The Cookie Adventure That Changed Everything
Then came that fateful autumn afternoon in 2014. I arrived late (as usual) to pick up my daughter from preschool, only to find that dreaded sign-up sheet with one slot left: alphabet sugar cookies and frosting for the class activity. My daughter’s hopeful eyes met mine, and suddenly, “I can’t bake” was no longer a valid excuse. I mean, come on:
That night was a beautiful mess of measuring, mixing, chilling, rolling (and re-rolling!), and occasional burning. After somehow producing 52 passable sugar cookies (the actual events are still somewhat blurred), something positively incredible happened – I was hooked.
But even more than that, my lil’ nerd heart was curious. Why did egg whites form peaks? How did sugar affect texture? What made yeast bloom at certain temperatures and die at others? These questions led me down a path of intense study, practice, and discovery that transformed me from a reluctant baker into someone who lives to share baking knowledge with others. (Some of my favorite textbooks? The Professional Pastry Chef by Bo Friberg, Ratio by Michael Ruhlman, and Flour, Water, Salt, Yeast by Ken Forkish.)
Those books helped me unlock the knowledge that helped me write some incredible content on this this site that will help you become an even more incredible baker: The Science of Sugar, The Role of Eggs in Your Baked Goods, Yeast Basics for Beginning Bread Bakers, Five Flours I Keep Handy in My Kitchen, and, of course, The Basics of Butter (among many, many others!)
Where Science Meets Soul
Today, Begin with Butter is more than just recipes – it’s a warm, welcoming space where science meets soul. I’ve developed what I lovingly call a “hybrid approach” that brings together the best of both worlds: those precious techniques passed down through generations (thank you, moms, aunties, and grandmothers!) combined with professional methods I’ve studied extensively. Think of it as blending your grandmother’s loving intuition with the precision of a pastry chef!
How We’ll Learn Together
Here’s what drives me to create all of this for you: Whether you’re a visual learner who needs to see hands in action, an auditory learner who processes through detailed instructions, a reader who loves diving into written guides, or someone who learns by doing, I’ve got you covered. Whether you engage with the Begin with Butter YouTube Channel, Instagram community, BwB Home Baking Academy, or detailed blog posts that share fun baking projects, you’ll find your perfect learning path. And I’ll be right there with you the whole way.
The Science Behind the Sweet Success
While I lovingly select the brands with whom I align my own baking brand, my focus is on teaching all of you the science behind the ingredients that you use every day, regardless of whether you use King Arthur Flour or Gold Medal. Once you understand why butter, sugar, flour, and eggs behave the way they do, you’ll achieve amazing results with any brand you choose. This knowledge isn’t just about following recipes – it’s about empowering you to experiment, create, and make each recipe truly yours.
Our Growing Community of Bakers
What makes me most proud isn’t the features in Parade Magazine, Food52, or Simply Recipes – it’s seeing our incredible community of bakers grow more confident with each project. Whether you’re mastering basic techniques or tackling ambitious pastries, I’m here to support your unique baking journey. Every question is welcomed, every attempt celebrated, and every small victory shared by our vibrant community of dedicated bakers.
Let’s Begin Together
BB, I’m here to support you because here’s what I know for sure: you absolutely can bake. Whatever your goals are – from perfect chocolate chip cookies to elaborate layer cakes – we’ll get there together, one measured step at a time.
XOXO,
Shani
