Hot off the presses: Sift, our new magazine, is here!

Less than a week ago, the printing presses were rolling, turning out the results of 9 months’ worth of writing, dreaming, photographing, and baking. Lots of baking. All so we could bring you our newest publication: a magazine called Sift. It weighs in at a little more than 3/4 pound – 108 pages altogether.

I just now got my advance copy from the printer. Even though I know every comma, period, photo, and story in it, I’m beside myself excited to see the final product in person. Even the paper is beautiful. I confess I pet the cover the same way I do the cat for a few minutes.

By the time you read this, you’ll be able to see it, too.

Sift magazineIs there anything more satisfying than picking up a magazine about something you love, that feels good in your hands, and will keep you company while you settle in for a virtual trip to other places, other kitchens, other flavors?

A good magazine is like dessert for your mind: a treat, something you’ll remember and come back to, something you look forward to spending time with.

We did our best to make sure Sift is all of those things, and maybe a little more. More than 60 recipes. Articles on collecting, and entertaining. A tour of four great cities and their iconic sandwiches…

roast-pork-sandwich

Philadelphia’s true sandwich darling isn’t what you might think: these days the locals are chowing down on roast pork sandwiches to die for.

…with stories and recipes from some of our favorite bloggers: Jim and Jena at Little Rusted Ladle, Joy, at Joy the Baker, Alexandra Stafford of  Alexandra’s Kitchen, and Farley Elliott in LA at OverOverUnder.

homeboy bakery baker

This is Marlin Marldondo, a Homeboy baker looking to move up through the ranks.

Features about baking and how it can change things in this world, the way it does at Homeboy Bakery. Check out this video if you want to know more about gang bangers changing their lives at this amazing place.

paska

Paska, with two different ways of decorating.

And a beautiful collection of Easter breads, with notes about their historical and cultural significance.

sugar-house-2

One of Julia Reed’s photos from the essay, “Fire, Steam and Sugar” page 68.

One of my favorite things about the magazine is the chance to share with you the incredible talents of King Arthur’s multi-media producer, Julia Reed, who not only takes photographs we all can envy, but writes a mean hand. She’s every editor’s dream.

You’ll learn a little more about some of our other employee-owners, too. From Brian Barthelmes, who illustrated the back cover, to Jeffrey Hamelman, a Certified Master Baker and head of our King Arthur Flour Bakery. He’s also a beekeeper, and we wanted to know more. In our article he talks about the beauty of bees…

ginger-honey-brioche…and shares his recipe for Ginger-Honey Brioche. How anything that light and tender can be just-enough sweet and spicy at the same time is a revelation.

There’s much, much more inside. We just wanted you to know it’s now available, from us, and at just about every major grocery store (look for it in the magazine section; it costs $12.95), bookstore, and newsstand.

In many ways, this magazine is our most sincere expression of all the things we love about the world of food and baking. We hope you’ll join us on the journey. Live. Breathe. Bake.

Sift.

Update and answers to your questions

You’ve been so incredibly enthusiastic in your response, we wanted to answer your most frequently asked questions right up front.

Subscriptions? Not at this time. This is a new business venture for us, and we want to see how it goes for now.

Digital  edition?  Again, not at this time, but if and when we do so, it would be on all major platforms.

Does my Baking Sheet subscription transfer over to Sift?  When The Baking Sheet retired, all current subscribers received either an email or a card with a code for King Arthur credit for the balance of their subscription plus a bit extra. That credit can most certainly be applied to buying a copy of Sift, and if you’ve lost the email, you can contact customer care and we’ll look up your code for you.

Why is it so expensive? Sift is filled with months of work and the creative talents of many writers, photographers, illustrators, designers, art directors, and even a chef and editor. The paper and binding are worthy of keeping on your coffee table or bookshelf. With more than 60 recipes, there’s more to bake and cook in this issue than I was able to fit into three combined issues of The Baking Sheet, which would have had a cover price of $14.85. Our quest is for quality, and for your satisfaction. We think once you have an issue in your hands, you’ll have both. 

