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The Lucky Baker

“It’s no coincidence that the more you work at something, the luckier you get.”

April 24, 2024April 24, 2024

Miso ANZAC biscuits.

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March 30, 2024May 6, 2024

Soft and fluffy hot cross buns (the Tangzhong method).

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April 21, 2020

Mum’s spinach triangles.

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April 1, 2020

Ligurian-style focaccia.

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March 25, 2020May 13, 2020

Always-perfect sourdough bread.

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August 2, 2018January 22, 2020

Levain choc-chip walnut cookies.

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February 14, 2018

Blood orange + kumquat marmalade.

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March 24, 2017

Lemon + olive oil + polenta cake with rosemary syrup.

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February 21, 2017

Whole wheat + olive oil + molasses cookies.

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These are the recipes of The Lucky Baker.

Usually experimental. Never perfect. Usually dependant on what’s in season and what’s in (or not in) my kitchen. Lucky only in the sense that the more you work at something, the more fortunate the results.

I am…

...The Lucky Baker. An Australian in New York City. A proofreader. A baker of cookies and pies and cakes (sometimes). Still getting to know sourdough, Fahrenheit, and American butter.

With the able assistance of:

Recent Posts

  • Miso ANZAC biscuits.
  • Soft and fluffy hot cross buns (the Tangzhong method).
  • Mum’s spinach triangles.
  • Ligurian-style focaccia.
  • Always-perfect sourdough bread.

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I am also…

Serial Coma — with no agenda other than to share nice stuff from the interwebs.
Proof (v.) — writing about etymology, punctuation, and other wordy minutiae.

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