bake - January 2015 - 19

"We had to convert
everything to how it
would work in a still
oven rather than our
convection oven to try
and make it really great
for somebody at home."
Zoe Nathan, owner and baker at Huckleberry Bakery

Any sales of the book provide extra revenue to
Nathan, and the increase in business always makes
a positive impact overall, but the joy she gets from
the overall effects of the book mean a lot. "There are
deﬁnitely people who come in for the book, we sell a
lot of copies here," Nathan says. The potential reach
of the book over longer distances excites Nathan as
well. "It's super fun that other people, in other states
might open it, and like it, and see it, and then maybe
come to visit us."

rather than our convection oven to try and make it
really great for somebody at home." Then Nathan and

Getting It Done

her team had to test the recipes.

From conception to the ﬁnished and published
product, the book took Nathan and her community

"We sent them out to all our friends and they tested

of helpers about a year and half to complete. The

them," Nathan says. "Then they sent them back to

"heavy working period," took about three and half

us and some had complaints and then we had to

months. Huckleberry's vast number of recipes

retest them. It took a big community to help us test

couldn't possibly ﬁt into a single book, so Nathan and

everything." This process didn't detract from the work

all that helped had some choices to make. "We have

at all. Nathan, her team and her partners do all of

a lot of recipes and make so many things. I wanted

their work this way. "All of our restaurants are kind of

the book to feel abundant like that," she says. "So we

in the same area. We're very close to everyone who

basically just looked at all of our recipes and picked

lives here and everyone in the community, so it was

our favorite ones." Once they picked out the recipes,

fun to make the book in that similar way."

they still had work to do.
Getting It Published
Nathan needed to convert the recipes to home

Getting the cookbook published came easy for Nathan

baker size. This proved a little more challenging than

and Huckleberry. Chronicle Publishing contacted them

originally anticipated. "It took a little more time than

now again for a couple of years asking if they wanted

we thought," Nathan says. "Then we also had to

to do a cookbook. "We were working, I had

convert everything to how it would work in a still oven

no interest in doing a book," Nathan says.

bakemag.com | JAN 2015 > 19

http://www.bakemag.com

bake - January 2015

Table of Contents for the Digital Edition of bake - January 2015

Bake - January 1, 2015
The Expansion Issue - A New (Old) Frontier
Table of Contents
News Bites - Barry Callebaut adds to coatings and inclusions portfolio
What consumers searched for in 2014
Young baker dreams big in Maryland
Chief concept officer to leave Panera
My Favorite Things
Management - Background Checks
Labor Front - Depositing & Decorating
Food Safety - Management’s Responsibility
Ingredients - Dried Plums
Hard Work and Love
Alternative Financing
Full Steam Ahead
Lean Operation
Heirloom Wheat Flour
British Baking Gains an Audience
Tart tarts
Chocolate Decorations
Top 3 Trends for Chocolate
Cafe - Drink Service Equipment
Wing Season
Products
Product Showcase
Classifieds
Ad Index
Online
bake - January 2015 - GM1
bake - January 2015 - GM2
bake - January 2015 - Bake - January 1, 2015
bake - January 2015 - 2
bake - January 2015 - The Expansion Issue - A New (Old) Frontier
bake - January 2015 - 4
bake - January 2015 - News Bites - Barry Callebaut adds to coatings and inclusions portfolio
bake - January 2015 - Chief concept officer to leave Panera
bake - January 2015 - 7
bake - January 2015 - My Favorite Things
bake - January 2015 - 9
bake - January 2015 - Management - Background Checks
bake - January 2015 - 11
bake - January 2015 - Labor Front - Depositing & Decorating
bake - January 2015 - 13
bake - January 2015 - Food Safety - Management’s Responsibility
bake - January 2015 - 15
bake - January 2015 - Ingredients - Dried Plums
bake - January 2015 - 17
bake - January 2015 - Hard Work and Love
bake - January 2015 - 19
bake - January 2015 - 20
bake - January 2015 - 21
bake - January 2015 - 22
bake - January 2015 - 23
bake - January 2015 - 24
bake - January 2015 - 25
bake - January 2015 - Alternative Financing
bake - January 2015 - 27
bake - January 2015 - 28
bake - January 2015 - 29
bake - January 2015 - Full Steam Ahead
bake - January 2015 - 31
bake - January 2015 - 32
bake - January 2015 - 33
bake - January 2015 - Lean Operation
bake - January 2015 - 35
bake - January 2015 - 36
bake - January 2015 - 37
bake - January 2015 - Heirloom Wheat Flour
bake - January 2015 - 39
bake - January 2015 - British Baking Gains an Audience
bake - January 2015 - 41
bake - January 2015 - Tart tarts
bake - January 2015 - 43
bake - January 2015 - Chocolate Decorations
bake - January 2015 - Top 3 Trends for Chocolate
bake - January 2015 - Cafe - Drink Service Equipment
bake - January 2015 - 47
bake - January 2015 - 48
bake - January 2015 - 49
bake - January 2015 - Wing Season
bake - January 2015 - 51
bake - January 2015 - Products
bake - January 2015 - 53
bake - January 2015 - Product Showcase
bake - January 2015 - Classifieds
bake - January 2015 - 56
bake - January 2015 - Ad Index
bake - January 2015 - Online
bake - January 2015 - 59
bake - January 2015 - 60
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