I see choux pastry or pâte à choux and think those look delicious. I watch them made and think, hmmmm, can I do that? Here's where I find out by making Gougères, a savory version with cheese and herbs.

I love looking at and eating French Pastries. I read recipes. I marvel at baking shows where they whip them up but I have always been a bit hesitant to make them myself. Sure I have make croissants a time or two but anything else seemed ... intimidating. That is until now.

A Baking School Easter Bake with Bake From Scratch and Williams-Sonoma.

As an avid fan of the Great British Bake-Off, I've seen a Hot Cross Bun or two, so when it came up in Baking School, I had to try them.

Just in time for St, Patrick's Day, Irish Brown Bread!

My second favorite flavor, behind chocolate (of course) is Cherry and my favorite pie - perfect for Pi Day!

The challenge: A tasty Keto-Friendly Roll. Is it possible?

A few years ago I made a goal of 'mastering' scones. Today, I am still working on it.

While technically not a bake, who doesn't love chocolate?! 

I am still determined to master sourdough bread.  So far I've only gotten one good starter and my bread was good but could be better.