How This Book Works

For the past few years, I have toyed with the idea of writing this book. I wanted to translate the approach of culinary school for the home baker. I felt confident that, if I could guide bakers through mixing methods, techniques, and approachable baking science, they would feel more confident with baking and love it as much as I do.

I have been teaching baking online for the last ten years, and it’s a wonderful medium to connect with people from all over the world. But it is more difficult to guide bakers through a wide range of topics sequentially, which is why I’m ecstatic about sharing this book with you!