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Sandy Hook, CT, US

In late 2008, I took the plunge into business ownership (and I still work a full time job) by founding American Artisan Food and Bakery, LLC in Sandy Hook, CT. Right now the focus of the business is the bakery part but I hope to get into the food part soon. I provide my custom line of bakery products to coffeeshops, cafes and stores in the area.

Blogging as the Basement Baker, I will share my experiences and lessons learned about the business of baking, tips on sourcing ingredients, baking time savers and perhaps even a few odds and ends. I also hope you will share your thoughts and experiences with me, whether you have started your own business or not! Drop me a line: basementbaker@bakelocal.com


Life aint easy getting through, everybodys gonna make things tough on you, but I can tell you right now if you dig what you do, they will never get you down --Todd Snider, Ballad of the Devils Backbone Tavern

Recent Reviews

Re:Pumpkin Spice Bread

Excellent recipe. I used fresh ginger, cinnamon, nutmeg. Btw, if you don't have buttermilk, you can substitute 1/4 water plus 1/2 sour cream. Oh, and I usually bake for 1 hr. 15 min.

Posted: 07:48 am on December 18th 2009

Re:Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

I am really disappointed in all of the bad reviews. I am posting the original recipe that I gave to the editor of this recipe in hopes that it will be better than the one they published. I did some calculations, and the recipe published here is actually different from the one I sent. Sugar should have been 1 cup (7 oz.), butter should have been 9 oz. and water should have been 3 oz. I don't know why I didn't figure this out before. Here is my original recipe in weight meaure:Flour 32 ounces (create your own ratio of whole wheat to AP)Baking Powder 0.5 ouncesSalt 0.25 ouncesSugar 12.25 ouncesButter 16 ouncesWater 5.5 ouncesCitrus Zest 0.25Vanilla 0.125 ounces

Posted: 09:29 pm on December 11th 2009