Blog Post Archive

The Rick Rodgers Interview


Rick Rodgers has written many books under his own name – Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague is a favorite of ours – but he is perhaps best known in the industry for co-writing books with everyone from reality stars to restaurant chefs and everyone else in between. As Rick has told us many times, he gets the projects no one else can handle. He is a wizard in the kitchen, can spot a problem recipe a mile away and whip up a better version in a flash. An expert recipe developer and co-author with a wicked sense of humor, we sat down with Rick to muse about what he does, and does so well, and about his newest co-authored book, The Model Bakery Cookbook (Chronicle, 2013).

Bakepedia: Rick, thank you so much for giving us this interview.
Rick Rodgers: My pleasure, Dédé, I’ve been looking forward to it.

When people ask what you do, how do you answer?
(Laughs) This is so hard to answer. Sometimes I wonder how different my life would have been if had just become a lawyer, someone with a clearly defined skill set. Then I could just say, “I’m a lawyer,” because as a freelance food professional you have to wear 100 hats. Personally, after doing this for as long as I have been, I have edited some of those things out. The current state of being a food professional is that we are being asked to do more and more. Now we are asked to develop recipes, write recipes, edit, take photographs, have social media skills – and there are only so many hours in the day for me to do a good job.

I have been in this biz over 40 years, starting in high school. I started in one of the first gourmet delis in California before it was the gourmet ghetto it is now. It was run by a New Yorker who knew the gourmet space. I was 16 and learned how to differentiate between 10 different salamis and even more cheeses. It was quite the education. I went to college and by age 20 I was managing a restaurant. I was front-of-house, back-of-house – I never didn’t have people skills, although a few cooking schools might disagree! That first boss said to me, “I don’t care what you want to be, but you have the food gene.” He was right. So I fell into it.

I had also always been surrounded by food. All the members of my family identified themselves by what they cooked.

What is your favorite part of what you do?
I love to take my personal skill set and help others write their books. I am constantly learning things, like yesterday, I went shopping for ingredients with a chef and had to go to a Japanese store, a Spanish store and a natural food store and in each place we were looking for something I had never heard of before. I love that it’s always about learning something new. I just love being the guy who comes in on the white horse and brings the project alive. No one ever asks me to be on an easy project, from reality stars to 4-star chefs, it ain’t easy.

What was an ingredient you were shopping for that you had never heard of?
It was a kimchi base. Who knew?

How are you inspired to create recipes?
I always envision someone being in the room with me. Who are they? I don’t write for myself anymore, I write books for my readers. How much money do they have to make one dinner? How much time? What do they like to eat? Can they spend $100 on an entrée for four, or does it need to be a quarter of that? I am a generalist and known for being versatile. If someone needs quick-and-easy or if they want restaurant-style, that’s what I deliver. The most important thing is that you will be able to recreate this recipe with my vision. It will work.

Do you have a moment, event or recipe from your career of which you are most proud?
Oh yes! I just got an email from a college professor of mine, one of the first people who ever hired me as a caterer and he saw my name in a magazine or somewhere, probably Playgirl, who knows (laughs). He had hired me to cater a party – he didn’t have to do that, but he wanted to support me – and he wrote to say that he had never forgotten the lasagna I made with chicken, spinach, ricotta, red sauce and béchamel sauce. He was a world traveler and he said it was the best pasta he had ever had in America. He first had it in 1973, and here he was reminiscing so many years later – a lasting impression. The recipe is in my Christmas 101 book and I still get the same compliments from other people. I returned the compliment to him, because he hired me. He gave me the confidence outside of the classroom, which was not his job.

What are the three most important things that you think the home baker should know?
1. The differences in flours. They truly make a difference. I used to test recipes for Chocolatier magazine and I would answer the phone, it was always an issue of a good recipe gone bad and the most common problem was switching flour. The recipe would call for one thing and the person would have used cake flour or bleached or unbleached or whatever, but it was something other than what was recommended. People have phobia about bleached cake flour and they shouldn’t. It is a flour with great properties.

2. Same goes for eggs. I have publishers who don’t want to give egg size to the reader. They tell me, the reader will just use what they want or have around. There is a big difference between medium and jumbo, especially when there are 8 eggs in the recipe. Think of a soufflé! Huge difference.