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. Lorraine Fina Stevenski

    Susan…I, too, love the paper and, most important what’s written ON the paper. I do cherish a hands on approach and am not too keen on digital. This edition will be kept with my go-to cookbooks on my kitchen shelf. I have already marked the recipes I will try. You all did a fabulous job of presenting your new baby to all who love baking and reading about it. I would be interested in reading more from you on your editorial page too. Can’t wait for the next edition! Lorraine

    Reply
    1. Susan Reid, post author

      Hi, Diane. The links take you to the Sift premier issue product page, where you can buy it from us, of course. Free shipping. I’m not sure if your email address is the right clue, but if you’re near Rochester, it’s for sale at most major grocery stores: Wegmans, Target, some Price Choppers, Costco, Sam’s club, Whole Foods, and many more. Susan

  2. Alex Holbrook

    I found the new “SIFT” at my local Whole Foods, and just love it!! Congratulations on such an interesting, beautiful and vibrant publication! And great to see KAF’s own Chef Hammelman in the pages as well! Looking forward to future issues…

    Reply
    1. Susan Reid, post author

      Thanks, Alex! There’s so much going on in the world of food and baking now, we have a lot of fascinating stories to tell and recipes to share. So glad you liked it! Susan

  3. Cathy

    Can we still get archived (read past or old) issues of the Baking Sheet? I am so looking forward to this magazine – I am giving a test right now but will look on my way home from class – but I SO enjoyed the Baking Sheet as well!

    Reply
    1. Susan Reid, post author

      Hi, Cathy. There are plenty of paper back issues online for sale, and if you want the whole kit and kaboodle, you can buy the app for The Baking Sheet at any of the app stores and get every single issue electronically for $12.99. Susan

  4. Yany

    I will look for Sift at a store to determine if it’s worth the hefty pice tag.
    Also, I wish you folks would get off the ridiculous gluten-free bandwagon; the more of that I see, the less likely it is that I will purchase your publication.

    Reply
    1. Susan Reid, post author

      We think once you have the issue in your hands you’ll have an easy decision. And gluten-free isn’t a matter of fashion for those for whom it’s a health issue. If you have to eat gluten-free to stay healthy, we think you deserve the chance to bake for yourself and those you care about, too. Susan

    2. Jeni in Maine

      Yany, check out Michael Specter’s article the 11/3/14 issue of The New Yorker. I think you will really appreciate it.

  5. AnnMSymes

    I ordered my copy of Sift a couple of days ago – as soon as I saw the FB update about it. I am anxiously awaiting the delivery 🙂 In this frigid, over the top, New England winter, I look forward to curling up with the first issue and plan some baking projects.

    Reply
    1. The Baker's Hotline

      I think you’ll find it a lovely companion in your cold weather baking projects, Ann. Barb@KAF

  6. Linde

    I love cooking magazines however I stopped purchasing them long ago. I was disappointed when they began just posting one recipe for every 2 pages and the photos were overblown. The cost was double of most other magazines. I’ll be watching for yours and will peruse it. I’m hoping it will be worth the $12.95 price tag. Much luck on your new endeavor!!

    Reply
  7. Teresa Armes

    I have loved baking forever but your new magazine Sift articulates my newer appreciation of the absolute beauty and gloriousness of cooking and baking for myself and others. Such an incredible magazine. I am savoring every page. Thank you for such a beautiful and peaceful magazine.

    Reply
    1. Susan Reid, post author

      Easiest is to click on any of the links above and buy from us; it’s a free shipping item. But it’s also for sale now at a whole lot of retail outfits: Barnes and Noble, Books a Million, Costco, Sam’s Club, Whole Foods, Target, and most major grocery stores; if I knew where you lived I’d narrow it down for you. Also on sale in Canada, at Sobey’s, Real Atlantic Superstores, and Metro Ontario.

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