Hi, I’m Rachel, and this is Baking With Grit — Where i’m baking soft things in tough city. Here, I’m learning to become a better baker one recipe, experiment, and occasional mistake at a time.
I live in New York City, a place that asks for a certain amount of grit —to keep moving, to keep trying, to figure things out when they don’t go as planned. And, as I’ve learned, baking asks for a little of that same persistence. Sometimes a recipe works beautifully. Sometimes you have to adjust, try again, and figure out what happened.

But baking also brings out a softer side of me.
In a city that can make me feel constantly in motion, baking gives me a reason to slow down. To pull back from the rush. To focus on what’s right in front of me — waiting, tasting and learning.

That balance is where Baking With Grit comes from.
It’s about having the patience to keep trying while also making room for something slower, warmer, and a little softer.
I didn’t start this blog because I have baking completely figured out. Quite the opposite.
I love trying new recipes, figuring out why something worked, wondering why something didn’t, experimenting with ingredients and techniques, and slowly becoming a better baker through the process.
Some days that means working my way through a recipe book. Other days it means changing an ingredient, testing an idea, troubleshooting a bake that went sideways, or trying to recreate something I loved.
This blog is where I document all of it.

I’m not interested in pretending every bake comes out perfectly. There’s something valuable in the messy middle — Its where the learning happens. Im realizing that lesson pertains to so much more in life, beyond the kitchen.
Because sometimes grit means you’re pushing forward but also slowing down long enough to make something sweet in the middle of it.
Welcome to Baking With Grit.