the ultimate food high

Where Breakfast Meets Rock and Roll


Here at Baked, brunching is a favorite pastime of ours.  From the Elvis B-Side pancakes to the Pig Benedict, it’s definitely one of our breakfast favorites.  For Downtown Dining Weeks, you should check out Modern Malt and see what all the buzz is about.

Check out the menu  here!


Special thanks to videographer Sarah O’Connell!


About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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