Welcome to my shiny new baking-stuff blog, where I combine the two great loves of my life:

• Doing mad kitchen science, and
• Writing about stuff I love

“So who the hell even are you?”

Currently, I’m a pastry student in Texas and a home baker with delusions of grandeur. I am not a pastry chef (yet) or even a professional baker (yet), but I’ve been baking for funsies for ages and learned a fair bit at the feet of a couple of masters. My stepgrandma ran a local bakery for decades. My great-grandma was one of those great-grandmas who liked to bake mountains of stuff just for the hell of it.

I also love to write, so it just seems natural to combine the two and start up a blog about baking. Mostly about baking. Other stuff might sneak in there. We just don’t know.

In addition to this blog, I’m currently working on a series of pre-fundamentals-level baking zines that will go up on itch.io as they’re finished, entitled How the F*ck to Bake. You can read the first one here! Be advised, however, that these zines are for grownups and I do use some, uh… colorful metaphors in them. Which brings me to a minor housekeeping note, a little content advisory:

Sometimes I will say a bad word here. If you absolutely cannot handle language spicier than “hell” and “damn,” this may not be the blog for you. Some people believe that swearing is a crutch and that only an unskilled writer would ever lean on such a cheap device. I, however, believe that knowing just the right word to use to convey the idea you’re trying to convey is the single most important skill a writer can develop, and also that sometimes the right word really is “fuck.”

“Ooh, is this a recipe blog? Please be a recipe blog.”

Well, it might be! I will say that at least in the early days, the recipes I’d post would likely be breakdowns or variations of someone else’s (with attribution, of course). I haven’t yet arrived at a point where I’m completely confident in my ability to come up with completely original recipes. When I do get to that point, I will share. I prommy.

I also prommy to make any pre-recipe walls of text entertaining. And make the “jump to recipe” button real obvious. And to not use imperial volume measurements for dry ingredients in baking recipes (boo hiss spit tomato tomato tomato)

What I will post:

• Probably a lot of postmortems from my classes
• General baking journal type stuff, in which I talk about what worked and what didn’t
• Reviews of equipment, recipes, and other stuff
• Very likely a few guest appearances from another love of my life: viddy games, particularly ones that involve food or cooking minigames
• Excerpts from whatever volume of How the F*ck to Bake I’m working on
• Maybe some troubleshooting charts for various baked goods, idk?

So pull up a seat, make yourself at home, grab a cookie, and enjoy!