Pastry Passport Week 9: South Asian Katli and Burfi with Khushbu Shah 🇮🇳
Hi! I grew up in a English working class city, one where English culture (chip shops, carpeted pubs, newspaper agents with pick ‘n mix sweets lining the...
A pop-up, a yard sale, merch to ship, Downtime Donuts, and some hiring news
Hi there! Time seemed to really fly leading up to our biannual break (which officially starts on September 3rd — we reopen on September 10th) and yet we’re...
Pastry Passport Week 🎱: Vegan Singaporean Confectionery Cake with Gan Chin Lin 🇸🇬
Hello! I feel extremely lucky that this week I was able to connect with Gan Chin Lin, a Singaporean baker, writer, and recipe developer whom I’ve respected...
Bakery in the morning, pizzeria in the evening 🍕
Hello! There is so much exciting news to share today, so I’ll have to skip my standard lengthy preamble about the merits of baking as a craft. :( ;) Pizzeria...
Pastry Passport Week 𝟕: Torta de Goiaba with Cristina DaSilva of DaSilva Spoon 🇨🇻
Hello! What feels like a long, long time ago now, we had the pleasure of meeting Ron Stephens Jr., a gifted photographer who grew up in our neighborhood and...
New ceramics and blackberry ice cream this weekend
Hi! One of the real highlights of being a baker is that you get to surprise unsuspecting people with treats you’ve made them. Sam is exceptionally good at...
Pastry Passport Week ❻: 鳳梨酥 Taiwanese Pineapple Cakes with Hsin-Hui Chen of 30 Percent Patisserie 🇹🇼
Hello! Unsurprisingly, bakers tend to plan things eons in advance. Looking back in my email recently, I realized I had gotten in touch with Hsin-Hui Chen — a...
Join us this Saturday for a Taiwanese pop-up with 30 Percent Patisserie
Hello! The brains behind Downtime HQ Last you heard from me I was writing to you while facing a beautiful pond outside of Skowhegan, Maine. Now, I am writing...
Pastry Passport Week 𝟝: Piloncillo Sweet Potato Cake with Teresa Finney of At Heart Panadería 🇲🇽
Hi! I have been baking friends with Teresa Finney — writer, recipe developer, and baker behind At Heart Panadería in Atlanta, Georgia — for a long time. You...
Greetings from Skowhegan, Maine 🌾
Hi there! It brings me great pleasure to say that I am writing to you in the view of Whites Pond in Palmyra, Maine, a few hours before the beginning of the...
Pastry Passport Week ⓸: Bánh Bò Nướng with Doris Hồ-Kane of Bạn Bè
Hello there! Much like people working in most other industries, bakers — the same as athletes, artists, writers, you name it — have titans of the baking...
Special orders for special occasions 🪩
Hi there! We get a lot of special order requests in our email inbox: pies, birthday cakes, breads, you name it. We’ve done a little bit of everything over...
Pastry Passport Week 𝟛: Tahinov Hats with Wordloaf's Andrew Janjigian 🇦🇲
When we first thought up the idea of Pastry Passport, I knew that I wanted to talk to my friend Andrew Janjigian — bread baker, cookbook author, writer of...
A huge shoutout to the best team in the biz
The team, minus Sam and Theo I’ve probably mentioned this once before, but at the bakery I frequently find myself muttering, not at all facetiously, “Damn,...
Pastry Passport Week 𝟸: Anzac Biscuits with Gracie Barrow of Fornax Bakery
Like most Brits, I’ve been known to drink forty to fifty cups of tea a day. And with each cup, I’m always thinking, wouldn’t it be nice if I had a perfectly...
Man, it's a hot one 🥵
Hi! This is going to be a short email with some key updates for this weekend. Friday morning, you’ll get a different email from Downtime with an interview...
Introducing: The Pastry Passport 🛂 🥮
Once, when Sam and I were roadtripping around Portugal, he made a very astute observation about me that I’ve never forgotten. “No matter where you are in the...
Read all about it: Downtime and our great neighborhood in the New York Times!
Well hey! It’s Thursday morning and we have some cool little updates for you. Bakers’ Hang 6The sixth edition of our community gathering Bakers’ Hang is...
Happy Pride, from us to you 💫
Hi! Chef Lizzie — Downtime’s senior pastry chef — reporting for newsletter duty this week, and it is an honor and a privilege to welcome our Downtime...
Donuts because it's my birthday
One of my favorite donuts of all time, from Peter Pan Bakery in New York We have a big birthday tradition at the bakery, one that we started very early on....
