cravings strike.

Refrigerate cookie dough and pie crusts. Speaking of cookie dough, keep in mind that a warmer kitchen will also make your cookie doughs warmer. If the butter in the dough begins to melt, you could end up with flat, tough cookies. You can try scooping and baking your cookies quickly, but if you refrigerate the dough before baking and between batches you will avoid these issues. This applies to pie crusts as well. It’s not unusual on a warm day to end up with a too warm, too soft pie crust once it’s rolled out, placed in the pan and the edges fluted. When this happens, just put the pie pan in your refrigerator for a bit to let it cool and rest.

Keep an eye on softening butter. With a warmer kitchen butter will soften faster. The warmer it is the faster butter will soften. If you’re using a recipe that contains softened butter, remember to check for softness sooner than normal to ensure that the butter doesn’t get too soft and affect the texture of your baked goods.

Humid days can definitely affect your baking. If you are baking something with a lot of liquid in it, then it may take longer to bake than usual. Keep an eye on whatever you’re baking and follow the recipe’s directions and your best judgement to check for doneness.
Fresh berries and stone fruits are one of summer’s gifts and it is nice to bake with them. There are so many easy ways to bake with summer fruit. A simple fruit crisp or cobbler is always a welcome treat on a summer day. They are also wonderful garnishes for many desserts like cheesecake and pound cake.

Frosting and heat generally don’t mix well. If you’ve made a cake or cupcakes that are frosted you may want to keep them in the refrigerator until it’s time to serve them. Bring them to room temperature before serving. Refrigerating these types of desserts isn’t a bad idea year-round, especially if the dessert won’t be eaten within a day or two.

No bake desserts may be the way to go. Skipping the oven time can still yield amazing desserts that are perfect for the season with their cool, creamy flavors, and textures. From ice cream to cheesecakes to pies and a whole lot more, you can find plenty of ways to satisfy your sweet cravings.

Support your local bakery. If you are lucky enough to have a great local bakery, take advantage of it. A simple pound cake can be turned into something special with just some fresh fruit and sweetened whipped cream. Brownies can be dressed up in a big way with a scoop of ice cream, a drizzle of caramel sauce, and a sprinkling of nuts. Your grocery store can help, too, with shortcut ingredients like puff pastry.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Newport, Rhode Island’s Aquidneck Farmers’ Market

August 29, 2012

Newport, Rhode Island’s Aquidneck Farmers’ Market

Last Wednesday I spent the afternoon at the Aquidneck Growers' Wednesday Farmers Market, in Newport, Rhode Island and had such a great time.  I was impressed at how nicely laid out the market was as well as having such a nice variety of vendors.  I had a wonderful slice of wood oven pizza.  Bravo Wood Fired Pizza actually brings an actual wood oven to the market and bakes pizzas all afternoon long.  Here is the link for Bravo Wood Fired Pizza

What I was most impressed with, however, was Olga’s Cup & Saucer.  Olga had an amazing selection of baked goods that is better than most famous bakeries that I have visited.  Olga’s booth was constantly jammed with people buying bagfuls of delicious treats.  I had a chocolate cookie and a macaroon. Both were superb!  Olga’s Cup & Saucer is out of Providence and has her deliciousness in my favorite Providence restaurant, La Laiterie/Farmstead Cheese.  Here is where you can find Olga’s Cup & Saucer online and

If you find yourself in Newport on a Wednesday I highly suggest that you make a stop into the farmers’ market.  Parking is tight, but not impossible.  Aquidneck Growers' Wednesday Farmers Market

Wednesday: 2:00 PM to 6:00 PM

June 6 to October 31, 2012

Along the shaded walk

Memorial Blvd And Chapel St

Newport, RI

Tatte Bakery & Cafe

June 9, 2012

Tatte Bakery & Café


Yesterday I was on foot from my hotel to the M.I.T. graduation ceremony at Killian Court.  It was early in the morning and I hadn’t eaten a thing although I had managed to choke down a couple cups of lousy hotel coffee.  I ended up walking past a bakery that smelled divine, and stopped dead in my tracks.  Some backpacked students briskly walked past me and shouted out, “that place is super expensive, but tastes great!”  I thought to myself, “my kind of place,” and ventured in.  What a place!  The displays were unbelievable and the smells even better.  I picked up an almond croissant and an apricot brioche and carried them to the graduation ceremony.  I figured that I would be sitting there awhile and needed something to nibble on.  Each bite was heaven. 

Apparently, Tatte Bakery & Café is brand new with its grand opening a month ago.  They serve breakfast, lunch, dinner and take-out cookies, cakes and pastries.  You can check them out at


Tatte Bakery & Café

318 Third Street

Cambridge, MA  02142



M-F   7am to 10pm

Sat    8am to 10pm

Sun   9am to 6pm


11 Favorite American Bakeries

February 15, 2012

11 Favorite American Bakeries

Forget the “no carb” diet! Here are the 11 Favorite American Bakeries. If you find yourself in one of these cities make it a point to indulge. These bakers love what they do and there is nothing better than a warm crust of finely crafted bread.

Della Fattoria – Petaluma, California

141 Petaluma Blvd North

Petaluma, CA 94952


All of the breads are made with organic flours and sea salt and are baked in wood burning ovens. Open 7 days a week.

Tartine Bakery & Café – San Francisco, California

600 Guerrero Street

San Francisco, CA 94110


Baked goods made with organic flour and local eggs. Wednesday to Sunday all of the breads come out of the oven around 5pm. Open 7 days a week.

The Denver Bread Company – Denver, Colorado

3200 Irving Street

Denver, CO 80211


This bakery specializes in sourdough bowles and seasonal breads. Open 7 days a week.

H & F Bread Co. – Atlanta, Georgia


Specializes in focaccia, mini baguettes and brioche (my favorite!). Get them at Peachtree Road Farmer’s Market, Dunwoody Green Market, East Atlanta Village Farmer’s Market & Emory Farmer’s Market.

Fox & Obel – Chicago, Illinois

401 East Illinois Street

Chicago, IL 60611


The bakery in this market is wonderful. Specializes in sourdough, challah and pretzel breads. Open 7 days a week.

Berkshire Mountain Bakery – Housatonic, Massachusetts

367 Park Street

Route 183

Housatonic, MA 01236


A legendary bakery known for its sourdough and pan loaf breads. Open 7 days a week.

Rustica – Minneapolis, Minnesota

3220 West Lake Street

Minneapolis, MN 55416


Specializes in Pugliese, egg braids, pain de mie, rustic and levain loaves. Open 7 days a week.

Sullivan St. Bakery – New York City

533 West 57th Street

New York, NY 10036


Known for its pane Pugliese and pizza Bianca. Open 7 days a week.

Pearl Bakery – Portland, Oregon

102 NW 9th Avenue

Portland, OR 97209


Specializes in organic French breads and pastries. Open 7 days a week.

Barrie Cullinan – Austin, Texas


Specializes in butter croissants, honey-pecan batardes and whole wheat breads. Can be found at Boggy Creek Farm Market and La Boite Café.

Macrina Bakery – Seattle, Washington

1943 First Avenue South

Seattle, WA 98134


Specializes in oatmeal buttermilk bread which is great for sandwiches. Open 7 days a week.

If you have a favorite bakery that didn’t make this list email me at [email protected] and I will be sure to include it.

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