It's Aug. 10 — National S'Mores Day!

Did you know that the first official recipe for s’mores was published in the 1927 Girl Scout handbook called "Tramping and Trailing with the Girl Scouts," which launched the treat into pop culture history?

National S’mores Day — Aug. 10 — was created to celebrate the gooey, delicious treat we all love.

At its heart, a s’more is a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. But think of the possibilities!

On this auspicious day, who better to ask about s'mores than a pastry chef who ships designer versions all over the country, Sherry Blockinger, owner of sherry b dessert studio in Chappaqua, New York?

Q: How do you make s’mores?
A: At the studio we make the graham crackers and marshmallows from scratch. We melt the chocolate and spread a nice, thick layer on each graham cracker before toasting the marshmallows and assembling the s'mores. The easiest way to assemble your own s'more is to toast the marshmallow and let it melt the chocolate for you. Use a graham cracker to help you slide the toasted marshmallow off the stick or skewer.

Q: What are a few tips people should keep in mind when making s’mores?
A: Have everything ready to go. Graham crackers, chocolate, marshmallows on sticks or skewers. Remember, toasted marshmallows are hot and sticky so be careful when assembling your s'more.

Q: What should people use to torch the marshmallows? What type of marshmallows do you prefer? Can people experiment with different flavors, like the strawberry or candy coated marshmallows at the studio?
A: At the studio we toast our marshmallows with a blowtorch. You can use a kitchen torch or any open flame. Campfires and outdoor fireplaces are the best! You can also toast the marshmallow under the broiler in your oven or toaster oven. If you use the broiler, it's best to put the marshmallow on the graham cracker first.
My favorite marshmallows for s'mores are the vanilla marshmallows we make at sbds. They have great flavor and are softer than commercial marshmallows, so they melt beautifully. Since we cut them in squares, there's an even surface for toasting.

Q: What type of chocolate is best? Dark chocolate, white chocolate, milk chocolate?
A: Milk chocolate is traditional, but use what you like best!

Q: What type of graham crackers are best? Do you prefer traditional grahams?
A: I love the Graham's we make at sbds. We roll them a little bit thicker than the boxed graham crackers, so they're more sturdy and have great crunch to compliment the gooey marshmallow and melted chocolate.

Q: What’s your best take on s’mores at the studio?
A: The fan favorite is the Giant S'more, a 9-inch square. Our 4-pack of mini-s'mores is also very popular. I just added a s'more ice cream sandwich to the menu, which I'm super psyched about. It's marshmallow ice cream and fudge on graham cake (all scratch made at the studio).

Q: Why do you like s’mores?
A: I love the community aspect of making and eating s'mores. It's always a fun time with friends and family around the fire - toasting marshmallows, laughing at each other with chocolate and marshmallow all over ourselves.