3. Alice Medrich and I are going to have a mud-wrestling match over the importance of scaling. (We both laugh.)

You aren’t going to wrestle in chocolate?
Okay, yes, chocolate, we want to get dirty (laughs again). My take on this is to make your own decision about scaling. Baking can be intimidating enough. Scales are cheap and they have their place, but I have to tell you, I have never had a failure based on well thought-out volume measurements. Dip and sweep is a heck of a lot easier. Maybe if you start having problems, then try scaling. And think about this: scaling causes more problems that didn’t exist before because editors and copy editors don’t understand the metric system. I have had publishers ask me to scale my measurements up so that the metric is a nice, tidy number!

How do you deal with a global audience?
In all of my recent books I have been including metric, but I insist that the publisher uses my conversion chart, not theirs. Just the other day, I was reading a cookbook and thought, “this doesn’t look right.” There was a mistake in their flour measurements. The same mistake was in all of the books from that publisher, who knows how many. They had been using an incorrect chart.

Tell us about what you are doing currently.
The Model Bakery Cookbook has just come out that I co-wrote with Karen Mitchell and Sarah Mitchell Hansen. The book displays a Napa Valley lifestyle. It’s more than just about the bakery and recipes. Karen has been in that area for a long time, way before there was the romance that Napa is now. They are famous for English Muffins and they are just, oh my God, so good. You might have to play with the flour amount a little bit, as with so many bread recipes, but it is a fantastic recipe.

Other than that, in my kitchen today I am testing recipes for a reality star who I won’t mention due to a non-disclosure [agreement], but let me tell you, at least she hired someone to test the recipes! So many don’t and with horrible results. I also just finished a restaurant book for an Italian restaurant in NYC, and am also working on a celebrity chef book with Richard Sandoval. He has numerous restaurants all around the world. It’s a book on entertaining Latino-style, so I get to shake my maracas!  Above all, I am doing a big book of side dishes with 500 recipes. It will be published fall 2014 with Ballantine.

What do you hope to do next?
I am actually getting ready to do less in the food business and am looking forward to “a reinvention of Rick.”  I am getting my real estate license and will focus on that. I will still do books when they come along but slow down the pace. I stopped teaching already because of the wear and tear. People say I should blog. Cookbooks are a different animal than writing a blog. People like you and me and Emily Luchetti and Alice Medrich have our own intellectual property. We develop original content. A blogger’s job is so often to react to trends, not create them. That doesn’t fly with me. When I choose one site over another I am looking for original content. Some do a great job. Also, as I said in the beginning, bloggers are expected to be photographers as well as writers and recipe developers and I can’t do that. I do not have the time. There are people who say, “Just use your iPhone.” No! I work with the best photographers in the business – Ben Fink has photographed eight of my books – and I am not going to dumb myself down for that. I like to think that I am good at what I do already and that’s enough.

Well said, Rick. I can always count on you to give us an entertaining and informative interview. We can’t wait to get in the kitchen and try those English Muffins, and please do keep us abreast of other upcoming projects.
Will do, Dédé. Thank you.

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Starbucks Pumpkin Spice Latte Pairings Review

Starbucks Pumpkin Spice Latte 10 years PSL 10

We know a bunch of folks who say Fall officially begins when the Starbucks Pumpkin Spice Latte arrives, or the PSL, as the baristas call it. As their own site describes it, the highly anticipated seasonal drink is made with “espresso, pumpkin-flavored syrup and steamed milk, topped with sweetened whipped cream and pumpkin pie spices.” The coffee brand also proclaims that there have been over 29,000 tweets featuring the hash tag #pumpkinspice since August of 2012. No wonder it has a huge fan base and is still going strong 10 years after it debuted!

This week we headed to our local Starbucks with six of our girlfriends and ordered up several pumpkin spice lattes and a selection of baked goods to give you the lowdown on the best pairings offered from their bakery case. Here is what we ordered:

Starbucks Pumpkin Spice Latte and Bakery Items

  • Pumpkin Spice Lattes
    • Regular with whipped cream
    • Decaf with whipped cream
    • Regular soy
    • Decaf soy
  • From the Bakery
    • Iced Lemon Pound Cake
    • Mallorca Sweet Bread
    • Outrageous Oatmeal Cookie
    • Old-Fashioned Glazed Doughnut
    • Pumpkin Cream Cheese Muffin
    • Pre-Packaged Madeleine Cookies

Starbucks Pumpkin Spice Latte and Bakery Items

Our group collectively agreed that the famous pumpkin spice latte had great flavor balance and was not as sweet or overpowering as they had expected; the decaf version also tasted just as good as the regular. The soy lattes, however, were very sweet, but that’s because Starbucks uses soy milk that is very high in sugar. If only they had soy milk with lower sugar content available… Are you listening, Starbucks?

