CRUMB – A Baking Magazine

Recently, I shared on Social Media about a new baking magazine, CRUMB – A Baking Magazine – Issue 1. I just received the first issue which I ordered and indexed for our Members.

CRUMB is a print magazine highlighting chefs, recipes, bakeries, brands & people in pastry; created by Emily Kim of The Pastry Project. The Pastry Project is a Seattle-based women-owned social enterprise whose mission is to break barriers to employment and make pastry education more accessible. They provide a free baking and pastry training program to individuals with barriers to employment in the industry.

Note: They also have a baking subscription for pastry kits. Each box includes pre-measured, non-perishable ingredients and a recipe card. Just add a few fridge staples to create something delicious – like ube blondies or NY style bagels. There is free shipping on all subscriptions and you may cancel at any time. Every subscription supports free baking training for those facing employment barriers.

Back to the magazine, CRUMB is a quality magazine printed on nice cardstock with lovely photographs, recipes and features. The magazine will be published once a year and hopefully that will increase. It is filled with chef and pastry brand and people profiles, bakery features, recipes, short histories of pastries, articles about the pastry industry in general and more! The first issue has 31 recipes with 9 of those available online.

I particularly love the sourdough discard recipe – Sourdough discard brownies which I hope to try soon. Book Larder has a few pages on their website if you want a look inside and includes the recipe for Sourdough English muffins. You are able to enlarge the pages shared by clicking on the photos.

The recipes in CRUMB are from names we trust in the field including Molly Yeh, Erin Jeanne McDonnell, Kat Lieu, Rebecca Firkser, Polina Chesnakova, Aran Goyoaga and others. There are also recipes from bakeries, bloggers, and The Pastry Project itself. Bakes include: Kabocha squash cake,  Crème brûlée macarons [Allison Chen], Everything loaf [Bake Shop] and Coconut key lime pie.

I really am enjoying reading the stories and learning more about great people in the baking industry. I encourage you to order this magazine and do so even more strongly as it helps those in need of employment training. Order your issue here!