Welcome to the Bakeshop Collection
Your membership unlocks the Collection while your membership is active.
Want free baking recipes? Go to Free Content.
Want membership access to the premium library? Stay in the Bakeshop Collection + check the Collection Index.
Want to buy a single recipe or bundle without subscribing? Shop in the Market.
Still unsure? The FAQ covers downloads, refunds, membership, and policies.
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. As of 01/18/2026 we have upgraded from blog style format. Now all recipes are delivered as downloadable professional recipe files moving forward.
When you click a recipe inside the Collection, you’ll download the file to your device rather than reading the full recipe directly on the page..
Members can simply scroll through available 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.
Soft & Chewy M&M Cookies
This M&M bakery cookie was designed to be similar to the nostalgic mall cookie experience while elevating it with a more intentional bakery-style formula. The goal was to create a soft, chewy cookie with a clean candy-forward sweetness, subtle oat undertone, and a shelf-stable texture that holds up beautifully at room temperature.
Think of this as a cross between a Great American–style M&M cookie and a Chips Ahoy! Chewy — but made from scratch with pro bakery technique. It’s not a gooey or crispy cookie. It has a soft, bendy chew, a slight bit of thickness, and a colorful candy top that looks gorgeous on a tray or in a cookie box.
Mimicking Cream Cheese Frosting
For cottage bakers, the reality is that true cream cheese frosting falls under TCS (time/temperature control for safety) — meaning it’s not legally considered shelf-stable in most states.
So how do we recreate that same nostalgic flavor, safely, legally, and convincingly, without using real cream cheese?
Between my own experiments, research, and the feedback I’ve gathered, the consensus has been consistent
The cream cheese emulsion can taste overly sharp or artificial when used in unbaked frostings or glazes, but works fine in small amounts in batters or baked desserts.
The cheesecake emulsion is much smoother and more balanced, especially when paired with vanilla or butter emulsions.
This post is a deep dive into how to build cream cheese flavor from scratch using emulsions, extracts, acid balance, and fat perception. It’s the kind of layered approach that separates professional bakery formulation from the copy-paste recipes floating around the internet.
I’ll also touch on why I don’t recommend cream cheese powder for cottage baking, This topic is touched on in the Cottage “Build Your Own” Glazes and Frosting System, but wanted to make an accessible guide for this as a stand alone.
Deep Dive into Pumpkin Flavor
Every year when pumpkin season rolls in, there’s this rush of recipes, like pumpkin bread, pumpkin cookies, pumpkin cheesecake, but few people stop to ask what “pumpkin flavor” actually is. Is it the pumpkin itself? The spices? The brown sugar? The texture? As a baker, that question is worth unpacking, because pumpkin can be a texture modifier, a moisture agent, and a flavor carrier all at once — and learning how to balance those roles is what separates a good pumpkin bake from a great one.
Quick Guide to Flavoring Desserts
In the professional kitchen, flavoring goes far beyond using vanilla extract. We work with pastes, emulsions, oils, infusions, zests, spices, concentrates, syrups, and natural compounds—each with its own properties, solubility, and impact on texture, structure, and overall sensory experience.
Understanding how flavor interacts with fat, sugar, and liquid systems is what separates a home recipe from a professional one. Below is a guide to the most common types of flavoring used in pastry, how to choose them, and how to adapt based on your formula.
