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Current Announcements

Tuesday March 8, 7-9PM Demo & Booksigning at Nordicware Factory Outlet Store in MNPLS call 952-924-9672

Pie Demonstration and Book Signing in Minneapolis

Feb 04, 2016 | From the kitchen of Rose in Announcements


Pie Demonstration and Book Signing in Minneapolis

Tuesday, March 8, 2016, 7:00 to 9:00 p.m.

We are delighted to announce that Woody and I are doing an appearance at the Nordic Ware Factory Store.

We will be doing a pie demonstration with my new pie kit and signing copies of our newest book, The Baking Bible, named the International Association of Culinary Professionals Best Baking Book of the Year for 2015. I will be happy to sign any of my books you may already own.

Our dearest friend Michelle Gayer, of The Salty Tart bakery, will be serving a special treat.

Items from Rose's product line, Rose Levy Bakeware and Rose's Signature Series, will be available for purchase in the store.

Nordic Ware's details for signing up:

$40.00 per person, plus tax; includes a copy of The Baking Bible.

Reservations and payment accepted by telephone only at 952-924-9672.

Class size is limited to 40 people. (As of this date, 25 have already signed up.)

Nordic Ware Factory Store
4925 Highway 7/County Road 25 and Highway 100
St. Louis Park, MN 55416

The Pastry Chef Who Rescued Our Ganache

Jan 30, 2016 | From the kitchen of Rose in Special Stories 2016


Pastry Chef Jason Pitschke and His Fantastic Tart Tatin.

Those of you who enjoyed the postings on the Nathan Fong/Michèl Chicoine Vancouver wedding cake will be interested to know a little more about the pastry chef Jason Pitschke who generously not only gave us an area in his kitchen in which to work, but also loaned us his special equipment, and most important of all, his expertise, especially when the raspberry ganache turned out less than silky smooth.

Pastry chefs have to be artists, engineers, and often detectives. Jason quickly thought to ask me what percentage cream we usually use for ganache, and when I said 40% he replied, in an ah hah moment: "That has to be it--we only have 36%--it needs more fat." He got out his immersion blender and started adding more cream and voila: perfection!

36% would have been just fine for an ordinary chocolate and heavy cream ganache. (As I write ordinary I recall how a mere 30 years ago few people ever heard of ganache in this country. I used to define it as the ultimate nosh--yiddish for treat or snack.) But this ganache replaced a large amount of the cream with raspberry purée.

I was impressed by so many qualities Jason possessed: focus, humility, dedication, fortitude, and creative artistry. It turned out that we have a very special dear friend in common: Jean Franç Bonnet. Jason worked under JF when he was head pastry chef at restaurant Daniel in New York City. About 20 years ago, I wrote a letter to the government pleading to keep JF in this country and saying that we risked losing a culinary gem to France. I told JF that I would do this if he promised to stay humble because he was going to become the best pastry chef in the country. We have been friends ever since. JF is now owner of Tumbador Chocolate.

I first met JF when I was writing a story about financiers for Food Arts Magazine for which I was interviewing pastry chefs. JF was the only one who actually took the temperature of the beurre noisette and I saw immediately that he had a rare and deep understanding of the science of baking. I would often call him with questions and he always knew the answer.

As Jason and we worked in our close but separate areas of the pastry kitchen, between dashing off to the ovens across the way, we exchanged stories and tastes of what we were making. Here's a photo of one of his signature desserts which was every bit as delicious as it is stunning to behold: Jason's version of the red velvet cake. Talk about kindred spirits: it is enhanced with raspberry just as I brushed my red velvet rose with raspberry purée which gave it a moist and delicious flavor.


Rose's Perfect Pie Plate Booklet

Jan 24, 2016 | From the kitchen of Rose in Recipes

Photo by Woody Wolston

Rose Levy Beranbaum's Perfect Pie Plate, 9-Inch, Ceramic, Rose

The pie plate originally came in a hatbox with a small recipe booklet containing 4 recipes. As it is no longer packaged this way, here is a link to purchase a new booklet which contains my top 10 American pie recipes, my favorite pie crust recipe, tips and step-by-step photos. The pages are laminated.


Rose Levy Beranbaum Signature Series Rose's All Original All American Pie Recipe Deck, Multicolor

A Wedding Affair to Remember

Jan 23, 2016 | From the kitchen of Rose in Special Stories 2016


Fifteen years ago, during a spirited conversation with Nathan Fong, I told him: "If you ever get married, I will be glad to make your wedding cake." Fast forward to December 2014. Woody and I were working on our computers when I received an email from dearest Nathan, to which my reaction was something like this: "Woody, Nathan is getting married... wants us to make his wedding cake... will fly us up to Vancouver....what? January 16th? We cannot possibly do that in less than a month.... I'm emailing him right back, to say --no!" Nathan quickly replied to my reply, with: "it's not January 2015 it's a year later"!

Nathan's choices were a chocolate cake for Michèl with the addition of raspberry for him. He assured me that there definitely would be no more than 250 guests at the dinner. He also told me that birch trees were to be the theme for the wedding decor. Woody and I decided to make the Deep Passion Wedding Cake from Rose's Heavenly Cakes, with the added enhancement of raspberry in the cake and the frosting, which would be ganache. For the birch theme, the cake was to be decorated with the "Meringue Birch Twigs" from The Baking Bible. It was a year of testing, planning, spreadsheets, confirmations, laminating our recipes, and crossing our fingers, before we flew to Vancouver, Canada for what was to be an extravaganza wedding and a celebration of food event. Nathan is a renowned, world-class food stylist and event planner. He had pulled out all of the stops for planning his and Michèl's wedding. Michèl, in addition to having been a pastry chef, is also an event planner and talented decorator.

