The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day

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Notes about Recipes in this book

  • Deep, dark flourless chocolate cake

    • manond on August 26, 2012

      This was absolutely delicious! I did use a combination of milk, semisweet, & bittersweet chocolate, instead of all semisweet. I would not hesitate to make it again!

  • Peach cobbler muffins

    • TrishaCP on September 03, 2018

      These are really good- albeit on the sweet side. The amount of cinnamon is perfect. I used 1/2 cup whole wheat flour in place of the same amount of regular flour, which helped keep it from tasting too much like dessert. I didn't get the fat puffy caps that the book shows though- mine look closer to Anya_sf's picture.

    • anya_sf on July 23, 2018

      I made these with white whole wheat flour and like that they're fairly healthy. The peach flavor really comes through. So far, this is my favorite peach muffin recipe. The turbinado sugar is really nice on top.

    • KristenS on March 30, 2021

      Unlike some of the other muffin recipes in this book, this one makes small muffins (I had to steal some batter back to get a full 12). Very easy and quick to pull together. They're okay, but I don't think I'll make them again. Really not that sweet (in my opinion). Chopped frozen peaches are nice.

  • Chocolate chip cookies

    • TrishaCP on September 28, 2015

      These are just as good as the recipe note brags. Since I was making them for kids, I excluded the sprinkle of fleur de sel and didn't miss it.

  • Coconut cake with coconut buttercream

    • bellatavia on January 24, 2016

      This is a delicious cake. I personally wish it was more coconutty -- if I make this again I will take her up on her suggestion of "basting" the cake in coconut flavored simple syrup to add some moisture. The cakes weren't dry but more moist wouldn't be bad. It's a dense, big cake, so this can feed A LOT of people. A dozen, methinks.

  • Banana-chocolate chip cupcakes with chocolate cream cheese frosting

    • bellatavia on October 23, 2016

      This recipe results in very light cupcakes. We liked them, although we found that the chocolate chips all fell to the bottom of the batter -- perhaps mini chips would be better. Also the Chocolate Cream Cheese Icing was delicious, but I would have liked to have seen this go more in the direction of walnut icing -- if I made these again, I might experiment with walnut butter icing.

    • anya_sf on August 03, 2017

      The texture was super light, which was a pleasant surprise. I used mini chips, which did not sink. We liked the chocolate cream cheese frosting, but regular cream cheese frosting would be great also.

  • Molasses-ginger cookies

  • Mexican hot chocolate shortbread

    • Bloominanglophile on January 05, 2019

      A really nice cookie that was well received. I made these several months ago, but from what I remember, they were a bit on the sandy side, from the almonds in the dough and the sugar coating. I used a small depression glass bowl as a cookie stamp to make a starburst design (came out rather faintly). Will make again!

    • auntlainey on March 23, 2018

      These are perfect!

  • Brown sugar banana bread

    • hillsboroks on March 08, 2019

      The mace and brown sugar take this banana bread way out of the ordinary. Sprinkling the dark brown sugar on top before baking results in a delightful crunchy crust. I think this is now my favorite banana bread recipe.

  • Bourbon bread pudding

    • hillsboroks on November 28, 2018

      If you like your bread pudding sweet with a capital "S", this is the one for you. The bourbon flavor was overwhelmed by the sweet flavor. Next time I think I would skip the glaze and just add the bourbon to the custard. I followed the recipe exactly as to baking temperature and time but I think it was a bit over baked. The custard appeared overcooked. After looking at a bunch of other recipes for bread pudding, next time I will drop the temperature to 300F or 325F and consider using a water bath.

  • Blueberry muffins

    • lisibit on December 19, 2012

      A nice basic muffin recipe that comes together quickly. No noticeable difference using cold versus room temperature ingredients. Photo:

  • Buttermilk cornmeal pancakes

    • tarae1204 on October 19, 2021

      Excellent, restaurant-worthy pancakes when made as written with the maple-cassis-blueberry syrup. The pancakes are rich with butter, slightly crunchy from the cornmeal, nicely sweet, and with enough salt to bring out the flavors. They soak up the syrup. The maple cassis blueberry syrup is more than the sun of its parts. Note that these cakes spread on the griddle.

  • Plum custard

    • anya_sf on October 02, 2017

      I made half the recipe for 3 people. It was easy to divide in half, and quick to assemble. I actually baked it ahead and chilled the custards. I think they'd be good warm or cold. I did not sprinkle them with confectioners' sugar, as they were plenty sweet, but did top with whipped cream - not necessary, but very good. We really liked these custards. They were satisfying without being overly decadent.

  • Cranberry-orange muffins

    • anya_sf on October 28, 2017

      I used white whole wheat flour and mixed the batter the night before. They turned out a bit dry (perhaps due to my changes). Despite the large amount of orange extract, plus the marmalade, they weren't super orangey. I think some orange zest would be nice. Or substitute OJ for the milk. They were good, but not the best cranberry-orange muffins I've had.

  • Brown sugar bundt cake with butterscotch glaze

    • leilx on February 02, 2020

      Super delicious and simple! Glaze made enough for 2 cakes.

  • Mocha-oatmeal muffins

    • KristenS on March 13, 2021

      These were okay. Very chocolately. I really love her jam-filled muffin recipe so will continue to try others.

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Reviews about this book

  • Serious Eats

    ...fresh energy underlaid with a decade of experience is what makes this cookbook shine. ...with recipes that show a keen awareness of their surroundings, and a cleverness that sometimes surprises.

    Full review

Reviews about Recipes in this Book

  • Bourbon bread pudding

    • Serious Eats

      ...steps to improve this recipe. Soak the raisins in the liquid made from combining the butter, sugars, and vanilla. Once the bread mixture is in the baking dish, let it sit for an hour...

      Full review
  • Drunk blondies

    • Serious Eats

      With a recipe this simple, you can always mess around with inclusions. If coconut isn't your thing, leave it out. A half tablespoon of cinnamon would be a nice replacement.

      Full review
  • Almond crunchies

    • Serious Eats

      Aniseed can be an acquired taste. It's a popular addition in almond cookies, but if you don't like it, leave it out. Cardamom and almond are a beautiful flavor combination on their own.

      Full review
  • Sweet potato pie

    • Leite's Culinaria

      Sugar and spice and everything nice that’s what you’ll find in a slice of this sweet potato pie. And when we say “nice”... We mean it in a go-wobbly-in-the-knees, may-I-have-a-third-slice sorta way.

      Full review
  • ISBN 10 1579654584
  • ISBN 13 9781579654580
  • Linked ISBNs
  • Published Mar 01 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

To celebrate the bakery's tenth anniversary, this duo has written a fabulously fun book filled with customers' favourite recipes and all the charm of their friendly Southern bakery. It's packed with Cheryl and Griff's baking know-how plus recipes for Back in the Day's famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-colour photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet day-to-day life at the bakery. Celebrating family traditions, scratch baking, and quality ingredients, "The Back in the Day Bakery Cookbook" is like a down-home bake sale in a book.

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