{"version":"1.0","provider_name":"Grazia USA","provider_url":"https:\/\/graziamagazine.com\/us","author_name":"Aaron Rasmussen","author_url":"https:\/\/graziamagazine.com\/us\/author\/aaronrasmussen\/","title":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Ia1uhLbiBO\"><a href=\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\">A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/embed\/#?secret=Ia1uhLbiBO\" width=\"600\" height=\"338\" title=\"&#8220;A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery&#8221; &#8212; Grazia USA\" data-secret=\"Ia1uhLbiBO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2021\/11\/Bakery.jpg?fit=960%2C540","thumbnail_width":960,"thumbnail_height":540,"description":"Carissa Waechter has a simple philosophy about baking: \u201cThe final results should always be perfectly imperfect,\u201d she says.\u00a0 \u00a0 If that\u2019s the case, the pastry chef\u00a0 has mastered the art of imperfection, and the lines out the door at Waechter\u2019s beloved original Carissa\u2019s Bakery at the Newtown Lane location"}