Welcome to Baker’s Notes
Hi Bakers! I’m Tessa Huff, and I am so glad that you are here. I love making and eating desserts, and if you are reading this, then I bet you do too.
What can readers expect?
Subscribe to Baker’s Notes to receive new recipes and ad-free baking articles straight to your inbox. Sometimes they will be simple and seasonal while other times we will dive into bigger pastry projects. There will always be something sweet to make and devour, so get those ovens preheating.
You’ll find that my dessert recipes are often sprinkled with reflections on feeding a busy family, recommendations for holiday menus, and seasonal reminders - like how to bake with rhubarb in the spring or why snack cake meal prep is routine at my house.
Why Subscribe?
Most weekly recipes and posts are available for all subscribers their first week, then they are moved to the archive (paywall). After 4 years, the archive has over 250 recipes! Make sure to subscribe so you don’t miss anything new!
Becoming a Paid Subscriber
Each month I put out a new celebration cake for Birthday Cake Club that’s available for my beloved paid subscribers. We have nearly 50 layered and sheet cakes in the BDay ready for you to make and celebrate!
Being a paid subscriber also unlocks the recipe archive of over 250 posts from the last 4 years.
Baker’s Notes is an ad-free, reader-supported publication. My heartfelt thanks goes out to each and every subscriber.
About the Baker
Hi, I’m Tessa Huff!
Right now, you can find me baking and writing in North Vancouver, British Columbia. I baked in various professional kitchens in my twenties, specializing in layer cakes. Born in California, I left my bakery behind to pursue writing. My husband and I are raising our three children where the sea meets the mountains on the west coast of Canada. We enjoy the beach in the summer and skiing in the winter while being surrounded by incredible food and fresh ingredients.
I wrote and photographed two cookbooks, Layered and Icing on the Cake.They took years to make, and I loved the entire process. When I am not working on the next book, I enjoy writing these weekly newsletters.
Whether it's a weeknight dinner after ballet lessons, meal-prepping muffins, Pizza Friday, or assembling snack plates and bento boxes for on-the-go, I cook as often as possible. My cooking philosophy is built around what I consider to be convenient. For me, that typically means I make whatever I can at home. That might not be the typical definition of convenience, but I don’t want to fuss with store-bought ingredients, packaged foods, and expensive take-out if I don’t have to.
If I’m craving cookies, then I’ll bake cookies. Or if I’m throwing together a salad, then I’ll toss in whatever bits and bobs I have on hand (nuts, dried fruit, ends of cheese wedges, croutons from stale sourdough) along with soft herbs from the garden and a quick olive oil and vinegar dressing.
Some of my favorite foods include: chocolate chip cookies, pasta arrabbiata, simple chiffon cake, my mom’s Korean beef tacos, and cabbage roll soup. I love coffee (mostly drip and moka pot at home), books (rom-coms and historical fiction), and dancing (I competed through university). I’ve dabbled in snow shoeing and just got a weighted vest for summer hikes around the neighborhood.
