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This month's picks

Lemon tart decorated with Italian merengue and flowers

What do you want to bake?

Budapest cake

CAKES

Almond shoe cookies

COOKIES

Lemon bars

BARS AND SQUARES

Mille-feuille pastry

PASTRIES

Zucchini muffins

QUICK BREADS

Latest recipes

Swedish Princess Cake

CAKES

Lemon tart with yellow flowers on it

Lemon Tart

PASTRIES

Pistachio cookie drizzled with pistachio cream and nuts

Cocoa Fudge Cookie Dough (Used for stuffed cookies)

COOKIES

A stack of vanilla cookies stuffed with creamy hazelnut.

Soft Vanilla Cookie Dough - Used for Stuffed Cookies

COOKIES

Chocolate Biskvi

PASTRIES

Cashew Cream

View All Recipes

My latest obsession — the mille-feuille. 🥐💛 Crisp layers of puff pastry, silky diplomat cream, and — as a special touch — a ribbon of salted caramel, finished with a sugary glaze and that classic Chevron pattern that makes this pastry so familiar.

“Mille-feuille” means “a thousand leaves,” and it’s been a beloved French pastry since the 1600s. Some call it a “Napoleon,” though history suggests that the emperor probably never tried one!

Crunchy top or creamy center — which would you go for first? ✨

📍France 🇫🇷 | Mille-feuille

#PastryPassport #MilleFeuille #FrenchPastry #PuffPastryLove #DessertObsessed #BakersOfInstagram #PastryPerfection #SweetLayers #CaramelLovers #PastryAddict #Foodstagram #DessertTime

My latest obsession — the mille-feuille. 🥐💛 Crisp layers of puff pastry, silky diplomat cream, and — as a special touch — a ribbon of salted caramel, finished with a sugary glaze and that classic Chevron pattern that makes this pastry so familiar.

“Mille-feuille” means “a thousand leaves,” and it’s been a beloved French pastry since the 1600s. Some call it a “Napoleon,” though history suggests that the emperor probably never tried one!

Crunchy top or creamy center — which would you go for first? ✨

📍France 🇫🇷 | Mille-feuille

#PastryPassport #MilleFeuille #FrenchPastry #PuffPastryLove #DessertObsessed #BakersOfInstagram #PastryPerfection #SweetLayers #CaramelLovers #PastryAddict #Foodstagram #DessertTime

You can thank my daughter, she was the inspiration behind these Cinnamon Roll Macarons. 🤎
All the comfort of a cinnamon roll, wrapped in a delicate shell and a swirl of caramel love. ✨

📍France 🇫🇷 - Macaron

#cinnamonrollmacarons #macarons #fallbaking #cozybakes #macaronmagic #bakersofinstagram #fallflavors #caramellove #macaronart #autumnbakes

You can thank my daughter, she was the inspiration behind these Cinnamon Roll Macarons. 🤎
All the comfort of a cinnamon roll, wrapped in a delicate shell and a swirl of caramel love. ✨

📍France 🇫🇷 - Macaron

#cinnamonrollmacarons #macarons #fallbaking #cozybakes #macaronmagic #bakersofinstagram #fallflavors #caramellove #macaronart #autumnbakes

There’s a little town in Northern California I used to call home — Petaluma.
It's one of those places where a little piece of your heart gets left behind.
Nestled among rolling hills and vineyards, with open fields where cows graze and backyard chickens roam, it’s also home to a little local bakery called Della Fattoria.
It’s where I first fell in love with their rosemary and lemon loaf, it was crusted with sea salt (which I forgot to add to mine)

Simple ingredients, slow moments, and a loaf that disappears faster than I’d like to admit, haha.

#Petaluma #BakingMemories #RosemaryLoaf #LemonAndRosemary #ArtisanBread #sonomacounty #FromTheOven #BakersOfInstagram

There’s a little town in Northern California I used to call home — Petaluma.
It's one of those places where a little piece of your heart gets left behind.
Nestled among rolling hills and vineyards, with open fields where cows graze and backyard chickens roam, it’s also home to a little local bakery called Della Fattoria.
It’s where I first fell in love with their rosemary and lemon loaf, it was crusted with sea salt (which I forgot to add to mine)

Simple ingredients, slow moments, and a loaf that disappears faster than I’d like to admit, haha.

#Petaluma #BakingMemories #RosemaryLoaf #LemonAndRosemary #ArtisanBread #sonomacounty #FromTheOven #BakersOfInstagram

I love choux pastry — one reason being it's so versatile. From classic éclairs to whimsical cream-filled buns, it’s the perfect canvas for creativity.

