About Pastrygirl


Who am I: My name is Anita and I am a Bay Area native, living and working around San Francisco, with a lifelong addiction to all things sweet. My love for baking has led me down some unexpected but very rewarding (and delicious) paths.


Where I’ve been: In 2005 I took a six-month professional pastry course at Tante Marie’s Cooking School, which focused on classic French patisserie.  I braved the perils of burning sugar, overwhipped egg whites, and melting fondant to make croissants, croquembouche, and tarte tatin.  A record of my travails can be found at my Flickr page.

After graduating, I fulfilled one of my lifelong dreams and worked full time in a beautiful little bakery in the East Bay, turning out cakes, croissants, and chocolate. At the same time my curiosity about photography, which sprung from a desire to document all my experiences in the kitchen, evolved into a professional passion. I had started Dessert First as a way to combine several of my interests: baking, photography, and writing. Now it had become a springboard for me to share with world how I feel about the beauty and joy of food.


Where I’m going: I’m still constantly expanding my horizons, filling myself with inspirations and ideas. I’m always trying new ideas in the kitchen, and experimenting with new ways to capture the perfect image of the results. My creativity is charged by everything around me: cookbooks, pastry chefs I admire, restaurants I visit, the sights and smells as I walk down the street.

I do freelance work as a food writer, stylist, and photographer. Here is a list of where my work has appeared. I am also the author of two cookbooks, Field Guide to Cookies and Field Guide to Candy. I was extremely lucky to get the opportunity to do this books, and it was all because of my blog. You’ll never know where life takes you, so just get out there and start doing it!

If you want to know a little more about me and this site, click on over to my faq.

Thank you for visiting, and please leave a note! I look forward to hearing from you. Happy baking!



143 Comments so far ↓

  • Siri #1

    Anita, glad to know u! U have one awesome looking blog dear!

    All the very best for ur SECRET project!

    ~ Siri

  • Allie #2

    I love your site and all of your photos! Beautiful!

  • adeline #3

    Thanks for sharing your love for desserts. I love baking and have not been able to do much since having our first baby. Your blog is inspiring. It makes me want to go and pull out all my baking sheets and bake something.

  • Shannon H. #4

    Anita, thank you for the inspiration and I love your site!

  • terry #5

    Re: Honey and Sea Salt Caramel Recipe…..What is the purpose of bringing the first four ingredients to “hard crack” stage before combining with other ingredients. Generally the caramel recipes call for all ingredients to be brought to a soft/firm ball stage. I am afraid to try the recipe as written. Thank you for your help in advance.
    Terry McComas

  • Madeline #6

    How insipiring! I had stayed in the Bay area x 2 months in time for the Thanksgiving and Christmas season in 2005-2006.
    I dream of taking culinary lessons someday! Through your blog, I learn alot of things. It is too humble of you to state how you started and gives hope to aspirants like me.

  • Sandy #7

    You have such a lovely blog! I’m looking forward to reading more in the future.
    All best,

  • Anita #8

    hi Terry,
    I found that if I did not take the temperature that high the caramels would not hold their shape and basically become flat and shapeless. It may be because of the ingredient proportions – I think the honey makes the caramel softer so you shouldn’t have to worry about it becoming too hard!

    thank you for your lovely words! I am sure you will make a great baker, just keep baking!

    Thanks so much for stopping by and for your kind compliments! I’ll be sure to stop by your blog!

  • Bart Van Mulders #9

    This site truly is an inspiration for me, content and photography wise. Awesome blog! Thanks!

  • Sarahmarie #10

    I love your blog! I have really enjoyed looking at EVERY SINGLE picture on flicker of your classes and travels. Beautiful!

  • Rhonda #11

    Love your web page! I was looking for an unusual recipe, combining rose water into Creme Brulee and found it and lots more enticing recipes on your site. I’ve added it to my “bookmarks” and expect to refer to it often for entertaining.
    Thank you so much for sharing!

  • Quinn #12

    Congratulations on your fantastic career in pastry! Your work is really amazing!!! I’ve just started the baking and pastry program at a local city college in So. Cal. and I’m always looking for resources to help expand my learning in all things pastry. I’m excited to find your blog and will use it as a source of inspiration! All the best!

