Thank you for joining the NEW Style Sweet Bake Club newsletter!
Hi and welcome to the new Style Sweet Bake Club!
I’m Tessa Huff, and I am so glad that you are here. I love making and eating desserts, and if you are reading this, then I bet you do too.
With this newsletter-style format, new recipes and baking articles will be delivered straight to your inbox. Sometimes they will be simple and seasonal while other times we will dive into bigger pastry projects. There will always be something sweet to make and devour, so get those ovens preheating!
Instead of sifting through thousands of recipes on the Internet and dodging pop-up videos, I’m bringing the sweet stuff straight to you. Personally, I am tired of writing blogs for search engines instead of actual people. I wanted to create the quickest route from my kitchen to your bellies and the new Style Sweet Bake Club will do just that. No fighting changing algorithms or relying on unfaithful social media - this is the surest way to get you the goods so you can start baking sooner.
In lieu of ads, you can become a paid subscriber. By supporting the Bake Club, you will have access to exclusive recipes, Q&A’s, early online class announcements, my undying love and gratitude, and more!
The Style Sweet Bake Club started over on Patreon last year. It was an amazing way to connect with bakers and create a community during the beginning of the Covid-19 pandemic. Each month we tackled a new recipe project with video tutorials, podcasts, and more.
Moving forward, we are keeping it less formal but loads of fun with the same great recipes and baking insight, but directly to your mailbox. There will be more recipes that you’ll want to dive into immediately - no special occasion needed, paired with bigger baking projects for when you have the extra time. Enjoy the articles and interviews with your morning coffee or afternoon tea, on your commute (anyone back to the office yet?), sitting in the dark willing your kids to nap (I’ve been there), or whenever you typically scroll your phone.
Let’s kick things off with a little introduction -
In case you stumbled here accidentally or were recommended by a friend (totally encouraged!), my name is Tessa. It is so nice to meet you! I’ve been baking professionally for 15 years and still love every moment I get to create in the kitchen.
I started decorating cakes during my last year of college and took a sharp detour from getting my B.A. in Communications to picking up the evening shift at a local bakery. After running my own cake boutique for several years, my husband and I moved from Northern California to Vancouver, BC. I had zero plans to reopen a shop in a new city, and instead started Style Sweet. With scaled-down recipes from my wedding cake days and a new online community of supporters, I landed my first book deal for Layered. A few years and a couple kids later, I wrote my second book, Icing on the Cake.
The science of baking thrills me, and I can’t rest until I sort out why a recipe does or does not work. While I love big baking projects and late nights practicing my buttercream piping skills, my tastes have shifted over the years. Baking began as a creative outlet, but I now find equal satisfaction in whipping up a batch of cookies with the kids, making a quick snacking cake with whatever seasonal fruit is lying about, or digging into a simple chocolate pudding.
Currently, I share my dining table with my husband and our dueling desktops (he’s still working from home) in the middle of our city apartment. I’m steps away from the imperfect kitchen that brings me so much joy, feeds our two children, and is responsible for producing the recipes in my books and for this newsletter. The dining room doubles as my photography studio - kids whizzing by and all. While we are quickly outgrowing this space, it’s home and I invite you all here with us.
Love + Cake,