Chef's Table with bakers Rhonda Saltzman and Mercedes Brooks

Rhonda Saltzman and Mercedes Brooks are sister bakers.

• The pair make up the family-owned Second Daughter Baking Co. and recently got a nod as James Beard Award semifinalists for Outstanding Baker.

State of play: The sisters run the bakery out of the BOK Building with no public storefront, operating exclusively on a pre-order basis.

We asked Saltzman and Brooks questions for our culinary advice series, called Chef's Table.

⚖️ Must-have tool in your home kitchen?: A digital gram scale is one of the best tools any home baker can possess.

• Working with exact weight measurements is key when baking because of the inconsistencies with volume measurements.

🥩 Favorite home-cooked meal?: Braised brisket. There is something nostalgic about brisket that warms our hearts.

🍽 Last restaurant you went to and your order?: Penang Malaysian Cuisine in Chinatown.

• We love their roti chani and nasi lemak. The food there is flavorful, authentic, and the staff there are extremely kind.

🛒 Go-to grocery store?: Reading Terminal Market.

• It is within walking distance of our apartment and filled with history and culture. We love to be able to support other family-run local shops.

🌿 Most underutilized or overlooked ingredient?: Nigella seeds.

• We use it a lot at home either to mix in with vegetables, fish and even top pastries with. While they are small they pack a robust flavor.

☝🏾 Quick tip for at-home bakers?: We understand baking at home can be perceived as intimidating, but just push through the recipe and method.

• There are tons of instructional videos out there to help along the way. You can do it!

🔌 How do you unplug?: Turning off our phones/devices and just engaging in conversation or taking alone time.

• Meditating, walking throughout the city or hot baths do the trick. #selfcare.