This is where it all happens.
Concepts are tested, mixes are born, mistakes made, pans overflowed, sourdough starter scooped, tempting smells generated. You’ve been reading about PJ’s adventures; I’m Susan Reid, and I write and edit The Baking Sheet. I’ll be telling you about my end of the test kitchen.

There are 5 baking stations, 2 rolling racks, 7 ovens, 2 dishwashers, 3 refrigerators and one upright freezer. Most days you’ll find Monte, PJ, Sue Gray, and myself (Susan Reid) in here, measuring, mixing, laughing with each other and talking to our food; especially when it isn’t cooperating.
We bake for each other (what’s for lunch?); we bake to see if the first test batch of a new mix that’s being tried out in bulk for the first time works. We bake for photos that go into The Baking Sheet, the catalogue, on our mix packages, and the website.
Some days, all 7 bread machines are mixing dough at once. Wonka, wonka, wonka… it’s the baking equivalent of the clock shop at midnight.

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Susan Reid
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About Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

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