These are topped with a green craquelin for a crisp, colorful shell (and yes, a little burned 🫣) then filled with silky pistachio cream and a hidden apple insert 🍏💚

A balance of nutty, creamy, and fresh — it feels like autumn in every bite.

#ChouxPastry #Craquelin #PastryArt #PistachioCream #AppleDessert #ModernPastry #PastryLovers #ArtOfPastry #DessertInspiration #EuropeanDessert #FoodieHeaven #GourmetDessert

I love choux pastry — one reason being it's so versatile. From classic éclairs to whimsical cream-filled buns, it’s the perfect canvas for creativity.

These are topped with a green craquelin for a crisp, colorful shell (and yes, a little burned 🫣) then filled with silky pistachio cream and a hidden apple insert 🍏💚

A balance of nutty, creamy, and fresh — it feels like autumn in every bite.

#ChouxPastry #Craquelin #PastryArt #PistachioCream #AppleDessert #ModernPastry #PastryLovers #ArtOfPastry #DessertInspiration #EuropeanDessert #FoodieHeaven #GourmetDessert

On a recent trip to São Miguel in the Azores, we discovered a pastry so beloved it’s become a local treasure — the Queijadas de Vila Franca do Campo. These delicate cheese tarts trace their roots back to a 16th-century convent, where nuns first created them behind closed doors and kept the recipe a closely guarded secret.

At the time, egg whites were used to starch their habits, leaving behind plenty of yolks. To avoid waste, the nuns mixed the yolks with fresh curd cheese and sugar, then baked the mixture in thin, hand-stretched pastry shells. What began as a practical solution in the convent kitchen is now a treasured symbol of Azorean heritage.

Making them the traditional way required a bit of patience — and I quickly learned that not just any milk will do. In the U.S., much of the milk is ultra-pasteurized, which destroys the natural bacteria and enzymes needed to curdle and form cheese. But even with a low pasteurized milk I ran into problems. The recipe called for raw milk and it can sometimes be found at small local farms here — be weary, it’s not sold for human consumption, but it’s exactly what’s needed to create those tender curds that make these tarts so special.

The result is a delicate tart with a soft, almost custard-like center wrapped in the thinnest, flakiest pastry shell.

📍 São Miguel Island, Azores – Portugal | Queijadas de Vila Franca do Campo

#PastryPassport #AzoresPortugal #PortugueseDesserts #QueijadasDeVilaFranca #FoodHeritage #TravelBaker #TasteOfPortugal #CulturalCuisine

On a recent trip to São Miguel in the Azores, we discovered a pastry so beloved it’s become a local treasure — the Queijadas de Vila Franca do Campo. These delicate cheese tarts trace their roots back to a 16th-century convent, where nuns first created them behind closed doors and kept the recipe a closely guarded secret.

At the time, egg whites were used to starch their habits, leaving behind plenty of yolks. To avoid waste, the nuns mixed the yolks with fresh curd cheese and sugar, then baked the mixture in thin, hand-stretched pastry shells. What began as a practical solution in the convent kitchen is now a treasured symbol of Azorean heritage.

Making them the traditional way required a bit of patience — and I quickly learned that not just any milk will do. In the U.S., much of the milk is ultra-pasteurized, which destroys the natural bacteria and enzymes needed to curdle and form cheese. But even with a low pasteurized milk I ran into problems. The recipe called for raw milk and it can sometimes be found at small local farms here — be weary, it’s not sold for human consumption, but it’s exactly what’s needed to create those tender curds that make these tarts so special.

The result is a delicate tart with a soft, almost custard-like center wrapped in the thinnest, flakiest pastry shell.

📍 São Miguel Island, Azores – Portugal | Queijadas de Vila Franca do Campo

#PastryPassport #AzoresPortugal #PortugueseDesserts #QueijadasDeVilaFranca #FoodHeritage #TravelBaker #TasteOfPortugal #CulturalCuisine

It’s officially pumpkin season… and yes, even my sourdough is getting dressed up for fall. 🍂✨

#PumpkinSourdough #FallBaking #AutumnVibes #SourdoughLove #CozyBakes #ArtisanBread #BakersOfInstagram #HomemadeGoodness #FallInspiration #BakingSeason

It’s officially pumpkin season… and yes, even my sourdough is getting dressed up for fall. 🍂✨

#PumpkinSourdough #FallBaking #AutumnVibes #SourdoughLove #CozyBakes #ArtisanBread #BakersOfInstagram #HomemadeGoodness #FallInspiration #BakingSeason

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