Welcome to bakeitfab! As a pastry chef for the last 20 years I have accumulated a wealth of recipes, techniques and ideas and here is where I share it all with you. I have worked in hotels, restaurants and bakeries (including my own!) in New York City, Europe, and Asia so I have seen it all — the glorious wedding cakes and plated desserts as well as the mistakes and the “do-overs”. This website is a resource for you to use to try new recipes, learn new techniques and take your baking to the next level. Gain confidence as your skills increase and your baking becomes more refined. Whether you are just starting to bake or you are more seasoned, the detailed instructions and step by step photographs, as well as explanations about why things work a certain way, will guide you to improve your baking. Once again, welcome to bakeitfab. Let’s get started!
As an executive pastry chef for 2 decades, I never tire of making beautiful baked goods, decorating and styling, and teaching others to do the same. My approach is:
1) Be passionate about the work. If you are not inspired then it will show in your finished products. When I owned my own bakery, my brother used to say he could taste the love. I believe that’s true — when you put a bit of yourself into each loaf or slice, it shows.
2) Use the best ingredients possible. It is possible to use inferior ingredients and, with proper technique, create a passable product. But why? Remember, heart and soul goes into each item so you should use the best items available.
3) Share your passion. The real joy comes in sharing not only your finished products but also your love of baking. That’s why this website exists. Be inspired! Bake! Share!
Learning to bake takes time. I have been baking since I was young and professionally for 20 years and I learn something new each time I step in to the kitchen. Don’t be in too much of a rush to learn everything all at once — it just doesn’t work that way. For years, I had the most difficult time with pie crust. There were many failed attempts, including dough thrown in the trash and tough, doughy pie crusts. Don’t be frustrated if your finished result isn’t what you’d hoped on the first try. Be patient and persevere!
Learning to bake also brings joy. My hope is to inspire you and help you hone your skills to make beautiful and delicious breads and pastries. Enjoy the process. There is a great sense of accomplishment in producing a beautiful and delicious product but don’t forget to enjoy the steps along the way.
Finally, learning to bake creates a desire to share. I am sharing my baking with you and I hope you will share your baking with family, friends, or the neighbor next door. It will be appreciated! You will brighten someone’s day and it will make you feel good too!
I was in the grocery store this morning and Rainier cherries have arrived! They are delicious and sweet but their season is extremely short. Cherries and almonds go perfectly together so cherry frangipan tarts are the post of the day! please share!
Frangipan is a very important element in the pastry kitchen and this delicious almond filling is used in many European pastries. The almonds make pastries made with frangipan moist and delicious! please share!
If you like warm, soft, and fragrant, these are the cinnamon rolls for you! The addition of a bit of mashed potato (yes, mashed potato!) gives these rolls their tenderness and makes them irresistible. please share!
Have a question? Comment? Inspiring baking story to share? Contact me at
I’ll be happy to answer your question or, with your permission, post your story to encourage others!
**I regularly do private baking classes for individuals and small groups. If you live in the greater New York City area and would be interested in hands-on instruction, send me an email. I’d be happy to design a class that fits your goals and works with your schedule!**