My baking philosophy and why I welcome feedback

I am not creating recipes from dreams or ideas or radical experimentation (at least not yet). I am not approaching baking as an “art form.” Instead, I have a deep respect for it as a science. The creation of a beautiful, delicious baked good just by strictly following a precise process is gratifying. And that, just as with any science, there are thousands of years of wisdom, trial and error, and invention that have brought us to the point that we can stand in our kitchen and open a book with the exact instructions for making the most perfect loaf of bread, or biscuits, or cinnamon rolls.

Every item on this menu has been practiced over the last few years, many times, and if I haven’t done it in a while, I practice it the week that you order it, just to see if any adjustments need to be made.

I start with tried-and-true, classic, traditional recipes from trusted, standard sources, so that I can make something as close to what you’re expecting as possible.

My goal is to make baked goods correctly, and excellently, for you.

Often I wonder if a customer would like something slightly different about it, like more or less glaze, or softer or crunchier cookie texture, so I implore you to email me honest and specific feedback on these orders! Making adjustments and playing with the science is really part of the fun for me, and something I expect to be part of my evolution.

Please email me at riverhillbaker@gmail.com and let me know what your thoughts are about your order! I’d also love to know if you want anything added to the menu, and if you see something you’d like me to make for you from the internet or a magazine!

Thank you again for your support,

Matt