If your form of self-care during this time is anything like mine — bingeing all The Great British Bake-Off episodes — you’ll unfortunately soon come to the realization that they, like our finite supply of toilet paper, eventually run out. A novel suggestion: What about trying your hand at actually baking something yourself?
I can attest that even if your attempt miserably fails — like my deflated batch of banana chocolate chip muffins this morning — a combination of sugar, butter, and flour can never really be that bad. To get some inspiration, I turned to some of the Bay Area’s bakers to see what they’re whipping up while stuck at home.
So when you’re brave enough to get off the couch and get into the kitchen, here’s a list of delicious recipes that 12 local bakers suggest you try. And while you’re at it, don’t forget to support them and their businesses.
1. Cinnamon chocolate monkey bread
Anita Chu, Dessert First
Based in San Francisco, Chu is a baker, food writer, and blogger at Dessert First. She trained at Tante Marie’s Cooking School and is the author of three cookbooks.
Recipe
Read the full recipe for cinnamon chocolate monkey bread.
The Bold Italic: Why bake right now?
Anita Chu:
Baking has always been one of my favorite ways to decompress and recenter myself. It requires being methodical, precise, and patient — it’s a great way to slow down and focus in our hyperactive world. And I get the satisfaction of having made something delicious at the end.
Why this recipe?
This monkey bread is the sort of simple comfort food that I love to bake to cheer up my family or myself. It’s kid-friendly, so it’s a great way to involve little ones in the kitchen. It’s also easy to adapt — you can change the add-ins or flavorings to your taste. If you don’t have a bundt pan or cast iron pan, you can make it in a loaf pan, or even individual ones in a muffin tin.
How can we support you?
Please visit my blog Dessert First for more sweet recipes and recommendations. You can also follow me at @anitachu on Instagram. I’ll also be posting more simple recipes there to try with your family and my support for local food businesses.
2. Matzah French toast
Amber Fitzgerald, Tartine Bakery and Yonat Bakery
Amber is a baker at the iconic Tartine Bakery. She also has a pop-up bakery called Yonat Bakery, which provides Yemeni and Israeli sweets and savory bites inspired by her childhood.
Recipe
Read Amber’s full recipe for matzah French toast.
The Bold Italic: Why bake right now?
Amber Fitzgerald:
Baking has always been something to still my nerves. I’m able to let go of stress and give my attention to the task. I never bake anything good if I’m upset. Putting on music and gathering my ingredients really allows me to focus, regain my mental stability, and just do my thing.
Why this recipe?
I was in line at Safeway the other day and this older gentleman in front of me had like 5–6 boxes of matzah in his checkout lane. It made me think of the stacks and stacks of boxes of matzah my mom would load up on and then turn 75% of it into these French toast squares. Passover is two weeks away. Who knows how long this pandemic will last, but this is a great way to stock up and a different way to enjoy your matzah!
How can we support you?
I’m currently taking personal orders as time permits. My Instagram handle is @yonatbakery. Hopefully we get back to normal in the coming weeks and not months, but I’ll be relaunching my pop-ups where guests can taste more of this cuisine and maybe one day have a space of my own. Feel free to follow me for updates and direct message me for orders.
3. Buttermilk pie
Mary Denham of M. Denham Baking Co.
Born and raised in the Bay Area, Denham is a pastry chef who founded M. Denham Baking Co. in 2018. Previously, she was the pastry chef at Outer Sunset institution Outerlands.
Recipe:
Read the full recipe for Denham’s buttermilk pie.
The Bold Italic: Why bake now?
Mary Denham:
Baking has rules. In times of uncertainty and chaos, it’s so therapeutic to find a recipe to bake. You read the directions, follow the guidelines, and you know exactly what you have to do for an hour or so. And you end up with something nourishing and sweet. Don’t even get me started on how calming it is to knead dough or watch egg whites whip.
Why this recipe?
It’s one of my very, very favorite pies. One of those recipes that’s so much more than a sum of its parts. It’s a baked custard pie with a little tang. Buttermilk pie keeps well in the fridge during these isolating times, so you can have it for dessert tonight and some for breakfast tomorrow. Plus it uses ingredients you have around already. I mean, if you don’t have buttermilk, you should, because how are you making quarantine pancakes without it?
How can we support you?
I just put my literary tote bag up for sale to help keep me going while I can’t bake for you all.
4. Stovetop gluten-free berry crisps
Sarah Menanix of Snixy Kitchen
Menanix started Snixy Kitchen, a Bay Area gluten-free food blog, in 2012. In addition to blogging and creating recipes, she’s also a freelance food photographer and stylist.
Recipe
Read Sarah’s full recipe for stovetop gluten-free berry crisps.
The Bold Italic: Why bake now?
Sarah Menanix:
As a planner, I’m feeling stuck and numb by the uncertain future and how to plan and prepare for working while possibly having two small children at home for a very long time. But I’ve been leaning into the mess and bringing my kids into the kitchen. They love baking and mixing, so it’s been a way to keep them occupied. And then I feel solace in getting to enjoy homemade baked goods.
