About Kristin “Baker Bettie” Hoffman
Welcome to Baker Bettie!
Hi there and welcome! I’m Kristin “Baker Bettie” Hoffman, a trained chef and your baking instructor here at BakerBettie.com!
My goal with Baker Bettie is to support you to be a better baker through teaching foundational recipes, baking techniques, and approachable baking science. I’m here to guide you in your journey to becoming a confident baker! Please feel free to reach out to me at BakerBettie@gmail.com if you have any questions!
My Approach to Baking
I am the kind of baker that doesn’t just put baking soda in my cookies and call it a day. I ask myself, “Why am I putting baking soda in these cookies? And how does that baking soda work?” Through the years, I have endlessly researched the “whys” of baking and have become a baking science expert of sorts. This approach has allowed me to gain confidence in baking.
Baking has a bad reputation of being intimidating, too much of an exact science, and difficult to understand. But I have found that once you understand a few rules of baking you have so much freedom to experiment in the kitchen.
I want to teach you the basics so that you can understand baking in a way that feels approachable! Once you have the basics, you will gain the confidence to experiment with your baking!
Getting Around the Site
A few things that might help you navigate the site more easily…
- If you are brand new to baking, consider going through my Fundamentals of Baking section. These posts will give you the groundwork to begin baking like a pro.
- I also have a section of the website dedicated to Baking Science that can answer many of your questions about ingredient functions and basic baking science.
- For those of you that may be new to measuring by weight or are looking for conversion charts, the Weight Conversion for Baking Ingredients chart as well as the US & Metric Measurement Conversion charts can be helpful.
I started baking in 2010 as I was finishing up my college degree. Never being satisfied with any chocolate chip cookie recipe I tried, I became obsessed with creating my own perfect chocolate chip cookie. I began researching what makes cookies chewy vs crunchy, how I could make thick cookies instead of thin ones, and everything in between. After lots of tweaks and trial and error, I developed my very first recipe. (Get the recipe for my BEST Chocolate Chip Cookies here.)
This process of developing a cookie recipe sparked a new obsession in me. I couldn’t get enough of baking and I craved to understand the science and techniques. For the first few years, I taught myself as much as I could about baking, but in 2013, I decided to change careers for good and enrolled in culinary school.
Culinary school was everything I craved. The approach to teaching complete concepts instead of just recipes fed my appetite to truly understand baking techniques and baking science.
During and following culinary school I worked in several restaurants and then moved to Chicago to work as a private chef for several years. My private chef job was focused on cooking for someone with some pretty extreme food allergies. This job really grew my recipe development skills in new ways and pushed me to expand my knowledge of food.
I decided to leave my full time job in January of 2018 to persue Baker Bettie full time. I have such a desire to teach baking to others, and while this website has been around since 2011, I wanted to give it my full attention.
Currently I am morphing BakerBettie.com into a free online Baking School. New courses will be launched all throughout 2018 and 2019. To make sure you are informed when new courses launch, make sure you subscribe to my mailing list!
Connect with Me!
I love connecting with all of you and absolutely love to see what you are baking! If you want to share anything you have made with me you can tag me @bakerbettie or use the hashtag #bakerbettie