The East Hampton bakery is a wonderland all year—but wait until you see what they’re baking this December.
They say you can’t buy good taste—but, on the East End, you certainly can gift it.
It’s not often that a pie is so beautiful it leaves you breathless.
You haven’t lived until you’ve tried the pizza at the Hayground School Farmer’s Market.
Watch Steve Haweeli interview the wheat bread connection of the East End with Carissa Waechter and Katie Baldwin.
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.
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.
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.