Editor’s Mixing Bowl

 

“It’s a moment we’ll remember that we survived,” said my friend as we waited at the neighborhood soft-serve truck on the last day that Brown Cap would be open in this troubling election year of 2024. And darned if that sweet “mini” cone full of chocolate and vanilla swirl didn’t make the moment look a little brighter.

Urban sketcher Cathy Raingarden said she was similarly heartened as she communed with chocolate artist Karen Urbanek’s beautiful confections for the scattered illustrations throughout this issue, and the same sentiment was there while she drew her bakery map.

Such expressed pleasure at sugary assignments was echoed by many who worked on this issue, from writer/photographer Anna Mindess—who covered three small bakery businesses, Ohana Floral Sweets, Mad Vegan, and Gregory’s Gourmet Desserts—to Rachel Trachten, who explored the way baking is changing lives at the Bread Project. The sweet refrain goes on through M. Molloy Basso’s piece on As Kneaded Bakery  and my own on One House Bakery, which includes baker Hannalee Pervan’s cookie recipe to wrap up the issue. Photographers Clara Rice and Stacy Ventura captured the spirit with their stunning images.

You’ll also find plenty of savories stuffed between all the kisses: Barbara Kobsar’s Grilled Beet, Arugula, and Goat Cheese Sandwich, Mary Orlin’s splendid review of five East Bay pinot noir makers, pizza at Revival Bar + Kitchen, and a raft of recipes to celebrate the olive harvest season, not to mention Meredith Pakier’s Dumpling tour and Claire Bradley’s feast for the pollinators.

May these stories and recipes provide inspiration for your holidays and many more winter repasts, for the times when you gather with your favorite people to celebrate the moment, whatever it may be. Enjoying meals together is the blessing that this season always brings us.

Peace and love,

Cheryl Angelina Koehler

Editor