{"id":39664,"date":"2021-08-02T10:00:45","date_gmt":"2021-08-02T10:00:45","guid":{"rendered":"https:\/\/graziamagazine.com\/us\/?post_type=articles&p=39664"},"modified":"2021-11-08T22:18:40","modified_gmt":"2021-11-08T22:18:40","slug":"hamptons-summer-tradition-carissas-bakery","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/","title":{"rendered":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery"},"content":{"rendered":"

 <\/p>\n

\"\"
Courtesy: Carissa\u2019s Bakery<\/figcaption><\/figure>\n

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 in East Hampton prove it.<\/p>\n

This summer, the wait is likely to only get longer since the\u00a0 Carissa\u2019s Bakery staff has been busy cooking up some tasty new developments. \u201cI am lucky\u00a0 and\u00a0 appreciative to work alongside some of the greatest and most interesting people I\u2019ve ever met,\u201d Waechter says, noting she\u2019s just \u201cone member of a very thoughtful team\u201d that puts \u201ca ton of effort behind every item that\u2019s offered at the bakery.\u201d<\/p>\n

That will now include newcomer Evan Tessler, a Union Square Hospitality alum who most recently was chef at Untitled, a restaurant attached to the Whitney Museum in Manhattan that recently closed after almost a decade in operation. Chef Tessler will helm the 75-seat caf\u00e9, restaurant, and bakery at Carissa\u2019s 221 Pantigo location, which opened in 2019 and serves up dishes that utilize produce sourced in the area, such as a house-roasted beef sandwich with horseradish cream\u00a0 and\u00a0 local arugula\u00a0 served on\u00a0 a baguette.\u00a0 Waechter notes her formercustomer-turned-business partner, Lori Chemla, \u201cpours herself into sourcing products with interesting backgrounds and producers\u201d and \u201cdeserves an enormous amount of credit for making and finding standouts.\u201d<\/p>\n

Waechter\u2019s a standout in her own right, and this summer she\u2019s put together a brand-new gelato flavor for the season based on the sweet Oishii Omakase berry. She\u2019s also been busy working on reconceiving some classic recipes with a twist.<\/p>\n

\"\"
Courtesy: Carissa\u2019s Bakery<\/figcaption><\/figure>\n

\u201cI find the creative outlet incredibly therapeutic,\u201d Waechter says of\u00a0 continually\u00a0 honing\u00a0 her\u00a0 baking skills\u00a0 and what she offers customers.\u00a0 \u201cThis season I\u2019m playing with different variations on the galette: unique crusts, a wide variety of seasonal fruits, fun garnishes, plus savory versions with help from our awesome kitchen.\u201d<\/p>\n

She\u2019s also always experimenting with viennoiserie, or baked goods made with a yeast-leavened dough, so customers should anticipate relishing specials like the savory za\u2019atar croissant with white sesame or poppy croissant with lemon curd.<\/p>\n

As always, Carissa\u2019s Bakery will continue to offer the foods they\u2019ve become most famous for, including\u00a0 Waechter\u2019s popular salty sour pickle rye bread\u00a0 as well as the establishment\u2019s\u00a0 specialty\u2014custom layer and chocolate flourless cakes topped with whimsical Swiss meringue peaks.<\/p>\n

Waechter got her start in the baking world as an apprentice to a pastry\u00a0 world\u00a0 champion, and that led to a variety of unique baking opportunities.\u00a0 Despite her rich background\u00a0 and training\u00a0 through the years, she hasn\u2019t forgotten how her roots have affected her success in the baking business. \u201cI think it\u2019s in my blood\u2014my great-grandmother lived on a wheat farm and was the famous pie baker of her area in her day.\u201d<\/p>\n

\"\"
Courtesy: Carissa\u2019s Bakery<\/figcaption><\/figure>\n

Wheat also happens to have been the impetus for Waechter\u2019s idea to open Carissa\u2019s Bakery. In 2009, she was doing a summer project in Amagansett and Amber Waves Farm began growing wheat on the East End for the first time in decades. \u201cI began playing and realized there was an audience for breads and baked goods, and so I \u2018planted the seeds,\u2019 starting small.\u201d<\/p>\n

