Baking Tips from Salt of the Earth Bakery Founder

Salt of the Earth

I love to cook, but I'm not the best baker. However, I do know a good cookie and brownie and my daughters have been helping me taste-test some of the best in NYC with a selection of sweet treats from Salt of the Earth Bakery.

Founded by Alexandra Rabbiniand Haskel Rabbani (husband and wife duo), Salt of the Earth Bakery offers cookies, brownies and mud pies that are made with a variety of high quality salts -whose goods are sold at stores like Fairway Market, Zabar's, Beecher's Cheese, Garden of Eden, Balducci's, etc., with additional expansions in the works.

Salt of the Earth Bakery

During our taste taste we had the chance to sample goodies like The Cookie, the treat that started it all. We loved how it had the mixture crispy and chewy that was filled with E. Guittard chocolate discs and topped with the savory Maldon Sea Salt. Another favorite was The Chocoholic is a triple chocolate threat with chocolate incorporated right into the batter and the signature blend of E. Guittard chocolate discs, topped with Maldon Sea Salt. They also offer The Wild Oat, a cookie packed with plump raisins, aromatic spices, and an inspired finish of Bali Rama Sea Salt, the Choco-Rama, a buttery oatmeal base with the signature blend of E. Guittard chocolates, and The Cherry Bomb, a chocolate cookie, is loaded with tart cherries, rich dark chocolate, and creamy white chocolate, finished with a burst of Maldon Sea Salt.


If brownies are what you’re craving the SOTEB brownie collection will surely have just the flavor for you. For the brownie purists The Brownie is right up your ally. A moist, dense, and fudgy texture showcases the 72% bittersweet chocolate to perfection, and the crunchy Halen Môn Sea Salt elevates the flavors to new heights. The OMGCB (Oh MY God Caramel Brownie) will seriously weaken your knees. The luxurious chocolate brownie is laced with salted caramel ribbons, topped with crunchy Sel Gris de l’Ile de Ré. For those coffee aficionados, meet The Kona, a chocolate brownie combined with aromatic espresso beans and topped with a dash of Kona Deep Sea Salt. Looking to spice things up, try The Mayan, a traditional dark chocolate fudge brownie base with a special blend of cinnamon and cayenne pepper, finished with a splash of Halen Môn Sea Salt. And for your inner child, indulge in The PB, a decadent brownie base amped up with a layer of rich peanut butter, topped with a sprinkle of Korean Sel Gris.

All of Salt of the Earth Bakery products are designed in Manhattan, produced in Long Island City, and distributed throughout the tri-state area. The treats are the result of countless rounds of tastes and tests and nothing goes into production unless it is simply the best. The entire product line is all natural and certified Kosher (OK-D).

Alexandra also shared one of her delicious recipes with Momtrends, a Peach Raspberry Pie. Perfect for any summer party, this Peach Raspberry Pie reminds Alexandra of her husband as she noted, "I can always count on my husband taking me aside and very seriously informing me that peach-raspberry pie season is approaching." She added, "As chef of Salt of the Earth Bakery, I would be remiss if I didn’t mention salt. Each of the different elements of this pie is salted in a different way, and each layer of salting is extremely important. In the crust, be sure to use unsalted butter so that you can control the salt content. A sprinkle of salt in the fruit filling heightens the flavor of the peaches and raspberries. Tossing the streusel with a large- crystal flake salt pulls the entire pie together. And, always always always use additive-free sea salt. Your taste buds will thank you!"

Pie Recipe

Peach Raspberry Pie
?Ingredients Crust:
1 1?4 cups (6.25 oz) all purpose flour + extra for work surface 1 Tbsp sugar
1?2 tsp sea salt
3 Tbsp (1.5 oz) chilled shortening, cut into pieces
5 Tbsp (2.5 oz) chilled unsalted butter, cut into pieces 4-6 Tbsp ice water

2 lbs (6-10) ripe peaches, peeled, pitted & sliced Juice of 1?2 lemon
1?2 cup sugar
1?4 tsp cinnamon
1/8 tsp grated nutmeg
11?2 Tbsp corn starch
1?2 tsp sea salt
12 oz (2 small boxes) raspberries

3?4 cup oats
3?4 cup flour
2/3 cup light brown sugar, packed 1 tsp ground cinnamon
1?2 tsp ground ginger
1 stick cold unsalted butter, diced 1 tsp Maldon Sea Salt

For Crust:
1. Process flour, sugar and salt in the bowl of a food processor (using the dough blade) until they are combined.
2. Scatter the diced cold shortening over the top and process until the mixture resembles cornmeal (about 10 seconds). Scatter the cold diced butter over the top and pulse until the mixture resembles coarse crumbs.
3. Drizzle ice water, one Tbsp at a time, through the feeder tube until the dough comes together.
4. Turn dough onto a floured surface, and give it a few good kneads to make sure everything has come together. Flatten into a disc, wrap in plastic, and refrigerate at least 1 hour.
*NOTE: This can be done ahead of time and refrigerated or frozen until you need it. I
always keep extra discs of pie crust in the freezer in case of a pie emergency! For Filling:
1. Gently toss the sliced peaches, lemon juice, sugar, cinnamon, corn starch, and sea salt in a deep pot or Dutch oven. Cook over medium heat, stirring gently, until the fruit has released much of its juices and has begun to soften.
2. Pour fruit out onto a lined baking sheet with a lip and allow to cool 30 minutes.
*NOTE: To peel the peaches with a minimum of hassle, use a serrated peeler. For

1. Combine oats, flour, brown sugar, cinnamon and ginger in the bowl of a standing mixer fitted with a paddle attachment. Stir to combine.
2. Sprinkle cold, diced butter over the top and mix on low-medium speed until the mixture comes together into “crumbles”.
3. Gently toss the mixture with Maldon Sea Salt.

For Assembly:
1. Preheat oven to 425°.
2. Roll out pie dough on a lightly floured surface and transfer to a pie plate, crimping the edges decoratively. Score the bottom with a fork. Line with foil, fill with pie weights or dried beans and bake 10 minutes. Take out of the oven and remove the pie weights/beans and foil. (Careful, they’re hot!)
3. Spoon a layer of the cooled peach mixture into the crust. Sprinkle with raspberries Follow with another layer of peaches and another sprinkle of raspberries, repeating until it has all been used.
4. Evenly spread the streusel over the top of the pie, packing lightly.
5. Place on a foil-lined sheet pan and bake for 10 minutes. Reduce the temperature to
350° and bake 40-50 minutes more.
6. Allow to cool for at least an hour to allow the juices to gel.

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Momtrends was not paid for this post. We were given some tasty samples.

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