Our second annual Thanksgiving Bake-A-Thon for No Kid Hungry took place this past Saturday, November 13th. The 4-hour livestream event showcased baking demos, tips, recipes and more from an incredible group of talented bakers. If you were unable to join us you can watch the replay here.
We are thrilled to have one of our Bake-A-Thon bakers, Brian Hart Hoffman of Bake from Scratch on the blog today. Hoffman shared with us more about his Thanksgiving traditions and tips to help you prepare for your Thanksgiving gatherings.
Brian, how did you first get involved with No Kid Hungry?
When I launched Bake from Scratch, we featured the No Kid Hungry Bake Sale program in the very first issue of the magazine and encouraged our audience of bakers to join us in baking the world a better place through efforts to end childhood hunger.
That challenge wasn’t just for the audience, it was for me as well. Since then, I have hosted bake sales, participated in the very first Bake-A-Thon, taught baking classes with ticket sales donated to support your mission, and the highlight of this year was being selected to participate in the Williams Sonoma Spatula collection for No Kid Hungry. Needless to say, I am a #hungerfighter for life and won’t stop until food insecurity is gone for all people.
What sparked your love of baking?
I started seriously baking during the years when I was a flight attendant. Travel introduced me to so many amazing pastries, cakes, breads and desserts in bakeries and cafes all over the world, so I would go home and bake them to share with family and friends.
That time in my life brought about the understanding that food connects people, breaks down barriers, and allows us to learn something about people and culture through delicious bites. From day one, Bake from Scratch’s mission has been to celebrate the global baking community and the amazing people in it.
How do you typically prepare for Thanksgiving? Do you have go-to recipes or traditions you do every year?
My Thanksgiving is not what you expect from a baker - I travel with my husband to an island in the Caribbean for a little exhale and time away from the kitchen. The lead up to Thanksgiving is filled with baking all sorts of pies, breads and cakes as I teach my weekly Baking School classes with Williams Sonoma and enjoy all the goodies ahead of the big day. For what it’s worth, we eat lunch at the same restaurant every year and enjoy a bottle of cold rosé with ocean views, and that is a tradition I love.
What advice or tips do you have for someone hosting Thanksgiving for the first time?
Don’t take on more than you are prepared for or more than your oven can handle. Plan a timeline and do some make-ahead items that can carry over. You should enjoy the day and not feel stressed in the kitchen. Always have fun or else you won’t enjoy the process.
What is one thing you are most grateful for this year?
I am most grateful for time with my family and close friends - actual quality time. The last few years brought distance and restrictions that prevented us from being together. Now, I think about time with people differently and want to cherish the moments, because we never know what the future holds.
We are so grateful for incredible supporters like Brian and many others that are making a difference for hungry kids across the country. To make a donation to Bake-A-Thon, please visit nokidhungry.org/bakeathon.
