Welcome to my cozy corner where baking meets random thoughts and musings. I’m a wife to a food blogger whose palate runs counter to mine—talk about kitchen adventures, a mom to some crazy boys and a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.
What you can expect:
Bakers Royale is a baking blog I started in February 2010. Here you’ll find recipes created by me and ones I’ve tried from around the web, magazines, newspaper, TV, friends and family –which pretty much means I’m not limited by any source. Along with that you’ll find a variety of recipes from easy to difficult. For the most part I try to keep it simple with ingredients that are easily sourced and recipes that do not require special equipment. On occasion, you’ll find fussy recipes that require more detailed work, but I usually do my best to provide a simplified version as an alternative.
Here’s my baking philosophy: have fun and don’t worry about the failures, learn from them and throw out most conventions to find your creativity. Of course, there are rules that help towards creating successful recipes, but beyond that, let’s just agree to go for it. Food is all about the experience it brings to you and those you share it with, so no one can say what is right or wrong.
The images appearing on Bakers Royale are photographed by me unless otherwise noted. If you would like to use any of my images, please seek my permission first. For any images not belonging to me, please contact the owner of that image (as I have done) and seek their permission. Additionally, if there is a photo you would like to pin that is not a Bakers Royale original, please use the provided link and pin from the original source.
I try my best to respond to every email and comment I receive, but I may miss one now and again or it may get caught in spam-land, I apologize in advance if you experience this. If it’s a question about a recipe, please ask it on that post, as others may have the same question. As always, you can also reach me on Facebook or Twitter.
Thanks for stopping by!