A Letter to Mom
by Ginger Graham It’s almost Mother’s Day. And this year, as in many past, it is also my mom’s birthday. She’s been gone for eighteen years… but she is with me every day. I have always believed I drew the lucky straw when it came to…
Grandma’s Pizza Pie
As a kid who grew up in a small south Texas town on the Gulf Coast, I can’t claim to have a rich family history of homemade pizza from my grandma. I actually have more fond memories of fried bologna sandwiches on white Rainbow bread with…
Buttermilk Brioche French Toast
What’s the secret to the Café’s mouthwatering French Toast? Join Chef Rodrigo Paredes in our Teaching Kitchen and find out! Buttermilk Brioche French Toast 1/3 cup powdered sugar2 tap. cinnamon2 cups buttermilk8 large eggs1 tsp. orange zestpinch of salt1 loaf brioche bread3 Tbsp. butterapplewood smoked…
Soft Pretzels & Beer Cheese Sauce
Making these pretzels is a perfect way to spend a chilly day, and it is so worth it when your house fills with delicious baking smells, not to mention the sheer delight that comes from tasting one fresh out of the oven! Soft Pretzels Makes…
Blackberry Lime Pie & Quick Orange Rolls
Pie’s Favorite Beverage by Chef Deb Traylor When Ginger and I first began dreaming of a pie shop, we didn’t spend much time thinking about the beverages we wanted to serve – our hearts and conversations were focused solely on pie! However, once we’d settled…
Lemon Cream Scones
It’s the simple things… by Chef Deb Traylor Since I’m a chef, people tend to ask me a lot of questions about food and, lately, about Ginger and Baker. Some ask about my culinary background and training. Sometimes it’s cooking questions or technical tips. Sometimes,…
Zucchini Ginger Chip Muffins
Who Doesn’t Like a Nice Muffin? What’s more perfect than a warm muffin and a cup of coffee on a cool fall morning? Or maybe as a snack with a glass of lemonade on sunny afternoon? Oh muffins, what’s not to like? Such a perfect…
Mom’s Monkey Bread
Mom and Monkey Bread By Chef Deb Traylor I sometimes marvel at the path that led me to becoming a chef because my mom, Helen, was not really a good cook. To be absolutely honest, neither were my maternal and paternal grandmothers. My mom would…
