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…


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, with two different ways of decorating.

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


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.


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

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.


  1. sara

    Any chance this will pop up for sale on Amazon at some point? I ask because I have a gift card to use there and would love to spend it on this. 🙂

    1. MaryJane Robbins

      HI Sara,
      At this time we don’t have plans to sell it on Amazon. Hope you find fun things to get with your card, though. ~ MJ

  2. Mary Lou Thomas

    I can’t wait to see it and buy it. I love your flours won’t buy any other brand. I know it is expensive but I would rather get this than food network magazine. So I will have to keep my eyes open at the store. Is it going to be at CVS pharmacy? If I like it I might buy some of your cookbooks. Thanks

    1. The Baker's Hotline

      Mostly we are distributing to grocery stores and bookstores, Mary Lou. If you give us a call we can help you find a store near you that carries SIFT. Or you can order it from us directly with free shipping! Barb@KAF

  3. Steve

    What a disappointment. I loved the discontinued baking sheet. I thought this would be an improvement on that but I think you failed. When I saw that it was available I glanced at a copy looking to see what I wanted to bake first.. The first recipe I looked at “chocolate babka bread” had an error (read the first sentence and look at the ingredients) what are the two types of chocolate? I then continued to look thru the magazine and found recipes for sandwich fillings but not for the breads and other recipes that have nothing to do with baking (breads, cakes, cookies, etc). If I want those types of recipies I go to other sources that specialize in them. When I want bread or baking recipes I look to you. Please stay with baking and maybe occasionally another item of interest.

    1. Susan Reid, post author

      Hi, Steve. If you read the headnotes for the Babka carefully, they’re trying to explain that the version we gave was a variation. They read “The classic European version, filled with two kinds of chocolate…is often shaped in a twist and topped with streusel… Ours is shaped in a swirl instead and uses only cocoa. As for the sandwich rolls, the recipes for them are all so similar it seemed a better use of paper to show more fillings, and send people to our website, rather than repeat a substantially similar formula over and over, with only slight variations in ingredients by culture. I’m sorry you’re disappointed, but to our mind bakers like to eat other things, too….Susan

  4. Ann Marie

    I ran right to the store to purchase SIFT and just finished reading it. Very nice articles and recipes I’m looking forward to trying, BUT was shocked at the price of the magazine.

    1. MaryJane Robbins

      Hi Ann Marie,
      Thanks for your feedback. Yes, the price is higher than other grocery store cooking magazines but with good reason. We’ve chosen to invest in high quality paper, giving the magazine the feel of a cookbook or coffee-table book. We’ve also invested in professional photographers, nationally-known bakers and writers, and have no ads to detract from the content, just tested recipes and creative, inspiring articles.
      We hope our fellow bakers and customers will see these as strengths that set us apart from other magazines and come to love Sift as much as we do. Best ~ MJ

    1. MaryJane Robbins

      Hi Connor,
      We aren’t currently offering the magazine outside of the US and Canada. We will be shipping internationally though, so drop us an email and we’ll be glad to let you know how that will work out. ~ MJ

  5. Boilerbaker1

    While SIFT might lack the recipe layout we have come to love in The Baking Sheet, I was excited to delve into SIFT. It is a high quality baking magazine! The food photography is inviting, as are many of the recipes that I can’t wait to try. There is a lot of info for the beginner baker as well as recipes that will appeal to most level of bakers, as well as those with special diet needs. My only suggestion would be a plea for slightly larger PRINT in the recipes themselves, because in the end, isn’t that the most important reason we will buy the magazine? Fraction numbers are easy to misread in the recipes and there is little space between the numbers and ingredients. Other than that adjustment, I applaud the arrival of SIFT!

    1. Susan Reid, post author

      Thanks so much for the feedback; we hear you and the nice thing about the process is the chance to incorporate our readers’ suggestions. We’re so glad you’re pleased with all the functionality we’ve worked to build into Sift; hopefully we can start here and only get better! Susan

  6. Karen Nitzschke

    I no longer get your E.Mails or catalogs, I would like to get the catalogs again how do I do that? I enjoyed the baking sheet and miss it, use recepies over and over, and reread them, Have a difficult time finding certain recepies in the electronic version, Have been looking for your magazine but have not seen it yet.

  7. Nancy Haberman

    Re:Orange Sunshine Coffee Cake
    This entire recipe was flawed. Starting with the dough, it lists orange juice but not the direction when to add. The one egg is listed as eggs plural in the instructions. The filling was so liquid there is no way to keep it within the dough. Thus slicing the dough and laying rings is almost impossible with the liquidy filling. The dough now sits in our fridge and we will try to bake it off in the morning. My hopes are not high…

    1. Susan Reid, post author

      Hi, Nancy. Alas, this one got by our weeks of proofreading. The water in the directions should have been orange juice, and I’ll be putting a corrected version of the recipe online as soon as I’m back in the office on Monday. It sounds like you didn’t have Instant ClearJel for the filling and used the suggested substitution instead; that version will have wetter filling, but we’ve made it work both ways. Don’t forget, you can always ask our bakers on the hotline if you experience something that doesn’t seem right. The recipe (when it’s correctly put out there) does work beautifully and has become a tradition for a number of my fellow employees. Keep us posted. Susan

  8. gabriel ratchet

    i like paper. thank you. i read in bed before turning out the light, and i don’t like reading from a screen…. it makes it harder to fall asleep. but if you want a good example of a well produced on line magazine product, check out colette patterns’ “seamwork” magazine.


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