Table of Contents

1. Why Bigger Isn’t Better (and Never Was)
2. 5 Lessons from Japanese Food Culture Every Baker Should Steal
3. The Hidden Cost of Ultra-Processed Baking Trends
4. The Quality-First Pastry
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Ever doubled a cake recipe only to take out a dry rim and a gooey middle?

(Metric & U.S. Measurements for Every Tin Size)

Scaling batters is one of baking’s biggest headaches. This step-by-step guid...

As a pastry chef, I know that the quality of your ingredients makes all the difference between a good bake and a great one. But how can you trust that your fruit, veg and pantry staples aren’t hiding ...

Freezing baking ingredients can be a game changer for home bakers and cake businesses alike. Whether you're trying to save money, reduce waste, or prep in advance for a dinner party or big order, unde...

Here’s something most people don’t expect a classically trained pastry chef to admit:

Even after more than 20 years in professional pastry kitchens — and formal training at Le Cordon Bleu — I never...

Mini loaf cakes aren’t just adorable — they’re one of the smartest products for home bakers and cottage businesses looking to grow a loyal customer base.

Whether you sell at markets, take custom orde...

Mini loaf cakes are more than just cute — they’re one of the most versatile bakes you can master. But there’s a catch: getting your mini loaf cake batter measurements right is the key to baking bea...

Pistachios have become the darling of the dessert world. From Paris to Dubai to Pinterest, they’re everywhere — tucked into croissants, blended into gelato, and piped into glossy cakes. But here’s the...

If you’ve noticed cocoa powder costing far more — or disappearing from supermarket shelves — you’re not alone. The global cocoa powder shortage is hitting home bakers, artisan chocolatiers, and small ...

Growing up in the Mediterranean, rhubarb wasn’t something I encountered as a child. It was only after moving to the UK that I discovered this strikingly tart and vibrant ingredient. During the first l...

Have you ever opened an American recipe and felt a little lost at “all-purpose flour”? You’re not alone. With more UK home bakers diving into US-based recipes, the confusion over flour types is more c...

One of my absolute favourite desserts since childhood? Cream Caramel. 

This classic treat holds a special place in my heart, and it’s the perfect choice when you need a dessert that’s equal parts ele...