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.
Gingerbread Loaf
This Gingerbread Loaf is dark, aromatic, and unapologetically rich — the kind that carries warmth long after it leaves the oven. It’s the result of weeks of testing to find the balance between the structure of a professional loaf cake and the nostalgia of traditional gingerbread. Instead of a light, spongy quick bread, this version bakes up tall and refined, with a fine crumb, glossy toffee sheen, and a flavor that deepens overnight. The blackstrap molasses gives color and backbone, while brown sugar and sour cream round the edges into a plush, moist crumb. Finished with a molasses-toffee drizzle and a thin maple glaze, it looks like something you’d see behind bakery glass — because that’s exactly how it was designed. This isn’t a “sweet spice” loaf; it’s a statement bake for those who love bold molasses, balanced heat, and true craft in a slice.
Yogurt Lemon Loaf
(Created on a whim at an Airbnb with what I had on hand, inspired by one of my past proprietary bakery loaves.)
This lemon loaf was born during a quiet week away from my kitchen — no stand mixer, no scales beyond the basics, just me, a whisk, and a few simple ingredients from Walmart. I wanted a moist, tangy, deeply lemony loaf that felt like spring sunshine in a pan — the kind you can make anywhere and still feel like a pro baker. What I ended up with was tender, bright, and glossy with lemon icing that melts right into the warm crumb.
