Baker’s Edge in Ireland


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Caroline,My name is Emily Griffin and I am the chef for the Baker’s Edge. I just came across your blog and was very excited to see you are spreading the word of our pan in Ireland. It is amazing how word spreads around the world. I wanted to let you know that if you need any help with the conversions for the recipes I would be more than happy to try and help you with that. I also wanted to inform you that there was an error in the Banana Bread recipe in the insert and the baking soda was accidently left out of the ingredient list when the insert was edited. There should be 1 tsp of baking soda added. If you go to our website and click on free downloads you can print a new insert that is now being packaged with the pan and is devoted to brownies, blondies and yes, still Emily’s Signature Cookie Bars which are well worth making. There are also many other recipes on our recipe page that I or others have created for the pan. I hope you enjoy the pan and if you have any questions please feel free to contact me at Baking!!Emily

  2. Caroline says:

    Thanks for that, Emily. New insert printed – I just have to track down the pan now, so I can keep them together! I hope to play around a little more with the conversions for your Cookie Bars (even my somewhat overcooked dodgy version went down pretty well with Boyfriend and Brother tasters) and will let you know how I get on. Last weekend at the cottage I used the pan to make a batch of Brownies and discovered that I could shave both time and temperature off the recipe. Actually, I have to confess my favourite Baker’s Edge dish – so far! – is a riff on Clotilde’s Gratin de Chou-Fleur with added ham and lots of parsley. I’ve always been a fan of the crusty cheese bits that bake on to the sides of the pan and this way I was definitely able to make the most of the optimised edge to surface ratio!

  3. barbara says:

    I remember this on C&Z but haven’t seen them in NZ yet.

  4. Caroline says:

    I think the only way you’ll find them is online at the moment, Barbara. According to Matt at the Baker’s Edge, The Baker’s Catalogue and Solutions (links to both are on this page) ship worldwide, if you’re interested! I think I’ll have to try Flapjacks in them next time…

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