Sarah Levy - Sweetness: Delicious Baked Treats for Every Occasion

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Acknowledgments

I honestly feel a little embarrassed that my name is the only one on the cover of this book, because Sweetness would not have been possible without the time, recipes, testing, support, and hard work of so many of my friends, family, and coworkers. I would like to thank each of the talented people who contributed recipes: Rafael Ornelas, Chefs Jacquy Pfeiffer and Sebastien Canonne from the French Pastry School, Terry Levy, Eadie Levy, Alexa and Craig Sindelar, and Amy Grescowle. (For more information about my wonderful recipe contributors, please see page 10 in the Introduction.)

I am also lucky to be a member of an extremely supportive, smart, loving, and brutally honest family. Thanks to each of you for all of your supportMom (Terry Levy, again), Dad (Mark Levy), Hillary Levy, Laura Levy, Paul Levy, Liz Gantz (Sugar), Jake Gantz, Grandma Eadie, Grandmother (Ann Lohr), Graysen Sanchez, and Deming Gantz.

I also want to extend a big thank you to all of the wonderful people I work with every day at Sarahs Pastries & Candies. Your talent, work ethic, and attitude truly inspire me.

Thanks to the talented photographers whose pictures are in this book: Anna Blessing (some food styling by Kristin Jensen) and Stephen Hamilton (food styling by Carol Smoler).

Thank you to the friends and family who took the time to test recipes for Sweetness: Erin Slater, Laura DuFour, Lizzie Kaplan, Marc Smoler, Margot Marsh, Annie Smallwood, Alexa Sindelar, Liz Gantz, Terry Levy, Perrin Davis, Adrienne Wagner, Chelsey Heller, Marla Seibold, Rachel Claff, and Diana Slickman. Thanks to the chefs I look up to, the people who have inspired me and who know that the simplest things are always the best: Martha Stewart, Ina Garten, Rafael Ornelas, Jacquy Pfeiffer, John Kraus, and Sebastien Canonne.

Thank you to my publisher, Doug Seibold, my editor, Perrin Davis, and the entire team at Agate Publishing for helping me every step of the way and sharing my passion for food. And to David Tamarkin, for your talent and generosity with words.

About the Author

Sarah Levy founded Sarahs Pastries & Candies in March 2004 by making chocolate candies out of her moms kitchen. After a year, she had built up a wholesale business that includes Whole Foods Markets in the Midwest and smaller gourmet grocery shops; today, her business includes two retail locations in Chicago. She has been featured on Chicago televisions 190 North, 24-7 Chicago, and Eye on Chicago and in such publications as Better Homes and Gardens, Elegant Bride, Complete Woman Magazine, Chicago Tribune, US Weekly, Chicago, and Time Out Chicago; she has also been the dining editor for Todays Chicago Woman since April 2005. Sarah trained at several of the countrys top restaurants and bakeries, including Spago Beverly Hills (where she apprenticed under James Beard Award-winning pastry chef Sherry Yard) and is a graduate of Northwestern University and the French Pastry School of Chicago.

ABOUT SARAHS PASTRIES & CANDIES

Sarahs Pastries & Candies, which offers patrons consistently outrageously delicious pastries and chocolates, currently has two Chicago locations: one at 70 East Oak Street, in the heart of Chicagos Gold Coast, and one inside the Macys store on State Street. Sarahs Pastries & Candies offers a wide array of morning pastries, brownies, cookies, petit fours, and cakes, all made from scratch daily, in the shops. Sarahs also offers chocolate candies and custom wedding cakes. For more information, or to order some of Sarahs delicious chocolate candies online, visit www.sarahscandies.com.

My Story

Many of my favorite memories involve food. My dad was in the restaurant business in Chicago, so we were lucky enough to always be surrounded by good food. I was the middle child in my family, and food was always a central part of everyday life for my brothers and sisters and me. Even though I am notorious for having a terrible memory (I cant remember most of the things I probably should), I vividly remember the first times I laid eyes on my favorite desserts:

Ill never forget the first time I ate a chocolate bar. It was a giant chocolate-coconut bar, actually, that friends of my parents used to send us every year during the holidays.

My dad always kept chocolate-covered almonds stashed in the freezer, and every time hed visit St. Louis on business, hed bring home the most amazing molasses caramel lollipops and deep gooey butter cakes.

On a visit to Delicias, a great restaurant in Rancho Santa Fe, California, I tried a chocolate cake that was so good, it inspired me to take my first job in a professional kitchenjust to learn how I could make it myself. In case youre wondering, the cake in question is served warm, with a cream cheese and chocolate chip center. See what I mean? It could make a pastry chef out of pretty much anybodyits heaven on a plate.

So as I grew up, I always had an extreme love of food. Like many people who enjoy cooking, my love affair started with a love of eating. Food truly has the ability to make people happy, and that is why I love food. In my senior yearbook, I wrote down a couple of quotes that have pretty much defined the person I grew up to be:

There is no love sincerer than the love of food.

GEORGE BERNARD SHAW

Yo como, por eso soy. (I eat, therefore I am.)

MS. RODRIGUEZ, MY SOMEWHAT LESS FAMOUS HIGH SCHOOL SPANISH TEACHER, WHO WAS WISE NONETHELESS.

Toward the end of my senior year in high school, I began to think a lot about what I wanted to do for a living. I knew that work takes up more time than any other single activity, so I wanted to do something that I would enjoy doing so work wouldnt feel like work.

My love for eating evolved into a love of cooking when I was about nine. I was always hanging out in the kitchen. I remember a babysitter of mine, Ramon, once taught me how to make amazing nachos with refried beans. My Uncle Page taught me how to make popovers. According to my parents, aunt, uncles, and babysitters, I was always in the kitchen, making a mess.

I love the idea that something that you make with your bare hands can bring happiness and joy to you and others. In a world when nearly everything is mechanized or computerized, I think its refreshing to make something from start to finish, to transform simple raw ingredients like flour, sugar, cocoa powder, and butter into a mouthwatering, smile-forming chocolate souffl, and to know that you did it all by yourselfwell, maybe with a little help from an electric mixer

My Secrets

First of all, dont be intimidated by pastry. Youre making this at home, so even if it doesnt look exactly like you want it to, it probably still tastes great. And remember, even if it doesnt turn out as you wanted in the taste department, you can always stop by the bakery.

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