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An Amazing August Birthday Special 🎉 🍰

It’s my birthday month + Q&A

Anne Byrn

Jul 30

READ IN APP

Chez Panisse Almond Torte is blended in a food processor - so easy! - and has the most wonderful rich crumb.

IF A CAKE COULD WIN GOLD, I’d vote for the Chez Panisse Almond Torte. Buttery, almond-flavored, it’s sturdy and packable for potlucks. And even if you never want to leave the house—what with the summer Olympics to binge watch for the next two weeks—it’s the perfect August birthday cake.

I share this recipe Thursday with my paid subscribers, and if this cake recipe isn’t an incentive to become a Between the Layers paid subscriber, maybe a special offer will sweeten the deal?

I’m offering a yearly paid subscription to BTL for just $40. The special ends August 6.

August Special Offer

Why should you pay to subscribe? You receive four posts from me each month, instead of two, my most favorite recipes (The Best Peach and Blackberry Crumble and the Father’s Day grilled flank steak from this summer alone), and sneak peeks of my new book, Baking in the American South.

Plus, paid subscriptions are how writers on Substack keep writing. We hate asking for money, but running a newsletter is a bit like public radio. If you enjoy the content, we’d love for you to make a donation.

At the Atlanta Gift Mart recently baking biscuits and pound cake from my new cookbook.

Q&A: Why I do what I do

Before August arrives with the new book, the tour, and a shift towards fall, I thought it might be a good time to answer some of your frequent questions:

Q. Why do you write a newsletter on Substack?

Writers gotta write. It might be about a cooking technique or ingredient I’m crazy about, a recipe that just never seems to go out of style, or something in our day-to-day life that connects to a recipe. I write because I have something to say.

Q. What’s your background in food? Your specialty?

I’ve written about food for more than 40 years. I started at The Atlanta Journal newspaper when I was just out of college. Writing through the decades has given me perspective that is invaluable. One specialty of mine is diving deeply into the stories behind recipes. I’m forever curious. Another specialty is baking. Another is pulling off a complicated recipe in less time.

Q. What are you excited about cooking right now?

Anything with tomatoes or peaches. Recipes from my new book, especially the Sally Lunn bread and Alabama Orange Rolls—they are so good! I love fresh fish on the grill, vegetables from my garden tossed on, too, something to spread on bread like whipped feta or hummus, good olives, good company. A do-ahead dessert.

Q. Do you have plans to travel and share recipes from other places this year?

With my extensive book tour throughout the South, I’ll be sharing updates, recipes, and plenty of restaurant suggestions.

That’s it! Happy August!

I appreciate your being a reader and subscriber of Between the Layers!

- xo, Anne

You’re on the free list for Anne Byrn: Between the Layers. If you’re liking what you’re reading, why don’t you become a paying subscriber for more recipes, stories, and content.