  • Amy Scheidt #13

    Hi Anita,

    I happened to stumble to your website as I was looking for the Green tea and red bean recipe. Is the said recipe the same as the one where we buy from Vanille Cake shop. I tried it at a friend’s birthday party and love the said cake very much. I haven’t bake such a cake before so, I am looking for recipes. What is macha powder?? I just move to the US from Europe so I am not familiar with the ingredients here. Look forward to hear from you. Would appreciate if you could e-mail me for more info. Thanks. Bye! Amy

  • Christina #14

    hi anita, I have absolutely fallen in love with your website, and your story is really inspirational. I currently have an ardent passion for baking, but do not know whether it will become a serious profession. Your site offers a lot of tips and experiences that I am extremely grateful for, and wish I could have experienced personally. thanks a lot for this site!

  • Anita #15

    Thank you so much! I’m so pleased that my site can inspire you!

    Thanks for visiting and I’m so glad you enjoy my site!

    Thank you so much for visiting and for your kind compliments! I hope you continue to enjoy the site!

    thank you so much and good luck with pastry school! let me know where you end up!

    Thanks for visiting! I don’t think it is the same cake; this my own recipe! However, if you want to try it, matcha is Japanese green tea powder and it can be found in Asian groceries (usually Japanese is better) or at specialty tea shops.

    Thanks so much for visitng and I’m so glad you enjoy the site! Let me know if you ever plan to pursue baking – even if just at home!

  • Henry #16

    Hi, Anita! I’ve seen your work on Flickr and your blog. Happy to see such talented (and inspirational) crafts.

    My family owns a local chain of bakeries (indeed we´re the second generation), but I never had any interest about baking, till these days.

    Could you believe that after many many years, I suddenly are thinking seriously to left my career as a lawyer and return, if I can say so, to the real family vocation?

    Anyway, thanks for sharing so much talent and passion.

  • Stephie #17

    Hey…fantastic pics…perhaps your interested in changing your point of view…look at my site…I’m foodblogging from a different perspective

  • bharti #18

    hi anita,
    your recipes are amazing,want to try so many of them,anita one of ur recipe calls for buttermilk, i live in middle east and here i dont get ready buttermilk,please can u tell me if i can make it at home and like how to make it or a substitute fot it,i wud love to make that cake as i have small children and the love cakes and cookies,wud really appreciate.thanks.

  • Rodney Cole #19

    Hello Anita, I am a part time baker, working with a well known Australian pastry chef. Love the sight and found it via Bea’s site.

    For me the smell of buttery pastry cooking in the oven, of cooked rhubarb or even better roasting Quinces is so addictive and once you start you just cannot stop.

    Good luck


  • Lauren #20

    Like it a lot. What kind of camera do you use?

  • Anita #21

    Hi Henry,

    I wanted to thank you however belatedly and tell you how much I appreciate your comments!

    I think it’s great that you’re feeling the tug to go back to your family vocation – I wish I had some family baking traditions to fall back on, but I learned most of what I know about baking on my own.

    If you do head back into the kitchen, good luck and I hope you enjoy it!

    Hi Stephie,

    You have a very cool and different website – I’m afraid I can’t read it but I really enjoy the photos!

    Hi Bharti,

    Thank you for visiting my site and I’m glad you enjoy it! If you don’t have buttermilk, you can combine one cup (230 g) milk with one tablespoon (14 g) lemon juice or white vinegar. Or you can also use one cup of yogurt.

    Hi Rodney,

    Thanks so much for writing and I’m glad you enjoy my site! If I come to Australia I shall have to come visit you. I’m really envious of you because the food culture in Australia seems amazing and all my favorite food magazines seem to come from there!

    Hi Lauren,

    Thanks so much! I have a Canon Rebel XTi, and I usually use a 50mm/f1.4 and 100mm/f2.8.

  • Nancy Castillo #22

    hi anita, i just finished sending you a facebook message hehe. thank you for having this blog up, it’s a wonderful contribution to the world of dessert, you express yourself wonderfully.

  • Tammy #23

    Love your blog! I also live in the bay area myself and have been taking classes here and there on different pastries. As much as I would love to go to Pastry School, don’t think I could sacrafice the time right now with 2 little one’s running wild.

    I love all your pictures too. What type of camera do you shoot with? Did you take any photography classes?

  • Rachel #24

    Hi Anita,

    I admire your work, hope to get to know you. I also have a passion in pastry. I love everything sweet and baking. You inspire me to go further and fulfill my dream of doing what you are doing now!
    Keep your wonderful work, proud of you!

  • Ahmed #25

    Bravo!! Your work,photos and recipes are really appreciated.

  • melissa davis #26

    What a GORGEOUS and hunger-inducing blog! I’m so happy I stumbled upon it tonight… :)

  • Nancy #27

    I can’t begin to tell you how wonderful your blog is. I can’t get enough.

