Bake from Scratch Magazine September/October 2021 Back Issue

Fall is finally on it’s way, and this collection of fall-themed bakes is cozier than even your chunkiest knit sweater. We’re warming up the kitchen with a sneak peek at our newest cookbook, The Pie & Tart Collection, featuring two of Brian Hart Hoffman’s absolute favorite recipes, Frozen German Chocolate Tart and his husband’s beloved buttermilk pie. We’re also unveiling our Genius Quick Croissants recipe, our cover star and the revolutionary new way to laminate your dough. What spurred the creation of this game-changing recipe? Our third and most exciting fall reveal: the Bake from Scratch partnership with the Williams Sonoma and No Kid Hungry spatula project. We’ve designed three beautiful baker’s products that we can’t wait to unveil. The rest of this issue is a continuation of our fall celebration. We’re baking with the top autumnal ingredients, from sweetened condensed milk to maple to the best and brightest of orange-hued produce. Plus, we have the sweeping story behind flan, everyone’s favorite way to enjoy caramel and custard in one spoonful. Bakers, prepare yourselves for an alluring wave of fall baking.