Hip. Cool. Fashion-forward. These aren't adjectives you'd ordinarily think of applying to baked goods.

Think again. Not every baker wants to re-create Grandma's angel food cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn't, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery. Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections...

Things like Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast. Things like a Sweet and Salty Cake created expressly for adults who have a salt-craving sweet tooth.

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Black Forest Chocolate Cookies take cookie worship to a new level. And their Baked Brownies will wow even the most discriminating brownie connoisseur. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.