Hewwo, fellow bakers. Thanks for stopping by my kitchen! My name is Angie, and I am a self-taught baker, blogger, and well-traveled food enthusiast. I bake for fun, bake to impress, bake to feel better when I’m down, and sometimes even bake in my sleep.
I was born in Hong Kong but grew up in the metropolis of Shenzhen, where I attended a Canadian school and was exposed to Western culture. Instead of learning about the many great dynasties of China, I learned about how maple syrup was first discovered, sat through hours of Bill Nye the Science Guy, and binged (too many) TV shows in my spare time.
One of these shows happened to be Two Broke Girls, and although I no longer find the jokes to be funny, I can’t take away the fact that it was Max starting a cupcake business that had inspired me to dip my toes in the world of baking and to have eventually started my own.
It used to be nearly impossible to source the right ingredients, equipment, tools not to mention recipes here in China. Many of my early attempts at baking ended up straight in the trash.
But it was through these trials and errors that I’d learned and I wish to share my knowledge with others who might be just as confused and frustrated as my younger self.
BakingHow is a website created to provide my fellow baking friends with a range of valuable resources related to baking. Here you will find tips, guides, recipe reviews, and all sorts of other information relating to baking.
I created this site to share my passion, knowledge, and experience in baking with fellow bakers. A page for anyone who’s interested in this craft no matter your background, skill level, or walks of life.
I also wanted to create an all-in-one platform with valuable baking tips, answers to not-so-commonly-asked questions, and easy-to-understand guides that are all accessible from the same location. If you have a question regarding baking, you know you’re in the right place.
The Team Behind This Site
Right now, we are a team of two girls (and hopefully growing soon)!
Angie is the founder of BakingHow.com. She has 10 years of baking experience and started her own home baking business as a side hustle. She was born in Hong Kong, raised in Shenzhen, and spent a big chunk of her life in Canada. If you’re ever looking for her, she is probably there whisking vigorously away in the kitchen.
Michelle has been a lover of sweets since day one. This led her on a self-taught baking journey starting at the age of 13. She grew up in sunny Southern California. Since she was a young girl, she has always had an affinity for sweets. She started watching the cooking channel when she was just 7 years old. This sparked a passion in her to start cooking and baking.
Now, she loves creating four-course meals, paying extra close attention to the dessert menu. She loves to surprise her loved ones and guests with some out-of-the-box treats that are as tasty as they are beautiful. She can’t wait to share some of her top baking tips and tricks so that you, too, can become a baker right in your very own kitchen – like her!
What You’ll Learn Here
As I mentioned above, the goal of this site is to provide you with information that will help you no matter where you’re at in your baking journey. It isn’t a page dedicated strictly to recipes, equipment, or answering questions – but I’ll explore all of that and many other aspects of baking.
You will find reviews on different baking products and equipment that will make baking a breeze for you. You’ll also find sections where we spread knowledge about the history of baking, techniques from different regions of the world, and the industry in general.
Want to learn how to make brownies without eggs? How to moisten dry cookie dough? Or how to tell when your cheesecake is done to perfection? We show you all of this and a whole lot more through informative posts written by a baker, for bakers.
How We Create The Content
A lot of the information you’ll find here comes from our own experience. I have been baking for over ten years. As I said before, it was not a smooth journey.
Throughout the past ten years, I’ve had so many trials and tribulations, have tried countless recipes, experimented with so many ingredients, baking equipment, and tools.
After having failed so many times, naturally one would have a better idea about what to and not to do. Those will be the personal tips that I will share with you. If I haven’t used an item or tried out a method personally, I’ve conducted thorough research or spoken with other bakers who have.
The goal is to show you that you don’t need fancy degrees or to have worked alongside a Michelin star pastry chef to be a good baker. To me, baking is authenticity, patience, creativity, with a dash of nostalgia.
Remember, I am not a professionally trained pastry chef – but I am experienced and I make excellent treats with confidence – and soon, you will too!
How You Can Help
What makes baking so special to me is how it allowed me to connect with so many different people with whom I never would be in touch otherwise.
If you are new to baking, let me help you. If you’re a seasoned baker, share your tips with the rest of us. I want all of you to get involved and ask questions, let me know what you think, connect with me and with each other. This is a place where you can have your cake, and eat it too!
And if there’s anything specific that you want to know about that I have yet posted about, just let me know and I promise to look into it so you won’t have to ;)!
You can contact us here.