Serious Eats: Chicago

Sugar Rush: S'mores from The Baked Escape

[Photographs: Lindsey Becker]

After receiving encouraging feedback when he brought pecan pie and peach cobbler made from old family recipes to cook-outs with friends and family, Ed Craft decided to open a web-only bakery in his spare time. He started The Baked Escape in 2010 and slowly grew the business over the next few years until hitting a major road block last year. The Baked Escape was one of many small business left homeless after the sudden closing of Logan Square Kitchen last summer. Immediately after the closing, Ed worked out of Blue Sky Bakery's kitchen for a few months before finally finding a new home last October in a shared kitchen in Logan Square where a few other Logan Square Kitchen businesses also landed.

One of Ed's best sellers is his baked version of S'mores. Marshmallow fluff and Hershey's chocolate bars (a requirement for any classic s'more) are sandwiched between two layers of buttery graham cookie. The beauty of this rendition is that it can be eaten either warm—so the marshmallow and chocolate ooze out over the crumbly graham cookie—or cold if you like the marshmallow a little more set and the snap of a cold chocolate bar.

You can sample the s'mores by dropping by the Evanston Farmers' Market on Saturday mornings where Ed sells them by the bar for $3 or order them by the pan via his website for $20.

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The Baked Escape

No storefront; order via website or by visiting the Evanston Farmers' Market
thebakedescape.com/

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