August Bake Club: GALETTE! by Rebecca Firkser

Join us for the AUGUST 2025 meeting of the BOLD FORK BAKE CLUB!

Here’s how it works: everyone will prepare a bake from GALETTE! (a couple of days after you sign up, you’ll have access to a spreadsheet where attendees list their chosen dishes.)

Then we’ll gather in the shop and share a feast! We’ll talk through the process of procuring ingredients, challenges and unexpected pleasures of the baking process and many other things related to GALETTE!.

If you purchase a copy of the book from us with your ticket, you can pick it up in our store, or have it shipped for an additional cost.Please note: because of the high demand of this event, we will not be able to process refunds. A couple of days after you sign up for this event, you’ll have access to a spreadsheet where attendees list their chosen dishes.

ABOUT THE COOKBOOK

The galette is a rustic, freeform tart. It requires a few simple ingredients, and minimal equipment, meaning that with some pantry basics, a home cook can put one together for no more than the cost of fresh (or frozen!) produce. A galette can be sweet or savory, filled with any imaginable combination of fruits or veggies, meats, cheeses, and spices. Great for a party, they can be prepared in advance, but they also come together quickly when you’re in a pinch—and galettes can be made year-round with whatever produce is available.Galette! celebrates this humble pastry, offering easy-to-follow and customizable recipes. With one basic crust recipe, endless galette possibilities are within reach. Incorporate summer’s bounty into a galette with peaches and granola or use pantry items in a galette with marinated artichokes and tomatoes. Brown-Buttered Apples and Honey, rolled out and baked like a slab pie, is the perfect dessert for a crowd, while individual Lemony Spinach and Rice galettes work well for a family dinner.No matter the filling, galettes are the ideal, foolproof bake for home cooks.

ABOUT THE AUTHOR

Rebecca Firkser is a Brooklyn-based writer and cook. Her recipes and writing have appeared in Bon Appètit, Food52, TASTE, Eater, and Epicurious, among others. She writes a newsletter, Nickel & Dine, celebrating budget-based recipes that are flavorful and exciting.

Host or Publisher Bold Fork Books