Fall is on its way, and this collection of fall-themed bakes is cozier than even your chunkiest knit sweater. This September/October issue of Bake from Scratch warms up the kitchen with a sneak peek at The Pie & Tart Collection cookbook, featuring two of Brian Hart Hoffman’s absolute favorite recipes, Frozen German Chocolate Tart and his husband’s beloved buttermilk pie. You'll also find a Genius Quick Croissants recipe and a revolutionary new way to laminate your dough. Plus, it celebrates the debut of three beautiful baker's tool designed by Bake from Scratch in partnership with Williams Sonoma and the No Kid Hungry® spatula project. Find ideas for making the most of fall baking with favorite autumnal ingredients, from sweetened condensed milk and maple syrup to the best and brightest of orange-hued produce. Also inside is the sweeping story behind flan, everyone’s favorite way to enjoy caramel and custard in one spoonful. Bakers, prepare yourselves for an enticing wave of fall baking.