As for the food, most of the group leaned towards the milder baked goods as the best choice, however there was a big exception with the Mallorca sweet bread. While this is a very subtle sweet bread, it did not get high marks.

“Tastes like a dinner roll with powdered sugar on top,” said one friend. “If I were home, I would split it, toast it and slather it with jam and then, perhaps, it might be worth the calories.” Consensus: Too dull.

The iced lemon pound cake was a hit on its own, but no one liked the way it tasted with the PSL; the flavors just did not mix well. The latte also competed with the oatmeal cookie, which was quite good separately as well with its chewy texture. It featured many kinds of dried fruit and the group agreed that a plainer oatmeal cookie would have worked better.

Starbucks Pumpkin Spice Latte and Bakery Items

The glazed doughnut fared all right, but did not make the top spot simply because it wasn’t a fabulous doughnut to begin with, even when dunked.

In our number two spot, however, was the pumpkin muffin! Its own pumpkin flavors blended harmoniously with the hot drink.

Our favorite pairing came as quite the surprise! The packaged madeleine cookies were bought almost as an afterthought, but they turned out to be our favorite choice. Who would think that a pre-packaged sweet could compete with those coming fresh out of the bakery case?

“You need something simple. Something plain,” said one friend.

“I like the coffee and I want a pastry that enhances it and doesn’t get in the way of the pumpkin and spice flavors,” mused another.

(By the way, all of the testers had just come from their respective gyms and wanted everyone to know that they had just worked out – note their electronic gym passes. Everything in moderation).

In the end, the pumpkin spice latte was given high marks, especially when paired with the madeleine cookies and pumpkin muffin. We all yearned for a plain pound cake to snack on, however, so we think your best bet would be to bake up our Cream Cheese Pound Cake and head to your local Starbucks and get a PSL to go while the cake cools. There’s nothing like freshly baked cake to make a seasonal drink so satisfying.

And if you want to make an almost instant PSL at home, Starbucks now offers a Pumpkin Spice Via. Enjoy!

starbucks pumpkin spice via instant coffee

Note: We are in no way affiliated with Starbucks. We just know how much you love pumpkin spice lattes and wanted to find the best way for you to enjoy them!

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The Kathy Strahs Interview + Giveaway

Kathy-StrahsToday we present our interview with blogger Kathy Strahs of Panini Happy. Her first book, The Ultimate Panini Press Cookbook (Harvard Common Press, 2013)  just arrived on the shelves (and we’re giving one away, contest details at the end of the post!), so we sat down with her to talk about how it feels to be a first-time cookbook author, how she came to be “panini happy,” and how to make ice cream cones from scratch using a panini maker! As usual with our Q&As, we have asked her the same questions we ask all of our visiting bakers and cooks, while allowing some room for chitchat.

Bakepedia: When people ask what you do, how do you answer?
Kathy Strahs: A lot of the time I guess I appear to be a stay-at-home Mom, but I am a food blogger and cookbook author.

What is your favorite part of what you do?
I love trying new things. I love coming up with ideas and wondering, will that work? Will it be a “good” idea, an easier way or a better way to do something? Can I make it tastier than before? I love taking pictures, especially of the process and having the immediacy of sharing on Instagram. If I have some triumph, then the real camera comes out! (Kathy laughs). I like the process. It’s not about caring where we end up, the fun is the “what if…?”

How are you inspired to create recipes?
Deadlines can work (laughs), but other than that, ideas just come to me. I will look at food while I’m eating out or see something on Pinterest, I read magazines, and then my kids and husband come up with harebrained ideas. Everything can inspire me.

Do you have a moment, event or recipe from your career of which you are most proud?
A big one for me was when I was testing duck breast for the panini press book. I struggled with it. I wanted a crisp skin and to render the fat without overcooking the meat. Panini makers heat up fast and tend to cook fast, which is a liability as well as a benefit. In this case, it was working against me; I was troubleshooting. I finally figured out to start with the breasts fat side down on direct heat, cooking till crisp and the fat rendered, then flip them over and cook just until done. Once I figured it out, it was so triumphant for me. I like having a goal and then persevering, finding the solution to the problem.

