Since the grand opening of my new business, The Cookery, Iʼve had my eye on interesting food ideas, foodie events, and culinary magazines pretty much all of the time. I canʼt help it — my husband and I own a culinary incubator, which is not only a commercial kitchen for rent by the hour, but a member-based organization that helps food entrepreneurs get their businesses running and growing. Working in a kitchen with a crazy mix of bakers, caterers, food trucks and specialty food makers is bound to bring culinary inspiration (or the urge to learn more) into anyoneʼs brain.
By That You Mean may have itʼs roots in NYC, but I thought Iʼd bring my North Carolinian roots into this post — and I might as well, since I think it is the best of these here 50 states we have. While youʼre probably assuming that I will soon be referring to ﬂuffy biscuits and gravy, slow-cooked collards or fried chicken, youʼre wrong — it’s cake Iʼm after.