Carissa’s Opens in East Hampton
There’s no such thing as too much Carissa’s.
Carissa Waechter
Carissa’s The Bakery Is Expanding in East Hampton
East Hampton is about to get a whole lot sweeter.
Hot From the Oven Bread? Now, on the East End, There’s an App for That
Ever wish you could have a loaf of Carissa’s bread hot from the oven? Well, now you can, thanks to her bakery’s new app.
For Local Chefs, the Loss of Anthony Bourdain Feels Personal
“What the loss of Bourdain comes down to,” says Almond chef Jeremy Blutstein, “is that he gave cooks a voice and he opened people’s eyes to the fact that it wasn’t some white guy… searing your foie gras. It was someone from Ecuador. It’s immigrants that make restaurants happen.”
In East Hampton, Carissa’s Bakery Brings Beauty by Way of Baked Goods
It’s not often that a pie is so beautiful it leaves you breathless.
foodTALK: Carissa Waechter and Katie Baldwin
Watch Steve Haweeli interview the wheat bread connection of the East End with Carissa Waechter and Katie Baldwin.
Wheat into Bread and Fruit into Jam in Southampton’s New Cooperative Kitchen
The smell of baking bread wafts over gleaming steel countertops in the spacious South Fork Kitchens, a new commercial venture open to local food producers and businesses at the Southampton campus of Stony Brook University. Carissa Waechter of Carissa’s Breads has several flour-dusted loaves in the oven, trying out the facilities before they welcome businesses and farmers who have eagerly signed up to use the space.
The Year in Photos
Edible East End’s photo editor has the luxury of photographing scores of talented food artisans and working with some pretty exceptional photographers. Here are a few selected images from the many food stories told in Edible East End in 2013.
Beverages, Drink, Eat, Fall 2013, Farmers, Farms, Fishermen, Foodshed, Grist for the Mill, Online Magazine, People, People, Places, School Gardens, Wine, Winemakers
Fall 2013
From school gardens to snails, and from screw caps to stouts, a passion for food and drink is what unites this community.
Baker, Eat, Fall 2013, Farmers, Farms, Foodshed, Notable Edibles, Online Magazine, People, Producers
Carissa’s Breads
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
Our New Cover Revealed–Young Gardeners Welcome Us into Fall
If you are already an Edible subscriber, you will know which cover we selected for this fall issue.