  • shalum #28

    I really like your work. Keep it up! God bless!

  • Donna Davis #29

    Hi Anita

    How are you. It’s me Donna. I went to the school’s web site and I saw your feature as an instructor! Super terrific Anita. I’m still on my journey to my passion. Check out my website when you have a chance.

    Wishing you continued success!

  • Anita #30

    Hi Tammy,
    It sounds like you’re already getting a good education on pastries! I use a Canon Rebel XTi, and I’ve never taken any photography classes – it’s on my list of things to do!

    Hi Rachel,
    thanks so much for the kind words. I love baking and I enjoy sharing it with everyone, and I hope you continue to enjoy it!

    Hi Ahmed,
    Thanks so much! I’m really glad you enjoyed my site and I hope you continue to do so!

    Hi Melissa,
    Thanks so much! I’m happy you like the blog and I hope it continues to whet your appetite!:)

    Hi Nancy,
    Thanks so much! I really appreciate the compliments!

    Hi Shalum,
    Thanks so much! I’m glad you enjoy my blog!

    Hi Donna,
    So great to hear from you! I’m glad you’re doing well and your website looks fantastic!

  • laNuss #31

    your site here is awesome.. you’re really talented (and i totally share the passion for baking and sweet food :)
    if you dont mind, i put the link to your page on my food blog!

  • Datch #32

    wow! real works of art. your passion can really be reflected on the photos of your desserts. cheers! :)

  • nina #33

    Hi Anita, I am busy posting the strawberry semifreddo that I got off your site. Hope it is OK. I linked back to your site.I love your site.

  • Joy #34

    I just stumbled upon your site and I think your creations look delicious! I hope I can taste them when I go to San Francisco. Are they available in any shop?

  • Julie #35

    Hi Anita,
    I ran across one of your recipes on Group Recipes and came to your site. Your desserts look awesome. I’m sure I’ll be drooling here often :)

  • Melissa #36

    I just found your blog while looking up a recipe for Lavender Shortbread. Was thrilled to find what sounds like a delicious one, and thrilled to find YOU! Am now subscribed to your blog and looking forward to reading more.

  • sarah #37

    omg! i love this blog. the recipes are delightful and the desserts, scrumptious. keep up the great work!


  • Ori #38

    Love your blog so much!

  • Reva #39

    I love your blog–the photos are beautiful, the desserts look scrumptious! I used to bake for fun…enjoyed it very much. I shall be buying your “Field Guide to Cookies” book as a holiday gift for a friend who loves to bake.
    FYI-The Chocolate Show will be in NYC in a few weeks, in early Nov 2008.
    Best wishes on your current secret project & Congratulations on a lovely blog, and book!
    I shall mention your lovely blog and book on my blog http://shopper1.typepad.com

  • deelo #40

    Love your blog and thank you for the commentary on pastry schools. Having an insatiable sweet tooth, I too have spent countless hours of freetime pouring over baking cookbooks and whipping up innumerable variations of sugar, eggs butter and flour. I just discovered Dorie Greenspan’s Baking from my Home to Yours. She is awesome! All the Best…
    A new reader

  • Navita #41

    Hi Anita,
    Ur blog inspires me!
    I am new to blogosphere and love all things sweet!
    Thanks :-)

  • Pangie(Thailand) #42


    So great I’ve found this site! You&your work is amazing!
    I’m one of the dessert’s lovers even I just can do a little about baking now but I love eating them so much – - – my happy moments:)

  • Marta #43

    Hi Anita thanks for sharing all your knowledge. I also look for inspiration at cooking everywhere…books, restaurants, friends…and also great blogs like yours.I will come often to visit your delicious desserts. Big hugs

  • Aysegul #44

    Hi Anita,

    Congratulations on your road to success and wishing you many more fulfilling journeys. Look forward reading your book.

    PS: If you ever come out to NYC please do visit BAKED! It is out of this world delicious!

    My best..Aysegul

  • Jenni #45

    Hi, I just stumbled upon your site while surfing for some tarte tatin information. You write beautifully; that’s what made me stop. And congratulations on your book! I will come back here often to raid your archives and to see what’s going on with Dessert First!

  • Katie #46

    Hi there!

    I love your blog, such wonderful creativity! I wish I lived in America, everyone seems to be doing pastry classes but here in England they seem to be a non entity :(

    I guess I’ll just have to keep taking inspiration from you guys. So you better keep it up :)

    I recently bought your cookbook after finding it in the xmas gift section of my favorite clothes shop. It’s just darling and I simply can’t wait to try out some of the delicious looking cookies!

