AN ODE TO AUTUMN
This time of year is more than just leaves changing colors, pumpkin spice lattes, and breaking out your cozy sweaters. There’s something about fall that has bakers running to their ovens, and here at Bake from Scratch, we are no different.
By the time you’re reading this, I’ll test kitchen in Birmingham during our fall baking retreats. Even with the hustle and bustle of traveling, my mind and heart are in a perpetual state of cozy with thoughts of warming spices wafting from the kitchen and crisp, mottled apples lining my countertop with their inviting autumnal hues, begging to be transformed into countless sweet treats. Our From the Pantry column on page 27 guides you through the differences of apple varieties and which are best suited for a particular bake, which you’ll find by the bushel in this issue.
