Welcome to my baking and cooking blog. I want to share simple recipes with you and motivate other people to try their skills in the kitchen.
I’ll tell you how I came up with my food blog here and maybe you’ll find one or two similarities to you.
Welcome to my baking and cooking blog. I want to share simple recipes with you and motivate other people to try their skills in the kitchen.
I’ll tell you how I came up with my food blog here and maybe you’ll find one or two similarities to you.
More than 10 years ago, I wrote my first blog . It was about lifestyle, travel and fashion and it became my passion. I was able to stay in many great hotels and saw some wonderful restaurants.
But when you are on the road so often, you realize in the long run that you often miss the simple cuisine from home and you literally long for simple dishes.
It was a great pleasure to get to know many good chefs, to be able to take a look behind the scenes in many restaurants and to ask lots of questions, but at some point I realized that something was missing.
Michelin-starred cuisine is often gorgeous to look at and more of an art than food, and I realized for myself that I wanted to do more than just photograph and write about it. I would also like to know what is in the food.
More than 10 years ago, I wrote my first blog . It was about lifestyle, travel and fashion and it became my passion. I was able to stay in many great hotels and saw some wonderful restaurants.
But when you are on the road so often, you realize in the long run that you often miss the simple cuisine from home and you literally long for simple dishes.
It was a great pleasure to get to know many good chefs, to be able to take a look behind the scenes in many restaurants and to ask lots of questions, but at some point I realized that something was missing.
Michelin-starred cuisine is often gorgeous to look at and more of an art than food, and I realized for myself that I wanted to do more than just photograph and write about it. I would also like to know what is in the food.
There were two moments when it became clear to me that I wanted to change something.
It was an evening in an upscale 3-star restaurant, only eight tables, at least one service employee behind each table, conversations only allowed in absolute whispers and then I was told at what speed I should pull the small espresso spoon through the glass with a mixture of different delicacies so that the taste experience could combine and unfold in my mouth.
I might need a manual for my new camera or which functions my car offers, but a manual for a dinner was not my world.
Another moment was more my kind of restaurant, cozy, people in conversation, friendly staff and a good get-together. I went there regularly and also wrote about the house on my lifestyle blog back then and wanted to present a recipe from the house.
When the kitchen staff told me that we don’t have a recipe for it, we just take it out of the bag and heat it up quickly, my faith in restaurants was damaged.
Nothing against simple dishes, but if I have to pay 15-20 EUR for a tarte flambée, it should be freshly made. You can now find a suitable recipe (LINK) (very simple) for tarte flambée on the baking blog.
These are often special moments that at some point develop the strength to do something yourself and try it out. My first yeast dough was certainly not perfect either and could also have been suitable for building a house. Hard as a rock, low in gluten, but that’s what it’s all about – learning, improving, having fun and enjoying the results at some point.
There were two moments when it became clear to me that I wanted to change something.
It was an evening in an upscale 3-star restaurant, only eight tables, at least one service employee behind each table, conversations only allowed in absolute whispers and then I was told at what speed I should pull the small espresso spoon through the glass with a mixture of different delicacies so that the taste experience could combine and unfold in my mouth.
I might need a manual for my new camera or which functions my car offers, but a manual for a dinner was not my world.
Another moment was more my kind of restaurant, cozy, people in conversation, friendly staff and a good get-together. I went there regularly and also wrote about the house on my lifestyle blog back then and wanted to present a recipe from the house.
When the kitchen staff told me that we don’t have a recipe for it, we just take it out of the bag and heat it up quickly, my faith in restaurants was damaged.
Nothing against simple dishes, but if I have to pay 15-20 EUR for a tarte flambée, it should be freshly made. You can now find a suitable recipe (LINK) (very simple) for tarte flambée on the baking blog.
These are often special moments that at some point develop the strength to do something yourself and try it out. My first yeast dough was certainly not perfect either and could also have been suitable for building a house. Hard as a rock, low in gluten, but that’s what it’s all about – learning, improving, having fun and enjoying the results at some point.
One of the most frequent questions I get is – why is your food blog called “MyGermanBakery” and not, like so many other baking blogs, e.g. Vanessa-baking, easy-recipes-with-Vanessa or Vanessa-the-Baker?
