About this item
Cheryl and Griffith Day, authors of the New York Times bestselling Back in the Day Bakery Cookbook, are back with more recipes to make with love. Who needs store-bought when baking things at home is so gratifying? In this follow-up to their smash-hit first book, the Days share ways to lovingly craft not only desserts, but also breakfast pastries, breads, pizza, and condiments. The book features more than 100 new recipes, including some of the bakery's most requested treats, such as Star Brownies and the Cakette Party Cake, as well as savories like Chive Parmigiano-Reggiano Popovers and Rosemary Focaccia. Cheryl and Griff share their baking techniques and also show readers how to put together whimsical decorations, like a marshmallow chandelier and a best-in-show banner.
About the Author
Cheryl Day is a self-taught artisan baker and established Back in the Day Bakery in Savannah, Georgia in 2002. Back in the Day Bakery has been recognized nationally and locally for its handcrafted Southern inspired desserts, artisan breads, as well as the warm and friendly atmosphere that has made them a Savannah food landmark. Cheryl and her husband Griffith have received many awards throughout the years including being nominated in 2015 for a James Beard Award in the category of Outstanding Bakers. Cheryl and Griffith currently have two best selling cookbooks: "The Back in the Day Bakery Cookbook" and "Back in the Day Bakery Made with Love" published by Artisan Books.Back in the Day Bakery2403 Bull StreetSavannah, GA 31401http://www.backinthedaybakery.comPhoto Credit: Angie Moser
