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Marilynn Brass

There is nothing we like better than hearing from you about your experiences with the recipes we have tested and presented.  We love meeting with you in airports and sharing the recipe for an oatmeal or butter cookie, or having you explain the best way to make your grandmother's Sand Tarts.

We love to enter the always exciting realm of the Internet to learn that a home baker who lives in British Columbia is sending us a recipe for shortbread, or a gentleman from the Midwest wants to share his mother's recipe for raisin cookies.  Once someone e-mailed us from Georgia to say that her whole African American family was sitting around the kitchen table reading our cookbooks and pledging to try some of the heirloom recipes we've rescued.

All of this amazing communications has broadened our work, but so much remains the same since those exciting times when we wrote our first cookbook, Heirloom Baking.  We still live in Cambridge, Massachusetts.  Marilynn still believes that the epicenter of the world is Huron Avenue, with its Fresh Pond Market and Formaggio Kitchen.  Sheila still loves sampling the pretzels from the Clear Flour Bakery in Brookline.

Sometimes, it doesn't seem so long ago that we w ere two hopeful, young girls walking the sands of Winthrop Beach, sharing our dreams of the cakes, cookies, breads, and pies we looked forward to baking for family and friends.

Thank you for allowing us to share our story of how we learned to bake.  We hope you will share your baking questions, challenges, triumphs, and recipes with us.  You have become part of our extended home baking family, and we will always be your two old friends in the kitchen.