G Bakes!: Sugar Baby on the Today Show!

Wednesday, March 30, 2011

Sugar Baby on the Today Show!

Click here to watch Sugar Baby on Today!

I had a great time buzzing through Parisian macaron on the Today Show. Don't buy them...MAKE THEM! The recipe's in Sugar Baby!

10 comments:

Life At Cobble Hill Farm said...: I ordered my book - can't wait! So glad to see you have the companion site. That will come in VERY handy I'm sure. My husband has already chosen what I should make first when the book arrives. :) I didn't realize you would be on the Today show this morning - I must have turned it off before you were on. Bummer.
Staci; March 30, 2011 at 1:21 PM
Melissa said...: You were awesome! Cool as a cucumber! How do you stay so eensie creating all those yummy masterpieces??; March 30, 2011 at 2:16 PM
Rowan Rose said...: Huzzah! I saw the segment and thought you did a wonderful job. I will be making my first macaron attempt tomorrow- I'm aging my egg whites right now. I'm sure with your book in hand and the companion site I can do eet!; March 30, 2011 at 2:25 PM
Stephanie said...: O.k. I've been too intimidated by Parisian Macaron to try making them but... when I get your book, I'll give them a go! Congrats on the TV spot!; March 30, 2011 at 3:22 PM
Tine said...: SHOOT...wish I knew you would be there today... :( Can't believe I missed it. Congratulations on being on the today show! :) I'm loving my Sugar Baby and can't wait for the drawing Friday...still holding on to the hope of getting an autographed copy! ;); March 30, 2011 at 3:32 PM
Anonymous said...: You should do a cooking show and show the rest of us how to bake those delicious confections that you excel at!; March 30, 2011 at 4:06 PM
Darlynne said...: Clearly, they should have devoted an entire show to you and Sugar Baby, but I enjoyed it nonetheless. The book arrived a couple of days ago and it is gorgeous. Thank you for everything you do.; March 31, 2011 at 8:37 AM
Steph said...: You were AWESOME on the Today Show!! Are you headed anywhere else to promote the book?; March 31, 2011 at 9:10 AM
basicallybaked said...: You did an awesome job on The Today Show! So glad you posted the link. You would make an awesome tv personality/ food show hostess! I wish they would have let you do your thing and not interrupted you so much. I think I know what I'm going to make for Easter treats this year. Thanks!; April 5, 2011 at 8:20 AM
anie said...: Lovely! It was great to see some of this "live" and I, too wish you had a show! Sugar treats are tricky!
I'm interested to know what brand/type of food coloring you use? I see the note about natural dyes but curious about what you use?
The book is lovely by the way! I checked it out from the library but will be purchasing my own copy soon!; April 14, 2011 at 8:12 PM

Frequently Asked Questions...Answered

Where are you located? In Vermont. Exact location a mystery. Kind of. Ours isn't a retail shop, just commercial bakery where I develop recipes for my cookbooks and for a new line of retail box mixes so we like to keep it simple and private. Visit www.gesine.com for more eye candy.

When's the new book coming out? Pie it Forward is being released April, 2012 Sugar Baby is available at your local book retailer (if it's not, shame on them). It's a book about working with sugar but it's not a candy book. This is a resource that will expand your baking repertoire a thousand-fold. And there's the baking memoir My Life From Scratch (previously known as Confections of a Closet Master Baker).

Did you open a Texas store? No. I shared my recipes and developed a few for Waltons on 6th. My signatures like Golden Eggs (buttons there), the famous Montpelier chocolate chocolate cakes, carrot cake, Parisians, chocolate mousse towers, fruit mousses on flourless chocolate goodness, the most sought after ginger cookie in Vermont, cheesecake, cinnamon rolls of heaven, croissant that brought people from Montreal...the stuff that made Montpelier famous is now in Texas on 6th street.

Can I send you my book for an autograph? I'll tell you why this is a bad idea: I have too much stuff going on that I guarantee I will lose your book somewhere in the shuffle, it will fill me with guilt and agita, and I don't want to give out the address willy nilly. Not that I don't trust you. You're great. But some sneaky people who really couldn't care less about baking but say they do, have gotten the address for nefarious reasons.

Will you immediately delete any email that has anything to do with your screenplay, movie idea, "please send this along to 'you know who'"? Yes, faster than you can say "I have this great idea..." or "God spoke to me and insisted that I was meant to be with..." I'll only respond to emails that are baking related. Period. No funny stuff.