What are the most important things that you think the home baker should know?
If you change an ingredient, there will be a different result. With baking, results can really change. I don’t want to tell people not to experiment or make adaptations, because that can lead to happy accidents, but they should understand that the results will be different.

I also like to point out to novices, who are maybe still baking from boxed mixes, that measuring takes just seconds and you will know what’s in your finished dish. Baking from scratch is so much more gratifying, and for those with kids, it offers learning opportunities, too. Baking is a great activity to do with your kids. Gluten-free can be the exception. That’s not so easy (laughs).

Tell us about what you are doing currently.
I maintain my two blogs. [Panini Happy and Cooking On the Side]

How did you come to focus on panini presses?
I started Panini Happy in 2008. It all came about because I wanted to buy a press for my sister–in law. Oprah had just done her “favorite things” episode and was going on and on about a Breville model. So, of course, because of the Oprah Effect, I couldn’t find one anywhere! They were all sold out. Ironically, that very Christmas, my sister gave me one. She found the Oprah-approved one (laughs).

When I got mine, I wasn’t sure how much I would use it. I started with sandwiches, of course, but then quickly began thinking about what else I could use it for. It really is a small tabletop grill! It doesn’t have to be a specialized apparatus.

Speaking of special apparatus, the thing with panini presses is that people know they can make sandwiches, but is that really enough to keep it out on the counter? I hear people say all the time, “Oh I think I got one when we got married,” or “It’s up on a shelf somewhere,” or even “I gave ours away!” My book shows you how versatile your panini maker really is.

In the book I don’t go into recommending actual brands or models, but there is an introduction to what they are in general, and the fact that you can get one for $20 all the way up to high-end models at Williams-Sonoma for $120. I also write about 10 special tools that are really helpful, like the Oxo Good Grips Electric Grill and Panini Press Brush, silicone tongs, instant-read thermometers, and the like.

Homemade Ice Cream Cones from the Panini Maker

Tell us how you came to make ice cream cones on the Panini maker.
One day I was in Baskin Robbins and was watching them make a waffle cone. I had never thought of making them from scratch at home – I don’t think most people do – but as I watched him put some dough on a textured grill and close and press down the top part of the iron, all of a sudden I thought – I have the panini press and I bet it can do the same thing! I think most people would assume you would need a special apparatus to make an ice cream cone, but I was sure the panini press would work. It takes about 90 seconds, and you can only do one at a time, but waiting for it to come off the grill, watching them mold it around a form, allowing it to cool and firm up for a few minutes, kids love the anticipation! So here is one more reason not to have your panini maker packed away, and making the cones is fun! The batter can be made ahead, in fact it needs to rest a little bit. You don’t need a special mold to create the cone shape. I just use cardstock and have a template on my blog. After cooling, they end up with a firm, chewy texture. If you want them crisp, you can toast them a bit in the oven.

What other desserts can you make on a panini press?


Cake? Wait a minute…how?
I actually figured out how to bake cakes in little ramekins. The batter comes about halfway up within the ramekins and the top of the panini maker closes down flush on top. The ramekin creates its own little oven environment.

That’s brilliant!

(Ed. Note: At this point we looked at her blog together for pictures of the cakes and to say we were impressed with this ingenuity is an understatement.)

What do you hope to do next?
I have more book concepts in my head. I would like to do another cookbook. I learned a lot, and yet there is so much to learn. I took a year to write my book, trying very hard to make it comprehensive. Who knows what will come next?

Kathy, thank you so much for sharing your story with us. Now we just have to decide which flavor ice cream will go with our homemade cones!

For any readers who would like a personalized bookplate to go with their book, please visit Kathy here.


We are giving away a copy of the brand new The Ultimate Panini Press Cookbook by Kathy Strahs (Harvard Common Press, 2013), who has shown us how to make ice cream cones from scratch! Her book has 200 recipes to keep your panini maker humming, from sandwiches to Grilled Strawberry Shortcake!

Enter the contest below, and share on Facebook and Twitter for bonus entries! We’ll announce one lucky winner on Wednesday, September 18.

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The Emily Luchetti Interview

We are thrilled to have Emily Luchetti for our very first Bakepedia interview. This is the first of many. We will be bringing you the bakers that matter – the ones who have been on the scene for a while as well as brand new rising stars. Each subject will get the Bakepedia Questionnaire, á la Proust, but we have also allowed room for them to ponder and muse upon themselves and their careers. Our goal is to bring these great talents right into your home.


