Frequently Asked Questions

I am gluten free, can I adapt your recipes to a gluten free version?

YES! ABSOLUTLY! My bestie and her husband are gluten free, and she is dairy free so I will add note at the bottom of all my recipes on substitutions for options for other dietary restrictions and even those who are fasting.

Why are your recipes formatted to grams rather than cups?

Short answer - accuracy. When you scale things out your product will be the same every time. It also saves dishes and I hate dishes haha! If I weigh everything out, when I post my recipes, when y’all try to make it at home, your baked goods will turn out just like mine and have a recipe you can rely on every time.

I do still use teaspoons and tablespoon for smaller items like salt, baking soda, baking powder, vanilla, etc due to some scaled having a harder time picking up smaller quantities. 

Your style doesn't quite feel like you are just a home baker, do you have a professional background?

Good catch! That is right, I am not just a home baker and I do have professional experience.

I grew up with a grandmother who loved to bake and she planted that seed. After high school, I did pursue an education at the Oregon Culinary Institute in Portland Oregon acquiring my Baking and Pastry Management AAS degree.

I have worked in a large commercial setting, mom and pop styled bakery, a chain setting where I worked in production, pastry, and then cake decorating, and lastly I worked in a kitchen at a winery up until covid.

All to say, if you need help baking something to bake to a BBQ, catering a party, making a wedding cake, or baking for your church, I got you friend! 

How often do you post new recipes?

So this is subject to change but - starting out we have planned to post a new recipe every week knowing that is kind of a lot. The most important thing for all of us is that this remains fun and an outlet for baking without feeling like it is overwhelming and losing the joy. 

What is the difficulty level of your recipes?

Good thinking - when thinking about starting this project, it was important that everything felt as though it was approachable and something anyone could accomplish without any formal training or having ever baked before. All to say, the levels will be anything from beginner to 'an advanced home baker.

Do I need any special equiptment?

That is a good question - the best answer is not however, there may be times where I may use something that is not common in most kitchens like an offset spatula or a pastry knife and you can use the best tool you have and that is great.

Do You Have a Question?

If you have a question, send it to me and I will answer you!

Ask me anything, there is not bad questions, you never know how many people are asking and I may even post it to the FAQ page.

I can’t wait to hear from you!