If you're passing through Savannah, a pit-stop into Back in the Day Bakery is a must. Restraint isn't rewarded here. Walk out with something reasonable, like a single brownie or a few cookies, and you'll kick yourself for not loading up with a large variety of sweets. Read on for owner Cheryl and Griffith Day's top 5 picks.
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Almond crunchies from The Back in the Day Bakery Cookbook are a cross between biscotti and meringue cookies, flavored with aniseed and cardamom. Thickly whipped eggs give them an addictively crunchy, chewy texture that shatters and melts in your mouth.
A paler version of your classic brownie, Drunk Blondies earned their name with a couple spoonfuls of bourbon and two cups of brown sugar. Mixing in toasted coconut, pecans and chocolate chips yields a recipe that does the The Back in the Day Bakery Cookbook proud.
"Who does that? Just opens a bakery?" So begins the introduction to the Back in the Day Bakery cookbook. While neither Cheryl nor Griffith Day possess the requisite several generations of deep South lineage to vouchsafe the validity of their recipes, they have instead proven themselves and their prowess with an awareness of and respect for the Savannah community to which they cater.
Back in the Day Bakery's bourbon bread pudding is soaked in so much creamy, sugary syrup that it almost tastes like it's made from doughnuts (in a really good way.)