Emily was named one of 20 Visionary Chefs in the Bay Area by the San Francisco Chronicle, has authored six cookbooks and won a 2004 James Beard Award for Outstanding Pastry Chef. Luchetti has been featured on Food Network‘s “The Ultimate Kitchen,” “Sweet Dreams,” “Cookin’ Live with Sara Moulton,” “Sara’s Secrets,” as well as “The Martha Stewart Show,” and was also the co-host of the PBS series, “The Holiday Table.” She currently writes for the Chronicle and is the Executive Pastry Chef at both Farallon and Waterbar restaurants in the Bay area.

Bakepedia: Emily, welcome! We are so excited to have you.
Emily Luchetti: It’s great to be speaking with you.

Let’s get right to it. When people ask what you do, how do you answer?
I get paid to make cakes and cookies. (We both laugh).

What a great answer! We were sure you were going to pull out the “C” [chef] word, but how lovely, that even with your training and experience, that it distills down to this.
Well, I sometimes refer to myself as a pastry chef, but not often, because many classicists think that means I bake bread, too, which is not my area of expertise. We aren’t in France; I wasn’t trained broadly in that way. In fact, some people challenge me about that; in their mind, if you don’t bake bread then you are not a baker! I am a baker and a pastry chef.

Let’s talk about your philanthropic work. You are well known to be very helpful, both formally and informally, to aspiring pastry chefs.
Once I had experience under my belt, I felt I wanted to help people on the way up. It is so important to give back. Ten minutes of your time and an opinion can be very directional and have a huge impact. CIA (Culinary Institute of America) students will call to ask for my help and I always say yes. They’re trying to further themselves and it’s important for people like us to be there for them. Back in the day, when I was President of Women Chefs and Restaurateurs, it was pre-Internet, and women needed to gain more of a foothold in the industry. The way to do that was networking.

What is your favorite part of what you do?
Oh, this covers so many levels. I love when you make something and serve it, and people eat it in your presence and they say, “Oh, that’s amazing,” and you get an immediate and personal connection to their experience. Other times, someone calls up and has made something from one of my books and they tell me how much their family enjoyed it. This is a more remote experience, but the person eating my dessert has received the same pleasure whether I am there or not, and it is so gratifying. I still find it amazing to be able to create something with your hands and say, “I made this; this is mine,” and then there is the satisfaction of serving it to people and getting their reactions. The first is an internal experience, the other an external – giving to others. Both are so satisfying. When you eat dessert, it doesn’t change the world, but on the other hand, if throughout your life you have a series of events where you’re at the table with friends and family having happy, interesting social interactions over the food, you add these experiences up and they become something bigger. It does make a difference.

How are you inspired to create recipes?
Deadlines! (Emily laughs). Deadlines have a way of bringing focus. I write a column for the San Francisco Chronicle every three weeks, so it keeps me on track for producing an article; but being a pastry chef and someone who just loves food, it happens everywhere; eating out, traveling, looking – always looking – it can even be fashion-related. Then an idea sits in my brain, I might pull the idea out two days later, or if I don’t forget it, a year or two later. The seasons have always been influential for me, too. If I come across a flat of beautiful strawberries at the market, I’ll grab them and immediately start thinking, “What can I do differently that I haven’t done before?” I love being creative and being able to vary it up. At this point, while I am still attached to both Farallon and Waterbar restaurants in San Francisco consulting and developing menus, we have great pastry chefs and I let them take the creative reigns. I didn’t want to be tied to the restaurants everyday.

Running a bakery or working as a pastry chef in a restaurant is seriously hard work with physical demands, like being on your feet for 10 hours a day and having to lug 50lb bags of sugar. People approach you all the time and tell you that they have dreams of changing careers and “taking up baking.”

Churning out production is a lot of hard work. Often people are middle-aged and thinking of changing careers, and they truly don’t understand how demanding our field is. I say to them, “Okay, if I came to you and said I’m 40 and thinking about becoming a lawyer or an accountant, what would you tell me?” It sheds a new light. Is it possible? Yes. Is it easy? No. People romanticize what we do. Better to be a frustrated baker wishing you could bake more than to be frustrated because you never have time off with your family and your knees hurt. You can always bake on the weekends! The world was a different place when we started; it’s a much more crowded field now. In a way, it was good that there was no one telling us what not to do, so we experimented and did it, hunkered down and made it work. If you still have those dreams, then get in there volunteer at a bakery.