    Much love

    Katie <3

  • Debbie #47


    I just happened to find your blog and I am enjoying looking over it. Your pictures look really good and make the desserts look wonderful. Great job!

  • Laura #48

    Hi! I’m an italian girl and I like your blog very much!! Your cakes are really fantastic..
    I have a foodblog too (cheprofumino.blospot.com)

  • katie #49

    Hi Anita,
    I am an aspiring food blogger living in San Francisco. I love your site and your pictures. I would love to find out how you learned about food photography and how to take such amazing pictures!

  • Cat #50

    Loving the devotion to desserts. I keep telling myself I need to learn how to make good savory dishes, but I find myself going out of my way to make marshmallows or creme brulee instead. Your site also has a good summary of places to look for sweet inspiration! Thanks.

    Favorite SF bakeries? I am going to visit SF next month and hope to try some good desserts!

  • Jamie #51

    Amazing blog, amazing pastries. I think all that you have done is wonderful and wish I had that resumé! I’ll continue following your beautiful blog!

  • Madhu #52

    Greetings Anita! Absolutely stunning photographs! Stumbled into it whilst “flickring”. Amazing work because you are following your passion if I may say so :-)
    I myself am an accountant (yes! ha ha hated being one)turned self-taught baker and am simply LOVING my journey now. Ask me to get up in the middle of the night to bake, would do so delightfully!! :-)Great bumping into you and please do visit me!!

    link to flickr.com

  • anushruti #53

    I just happened to stumble upon your website. Love your photos and your creativity.

  • Fenice di Boston #54

    Great job on this blog and please let me say: you are my idol! I’ve always loved baking and writing, and this blog is just “my home”. But what was the project to be unveiled in 2008?
    Great job, again, impressive!

  • Mira P. #55

    I love this site! I peek at it every week, even in I’m not baking because it just makes me happy! Julia & Julia’s got nothin’ on you.

  • Kayvon Jordan #56

    Hi Anita,

    Nice job! I really enjoyed reading through your blog. You are an inspiration! Keep it up!

    Kayvon Jordan
    Assistant Executive Pastry Chef
    Four Seasons Hotel New York

  • faten #57

    Hey Anita,

    you really inspired me to follow my dream! i love to bake! cupcakes make me happy! i also love photography and i am into styling as well!
    it’s really nice to see someone do all these different things and still be successful.It really makes me think that i can do that as well.
    take care :)

  • Rita #58

    Hi Anita, I’ve visited both flickr & yr blog. You are very talented and creative… and you have captured these delectable desserts well.
    Thank you so much for sharing and may you continue to pursue your dreams.
    Cheers :-)

  • Meg #59

    I just found your blog for the first time. I must say, your work looks amazing! I lived in San Francisco for a time, and worked as a baker, but career wise I’ve moved on (For Now, I tell myself). In my baking, I tend to use a lot of whole grains where I can, but I’m definitely a butter and sugar lover when it comes down to it! As a still-avid baker and cook, I wanted to say that your site is truly inspiring. Thanks a lot :o)

  • Suad #60

    Hi Anita,

    I never had the passion for cooking, in fact I am a lousy cooker :) but reading your blog, the recipes and the nice pictures of your pastries and your trips made me very keen to learn cooking at least desert because this is what I like the most :)

    Good luck and keep it up, I bookmarked your site to learn from you.

    Suad from Bahrain

  • Hugh #61

    Hi Anita,

    Jenn sent me your website address…just wanted to see what you are doing with your blog. I’m very impressed, my girlfriend and I are going to try some of these recipes.

    Hope all is well!


  • Kelly Chu #62

    Hello Anita, your blog is awesome. I was browsing around and came across this page, and I think its amazing! photography and cooking is such a great combination. I have learned a lot from your blog. Thanks a lot for posting it! Good luck on everything you do!

  • ali #63

    i just love your blog:Xyou are awesome!I love cooking,and I want to become chef but I don.t know haw are going to react my parents.I’m from Romania(Europa) and I just love French cuisine !

  • PassionateMae #64

    Hi Anita,

    I came across your blog today, and I enjoy reading what you’ve baked. I recently started baking too and love baking.

    Keep it up!


  • larissa #65

    hello Anita, i’m from Brasil and i’m very surprised with your job… that’s amazing! =) congratulations!