She sold baked\u00a0 products locally and co-founded a nonprofit dedicated to farmers and food producers, and eventually she decided to take the plunge and open and operate her own business, which became Carissa\u2019s Bakery.<\/p>\n

Ever since, Waechter\u00a0 has managed to\u00a0 create\u00a0 culinary\u00a0 magic\u00a0 based on her personal recipe for success\u2014sensory overload. \u201cIn terms of the baked goods,\u201d she says, \u201cI have a mental formula I follow to try to capture as many senses as possible within any single offering:\u00a0 bright colors alongside neutrals when appropriate; crunchy and soft in the same bite; fresh and roasted textures at the same time.\u201d<\/p>\n

Not only do her creations sound delicious, Carissa Bakery fans would agree they look, smell, and taste amazing, too.<\/p>\n

\"\"
Courtesy: Carissa\u2019s Bakery<\/figcaption><\/figure>\n","protected":false},"author":28964,"featured_media":39669,"template":"","format":"standard","categories":[38,16],"yoast_head":"\nA Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery<\/title>\n<meta name=\"description\" content=\"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\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery\" \/>\n<meta property=\"og:description\" content=\"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\" \/>\n<meta property=\"og:url\" content=\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\" \/>\n<meta property=\"og:site_name\" content=\"Grazia USA\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-08T22:18:40+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2021\/11\/Bakery.jpg?fit=960%2C540\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"540\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\",\"url\":\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\",\"name\":\"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery\",\"isPartOf\":{\"@id\":\"https:\/\/graziamagazine.com\/us\/#website\"},\"datePublished\":\"2021-08-02T10:00:45+00:00\",\"dateModified\":\"2021-11-08T22:18:40+00:00\",\"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\",\"breadcrumb\":{\"@id\":\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/graziamagazine.com\/us\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/graziamagazine.com\/us\/#website\",\"url\":\"https:\/\/graziamagazine.com\/us\/\",\"name\":\"Grazia USA\",\"description\":\"Driving tastemakers in Fashion, Beauty and Culture\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/graziamagazine.com\/us\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery","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","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/","og_locale":"en_US","og_type":"article","og_title":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery","og_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","og_url":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/","og_site_name":"Grazia USA","article_modified_time":"2021-11-08T22:18:40+00:00","og_image":[{"width":960,"height":540,"url":"https:\/\/graziamagazine.com\/us\/wp-content\/uploads\/sites\/15\/2021\/11\/Bakery.jpg?fit=960%2C540","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/","url":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/","name":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery","isPartOf":{"@id":"https:\/\/graziamagazine.com\/us\/#website"},"datePublished":"2021-08-02T10:00:45+00:00","dateModified":"2021-11-08T22:18:40+00:00","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","breadcrumb":{"@id":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/graziamagazine.com\/us\/articles\/hamptons-summer-tradition-carissas-bakery\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/graziamagazine.com\/us\/"},{"@type":"ListItem","position":2,"name":"A Sweet Hamptons Summer Tradition: Carissa\u2019s Bakery"}]},{"@type":"WebSite","@id":"https:\/\/graziamagazine.com\/us\/#website","url":"https:\/\/graziamagazine.com\/us\/","name":"Grazia USA","description":"Driving tastemakers in Fashion, Beauty and Culture","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/graziamagazine.com\/us\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"}]}},"jetpack_sharing_enabled":true,"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Grazia USA","distributor_original_site_url":"https:\/\/graziamagazine.com\/us","push-errors":false,"_links":{"self":[{"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/articles\/39664"}],"collection":[{"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/articles"}],"about":[{"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/types\/articles"}],"author":[{"embeddable":true,"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/users\/28964"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/media\/39669"}],"wp:attachment":[{"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/media?parent=39664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/graziamagazine.com\/us\/wp-json\/wp\/v2\/categories?post=39664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}