Food recipes
CLAIRE, MORGAN, AND ANDY
CLAIRE, MORGAN, AND ANDY
Ingredients:
1 welcome to your bake sale
2 chocolate, chocolate, chocolate
3 here’s baking for you, kids
4 halfway healthy
5 gluten-free goodies
6 vegan goodies
7 the unexpected
8 foreign accents
9 tipsy treats
10 over-the-top icings
Directions:
acknowledgments
about the author
conversion chart
introduction
O
wning a successful bakery right smack in the middle of Manhattan is a bit like
running a giant, crazy bake sale every single day. Only instead of a card table
overflowing with platters of cupcakes, zip-top bags filled with chocolate chip
cookies, and foil pie plates stacked with Rice Krispies Treats, at Fat Witch Bakery
we have an entire store filled with the most luscious, irresistible brownies you can
imagine: Fudgy chocolate, gooey caramel, tart dried cherry, and chewy oatmeal-
walnut are just a few variations in our regular rotation. We certainly produce more
than your average fund-raiser—7,500-plus brownies a day. But the central concepts of
a good bake sale and our bakery are the same: to make money by offering people
delicious desserts made with honest ingredients and prepared with love.
People often ask me for business advice. But the truth is, I didn’t set out to own a
bakery. Never in a million years did I imagine that my humble brownies would
become the object of obsession for throngs of New Yorkers and hungry tourists. In
fact, I started out as a trader on Wall Street. Exhausted and weary at the end of each
day, I sought solace in butter, flour, and chocolate. By concentrating on the simple acts
of mixing ingredients, pouring them into a pan, and sliding them into a hot oven, I was
able to unwind and forget the ups and downs of the stock market.
Though it began as a casual hobby, I quickly became obsessed with creating the
perfect brownie recipe. I wanted my brownies to be beyond sensational—rich and
chocolatey, with a moist, tender crumb and a glossy, ever-so-crackly top. Every time I
tested a new version, I brought the results to work the next day. Traders are notorious
for cutting straight to the chase; I knew they wouldn’t hesitate to give me a bull or bear
response. After many attempts (and countless eggs, sticks of butter, and bags of
chocolate chips!), success: My colleagues finally gave me a “double thumbs-up.” I
had achieved brownie nirvana.
Somewhere along the way, I realized that my true calling wasn’t the stock market
—it was baking. Even though I had no experience, I decided to open my own business.
Inspired? Yes. Insane? Perhaps. When I first started out, I didn’t even know what a
convection oven was, and I used a pancake griddle to seal cellophane around those
first batches of Witches.
But knowing next to nothing about commercial baking had advantages. It left me
open to improvisation and forced me to think outside the 9" × 9" pan. In 1998, I found
Ingredients:
1 welcome to your bake sale
2 chocolate, chocolate, chocolate
3 here’s baking for you, kids
4 halfway healthy
5 gluten-free goodies
6 vegan goodies
7 the unexpected
8 foreign accents
9 tipsy treats
10 over-the-top icings
Directions:
acknowledgments
about the author
conversion chart
introduction
O
wning a successful bakery right smack in the middle of Manhattan is a bit like
running a giant, crazy bake sale every single day. Only instead of a card table
overflowing with platters of cupcakes, zip-top bags filled with chocolate chip
cookies, and foil pie plates stacked with Rice Krispies Treats, at Fat Witch Bakery
we have an entire store filled with the most luscious, irresistible brownies you can
imagine: Fudgy chocolate, gooey caramel, tart dried cherry, and chewy oatmeal-
walnut are just a few variations in our regular rotation. We certainly produce more
than your average fund-raiser—7,500-plus brownies a day. But the central concepts of
a good bake sale and our bakery are the same: to make money by offering people
delicious desserts made with honest ingredients and prepared with love.
People often ask me for business advice. But the truth is, I didn’t set out to own a
bakery. Never in a million years did I imagine that my humble brownies would
become the object of obsession for throngs of New Yorkers and hungry tourists. In
fact, I started out as a trader on Wall Street. Exhausted and weary at the end of each
day, I sought solace in butter, flour, and chocolate. By concentrating on the simple acts
of mixing ingredients, pouring them into a pan, and sliding them into a hot oven, I was
able to unwind and forget the ups and downs of the stock market.
Though it began as a casual hobby, I quickly became obsessed with creating the
perfect brownie recipe. I wanted my brownies to be beyond sensational—rich and
chocolatey, with a moist, tender crumb and a glossy, ever-so-crackly top. Every time I
tested a new version, I brought the results to work the next day. Traders are notorious
for cutting straight to the chase; I knew they wouldn’t hesitate to give me a bull or bear
response. After many attempts (and countless eggs, sticks of butter, and bags of
chocolate chips!), success: My colleagues finally gave me a “double thumbs-up.” I
had achieved brownie nirvana.
Somewhere along the way, I realized that my true calling wasn’t the stock market
—it was baking. Even though I had no experience, I decided to open my own business.
Inspired? Yes. Insane? Perhaps. When I first started out, I didn’t even know what a
convection oven was, and I used a pancake griddle to seal cellophane around those
first batches of Witches.
But knowing next to nothing about commercial baking had advantages. It left me
open to improvisation and forced me to think outside the 9" × 9" pan. In 1998, I found
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