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Matt Lewis

Matt Lewis
Did you know?

Matt and partner Renato Poliafito opened their dream bakery in the Red Hook area of Brooklyn, New York, called Baked where people could hang out and get a great cup of coffee along with an amazing dessert.

Matt Lewis
Matt's Featured Recipe
Chocolate Pop Tarts with Peanut Butter and Jam Filling

Click here for recipe

After years in the advertising business, Matt Lewis and Renato Poliafito decided to leave their day jobs and open a bakery in Red Hook, Brooklyn. Baked opened in January 2005 to instant rave reviews. They designed the place to be the anti “grandma’s kitchen," a modern space with hints of ski lodge and new frontier motifs. They recently opened a second Baked in Tribeca, NY.

 

Matt and Renato have been featured in O Magazine, The Wall Street Journal, Food and Wine, Bon Appetit, People Magazine, and many more. 

 

Their debut cookbook, Baked: New Frontiers in Baking was nominated for an IACP award. In 2010 they published Baked Explorations, and two years later Baked Elements. Their most recent book, Baked Occasions was released in October 2014.

 

 

Matt and Renato live in Brooklyn.

Latest Recipes

German Chocolate Cake

There is a lot of lore and misinformation that surrounds the history of the German chocolate cake. Suffice it to say, the cake has nothin...

(1 Votes)

Caramel Popcorn with Peanuts and Chocolate

By and large, I have never been drawn to popcorn. It is a snack that I rarely think about and only eat a bit reluctantly, if someone offe...

(1 Votes)

Chocolate Pop Tarts with Peanut Butter and Jam Filling

IN THEORY, WE COULD PROBABLY DEVOTE an entire recipe book to Halloween (many people already have). True, it has been co-opted and markete...

(1 Votes)

Milk Chocolate Malted Brownies with Chocolate Ganache 

APOLOGIES ARE IN ORDER. We gilded the lily. It was inevitable. We took a sublime brownie--a brownie that is impeccable and delicious in i...

(1 Votes)

Toffee Coffee Cake Surprise

Possibly, as mostly lifelong New Yorkers, we invest too much in the Groundhog Day myth. We desperately want to believe. As each February ...

(1 Votes)

Old-School Oatmeal Chocolate Chip Cookies

IT IS MOST LIKELY mere coincidence that Teacher Appreciation Day (usually in the first week of May) very nearly intersects with National ...

(1 Votes)

Monkey Bubble Bread

I suggest only making this from-scratch bread if you are having a large gathering. Otherwise, you could end up (like me) eating more than...

(1 Votes)

Mom’s Olive Oil Orange Bundt

Technically speaking, this light and pleasing orange cake is not Renato’s mom’s. Renato’s mom would be the first to admit this. It belong...

(1 Votes)

New York-Style Crumb Cake

I learned the hard way: New York-Style Crumb Cake is not to be confused with coffee cake-ever. A very passionate born and bred New Yorker...

(1 Votes)

Mississippi Mud Pie (A), AKA Coffee Ice Cream Tart

Usually the difference in a popular recipe-say red velvet cake-are a matter of subtle variations (i.e., less flour, more sugar, cream che...

(1 Votes)

Mississippi Mud Pie (B), AKA Muddy Mississippi Cake

Though Mississippi Mud Pie was a staple of southern menus during my collegiate youth, there is no real indication that this dessert was c...

(1 Votes)

Coffee Ice Cream

The refrain is familiar and consistent. When people find out I own a bakery, they comment, “I could never own a bakery, I would be too te...

(1 Votes)

Sweet and Salty Brownie

The genesis behind the formation of our bakery, Baked, was to elevate the Classic American Brownie from ubiquitous mediocrity to bona fid...

(1 Votes)

Grasshopper Bars

The Baked Grasshopper Bar was supposed to be a short-lived experiment, a quirky riff or the minty classic 1950s cocktail with which we ar...

(1 Votes)

Chocolate Whoopie Pies

Let’s face it, the chocolate whoopie pie is officially a classic American dessert. I am the first person to admit that the term “classic”...

(1 Votes)

Black and White Cookies

I spent the first two years of my time in New York looking for the perfect black and white cookie. It was a mission bordering on obsessio...

(1 Votes)

Devil’s Food Cake

The origins of the term “devil’s food” to describe chocolate cake are extremely difficult, if not impossible, to identify. However, even ...

(1 Votes)

Chocolate Coffee Cake with Dark Chocolate Ganache

The chocolate coffee cake is pure ego. It is a basic Baked creation that does not readily fit into any regional or historical category. I...

(1 Votes)

Marshmallow Chocolate Cups

It all started with the mallo cup. Specifically the one manufactured by the Boyer Candy Company in Altoona, Pennsylvania. It was my gatew...

(1 Votes)

Maple Walnut Scones

These are not the small, delicate scones of the clotted cream and high tea variety.These are hearty breakfast treats. Our Maple Walnut Sc...

(1 Votes)

Chipotle Cheddar Biscuits

Why chipotle? Because chipotle, when used sparingly, is the ideal way to add spice and smoke to a wide range of foods. The chipotle is ju...

(1 Votes)

Easy Homemade Granola

Granola, or specifically store-bought granola, lost its levity sometime ago. It became a vehicle for scientifically added nutrition, load...

(1 Votes)

The Baked Brownie

The baked brownie is a beautiful thing. It has won the hearts and minds of many people, it’s been featured on the pages of 0 magazine as ...

(1 Votes)

Honeycomb Bars

You probably didn’t even know you needed this bar. Well, wait until you taste it. The honeycomb bar is not exactly common, nor does it ha...

(1 Votes)

Chocolate Chip Cookies

It’s easy to make a delicious chocolate chip cookie. You should never settle for the tasteless, chalky, lazy versions found in quickie m...

(0 Votes)

Pumpkin Whoopie Pies with Cream Cheese Filling

Try as we might, we were never huge fans of the traditional whoopie pie. We love the concept of two cakey chocolate cookies with a fair ...

(1 Votes)

Vanilla Bean Affogato

Hot coffee, cold ice cream: this is truly a dessert that everyone can make. Affogare is Italian for “to drown,” which is just what the e...

(1 Votes)
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