Why this recipe?
These stovetop berry crisps can easily be made with fresh or frozen fruit and gluten-free or regular breadcrumbs. You can make a single serving or a bigger batch as you need your sweet fix!
How can we support you?
Keep on baking and looking to the internet for recipes. And share links to recipes you bake and love.
5. Popovers
Merra Lee of Andytown Coffee Roasters
Lee has been the kitchen manager at Andytown Coffee Roasters since 2017.
Recipe
Read Merra’s full recipe for popovers.
The Bold Italic: Why bake now?
Merra Lee:
I’m baking as I find the simplicity of a few ingredients combined carefully to make something delicious is so satisfying to me. During this time, I also find checking in with family and friends is grounding. Seeing people support each other and act with kindness gives me hope.
Why this recipe?
It’s my great-grandmother’s recipe and a favorite of mine that I love to make for a leisurely weekend breakfast with a good cup of coffee.
How can we support you?
A variety of ways! Head to Andytown’s website, consider buying coffee and pastries for health care workers, donating tips to employees who have reduced hours, and purchasing our beans, breads, etc.
6. Sourdough chocolate chip cookies
Sarah Bonar of Lucky Penny Bread
Sarah is an award-winning pastry chef. She owns and operates Lucky Penny Bread, a cottage micro-bakery in San Rafael that specializes in handcrafted, naturally leavened sourdough bread and whole grain pastries.
Recipe
See Sarah’s full recipe for sourdough chocolate chip cookies.
The Bold Italic: Why bake now?
Sarah Bonar: Baking has been a way to connect with my community. As a new mom in a new neighborhood, sharing my baked goods with my neighbors has connected me to so many wonderful people. The disruption caused by the Covid-19 pandemic has definitely had me feeling a little disconnected, but I’m hopeful that by sharing this recipe I’ll find a few new people to connect with and bring a little joy to their lives.
Why this recipe?
I’ve noticed a lot of people have turned to baking, and particularly sourdough baking, to help keep them occupied while social distancing. Most recipes for making your own sourdough starter have you discard a portion of your starter before feeding it each day in order to get it going and keep it healthy. This recipe is a perfect way to use that discard so you aren’t wasting it. However, if you don’t have any starter on hand, simply use whole eggs instead of just the yolks called for in the recipe.
How can we support you?
As a cottage bakery, I am lucky to have very little overhead and my business will make it through this. I’d love to direct people to consider buying a gift card from their favorite local brick-and-mortar coffee shops, bakeries, and restaurants.
7. Meyer lemon bars
Jenn Yee of @pastrywithjenn
Jenn Yee is a social media and content creator at @pastrywithjenn.
Recipe:
Head here for Jenn’s recipe for Meyer lemon bars.
The Bold Italic: Why bake now?
Jenn Yee:
I’ve always found baking to be relaxing. It allows me to switch off my brain of all the noise and just focus on the task at hand. It’s really satisfying to start with a few ingredients, and hours later, they’ve transformed into something completely different and delicious. This may sound strange, but I often enjoy the process of baking even more than eating it at the end.
Why this recipe?
Anything with lemon makes me happy. These Meyer lemon bars have a nice bright, puckery lemon flavor yet still sweet at the same time.
How can we support you?
I’m sharing recipes, reading messages, and answering questions to see what kind of content people want on my Instagram account. I’m also looking at what our restaurant community is doing and sharing their efforts. Even with the closures, many are still finding ways to continue to serve the community — it’s really amazing. My friends at Center for Urban Education about Sustainable Agriculture have compiled a list of farms, crafters, and restaurants that have online storefronts for mail order or food delivery. Also, Edible SF has a running list of restaurants offering delivery and is continually updating it.
8. Blueberry pear pie
Jaynelle St. Jean of Pietisserie
St. Jean started Pietisserie in 2010, giving pie slices away to neighbors out of the window of her mother’s home. Just a few years ago, St. Jean opened Pietisserie’s first retail location in Oakland near Lake Merritt.
Recipe
Read Jaynelle’s full recipe for blueberry pear pie.
The Bold Italic: Why bake now?
Jaynelle St. Jean:
At a time when people are relying on pantry staples, you have to marvel at how many different things can be done with flour, butter, sugar, salt, and water. I’m turning to baking during this time as hands covered in flour can’t text, type, or scroll. When I bake, particularly at home, I find my own points of view — and those become pie.
Why this recipe?
It’s the pie that inspired me in high school to want to learn how to make pie. I’ve been inventing pie flavors since I started Pietisserie 10 years ago, and I’ve not come across a better couple.
How can we support you?
Buy pies from us, please! We offer delivery in the East Bay through the Caviar app. In San Francisco? Contact mmmpie@pietisserie.com
9. Pantry biscotti
Ali Hooke of Andytown Coffee Roasters
Hooke is the executive chef at Andytown Coffee Roasters.
Recipe
Read Ali’s full recipe for pantry biscotti.
