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Meet the authors
Welcome!
Kelly, Sophie, and Alex form the Baked Collective. The three of us are professional food writers, photographers, stylists, and cookbook authors – and, of course, bakers! With carefully home-tested recipes guaranteed to succeed, we've been featured on CTV and Global News, in the Toronto Star, House & Home, Chatelaine, and more.
Welcome the freshness of spring with light, vibrant recipes that feature the best of spring produce.
This week's pick
The everyday how-to recipes for home bakers. Frostings, syrups, simple pastry, and more.
Just getting started with sourdough baking?
We have a series of beginner guidelines for sourdough newbies. All about how to make starter and levain, shaping and troubleshooting, and the tools you may (or may not!) need to get started.
Discover the art of baking sourdough bread, with its tangy flavour and chewy texture. From classic loaves to fluffy rolls, these recipes are a testament to the magic of natural fermentation.
Discover a variety of cookies and bars, from classic chocolate chip to rich fudgy brownies. Just what you need for snacking or sharing.
Uncover a treasure trove of delicious homemade cakes, pastries, and more. Perfect for celebrations or just because!
Monthly Feature
Sourdough Focaccia
Crisp, soft, and with a wonderful olive oil flavour, sourdough focaccia is the ideal flatbread. With minimal shaping and no special equipment needed, it's also a great beginner's sourdough recipe.
