Baking & Dessert

By Lindsay Hunt | June 3, 2011

Photo: Lindsay Hunt

One of the reasons I love Flour Bakery + Cafe in Boston, MA so much is because Pastry Chef and owner Joanne Chang takes on so many childhood classics. Whether it’s as simple as mastering the best chocolate chip cookie, or something more complex, yet just as homey, as a granola bar, the remaking of childhood treats resonates the nostalgic baker in me.

Photo: Lindsay Hunt

With Homemade Whole-Wheat Graham Crackers, it was the same thing. I wanted to recreate my favorite after school snack in my kitchen. The recipe was much easier than I expected, and once I tasted those cinnamon-flecked crackers I knew that they would pair magnificently with some artisan chocolate and gooey, charred marshmallows.

Photo: Lindsay Hunt

As a sticky-fingered, s’mores-loving kid, I would stuff myself at any occasion to combine graham crackers, marshmallows, and chocolate. A summertime-only occurrence, s’mores were the stuff of childhood love. They required bit of dexterity, too, which challenged the budding baker in me. You had to squeeze just hard enough to burst the oozing marshmallows and melt the chocolate, but not too hard that the perforated crackers would snap.

Photo: Lindsay Hunt

I never had enough patience to get that perfectly browned, melting marshmallow consistency. The one that only comes if you hold the marshmallow on the end of the hanger or stick just close enough to the flames that it gets hot, but not so close that it sets on fire. I couldn’t do that, I wasn’t patient enough. No, I just thrust the three-marshmallow-speared stick into the flames and set them alight. The exterior charred quickly, leaving a molten marshmallow interior to ooze onto the chocolate. A perfect s’more in my book, charred, tasting of the fire and summer.

Photo: Lindsay Hunt

I may not have a bonfire or a campfire at the ready, but as it is summer at last, I made a stovetop rendition to toast warm weather and childhood classics. Try your own this weekend!

  • 2 Homemade Graham Crackers
  • 1/3 bar high-quality milk or dark chocolate
  • 3 marshmallows
  • A Stick or untwisted hanger


1. Place the chocolate on one graham cracker. Set the other aside.

2. Toast three marshmallows over an open flame. If you're doing this on a stovetop burner, remove the grate before proceeding. If you have patience, toast until golden. If you're a burner, set aflame and blow out the smoke.

3. Transfer the marshmallows to the chocolate-topped cracker. Place the second graham cracker on top of the marshmallows, press lightly and eat!

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