Welcome to Pastry & Baking, which is home to discussions about breads and all things sweet. Here you can read about topics ranging from How To Make Transfer Sheets to Baking 101 to The Best Way To Cut Cake Slices, and meet a wide range of home and professional bakers. If you want to discuss savory cooking topics, check out Cooking, and for discussions of equipment, look at Kitchen Consumer. And, if you are cooking from a specific cookbook, please wander over to Cookbooks and References where we discuss what we've made.
You can also find region-specific pastry and baking information throughout eG Forums. Our regional cooking subforums showcase cuisines around the globe, including their pastries and baked goods.
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Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function.
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If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy.
Welcome to the Pastry & Baking Forum!
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