  • PastryPrincess #66

    hey anita, i really like your blog – so much delicious food! i’m about to start my training in french pâtisserie (and cuisine) at le cordon bleu london and already am so excited! cant wait to learn how to make all the lovely pastries myself, too and i’ll be blogging about my experiences. ;)

  • hannah #67

    hi! your blog is awesome!

  • Monica Ryl #68

    Hi Anita,

    I find your work absolutely inspiring! I was looking for some recipe ideas online, and had typed in a quick Google search when your Jasmine Chocolate Cake appeared…and let me tell you I fell in love at first site! I know this is a little of a stretch, but have you had any opportunity to bake cakes for weddings? My boyfriend and I are a long ways away from the wedding, but every now and then when I find a little detail I love, I bookmark it; that Jasmine tea inspired recipe was bookmarked! I will surely keep an eye out for any similar delectable treats you muster up, but please do let me know if you happen to have any oriental inspired treats fit for a wedding! :)

    All my best,


  • Narissa #69

    wonderful job!!
    here’s to inspiring soo many at home pastry chefs like myself

  • Allyson N. Jason #70

    You’re definitely an inspiration. I’ve been reading your blog for some time.

    I’m going into a 6 month baking and pastry arts program in Vancouver (I’m from Los Angeles) at Pacific Institute of Culinary Arts. I am excited and nervous at the same time.

    It will be a new place to venture and a new path (from being a graphic designer/illustration) that I’ll use old skills in new ways, and as a self-taught cook/baker, this will be something that I’ve never done before in terms of professional-level baking skills and techniques.

    I enjoy reading your entries and you’re blog gave me the courage to go forward with this path since it has been on my mind for a long time. I just took the plunge :)

  • James #71

    Anita- your blog is absolutely amazing. Your photos are all so beautiful. Your dessert pics are mouthwatering. If you are ever in Carmel-by-the-Sea, stop in at Em Le’s to try the French Toast. It is like a freshly baked pastry, and I think you will like it.

  • Rubypassion #72

    Hi, my name is Kandice. I stumbled upon your blog today by Google-ing food blogs. I love collecting recipes and reading about the recipes and people behind them! I definitely congratulate you on your wedding! I will be reading your blog from now on, and I documented one of your things, with credit to you of course on my tumblr, because your food is absolutely amazing! I look forward to reading more from you!

  • Kulsum at JourneyKitchen #73

    Lovely blog Anita. I just stumbled upon and have been checking it out! Loving what I see.

  • Missy #74

    Great blog, I just started my own and really admire the look and style of yours and of course all the yummy recipes.

  • Amber B. #75


    love, A.

  • Alanna #76

    Hi there! You have a gorgeous blog, and I love your aesthetic, photography and writing!

    I’m a Tante Marie B&P graduate myself; I studied with Claire Legas, after Rachel left, but I worked at Rachel’s Petite Patisserie when it existed on Potrero Hill! I’ve recently started a recipe blog, and was inspired to read that yours has lead you to a career in food styling and writing (unsurprisingly – it is so pro!) Thank you for all the eye candy! I look forward to reading more.


  • RNGypsy03 #77


    Your site is amazing. I live aboard a sailboat now, and I’m trying to incorporate my love for baking into a small sailboat oven, that is fueled by alcohol. The heat regulates well, but it must be watched closely.The problem is size! Any suggestions for finding tiny baking sheets or other pans? I have one rack and the largest pan I can use is a 9″ round for cakes…8″ brownie pan and the small loaf pans will fit. I’m also interested in anything showy that could hold up to the movement of the boat. (the oven is gimbaled).

    Any suggestions would be wonderful.



  • Anavar #78

    Delightfuly tasty pictures. Thanks for sharing.

  • Lynx #79

    Absolutely stunning! I love reading your blog. Sparks a lot of ‘ah huh’! :)

  • Yael #80

    Hi Anita! Love your new look! I was wondering if you could answer a question for me. I want to make marshmallows but I have the sheets instead of powder- how do I substitute? Thanks!

  • Joe Hernandez #81

    Your site is beautiful…I love your recipes, writing, and great photography. I am not worthy!

  • Dane Baird #82

    My name is Dane Baird. I’m a partner at Sweet Pete’s, Pure Simple Sweets,an
    All Natural confectioner.

    Our all natural, gluten free Sea Salt Caramel is our best seller.
    When eaten, the palate first experiences the sea salt, immediately
    followed by the rich, creamy caramel. Combined, the two tastes are at the
    same time opposites and wonderful. Opposites attract!

    We’d like to send you some caramel samples and, if you like the product, we
    kindly ask you to blog about the caramels. We’ve read and appreciate your blogging on sweet treats!

