Welcome to the Bakeshop Collection
The Bakeshop Collection is where you can find premium recipes baking guides, tips, and techniques made especially for members. Unlike the Market, this space is membership-based, so members get ongoing access to new recipe posts, behind-the-scenes methods, and professional baking resources as they’re released — all in a blog-style format you can browse at your own pace.
Members can simply scroll through posts or use the Index to find what they’re looking for.
If you’re not a member yet, clicking on any locked post will prompt you to Join the Collection and view the membership options.
New recipes and resources are added regularly, and you’ll have unlimited access to this growing collection for as long as your membership is active.
A Note on Gluten-Free & Dietary Recipes:
While I occasionally develop gluten-free or other dietary-specific recipes, they are not the focus of the Bakeshop Collection. Only a very small portion of my overall recipe development falls into gluten-free, vegan, or specialty-diet categories. When I do create those recipes, they will either appear as free content or be offered separately in the Market as proprietary items. The Bakeshop Collection is designed for my core bakery formulations and is not curated as a gluten-free, vegan, or dietary-specific resource.
Important: Your membership gives you access to the Bakeshop Collection, which is a growing library of recipes, guides, and resources created specifically for members. It does not include every proprietary or Market recipe past or present. Market recipes and bundles are separate products and are not automatically unlocked by a subscription. If you’re unsure whether a recipe is included in your membership, check the Collection Index to see exactly what your plan gives you access to.
Reading a Pecan Pie Recipe Like a RECIPE DEVELOPER
If you’ve ever followed a pecan pie recipe “to the T” and still ended up with a rubbery, gelatinous filling or a pie that slices like Jell-O, it’s probably not because you’re a bad baker—it’s because the recipe was never structurally sound in the first place.
Pecan pie is a hybrid custard held together by sugar, eggs, and invert sugars. That means it lives or dies on decisions the recipe developer made long before you preheated your oven: how the sugar system is built (corn syrup only vs a balanced blend), how much fat is present, how the eggs are structured, how moisture is controlled, and whether the instructions actually teach you what “done” should look like. When any of those pieces are off, the filling will be too sweet, too stiff, too loose, or grainy no matter how carefully you measure.
In this post, I walk through how pastry chefs evaluate pecan pie recipes at a glance—the green flags that tell you a formula was thoughtfully developed, and the red flags that almost guarantee a flawed texture. Then I take a classic, widely-known pecan pie (the traditional Karo-style formula) and use it as a “control” to show beginner and intermediate bakers how to develop a more refined, bakery-style version without making the recipe complicated or fussy.
