Meet Sarabeth of Sarabeth's Bakery in NYC

October 25, 2010 (CHICAGO) In 1981 a charming, homey cafe opened on the Upper West Side of Manhattan, and before you could say "almond croissant and a cappuccino" discriminating brunch-seekers were patiently queuing up for a seat at tiny Sarabeth's.

The pastry chef's only-the-best" baking philosophy was evident from the very first. Hers was the destination for tender muffins and scones, buttery Danish pastries, coffee cakes, cookies and so much more. To top it off, of course, were her fabulous spreadable fruits--so lushly textured and deftly sweetened that they begged to be eaten straight from the jar--and often were! The first was the now-famous Apricot-Orange Marmalade that launched Sarabeth's, and she shares the whole story of this magical, golden family recipe in the book's introduction.

In the ensuing years the jams won awards, and the restaurant expanded to the east side, and Central Park South, the Whitney Museum of American Art where it was for twenty years, all-American Lord & Taylor on Fifth Avenue, the foodie-destination Chelsea Market, and Key West, Florida, accumulating countless passionate accolades along the way. The only thing missing from the picture over nearly thirty sweet and delicious years--and anxiously anticipated by the extraordinary baker's countless fans--was a cookbook And now, one has just been published -- Sarabeth's Bakery: From My Hands To Yours.

Sarabeth's new pastry book features more than one hundred inspiring recipes ranging from the sinfully rich Chocolate Chubbie Cookies, Rugelach, and Babka, to her uniquely feathery Currant Scones, buttery Croissants, Danish Pastries, Muffins, Pies & Tarts, Puddings, Frozen Desserts and, of course, those addictive and legendary spreadable fruits!

Quentin Bacon's exquisite photography, including step-by-step instructions, demystify these famous treats for the home baker who wants to share them with friends and family.

For more information, visit Sarabeth's website at You can find her blog at and follow her on Twitter at


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About the Author, photographer and contributor: Sarabeth Levine has earned the James Beard Award for Outstanding Pastry Chef. Her line of spreadable fruits is sold in thousands of stores in the U.S. and abroad, including Whole Foods and Williams-Sonoma. She has been featured in numerous publications, including the New York Times and Bon Appétit, and has made many television appearances.

Rick Rodgers is the author of thirty-five cookbooks, including the IACP-nominated Kaffeehaus. Quentin Bacon's photographs have appeared in many cookbooks, including Margaret Braun's Cakewalk, as well as leading culinary magazines. Mimi Sheraton writes for the New York Times, The New Yorker, and Vanity Fair, among other publications. Her books include The German Cookbook and a memoir, Eating My Words: An Appetite for Life.

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