Going to Canada meant that virtually all of the ingredients and equipment had to be supplied by Nathan and his staff. We arrived on a Monday night to Vancouver's typical winter weather--raining and in the mid 40's F. One of the biggest challenges of baking in an unfamiliar location is always the oven. How will it bake our cakes? Especially since, we were making 9 cakes from 6 inch rounds to 18 by 12 inch sheet cakes.

Continue reading "A Wedding Affair to Remember" »

My Holy Trinity of Baking Equipment

Jan 21, 2016 | From the kitchen of Rose in Equipment


I'm delighted to share with you a special sale from Thermoworks on one of most valued pieces of equipment in my baking kitchen, the Extra Big & Loud Timer. The sound is variable and when set on the loudest I can hear it 2 floors away. I also love the large readout and buttons which are easy to operate. And once the timer goes off, if not shut off, it reverts to a time-elapsed mode. The sale will last until Monday, January 25, 2016.


The Thermapan by Thermoworks is the fastest and most accurate instant read thermometer for the consumer, essential for so many baking processes. It is also highly valued by professional chefs.

The Rose Scale by Escali was created for me as a testament to spearheading the movement toward weighing rather than volume measure in baking.

Escali Alimento Rose Limited Edition Digital Scale, 13-Pound/6kg

These are the three top items on my essential baking equipment list.

Early Edition CBC Radio with Rick Cluff in Vancouver

Jan 20, 2016 | From the kitchen of Rose in Radio


Early on Thursday morning of last week, before continuing with the wedding cake production, I had the great pleasure of being on a radio interview with a major pro. Of course it was Nathan Fong, one of the grooms, who arranged this, in addition to the countless details of the enormously complex wedding events.

The interview was such a delightful experience I'm sharing it here with you.

We will soon be posting many details of the wedding itself. Chef friends of Nathan came from all over the world, including Vancouver, to participate in the preparation of delicious courses for the reception and the wedding dinner.

Out of the Country

Jan 10, 2016 | From the kitchen of Rose in Announcements


Woody and I are off to Vancouver to attend the wedding of dear friends Nathan Fong and Michel Chicoine. Guess who'll be making the cake?! If you are in the Vancouver area, please come to Barbar-Jo's wonderful cookbook store on Sunday, January 17 3:00 to 4:00 we'll be doing a meet and greet and book signing!

We will respond to any blog questions after our return Tuesday January 19.

A Girl and Her Whisk(s)

Jan 10, 2016 | From the kitchen of Rose in Special Stories 2016


Carol Ritchie came up with a delightful idea to start a start Whisk Movement Cookin' with Carol featuring "the whisk." She asked me to contribute a recipe and also a story about what whisks mean to me.

I first met Carol almost 20 years ago on a food symposium trip to Australia. We bonded over this mollusk at the Fleurieu Peninsula. It was the very first of the season and they handed it to Carol but I was the one with the ever ready Swiss army knife to open it. Then soon harvested a few more and I still remember the amazing ocean-freshness.


When my book The Pie and Pastry Bible was published, and book tour brought me to Texas, Carol invited me to be a guest on her show. We had a delightfully fun time pulling strudel and to this day she is in my icontacts address book as: "great tv host--did strudel" so I would always remember.

I'm honored to be a part of her new online (ad)venture.

A Fabulously Flavorful Winter Side Dish

Jan 09, 2016 | From the kitchen of Rose in Recipes


Elizabeth Karmel, dear friend, chef/owner of Carolina Cue to Go, and author of Taming the Flame, created this marvelous recipe for Thanksgiving several years ago. She serves it as a side dish and even as a pie.

Elizabeth and I love the garnet yams for their beautiful color. This inspired me to add little flecks of Aleppo pepper which is not only colorful but also mildly spicy and flavorful.

Here is my adaptation:

Chipotle Sweet Potato and Maple Syrup Puree

Serves: 6 to 8

sweet potatoes/yams preferably garnet: 2.2 kg/5 pounds (10 medium or 5


maple syrup: 382 grams/1 cup plus 2 tablespoons

sour cream: 242 grams/1 cup

unsalted butter, softened: 113 grams/1 stick/8 tablespoons

2 to 3 canned chipotles in adobo sauce

ground cinnamon: 2-1/2 teaspoons

Fine sea salt to taste

Optional: Aleppo pepper

Choose medium-size potatoes, about 5 inches long and feeling very heavy for their size. Clean off any dirt and bad spots with a rough brush or veggie cleaner. Dry well. Prick the tops with a fork about three times.

Set the potatoes on a foil-lined baking sheet and turn the oven (unpreheated) to 425°F. Bake for 45 minutes to 1 hour (1 hour if the potatoes are large and 1-1/4 hours if very large. Turn off the heat and let sit in the oven for 1 hour. The insides will be meltingly soft.

Meanwhile combine maple syrup, sour cream, butter, chipotles in adobo, cinnamon and salt in a small bowl. Scrape the mixture into a blender or food processor and puree until smooth, scraping down the sides as needed.

Cut the potatoes in lengthwise halves. Scoop the hot insides into the blender or food processor. Process until silky smooth, stirring down the sides as needed. Taste for seasoning, adding more salt if needed. If desired, sprinkle with Aleppo pepper.

Shirl's Cranberry Scone Thins

Jan 07, 2016 | From the kitchen of Rose in Recipes


Shirl Gard, pastry chef and consultant, recently sent me her version of my Cranberry Scone Toppers from The Baking Bible. This is one of my favorite recipes and she has done an excellent presentation including step by step photos. Check out the posting on her website.

What could be more gratifying than sharing recipes and inspiring other professionals to create one's of their own! Oh wait--I know--their having the graciousness and professionalism to credit the originator of the recipe as did Shirl.!


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