Mabel Suen

Anatomy of a Scratch Pastries praline macaron.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Macaron
The Chef: Duc Liao
The Place: Scratch Pastries

Mabel Suen

Anatomy of baklava from Middle Eastern Bakery & Deli.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: Baklava
The Bakers: Rocio Gutierrez and Hussein Chahin
The Place: Middle Eastern Bakery & Deli

Mabel Suen

Anatomy of a slice of banana cream cheesecake from Bertha's Cafe.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods, and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Cheesecake
The Chef: Beth Goldwater
The Place: Bertha's Cafe

Mabel Suen

Anatomy of a fondant covered sour cream sugar cookie from Tammie Coe Cakes.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Fondant Covered Cookie
The Chef: Tammie Coe
The Place: Tammie Coe Cakes

Mabel Suen

Anatomy of a Tracy Dempsey Originals toasted vanilla marshmallow.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Marshmallow
The Chef: Tracy Dempsey
The Place: The kitchen at Arcadia Farms

Mabel Suen

Anatomy of an Urban Cookies milk chocolate chip cookie.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Chocolate Chip Cookie
The Chef: Brady Breese
The Place: Urban Cookies

Mabel Suen

Anatomy of a Muñeca Mexicana polvorón.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Polvorón
The Chef: Minerva Orduño Rincón
The Place: FnB Restaurant

Mabel Suen

The anatomy of a Treehouse Bakery vegan vanilla cupcake.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Vegan Vanilla Cupcake
The Chefs: Sisters Amanda and Corianne Sizemore
The Place: Treehouse Bakery

Mabel Suen

The anatomy of a Fairytale Brownies Toffee Crunch brownie.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Brownie
The Chef: Eileen Spitalny
The Place: Fairytale Brownies

Mabel Suen

The anatomy of a Baci d'Amore curry scone.

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Scone
The Chef: Candy Lesher
The Place: Her home kitchen in Tempe, AZ