When it opened its doors in 1996, Magnolia Bakery quickly became a landmark and destination in New York City. Fans lined up around the block to get a taste of the shop’s freshly-baked cupcakes, cakes, banana pudding, cheesecakes and much more. Today, Magnolia Bakery can be found in shops in New York City, Boston, Los Angeles, Chicago, Washington, D.C., Dubai, Manila, and Bangalore.
Bobbie Lloyd, Magnolia Bakery’s Chief Baking Officer, has played a critical role in maintaining the company’s reputation for handmade baked goods, and its authenticity and excellence throughout its growth. Bobbie has worked to update its classic treats, introduced new temptations, and carefully expanded the business both online and in new locations across New York and the world.
The Magnolia Bakery Handbook is the first book Magnolia Bakery has published since the business was sold by the founders in 2007. Gorgeously designed, filled with irresistible creations, it is sure to become an essential staple for home bakers. Along with almost 150 recipes, all beautifully photographed, Bobbie shares hundreds of tips, tricks, techniques, and must-have tools for successful baking.
Inside you’ll find everything you need to make the classic desserts of Magnolia Bakery at home. Chapters include:
- Invaluable Tips and Techniques for the Home Baker
- The Ingredients Used in My Kitchen and at Magnolia Bakery
- Tools of the Trade
- From the Cookie Jar
- Brownies and Bars
- Pies and Crisps
- Scones and Coffee Cakes
- Ice Box Desserts
- Banana Pudding
- Base Recipes: Buttercreams and Icings, Crumbs and Crusts, Fillings and Sauces, Adornments
Whether you have a craving for Magnolia Bakery’s popular banana pudding, classic icebox cake, or their rich double fudge brownie, The Magnolia Bakery Handbook shows you how to make it and bake it right.