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Bakery, Bakeshop, Bakehouse,Baking

I Spent My Vacation Baking from Tartine No. 3 & Here's How It Went — Cookbook Review

I Spent My Vacation Baking from Tartine No. 3 & Here's How It Went — Cookbook Review

Make Your Own Baking Powder & Self Raising Flour - Have you ever read the back of a packet of baking powder to check what is actually in it?... The one in a much used package in Europe was labelled E 450i. I looked it up in my E-numbers and additives book and I read that this ‘disodium diphosphate’ can have several side effects like slowing down your intake of calcium, hyper activeness in children and possible kidney damage. - Marieke - Weekendbakery.com

Make Your Own Baking Powder & Self Raising Flour - Have you ever read the back of a packet of baking powder to check what is actually in it?... The one in a much used package in Europe was labelled E 450i. I looked it up in my E-numbers and additives book and I read that this ‘disodium diphosphate’ can have several side effects like slowing down your intake of calcium, hyper activeness in children and possible kidney damage. - Marieke - Weekendbakery.com

Today’s post is sponsored by Mockmill. All opinions expressed herein are entirely my own. Baking bread and pastries with whole grain, freshly milled flour is an emerging culinary trend. Indeed, some of the country’s best bakeries, such as Josey Baker Bread in San Francisco and Baker Miller in Chicago, only bake with flour they mill...Read More »

Today’s post is sponsored by Mockmill. All opinions expressed herein are entirely my own. Baking bread and pastries with whole grain, freshly milled flour is an emerging culinary trend. Indeed, some of the country’s best bakeries, such as Josey Baker Bread in San Francisco and Baker Miller in Chicago, only bake with flour they mill...Read More »

Sometimes working at a bakery and also baking at home proves to be a  challenge. It’s hard to separate the two environments from a creative  perspective. I want to be innovative at work and produce goods that will  excite customers and do joyful justice to our industry. But as an at-home  creative, I don’t want to exhaust it fully there. I want to test things and  try things from my own kitchen, hopefully to eventually share here or with  friends. And I don’t want those to overlap, for the…

Sometimes working at a bakery and also baking at home proves to be a challenge. It’s hard to separate the two environments from a creative perspective. I want to be innovative at work and produce goods that will excite customers and do joyful justice to our industry. But as an at-home creative, I don’t want to exhaust it fully there. I want to test things and try things from my own kitchen, hopefully to eventually share here or with friends. And I don’t want those to overlap, for the…

From a young age I loved spending time in the kitchen with my family, and dreamed of owning my own bakery. Coming in 2016, this dream will come alive at the Silos, and I can't wait to share it with you. The vision behind The Bakery is that you feel my family's love for baking and experience an unexpected grouping of fresh baked pastries, breads and sweets. We will be open this Spring and can't wait for you to see it when you visit the silos! #comingsoon

From a young age I loved spending time in the kitchen with my family, and dreamed of owning my own bakery. Coming in 2016, this dream will come alive at the Silos, and I can't wait to share it with you. The vision behind The Bakery is that you feel my family's love for baking and experience an unexpected grouping of fresh baked pastries, breads and sweets. We will be open this Spring and can't wait for you to see it when you visit the silos! #comingsoon

My Name Is Lisa and My Husband Owns A Bakery But…………… | A Bakers Wife

My Name Is Lisa and My Husband Owns A Bakery But…………… | A Bakers Wife

I’m going to let you in on a very real and very awkward moment in my life history. It involves standing in the middle of the bakery section at a Whole Foods in Los Angeles, picking up loaves of freshly-baked bread and sniffing them. This on its own was weird enough, but the fact that the bread-huffing was coupled with crying made it more of a spectacle. I wandered over to the pastry case and ogled the muffins, scones, and tarts, tears still gently streaming down my cheeks. One of the bakers…

I’m going to let you in on a very real and very awkward moment in my life history. It involves standing in the middle of the bakery section at a Whole Foods in Los Angeles, picking up loaves of freshly-baked bread and sniffing them. This on its own was weird enough, but the fact that the bread-huffing was coupled with crying made it more of a spectacle. I wandered over to the pastry case and ogled the muffins, scones, and tarts, tears still gently streaming down my cheeks. One of the bakers…

Sweet Treat Stop' is the First and only 'state of the art' bakery truck in the Bay Area,baking Artisan Gourmet Cupcakes& Other Sweet Treats Fresh on the spot!  Our kitchen is custom built,complete with commercial convection ovens and every other feature of a traditional bakery.The 'Sweet Treat Stop'gourmet mobile bakery truck is owned and operated by Executive Pastry Chef~Audrey Kramer,a graduate of Le Cordon Bleu's'Patisserie & Baking Program'.

Sweet Treat Stop' is the First and only 'state of the art' bakery truck in the Bay Area,baking Artisan Gourmet Cupcakes& Other Sweet Treats Fresh on the spot! Our kitchen is custom built,complete with commercial convection ovens and every other feature of a traditional bakery.The 'Sweet Treat Stop'gourmet mobile bakery truck is owned and operated by Executive Pastry Chef~Audrey Kramer,a graduate of Le Cordon Bleu's'Patisserie & Baking Program'.

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