When you live in the USA for a long time, you realize at some point what you miss from your old home. For Europeans in particular, it is often the good baked goods, delicious bread with a nice crust, grandparents’ cake recipes or even very simple salad ideas.
Of course you can get many things in the USA, but they are usually far too sweet and have little in common with the original.
There are also some bakeries in the USA that offer German bread products and are also good, but baking them yourself is of course much more fun.
Conversely, of course, when you are back in Germany for a while, you also miss American delicacies. However, I rarely eat bread or cakes here, but rather finger food, burgers, etc.
It was important for me to make sure that the ingredients used were generally ones that can be bought easily in supermarkets or health food stores in both Europe and the USA.
So the idea was born for me to have a small German bakery (“MyGermanBakery” in the USA, with all the delicious recipes from the “old world” for everyone to enjoy.
I had finally found a place to use the experience of many food photos for other restaurants and hotels for my own recipes and to share them with people.
I wish you lots of fun on MyGermanBakery.
If you want to find more updates, you can also find me and my food ideas on Instagram, Facebook and of course on PInterest.
One of the most frequent questions I get is – why is your food blog called “MyGermanBakery” and not, like so many other baking blogs, e.g. Vanessa-baking, easy-recipes-with-Vanessa or Vanessa-the-Baker?
When you live in the USA for a long time, you realize at some point what you miss from your old home. For Europeans in particular, it is often the good baked goods, delicious bread with a nice crust, grandparents’ cake recipes or even very simple salad ideas.
Of course you can get many things in the USA, but they are usually far too sweet and have little in common with the original.
There are also some bakeries in the USA that offer German bread products and are also good, but baking them yourself is of course much more fun.
Conversely, of course, when you are back in Germany for a while, you also miss American delicacies. However, I rarely eat bread or cakes here, but rather finger food, burgers, etc.
It was important for me to make sure that the ingredients used were generally ones that can be bought easily in supermarkets or health food stores in both Europe and the USA.
So the idea was born for me to have a small German bakery (“MyGermanBakery” in the USA, with all the delicious recipes from the “old world” for everyone to enjoy.
I had finally found a place to use the experience of many food photos for other restaurants and hotels for my own recipes and to share them with people.
I wish you lots of fun on MyGermanBakery.
If you want to find more updates, you can also find me and my food ideas on Instagram, Facebook and of course on PInterest.
One of the most frequent questions I get is – why is your food blog called “MyGermanBakery” and not, like so many other baking blogs, e.g. Vanessa-baking, easy-recipes-with-Vanessa or Vanessa-the-Baker?
When you live in the USA for a long time, you realize at some point what you miss from your old home. For Europeans in particular, it is often the good baked goods, delicious bread with a nice crust, grandparents’ cake recipes or even very simple salad ideas.
Of course you can get many things in the USA, but they are usually far too sweet and have little in common with the original.
There are also some bakeries in the USA that offer German bread products and are also good, but baking them yourself is of course much more fun.
Conversely, of course, when you are back in Germany for a while, you also miss American delicacies. However, I rarely eat bread or cakes here, but rather finger food, burgers, etc.
It was important for me to make sure that the ingredients used were generally ones that can be bought easily in supermarkets or health food stores in both Europe and the USA.
So the idea was born for me to have a small German bakery (“MyGermanBakery” in the USA, with all the delicious recipes from the “old world” for everyone to enjoy.
I had finally found a place to use the experience of many food photos for other restaurants and hotels for my own recipes and to share them with people.
I wish you lots of fun on MyGermanBakery.
If you want to find more updates, you can also find me and my food ideas on Instagram, Facebook and of course on PInterest.
Baking and cooking is not difficult at all, if you have found the right baking instructions. We also started small once and the first breads and cakes didn’t look perfect – but they tasted good. We would love to hear your feedback and if the recipes and instructions helped you.
Imprint | Data policy
© MyGermanBakery – 2014 – 2024 – all rights reserved / Design, idea and concept – VanessaPur & VPURmedia Group
Imprint | Data policy
© MyGermanBakery – 2014 – 2024 – all rights reserved
Design, idea and concept – VanessaPur & VPURmedia Group
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