Are guest bakers the new guest bartenders?

Here at TONY we’ve extended seen a correlation between baking and avocation cocktails. Both rely on precise measurements and proportions to consummate balance; both can be undone by a hair too much of a ~ out ingredient. Barkeep-turned-baker Jane Danger takes the vinculum a step further at her newly opened confectionary, Jane’s Sweet Buns, whither cocktail recipes inspire many of the treats.

For her latest humbug, Danger has raided her Rolodex of bartender friends to draw apart in “guest bartender bakers” who act with her to devise goodies based steady the flavors of their favorite cocktail or enterprise. Earlier this month, PDT’s John deBary created a macaron designed surrounding overproof Wray & Nephew rum: a booze-infused coconut cookie served with roasted banana chips, lime segments and maldon sailor. This week, Danger has teamed up through Milk and Honey’s Sam Ross to exhibit a Benedictine-glazed roll cake that riffs steady the cherry, pineapple and orange notes in a classic Singapore Sling. Ross enjoin pull a four hour shift at the shop this Tuesday (4–8pm) to be a slave his confection, which will go concerning $3 a slice. Other bar view luminaries lined up for guest baking shifts take in Karin Stanley of Dutch Kills, Jim Meehan (PDT) and Frank Cisneros (Dram, the Drink).

Guest bartending stints join the pop-up as one of the breakout trends of the endure year, and Danger has plans to succeed both over the next month. On September 12, she is planning a Jane’s Sweet Buns explosion-up inside Williamsburg whiskey bar, Post Office.

Jane’s Sweet Buns, 102 St. Mark’s Pl betwixt First Ave and Ave A (212-777-6707)