Virtual Dessert Workshop with Julian Plyter of Melt Bakery

Please see the ingredients below for all three recipes. The ingredients listed are for the use of a 9" x 9" square pan for the cobbler. If you would like to use a 9" x 13" pan, the updated quantities are listed in BLUE.

• Peaches - about 10, 2.5 lb total. (Weight is more important than size, some peaches obviously are bigger than others) (about 12, 2.75 lb total)
• Sugar - about 3.5 cups (about 4 cups)
• Butter - 1/3 c (softened) (1/2 c)
• Baking powder - 2 t (1 T)
• Salt - 1 t (1 1/2 t)
• Flour (AP) - 2 c (10 oz) (2 2/3 c [13.5 oz])
• Buttermilk (or milk) - 1 c (8 oz) (1 1/3 c [10.5 oz])
• Some boiling water
• Lemons - 2
• Bourbon - 1 oz per cocktail
• Amaro (or sweet vermouth) - about 1 t per cocktail
• Rose sparkling wine (for two recipes, either prosecco or cava or champagne)

P. Julian Plyter founded Melt Bakery after six years of experience in the food industry and a decade of management experience. At Le Bernardin, Lever House Restaurant, Lure Fishbar, and Crosby Street Hotel he made the trek from stagaire to Pastry Chef, ultimately designing and executing menus for Brunch, Afternoon Tea, Dinner, and high-profile Events. In addition to the creative processes, Julian actively managed the kitchen and implemented cost and inventory controls at Crosby Street. 

He made the decision to leave the mainstream, creating Melt Bakery with co-founder Kareem Hamady in the summer of 2010. From countless events, concerts, fairs, and markets to storefronts on the Lower East Side and in Brooklyn and ten seasons on the High Line, Melt has worked its way into the hearts of ice cream fans across the City. Through his Executive Board and officer appointments at the Lower East Side Partnership, he continues to work toward creating change in the Lower East Side business community. Media appearances and guest teaching engagements at the Institute of Culinary Education, his culinary alma mater, continue to broaden the audience for his passionate and genuine love of food.

Julian also consults, and his most recent project landed him the two press spots: New York Times and Boston Globe. He has also begun writing, and the editors at Medium have started circulating some of his articles. Julian's author page is here.