Something you want to tell me?
It didn't rise, you want to swap an ingredient, you spotted a typo — or you just want to say "that was good." Write to me. There's no support bot here; I read the mail myself.
Write to me
Recipe questions
Dough that won't rise, custard that won't come together, filling leaking as you roll — ask away. Tell me which step you're on and what ingredients and amounts you used, and I'll help you track down the cause: [email protected]
Corrections
A typo, steps in the wrong order, a photo that doesn't match the text, or a dead link? Send me the post title or the link and I'll fix it quickly: [email protected]
Copyright & licensing
For reuse, commercial use, or image licensing, say what it's for, on which platform, and at what scope. If you find someone copying this site's content, tell me here too: [email protected]
Anything else
Collaborations, guest posts, things you'd like to see me make, or just a hello — all welcome: [email protected]
Include these and I'll reply faster
- The post title or link. There's a lot here; a link takes me straight to the step.
- Where exactly you got stuck. "It still hadn't grown after 40 minutes of the second rise" is far more useful than "it failed."
- The ingredients and amounts you used. The protein level of your flour, whether the yeast is in date, whether you swapped anything — all of it changes the result.
- A photo of the result (optional). One look at the state is often enough to tell where it went wrong.
Reply times and a few boundaries
- I read the mail myself. No ticket system, no form that quietly swallows messages.
- Usually a reply within 1–3 business days. Weekends and holidays may be slower — please allow a couple of extra days.
- I'll do my best with recipe questions. But everyone's stove, flour, and room temperature differ; I can only point you in a direction from experience and can't guarantee success.