Baked owner Missy Boehrer-Walters loves bringing her customers happiness through the food that she makes them. The fact that she uses all organic ingredients and packs her treats with nutrients is an added bonus.
It’s safe to say that the neighborhood café/bakery Baked has made a name for itself in Emmaus. Even with the doors locked and a closed sign up, Owner Missy Boehrer-Walters finds herself having to turn away customers who knock on her door looking for fresh bread, baked goods and soup. “I guess it’s a good problem to have,” she laughs with a modest shrug.
Bohrer-Walters interest in food and baking began in high school. She took classes at a vo-tech high school and found she loved baking. She began entering and winning competitions and even garnered a scholarship, which she later applied to culinary school, Johnson and Whales in Rhode Island, where she majored in pastry arts.
After graduating, Bohrer-Walters took a job in Philadelphia, but always knew that she wanted to work closer to her home in Slatington. She thought Emmaus was the perfect location for a neighborhood bakery and decided to open the doors to Baked six years ago. “We really wanted it to be a place where people could stop in for a good cup of coffee and also get a delicious and nutritious treat,” she says.
Baked offers customers a variety of fresh breakfast and lunch options as well as treats like cookies and cakes. All of their food is made in house and they use as much organic and locally sourced products as possible. Bohrer-Walters also does her best to “sneak” in nutrients to her foods. Salads she packs with protein like nuts and lean meats. Many of her baked goods often include nuts and fruits. Baked also has savory tarts, which she likens to quiche.
One thing she really wants to stress to people is the fact that it’s possible to have a treat every once in a while. “There is definitely comfort in food and here at Baked we show you that you can have a treat without being overly indulgent and still be satisfied,” says Bohrer-Walters.
Almond Rose Tart Recipe
Almond Rose Pie Dough:
1 C Organic all purpose flour
1 C Organic whole wheat flour
1/8 C Organic granulated sugar
1/4 tsp Salt
2 Sticks ( 1/2 C) Organic butter- cold and cut into cubes
In a bowl or a food processor place all of the dry ingredients.
Mix well to combine.
Add the cubed butter.
Pulse the ingredients in the food processor of use your hands and work the butter into the dry ingredients until the butter is the size of peas.
Add 1/4 Cup of cold water and combine. If it is still dry, add one TBSP of cold water at a time until the dough comes together.
Form the dough into a disc, wrap with plastic wrap and refrigerate until firm.
Almond Plum Rose Filling:
Organic Plums- at least 6
1/4 C sliced almonds
3TBSP Organic Agave
1 TBSP Organic All Purpose Flour
Pinch of Cinnamon
1/2 tsp vanilla extract
Combine the agave, flour, cinnamon and vanilla in a bowl.
Slice the plums- you will end up with some slices that are a full circle, slice those in half.
Toss the sliced plums in the bowl with the agave mixture.
Roll out the pie dough into a rectangle. The dough needs to be very thin, or it will not bake thoroughly in the center of the rose.
Roll the dough into a 12″ wide rectangle and how ever long you can.
Cut the rectangle into strips 2 1/2 inches wide.
Lay the sliced plums onto the top half of the strip, shingling the slices as you go.
Fold the bottom half of the pie dough strip up onto the sliced plums. This creates a pocket with the plums
Roll the strip from one side to the other, creating a rose as you roll.
Place the roses into a greased muffin tin.
Bake at 350 degrees for 15 minutes, decrease the temperature to 300 degrees and bake for roughly 20 minutes or until golden and baked through.