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Hi there! I'm Steph,
and I'm so glad you're here. I'm the pastry chef at Brimly, which mostly means I bake the same cake again and again until it's just right, then eat the evidence. Everything I make is gluten free, soy free and gum free, and I write about all of it every week in Bake Club. Come hang out. There's usually cake.
More About Me
Follow Along
Shut the Oven Door
We talk gluten-free baking, the cakes that worked, the breads that very much did not, and whatever else comes up.
This Week at Room Temperature
I Waited Four Years to Buy a Can Sealer
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it’s a can sealer. I have wanted one for four years, ever since I saw sealed cakes in Asian bakeries and daydreamed about a café. Now I finally own one, plus a stack of clear cans with nothing in them yet. Dairy-free lattes are coming, and you get to pick the first one.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.