Will you still be in love with it a year from now? I think being a pastry chef is also better suited to certain personality types. If you are one of those people who always say “Give me more, give me more. Challenge me,” then you have a shot. It’s a lot of hard work. Just ‘cause we work with sugar doesn’t mean its sweet.

Do you have a moment, event or recipe from your career of which you are most proud?
I would say my version of Summer Pudding. Most recipes I tweak every time I revisit them. This one stands. I would also have to say my Stareos. They truly were the first gourmet Oreo. [Ed. note: Stareos are a homemade version of Oreos in a star shape with a rich, chocolatey cookie and a creamy center.] Thomas Keller has his TKOs [Thomas Keller Oreos], but when I came out with Stareos people went ballistic and had never seen anything like it.

What are the three most important things that you think the home baker should know?
1. Baking is precise.
2. Baking has a lot of leeway and give-and-take, but you have to know which rules to follow and which you can change, and the more you bake the more you will learn which is which. Also, don’t multi-task. Focus and learn the recipe. Then you can swap it up or talk on the phone [while you bake]. Get it under your belt, then you can experiment.
3. Have fun! Enjoy the process.

Tell us about what you are doing currently.
I’ve been writing the baking column for the Chronicle for about a year and it’s fun because it’s a recipe every three weeks, which means I have time to develop and create. When you are writing books or on the line [in a restaurant kitchen], you don’t have the luxury of time. I am also the Dean at the International Culinary Center with locations in California and New York; I get to work with students and give them the reality about what to expect in real world. I am chairing the board for the James Beard Foundation as well. I’m always looking for different ways to challenge myself.

What do you hope to do next?
I am trying to figure that out! Learn Italian on Rosetta Stone for one, and I want to travel more, the more the better – food and wine-related travel, of course. If you aren’t going to include food and wine, what’s the point of going? (Emily laughs). I am always looking for ways to grow and expand.

Emily, thank you so much for your time with us. You are an inspiration to us here at Bakepedia and we know our readers will enjoy getting to know you.
It’s been good to talk with you, too. Let me know if there is any way I can help you. You are doing something that needs to be done.


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Welcome to Bakepedia, The Baker’s Resource ®


We are thrilled to introduce you to Bakepedia, The Baker’s Resource ® and we look forward to having you in our budding community. The idea behind our site is to eventually become your one-stop for everything related to baking and desserts. We have a test-kitchen where we are developing original Recipes.We are bringing you the Tips and Tricks that we have learned from our decades of work in professional kitchens, always with an eye towards what works for you, the avid home baker.

The site is in beta mode. There is the ability for you to comment on recipes and posts and we look forward to hearing from you. We will be increasing functionality over the next few months, so please come back often to experience the changes. Eventually there will be the ability for you to create your own accounts, add and save recipes, interact with our editors as well as one another. Think of Bakepedia as a co-creation between you and us.

Our motto is “Helping Bakers Succeed.” Accessibility and reliability are our goals. In order to do that, while we have ideas of what to bring you, we also want your thoughts and involvement. Bakepedia is here to help you become the best baker you can be. Tell us how we can help you.

Dédé brings 28 years of experience as a best-selling cookbook author, contributing editor to a major food and lifestyle magazine, bakery owner, television host and corporate recipe developer. She is self-taught and is always thinking about the needs of the home baker.

We hope to bring you an intellectual yet highly approachable world of baking and that can partially be experienced through the Encyclopedia, which is in its nascent form. Eventually every entry will be a multi-media experience and we know it will be a resource for home bakers, pastry chefs and culinary students alike.

If you are interested in working with us on content, please email Dédé at

Leo Sarian is our Director of Operations and has brought the site to life, literally, through his technical knowledge and ability to keep all of us humming and producing. As the site is beta, he will be addressing any tech glitches that come up. Please let us know if you find something.

Kristen Ciccolini, our Marketing Director, manages all communications and marketing, editing content and overseeing brand development, social media and email communications. Any media or advertising inquires for Bakepedia can be directed to her at

Enjoy perusing the site. At this point content will be added several times a week, so come back and visit.

Here’s to Bakepedia being with you in the kitchen for some time to come.

Happy Baking!

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