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July 2015 A Note from Marcy


  Since you asked: All Recipe Access Sale at BB.
$19.99 USD via Paypal to

Dear All,

$19.99 for a Year of BB, ALL RECIPE ACCESS

Since (many of you) asked – yes, the $19.99 USD special is on again until the end of July 2015.

If you’d like to have all BB Recipe Access, it’s via (our Paypal account is

Once funds are received, we log you on ASAP and update your account.


Free Garlic,Fresh Herbs and Tomato Focaccio and Free Sunny Ratatouille Soup plus treats like Greek Yogurt Health Cookies, Lemon Cream Pie Cupcakes and Utah Fried Scones. It's all in the July 2015 Issue of or July 2015 A Note from Marcy

Dear Baking Friends,

Welcome to the July 2015 Issue of BB. I am delighted to have you back in the BB test kitchen, baking our way through these mellow months.  I’ve included some special treats that are perfect for the balmy climes of summer.

On this end, my son’s restaurant, is now in week #3 and becoming known in the neighbourhood. Reviews have been great and it's gratifying that friends of BB (here in Montreal) have made their way to Red Bird. Although I am working on some new baking books,  I go into the cafe often, to introduce new recipes, refine the menu and share some baking and cooking tips with our baker and cook. It's very exciting!

I'm delighted to see that Red Bird's customers are responding so positively to the menu.  In particular, the muffins and cookies are flying off the shelf and the salads and wraps I created (Turkey Gratitude Wrap, Count Balzac Chicken and Grilled Vegetables, Good Fortune Asian Chicken Salad) are a huge success. People seem to really like the interesting, international flavors of the fare. My carrot cake still reigns supreme. Amazingly, considering it’s summer, the soups are also being slurped with great gusto.

Healthy, gourmet, global flavors ‘on the go’
is what Red Bird is all about. It stems from what I am all about: healthy, unique, a little exotic and wholesome (discounting Chocolate Eruption Cheesecake, etc.). For myself, I create more vegetarian meals these days but still like my proteins (chicken, fish, turkey) as well as buttery pastries, breads, fruit muffins, biscuits and cornbread.  I also like my ‘grainy, healthy baking’ just as much.  As with everything, I am intrigued by the seasonings, spices and flavors of other cuisines. I love marrying those new notes with classics to create new twists. Speaking of which, I'm almost done with MY version of a great Black Bean Burger. Mine is a chewy, smoky, meaty tasting burger that’s totally vegetarian. I had to build it from the ground up having tried other recipes and approaches and what can I say? Like Dorothy, there’s no place like home (i.e. my own test kitchen and my own instincts). I am sorry that for now I can't share recipes from the restaurant on the website but stay tuned - one day, there is sure to be a Red Bird Cookbook. Overall, I approach recipes with a nod to what's healthy, what's easy, what's trending, tasty and widely appealing. If something is healthy but looks awful or tastes wholesome (and not in a good way!), then it doesn't go out of my test kitchen.

New businesses like Red Bird Café are like embers that need caring puffs of air blown on them, in order for them to grow. It occurs to me that changes in our lives are like that too, i.e. little embers of new fire. Inasmuch as I dislike change, it’s inevitable so I try and see the changes that loom as embers that will, given some time and care, will warm me. Once I embrace it, these embers of change, then I try and keep the sails aloft by feeding it as much oxygen as I can muster. (Apologies for the mixed metaphors). One has to both blow and crow over things to encourage seedlings to root and flourish, as well as water things with Time and Faith.

What many of us often fail to see is that making a change is one thing; feeling and embracing it and becoming the change (the feeling of it and the new identity that results) takes time. How much time? Always longer than you think. It's when you stop asking, are we there yet, that you see, you've arrived.

The last few years have been ones of great transitions on this end and there doesn’t seem to be land in sight. But on the journey, I have felt myself morph. Have you ever experienced that? You want something, you try for it, you claw and grasp your way towards it. But once there? You are a totally different person in a new and alien land. Most of us are hooked on the belief that the destination will make us happy but the truth is, it's the journey that shapes us into what we’re supposed to be. That has to be a more more authentic place than the vision board happiness we aimed for. It's on us to learn to trust that but when you feel the resonation (it's just one of those good vibes) that's when you know, you're not only on the right path; you're there.

Well, some things change and others, such as my love of baking and the written word. I might be a different baker or writer than I was when I started this journey, (certainly I write leaner!), but the passion hasn’t wavered. You can find a lot more of my works on Invented by the guys who invented Twitter, is a place to read works of anyone who posts their stuff. Search Marcy Goldman on if you’re curious.  I would also encourage you to follow me on Twitter. I'll be posting new, free recipes from time to time via my Twitter account.

In the spirit of summer, I am pleased to share some hand-crafted, hand-plucked, summery recipes with you. I wish you happy July, happy Canada Day, July 4th (I’ll be at my American cousin’s Canadian wedding on July 4th!) and always, happy baking.


Marcy Goldman

Author, Master Baker

July 2015 New Recipes of the Month

Garlic,Fresh Herbs and Tomato Focaccio FREE
Over 4250 Downloads! 

A zesty bread that is great with salads and grilled fish or as the base of panini.

Sunny Ratatouille Soup FREE 
Over 500 Downloads
A beautiful soup for summer that is soul-satisfying but light and vegetarian.

Greek Yogurt Health Cookies 
Over 1130 Downloads 

These are delicious, healthy and soul-and-body satisfying cookies. They whip up in seconds and have all you need in the way of complex carbs. The recipe includes interesting ancient grains, the benefits of raw almonds, brainy pumpkin seeds, heart healthy coconut oil and hemp. For yet more health and taste, there's a shot of Greek yogurt and the perk of some dried fruit as well as fresh cranberries. This is the sort of cookie to pack in the car so that when hunger strikes, you reach for these good carbs. Did I tell you these are simply delicious?

Zucchini Apple Muffins 
Over 820 Downloads 

A great way to use up summer’s bounty.

Lemon Cream Pie Cupcakes 
Over 2200 Downloads 

A tender yellow batter is the foundation of this marvelous cupcake that hides a cache of lemon pie filling in its center.

Cape Cod Cranberry Plum Pie 
Over 1500
Succulent, luscious, summery pie.

Utah Fried Scones 
Over 725 Downloads

A sumptuous recipe for sweet fry bread with an orange butter glaze.

Americana Apple Tart Over 1740 Downloads

A little something for the 4th of July. Gorgeous, easy, make-ahead - a crowd-pleasing delight.

Sweet Yeasted Maple Bread
Over 750 downloads
Happy Canada Day with a maple kiss!

Specuate on Speculoos! Over 1680 Downloads on one recipe !

(Just a short note that while the recipe is now retired into a new cookbook (on holiday cookies!), in its debut (June Issue of BB) over 1680 people downloaded
Biscoff or Speculoos Cookies. Wow - either you like cookies a whole lot (and know a great recipe when you see one) or there's more Speculoos fans out there than I thought. I also was charmed to see there's a Speculoos ice-cream out there, courtesy of Ben and Jerry's,


My Cookbooks! Print or Ebooks - any book purchase garners you 4-months Bonus of BB Recipe Acccess.

My newest cookbook on Amazon and Kindle

Don't forget - any cookbook purchase gets you a bonus of 4 months of BB Recipe Access (just send in the e-receipt)




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 Previous Issues, Note From Marcy/Baker's Stash





Previous Monthly Essays from A Note From Marcy:

Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.

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