    Once you receive the product, if you have any questions, please let me know
    and I’ll answer them as expeditiously as possible.

    Please visit us atwww.sweetpete.net orwww.facebook.com/sweetpetes for
    more background information on our company.

    Thank you for your time and consideration.

    Warm Regards,


  • Lucía #83

    Hi Anita! I´m from Argentina I´d like to add you on Facebook to get to know better about your work experience. I´ve recently started a course at bakery and I´m really excited about it but maybe you could advise me on how to begin a business on my own. I look forward to hearing from you soon!! Thanking you in advance,

  • Theresa #84

    Hi there: I am trying to find the recipe for a picture I found on delish.com. My friend’s third grade daughter is doing a presentation on Singapore and needs to bring a dessert that would represent that Country. The picture I found looks like a popsicle – white ice cream with fresh raspberries (?), then frozen with a popsicle stick. I know her class would love something like that. If you have time today, could you send the recipe? Thanks!

  • Megan #86

    I came across your website and found it alluring and exciting. I am a big fan of food and travel. If you could e-mail me back, that would be great. I just had a couple questions.
    I look forward to hearing back from you soon! Have a great day.

  • Stephena #87

    Pastry Girl, How can it be that you are so thin and lovely? I’m gaining weight just visiting your blog. This is my first time here and I’m in heaven!

  • Nidou #88

    I discovered your website while looking for some food network show. Boy am I glad your website popped in first! I cannot wait to try your recipes; they look delicious and beautiful.

  • bing #89

    Hi, I stumble on your website while trying to find info to make my first fondant ribbon cake for a girlfriend’s birthday which can stand high humidity like Singapore. Although I don’t seem to find the relevant answer but I am glad to find your blog and it’s been inspirational. I am a trained chef, just got my first kitchenaid last month and want to be a good cake decorator in the near future. At the moment, it’s a lovely hobby that I just enjoy doing. Thanks for sharing and i look forward to read more.

  • roberta #90

    nice to meet you! your blog is very beautiful and helpful for me!

  • Elise #91

    i like ur recipes they look very delicious

  • Amy @ Scrumptious #92

    I love your story! I used to live in the East Bay, which bakery did you start out at? I recently started blogging for my Baking Co., called Scrumptious. Any helpful tips or advice?

  • JD #93

    My girlfriend really likes frosted animal cookies and so for her birthday I thought I would make her some homemade ones! I happened upon your recipe and am excited to get started. Thanks for the recipe, and wish me luck!


    Hello Anita, I´am Simone and I live in São Paulo – Brazil. I loved your blog. I have a cafeteria in College and I make any cakes.
    Kisses fou you

  • Mai #95

    i fell in love with your blog when i first saw it!
    your recipes are adorable and makes me wish i knew how to make all of the pastries > . ^

  • The Food Fairy #96

    I just discovered your blog. Now I’m scared I’ll somehow get diabetes just by self-suggestion! :)) Awesome photography, absolutely lovely recipes. I’m an avid photographer myself, unfortunately I lack the time needed for food photography, so my food shots are taken in the night, in a poorly lit kitchen, with a (oh the shame!) flash and seem flat and dull, especially compared to yours. Now you motivated me towards more! :)

    • Anita #97

      Thanks so much Food Fairy for the kind words! I’m glad you enjoy my blog – I think yours is great is well. I’ve had to shoot in less than perfect conditions as well, just keep practicing and you’ll find ways to improve your photos!

  • Sara #98

    Hi Anita!
    I’m a foodie and a designer and I thought you might be interested in my Christmas card range… The cards all feature festive fruit in a bold and modern design.

    My website is link to etsy.com, I would be most grateful if you would have a look and if there might be a possibility of posting something on your blog that would be awesome.

  • Nicole #99

    Hi Anita,

    I enjoy your blog. You are very talented.

    I was wondering you mentioned in your post about Dalmation coast that you had several dog biscuit recipes and I was wondering whether you would share them for all our puppies. I have a 6 mth Shoodle that I would love to spoil.

    Many thanks

  • Kartik Tankaria #100

    Hi Anita,
    I am 22 and an I.T. Grad. n seriously talking i hated computers and never understood the logic behind programming, i was confused with my life and I opened this website and found your work and it is very inspiring and i love the way you have portrayed your talent..looking at your work inspired me and made me realize my dream career…thank u Anita for making me realize my happiness and love for cooking …U Rock!!!!!!!!!!