The Bold Italic: Why bake now?
Ali Hooke:
Since the quarantine has been in place, we’ve closed many of our shops, and it has been all manager hands on deck. I’ve found so much joy being able to work alongside my co-workers and to be in the kitchen all day every day working doing as much good as we can. In this time of uncertainty and fear, to be able to physically do something good for our community and be in motion is the most comfort. I find I’m drawn to cooking as it is to bring comfort and joy to each other. Food is so personal, it warms the soul.
Why this recipe?
It’s a favorite of mine and can last for weeks when stored in the pantry in a glass container, plastic bag, or plastic wrap. In the recipe, I write to use chopped dried fruit and white chocolate, but I call it the pantry biscotti because you can mix in nearly anything you have on hand. These crunchy cookies are a great treat to enjoy all week paired with your cup of coffee in the morning and under a pile of your favorite ice cream for dinner. Fun fact: The biscotti cookie scraps when you slice before you bake the second time are my favorite form of cookie.
How can we support you?
We set up a virtual tip fund here for all our employees who are currently having to go without any hours of work during this quarantine. The total fundraised will be going straight to them. We have also started a virtual way to send some coffee and pastries to health care workers who need the extra love. You can purchase on our site, and we are working hard to bring as many deliveries to as many hospitals as we can.
10. Miso chocolate chip cookies
Nora Haron of Local Kitchen
Nora is the executive chef at Local Kitchen & Wine Merchant, which features Singaporean-inspired fare in addition to wood-fired pizzas, in SoMa. Previously, she was the executive chef at Drip Line Oakland.
Recipe
Read Nora’s full recipe for miso chocolate chip cookies here.
The Bold Italic: Why bake now?
Nora Haron:
Baking requires me to think and do math in my head, which is my favorite thing to do! It’s very natural to me. It’s also science; one small misstep can ruin a recipe. You figure out your mistakes and you try again. And perhaps you discover a new recipe as you make mistakes. I enjoy that part very much—and more so when I see the faces of joy on people who eat the product of my experiments.
Why this recipe?
It’s easy! I think most people love chocolate chip cookies. And I was also thinking about what we have in our pantry and refrigerator during this hunker-down period. Miso came to mind. I use miso in plenty of my dishes. I know that some people have leftover miso from other projects, so this is a good time to use miso for something sweet. Also, normally a cookie recipe would call for salt, but you can totally omit salt when using miso. And I love, love, love a well-balanced recipe. With the addition of miso, this cookie gives it the balance of sweet and salty that is so, so craveable.
How can we support you?
Local Kitchen is open for take out or delivery every night from 5 p.m. to 9 p.m. Call the restaurant directly at 510–777–4200 or order on Caviar. Gift cards are also appreciated — purchase here.
11. Sourdough floor tortillas
Lucio Mejia of Oakland Bread Studio
Mejia founded Oakland Bread Studio in 2019, baking fresh loaves of sourdough bread in his home kitchen and delivering them on bike.
Recipe
Read Lucio’s full recipe for sourdough floor tortillas.
The Bold Italic: Why bake now?
Lucio Mejia:
Baking is a relatively small creative process. The number of ingredients are limited, and it makes me feel calm and in control to have an understanding of each component I work with. Also, I love to eat bread and tortillas.
Why this recipe?
It’s easy, quick, and uses ingredients and equipment you probably already have in your house, even at a time when sourcing certain staples are hard to get. The very first fresh tortilla you eat will be infinitely better than anything you can buy in the store, no matter how many mistakes you made. There is nothing else I can think of where you are guaranteed to make a more delicious and satisfying version than what is at the store, regardless of your skill level.
How can we support you?
My partner is working full-time during the week, so I am very consumed by entertaining/exercising/feeding/keeping on an even keel our two children, 1.8 years and 4.5 years old — the minute-by-minute responsibility of these two keeps me from thinking too far beyond the immediate moment, which is tiring and a good way to avoid too much worrying. Baking for my neighbors has provided a lot of comfort and focus. If you live in the area, you can order bread from Oakland Bread Studio here.
12. Banana bread with chocolate chips and walnuts
Rachel Caygill of Green House Bakery
Caygill is the primary baker at Green House Bakery, a micro-bakery based in Oakland’s Maxwell Park neighborhood offering small-batch handmade pastries, pies, and special occasion cakes.
Recipe
Read Rachel’s full recipe for banana bread with chocolate chips and walnuts.
The Bold Italic: Why bake right now?
Rachel Caygill:
I like the repetitive nature of baking and the challenge of trying to do the same thing better than the last time. In general, I have a hard time focusing my energy, but baking helps me to calm down and be in the moment.
Why this recipe?
Well first, it’s very good banana bread… And, it’s made with easy-to-find ingredients and is very forgiving.
How can we support you?
Generally I bake three Saturdays per month, but I’m not sure when my next bake will be… I do most of my business online and would love to bake for you in the future. You can sign up for my mailing list to be the first to know when I have pastries available, and follow me on Instagram here.
