Cheryl Day in conversation with Angie Mosier

Author of Cheryl Day's Treasury of Southern Baking

Author Talks

Thursday, Dec 2 @ 7:30pm

Knock off the winter chill with Southern baker Cheryl Day and us as she introduces her new cookbook Treasury of Southern Baking. Before the talk starts, all guests are welcome to walk to Swan House to experience Christmas in 1928. In addition to walking Swan House, VIP guests will also enjoy complimentary baked treats. Baked treats from Cheryl Day's Treasury of Southern Baking will be prepared by Little Tart Bakeshop. Doors to Swan House will open at 6:30pm to all guests along with McElreath Hall and the accompanying bar. Cheryl Day and Angie Mosier will begin their conversation in Woodruff Auditorium at 7:30pm.

Bundle tickets have sold out, but general tickets are still available!

Bundle Tickets

–Not Yet Members: $38 (includes general admission ticket + baked treats + access to Swan House before event + signed book at 30% discount!)
–Members: $33 (includes discounted general admission ticket + baked treats + access to Swan House before event + signed book at 30% discount!)
–Insiders: $28 (includes free general admission ticket + baked treats + access to Swan House before event + signed book at 30% discount!)

General Admission Tickets (book not included)

–Not Yet Members: $10
–Members: $5
–Insiders: Free


There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen.

Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking.

Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies!

The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and master those glorious piecrusts by overcoming the thing that experienced bakers know—a pie dough can sense fear!

Time to get out that apron.

About the Author

Cheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur. With her husband, Griffith Day, she is a cofounder of the Back in the Day Bakery in Savannah, Georgia, and coauthor of The Back in the Day Bakery Cookbook. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah. Keep up with Cheryl at backinthedaybakery.com and on Instagram at @cherylday, where she lives out her mantra to “slow down and enjoy the sweet life.”

About the Moderator

Angie Mosier is a writer, photographer, stylist, and cook endeavoring to merge all of these skills in a meaningful way.  By documenting both food and the folks who work to bring it to the table, she hopes to celebrate it, save it, cook it, serve it and of course, eat it. A resident of Atlanta, her work has been featured in dozens of national magazines. She has also collaborated on books with John T. Edge, Eric Ripert, Virginia Willis, Marcus Samuelsson, Kevin Gillespie, John Currence—and Cheryl Day!

Promotional language provided by publisher.

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