The Art of Baking: Oxheart

A self-published book by Karen Man
co-edited WIth Sarah Belfort
(Currently Out of Stock)

Karen Man is thrilled to announce the release of her first book, The Art of Baking: Oxheart. A visually driven collection of memories, ideas, and recipes, this book offers a glimpse into the creative process of an endlessly inventive baker.

Over the past year and a half, Karen jotted down memories and ideas about baking at Oxheart, transforming them into illustrations, photographs, anecdotes, and recipes. Karen shares everything from the techniques she picked up staging around the world to the secret ingredients of Oxheart staff meal (yes, even her pie crust recipe).

Made with help from friends, The Art of Baking: Oxheart reflects the community spirit that supported this small but ambitious restaurant for the past 5 years. This record of self-discovery reveals the love and passion behind a woman who enjoys sharing her craft with others.

Printed (right here in Houston!) in a limited edition of 300. A purchase of the book is also the ticket to the launch party on 5 March.

Please email Karen if you would like to be notified of future editions.



“This peek into the inner world of a baker reveals a visionary artist whose craft is saturated with love and wit.”

– Kelly Barnhart, regular at Oxheart and resident of Houston, Texas



Thank you team at Ttweak for capturing this amazing journey in a short film. 



Banana Bread, recipe from book

170g butter, room temp
200g sugar
100g whole eggs
44g whole milk
270g AP flour
5g baking powder
4g cinnamon
3 overripe bananas
pinch salt

Cream butter, sugar, salt, and cinnamon with a paddle. When creamy, add eggs. Add sifted dry ingredients in stages, alternating with bananas and milk. If using nuts, add last. Bake for 45-55 minutes in a greased loaf pan at 350°F. (Optional: add ½ cup chopped nuts of your choice.)


Bread Baking: Side A on Tidal and Spotify

Early Morning Baking: Side B on Tidal and Spotify.


Recipe found in book.