Welcome to the Pastry & Baking Forum!

[eG Forums Host]

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.

Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here.

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.

If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial.

We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here.

The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.

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.