  • carla #101

    Anita, I just love your life story and your work as well! it inspire me a lot, I love make sweet things and wish to became a great pastry one day as you are:)

  • Neil #102


    Loving the recipes, had to buy a new keyboard from drooling profusely over my old one!
    I live in England, and struggle with trying to find reliable conversions from American cups to Grams.
    Any chance you can show a list of conversions from Cups to grams on your very pink blog??

    Keep up the sweet work!
    ta-ta tooty pip!

    • Neil #103

      Sorry…Long day..there clearly is a section on this!
      aww …and i thought i’d get a prize for being the 100th comment!

  • Brian Gatiss #104

    Hi Anita,
    I’m most impressed with your photographic presentation of your cakes etc. I found your site whilst looking for a recipe for a Lychee cake, which as you know is a pretty rare commodity even on the world wide web. I’ll certainly check out your books and everything else and let you know how my lychee cake works out. I’m sure it will be terrific. Thank you so much for sharing your knowledge.

  • Elsie Hui #105

    I like your blog! :) I’ve got to try your brioche breads! they look really good!

  • Ralph Down #107

    Hi Anita,
    I got ahold of your candy book while trying to track down a molasses and flour style black licorice recipe. I’ve made a few batches of black licorice using some info I’ve located on the internet, but with not very good results. The main problems have been texture, flour not cooked enough, and trying to roll into ropes. ( I had to roll in dry flour to make it handle-able) I’ve finally concluded that the only way it is going to work is to make a mix that is soft enough to extrude with a pastry bag, then dry very slowly for many hours.
    Have you had any experience with this type of candy? So far I’ve found the licorice manufacturers to be very secretive about their recipes, and that it is next to impossible to locate a real working recipe. I can probably make something work, but a real recipe that is tried and true would be nice!

    • Anita #108

      Hi Ralph,

      I didn’t include licorice in my candy book because I couldn’t find an effective way to make it at home either! I think this is one of those candies that comes out better when you have the specialized machinery, although your pastry bag technique sounds intriguing. Sorry, and good luck in your search!

  • paula #109

    What a wonderful blog, Anita!

    Gorgeous photos and mouthwatering recipes…

    Congratulations and a warm embrace from Portugal.

  • Fun #110

    Hey Anita!

    reading about you and your entries has comforted and encouraged me especially during this period of time as i am waiting for the result of my scholarship application to study pastry art. Since leaving the teaching profession, i have decided to pursue my longtime dream – learn all about the art of making pastries and desserts! Like you, i have a passion for writing and have also been doing some amateurish photography over the past few years. Keep the entries coming!

    • Anita #111

      Hello Fun,

      Thanks so much for your kind comment. I wish you luck in your pastry pursuits, and I hope you get a chance to share your writing and photographer as well!

  • E #112

    I love your blog….since you are a writer, I wanted to let you know there is a typo in your bio.

    I was extremely lucky to get the opportunity to do “this” books, and it was all because of my blog.

  • nusi #113

    im 18 yrs old and i really want choose this career for myself. i want to know this is an expensive subject or not and which course should i take???
    PLZ HElP :)

    • Anita #114

      Hi Nusi,

      My post above lists several schools I recommend. You can visit the school websites and see what the tuition is (it may change, so I don’t want to give numbers here). I would encourage you to visit different bakeries and restaurants and talk to the pastry chefs to get an idea of the career and whether it’s for you. Good luck!

  • Rhea #115

    Your blog is so inspiring ~ lots of good advice about starting a career in the world of pastry. Love the mouth-watering pictures too! I need to keep baking more. Thanks for sharing =)

  • fiona and mem #117

    We have been nominated for a Versatile Blogger award. Part of the conditions of accepting this award is to nominate another 15 blogs that you have just discovered or follow. We have chosen yours because we just love it. Details are on our blog. Fiona and Mem

  • Leah #118

    I found your site while looking for a place to get real french croissants in the Bay Area. I just returned from France on vacation where we were blessed with the most awesome croissants each morning. I love your photos and you have inspired me to take pictures of my creations? I use the term loosely. I noted what lens you use on your canon. I have a Rebel T2i. Can I use the she ones on that?

    So where do you think I can get real french croissants in the East Bay? I heard of Le Tartin in Piedmont.

    • Anita #119

      Hello Leah,
      Yes, I believe you can use almost all canon lenses on all Rebel models.

      For French croissants, some of the most authentic French croissants I had are by my friend chef Philippe who is a pastry chef from France. He mostly sells to coffee shops in SF, but he also distributes to one shop in Richmond.

      link to patisseriephilippe.com

  • Aleksandra #120

    Dear Anita,
    I’m from Ukraine. I discovered your blog in search of inspiration when starting my own. Love your recipes, your personality and wish you luck in everything you do!

