Genres

Cafe

Lists

Pizza, Love, and Other Stuff That Made Me Famous by Kathryn Williams

YA & MG Baking Fiction

150 books — 66 voters

Cuppa: Diners in Romance

107 books — 11 voters

Like Water for Chocolate by Laura Esquivel

Charlie and the Chocolate Factory by Roald Dahl

The Very Hungry Caterpillar by Eric Carle

Culinary Fiction

166 books — 113 voters

Dale Loves Sophie to Death by Robb Forman Dew

Confessions of a Triple Shot Betty by Jody Gehrman

Foamy Hearts

22 books — 7 voters

Back to the Good Fortune Diner by Vicki Essex

Confessing to the Cowboy by Carla Cassidy

Late Night: Diners in Series Romance

39 books — 3 voters

The Scrumptious Life of Azaleah Lane by Nikki Shannon Smith

From the Desk of Zoe Washington by Janae Marks

Justin and the Best Biscuits in the World by Mildred Pitts Walter

Young Adult and Middle Grade Baking Fiction by African-Americans

6 books — 2 voters

Featured News & Interviews

New Nonfiction to Read This Women's History Month

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“ KENDERALL TAKES US UP TO Fred's to "replenish." It's a café on the ninth floor of Barneys, it's very expensive and glamorous, and it confuses me immensely because Fred has an apostrophe but Barney doesn't so I'm not entirely sure what belongs to whom. ...more ”
― Holly Smale, Picture Perfect

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“ For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would gi For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things. ...more ”
― Nadia El-Fassi, Best Hex Ever

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