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J oyofbaking.com
was founded in May of 1997 as a way for me (Stephanie Jaworski) to connect with
other people who love to bake. At the time I was a stay-at-home mom baking daily
for my family, friends, neighbors, school functions, and any one else who
enjoyed a cookie or two. My husband decided I needed an outlet for my passion
and so this website began. We started small with just a few recipes and a very
simple design. Over the past nine years we have continued to grow in content and
now we are fortunate to receive, on average, over 1.8 million page views per month and
4 million during the fall
holiday season. I've been asked many times why I don't have a
cookbook and the reason is that, for now, I want to
focus all my resources on Joyofbaking.com.
If you are a regular to the
site you have probably noticed that my style is quite eclectic. That is because
I have lived both in Canada and the United States. Born in Nova Scotia to a
British father I was brought up eating both Canadian and British food. My family
moved to Winnipeg Manitoba when I was a teenager and that is where I eventually
met and married my husband, Rick. From Winnipeg we subsequently moved to
Thompson Manitoba, Regina Saskatchewan, Ottawa, and Toronto. In 1988 we were
given the opportunity to move to the US, so we packed our bags and headed to
Portland Oregon. From there we moved to Indianapolis Indiana and now we live in
Atlanta Georgia. Through all the moves I have continued to bake and read about
baking and have explored the diverse baking interests of each place I've lived.
I have no formal training, albeit a week long Patisserie class at the Le Cordon
Bleu in London and a course in baking at the Western Culinary Institute in
Portland. My experience and knowledge comes from being in the kitchen all
the time and reading, lots and lots of reading. I've lost count of the number of
cookbooks I have but I'm sure my library numbers well over a thousand. All the
recipes on the site are devised, baked, and then written by me. I do not use
outside recipe testers as I prefer to test each and every recipe myself in my
own kitchen.
While the recipes and writing
are done by me, all the beautiful photos and technical aspects of the site are
handled by Rick. What would I do without him. Rick has a background in high tech
marketing and engineering so he's well equipped to handle these tasks and that
frees me to do what I do best, write about baking.
In closing, to become a good
baker all you need are good ingredients and some time and patience in the kitchen.
Practice does eventually lead to excellence so I encourage you to start easy and
as your confidence builds you will be amazed at what you can accomplish.
Stephanie Jaworski
Founder - Joyofbaking.com
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