Click here for a list of common weights, measures and metric conversions.

Click here for a mini tutorial on tartes that I’ve written for classes that I teach.

Recommended regularly used tools that are always at my fingertips: digital scale, Kitchenaid stand mixer, small offset spatula, bench scraper, bowl scraper, paring knife, tapered French rolling pin.

Here are just a few websites I find very useful for supplies and ingredients: NOTE - I have no affiliations with any companies - I share these because I find them very helpful and I use their products.

  • Kerekes for all manner of baking and pastry supplies, tools, pans, tart forms, silicone molds www.bakedeco.com

  • King Arthur Baking Company for a wide selection of flour and baking ingredients plus lots more www.kingarthurbaking.com

  • Bob's Red Mill for a large selection of whole grains, flours (wheat based and gluten free) and nut meals www.bobsredmill.com

  • Beanilla/Spice Jungle for vanilla products, extracts and a vast selection of spices www.beanilla.com

  • Honeyville for blanched almond flour (and more!) https://honeyville.com/

  • Mandelin, another source for almond flour and all things almond (great almond paste!) https://www.mandelininc.com/

Some favorite books:
General baking and pastry:

  • “Sweet” by Yotam Ottolenghi and Helen Goh

  • “Genius Desserts” by Kristen Migliore

  • “A Good Bake” by Melissa Weller

  • “Delectable” by Claudia Fleming

  • "Baking and Pastry: Mastering the Art and Craft, 3rd edition"; Culinary Institute of America

  • "Pâtisserie" by Christophe Felder (available in French and English)

  • "Bouchon Bakery" by Thomas Keller

  • "Baking Illustrated" by the editors of Cooks Illustrated Magazine

  • "Baking Chez Moi" by Dorie Greenspan

  • “Baking with Dorie” by Dorie Greenspan

  • "The Pie and Pastry Bible" by Rose Levy Beranbaum

  • "The Cake Bible" by Rose Levy Beranbaum

  • "The Baking Bible" by Rose Levy Beranbaum

  • "The Bread Bible" by Rose Levy Beranbaum

  • "Pastry" by Michel Roux

More narrowly focused books:

  • "Paris Sweets" by Dorie Greenspan

  • “Gâteaux” by Aleksandra Crapanzano

  • "Sweeter off the Vine" by Yossi Arefi (seasonal fruits)

  • "Sweet Simplicity" by Jacques Pepin (seasonal fruits)

  • "Four Star Desserts" by Emily Luchetti (seasonal recipes)

  • "Les Folles Tartes" by Christophe Felder (in French, great tart ideas)

  • "Book of Tarts" by Maury Rubin (more cool tart ideas - published back in 1995 - still available on Amazon)

  • "Flavor Flours" by Alice Medrich (a wonderful compendium of recipes using alternative, gluten free flours)

  • “Bread” by Jeffrey Hamelman

  • “Brontë at Home, baking from the Scandi Kitchen” by Brontë Aurell

  • “The Great Scandinavian Baking Book” by Beatrice Ojakangas

  • “The Last Course” by Claudia Fleming with Melissa Clark