Baking with Brian Levy at Byrd's Books
If you have ever been to one of our baking events you know how much fun they are! If you would like to try something new, elevated baking without white sugar, this event is for you. We are excited to host Brian Levy, the author of Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients: A Baking Book. He will be here to discuss his baking techniques in the book, sign books and to taste the baked good from you baking. Have a question about your baked goodie? Brian will be happy to give pointers. Then we will swap goodies and get our books signed.
NOTE: Baking is not required to attend, but it is the purpose of the event, so I hope you will consider bringing something baked from this wonderful book.
We have limited space so please SIGN UP to save a spot.
About the book:
Groundbreaking recipes for real desserts—sweetened entirely by fruit and other natural, unexpectedly sweet ingredients—from a pastry cook who’s worked at acclaimed restaurants in New York and France.
About the author:
Brian Levy wrote the award-winning Good & Sweet. His work has appeared in The New York Times, The Washington Post, The Wall Street Journal, The Guardian, Epicurious, and Serious Eats.
He is a writer, pastry cook, and recipe developer who previously made desserts at Michelin-starred Babbo. He left to work the fields and kitchens of farms and inns in Europe and Martha's Vineyard, and then as a private chef. Outside of the kitchen, he also studied architecture at Yale.
He spent years making pastries the traditional way, with loads of refined sugar and white flour, at distinguished restaurants, inns, and private homes in the United States and Europe. But he discovered another world of desserts—one that few bakers have explored—where there’s no need for cane sugar or coconut sugar, for maple syrup or honey, or for anything like stevia. When Levy succeeded in making a perfect mango custard, harnessing the natural sweetness of fruit and adding no sugar, it was a breakthrough that inspired years of experimentation converting other desserts and breakfast treats into nutritious indulgences.