Welcome to Bake4Happiness. Jan and I are very delighted that we can start our English blog after 4 years. We both come from Bavaria, Germany, love the Alps, the Bavarian life, and cooking & baking! Therefore it is a lucky coincidence, that I as a journalist and Jan as WWW expert share our passion and our hobbies in this ‘community project’ 😉 We look forward to serve you the best baking recipes from our native Bavaria (and beyond) in the future.
So why this blog? The answer is fairly easy: we already have a blog, it is called backenmachtgluecklich.de (very roughly the German translation of ‘bake for happiness’). We started this in fall 2012 as a hobby, sticked to it, and in the meanwile the blog is the largest food blog in Germany. International (mainly US) food blogs have always been our primary source for inspiration, and this blog is our second blogging experiment to see whether our recipes are also read, tested and loved outside of our tiny baking home country.
What sets us apart from other baking blogs?
Our roots are our German baking recipes, which we publish on our German site. They are either based on traditional recipes, or developed by myself in our Kitchen. We will never post a recipe we’ve not tried and enjoyed ourselves.
For sure most of our recipes will be fundamentally different to what you know, as many of them come with much less sugar, fat, additives and other artificial things. A major goal for us is to design recipes that are fun to make, delicious in taste, but at the same time much healthier than their original versions.
Another thing that might be specific – the ingredients we use are from the farms, shops and supermarkets in our bavarian home, so expect some potentially strange ingredients to see. Jan travels to the US often, so we have a rough idea what you ingredients would be compatible, and we won’t post the super-local-stuff (unless you ask for it :-)), but we’ve been amazed to see how much of our very traditional German ingredients can already be found on amazon. So we invite you to see this as an invitation into a new world of baking, and hope you like it.
And last but not least: we’ll try real hard to write good English (@Google, DON’T switch-off your translator, please!)! Please forgive us grammatical errors and strange formulations. This is now a great opportunity for us to improve our English skills.
We would love to hear from you what you like well, but also what other recipes, reports, tests, or experiments you’d like to read.
We look forward to seeing you!
Lots of love
Kathrin & Jan