  • pika0606 #122

    dear Anita, thank you for your great blog. I love your recipes and your style of living too. Wish you all the best.

  • Brandon #123

    I just found your site and I love it. Funny enough, I’m a photographer who became a baker… just the opposite of you!

    Keep up the great work!

  • hazel aquende-luistro #124

    hi anita, thank God you have a page sharing your experiences in life and pastry. Very open and loved how kindhearted you are in sharing ideas. i am right now considering of taking a pastry class, would love to ask questions from you, i hope you’d write me back in my email address, i am a businesswoman,married for 2 years, no child yet and considering studying and shifting to a pastry business later especially doing wedding cakes.

  • Petra #125

    Hello Anita,

    I just found your blog today and I must say it looks great! I am currently surfing the internet pastry and chocolate blog world to find ideas for my own blog, which I have not yet set up! Hopefully it will look as great as yours when I do launch it, if I launch it.
    In June I got my diploma as Chocolatier here in France. I am currently looking for a job and while doing that it could be a good idea to blog and share my passion for sweets and chocolate!

    Congratulations again for a great blog!

  • metcalf69 #126

    Love this site! I love to bake and want to learn pastries, but mine don’t quite turn out as beautiful as yours look. They DO taste delicious though! Keep posting those beautiful pictures……I’ll get this! Thank you.

  • Mari @ Oh, Sweet & Savory #127

    Your story is so inspiring; I’m so glad I discovered your blog. Can’t wait to see what other treats you share with us!

  • laurasmess #128

    Your blog is gorgeous, Anita. I’ve only just discovered it (argh, I’ve been missing out for ages!) but your recipes are beautiful, easy to follow and inspiring. Good luck with your continuing career, thanks for sharing your journey with us!

  • Jeanel #129

    You are a perfectionist! Amazing work! I will diffinately try all your recipes and try to make them at home.

    Thank you so much!


  • Jennifer #130

    Wow – what an amazing website! Congratulations!

  • peter #131

    Hi, just ran into your website and it is great with a lot of beautiful pics! I have searching for a recipe and perhaps you can help me. It is a very simple steam cake that I saw the mom of my school mate made many years ago. The ingredients are pretty basic (egg, flour, etc). She steamed it using a medium size ceramic bowl and she also turned the bowl upside down to cool down after the cake is done. Have you come across anything like this? I tried a few recipes from the net without much success. Thanks!

    • Anita #132

      Hi Peter,

      Thanks for the e-mail. I’m afraid I haven’t made such a cake before – is it like the Chinese steamed cakes? I can do some research into it, if you let me know which recipes you found that didn’t work for you. Thanks!

  • Scarlett #133

    My friend and I love your blog!! We are sitting in tech having our mouth water over all the desserts. I love this blog

  • Sherri R. #135

    Love you site ,THANK YOU for sharing !

  • evangelia #136

    Hello, coincidentally I have just found your recipes. They are easy & delicious !!! I read them late in the evening. I’m not very experienced in the kitchen, but I will try to make those, in the category of custards. I prefer more the “refrigerator creams”, which do not need “cooking” than the cakes.

    “Good Cooking” & always with good health, so u can enjoy everything u are doing
    Bye for now / I’ll be “reading u” – Evangelia

  • Heidie #137

    Great recipe!

  • Gosia #138

    I loooooove your blog!!! It is amazing, and the fotos are so beautiful!! I also just started to write a blog but of course I am not such a profi as you..hopefully I will get there some day :) I would be happy if you would visit: dessertlandia.blogspot.com

  • Manu #139

    You have so much talent but most of all … you are generous !
    Thanks for sharing your gift !

  • Lisa #140

    I am SO happy to find your site, I am absolutely fascinated with your recipes and every picture showing a piece of art!

  • kmay #141

    Hi Anita….I am gonna try out your Pink Ombre Cake for my mum’s coming Birthday. Tks

  • Jean #142

    hi Anita,

    With no buttermilk available in HK, u recommend to use Milk & lemon juice but do u mix it together first and then put in with the ingredients ? Or u need to use egg beater to beat it up??

    • Anita #143

      Hi Jean,

      You can mix the milk and lemon juice together in a glass (no need to use egg beater, just a spoon is fine) and let stand for about 5-10 minutes. You should see it thicken and maybe some small curdled bits will appear – that’s ok. You can then use this in the recipe. Thanks!

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