Running a bakery is demanding, and writing a book is difficult, but writing a book while running a bakery is insane. Thankfully, we had a small cadre of friends, acquaintances, and associates to help us along. We are forever grateful.
First and foremost, a big round of love to Alison Fargis at Stonesong. She is a wickedly funny friend and a superb agent, and we are so thrilled that she saw the possibilities for a Baked book many moons ago.
Another big round of thanks goes to Luisa Weiss and the entire Stewart, Tabori and Chang team. Luisa was kind and very, very patient with our haphazard schedules and slight A.D.D. Luisa is a shrewd editor and a fantastic recipe tester, and we could not have shaped this book without her. Thanks also to Alissa Faden for designing a book that embodies the Baked philosophy.
