Bakepedia

Welcome to Bakepedia!

In the future, Bakepedia.com will be its own site and I intend it to be your go-to resource for everything baking related. It is a huge endeavor as it will be a massive site and I am in the business-plan stages of organizing and raising capital. My vision is that Bakepedia will be the largest baking and dessert resource on the web and that it will continue to grow for years to come.

Ultimately it will contain videos (original and otherwise), book, equipment and ingredient reviews, interviews, up-to-date information on trends, a place for all of you to share pics of your baked goods, a Q&A forum, recipes and much, much more. Please bear with me while it is under development.

As Bakepedia.com intends to be educational (and I hope entertaining as well), it will also contain an A to Z encyclopedia of baking terms, ingredients and techniques, and that is what you see here in its nascent form. It is an evolving work-in-progress and will be added to continuously. Eventually, every entry will have a phonetic pronunciation, an MP3 player audio feature sounding out the word or phrase, an associated recipe, a video, links for further research and links for purchasing information. My vision is for Bakepedia to be a reliable one-stop resource for you. I am working hard to bring you the kind of dependable resource that I know I would find useful, yet as of now does not exist.

If you have a baking, dessert or sweet area of interest that you would like covered within Bakepedia, let me know! I welcome suggestions. As of right now this is a one-woman show, so progress will be steady but slow.

NOTE: I want to stress that this is a truly organic, research-oriented project. I will be updating often and entries will change. If some entries seem incomplete, it is because they are! I include partial entries because I want you to know what is being worked on. I want the living nature of the project to be transparent and if you check back often you will most likely be able to see how it grows and develops, which I think is interesting unto itself. Eventually I hope that many people will be working on the site: researchers, photographers, videographers, culinary students, culinary history buffs…I would love to hear from you if you would like to be involved. I believe that this is the beginning of something big. If you love baking and desserts and are either an avid home baker or a professional, you could help this come to fruition.