Dear Friends and Fellow Bakers,

Hello and Happy New Year! I trust you all had a restful or restorative holiday season. I’m happy to be in touch again with a small announcement.

After many years of publishing regular issues, I’m making a thoughtful and gentle shift in how BetterBaking is updated.

BetterBaking remains very much here so no worries. The site continues to house over 2,700 tested original recipes of mine along with techniques, and baking notes. BB's is about to enter it’s 30th year (older than Facebook, Google and Twitter) and it remains a living archive that I’ll continue to care for, refresh, and grow over time with updated recipes, new photos and content on baking and lifestyle.

The Betterbaking.com All Recipe Access Subscription option remains open, and current subscribers continue to enjoy full access to the complete recipe archives. The free recipe page will be updated seasonalkly and you can always check that page for new treats.

What’s changing is the newsletter schedule. Rather than the traditional monthly newsletter mailings, BetterBaking will now live as an evergreen kitchen — a place you can visit anytime for inspiration, trusted recipes, and guidance, without the confines of a monthly issue. I will reach out to you all when I have something newsy to share.

This shift simply allows me to devote my best creative energy to longer-form work, publishing books to be specific, including my new book, Bread Love, which I’m currently finishing and will disclose more about when it’s ready to launch. I can share that it’s pretty close! Cookbooks as well as fiction and non-fiction remain my first love and I look forward to sharing new works with you.

I’m still baking, still writing and very much here. If you have baking questions, you can always reach me through the site. You’ll also notice some website tweaks up the road including a stronger presence of my publishing imprint, River Heart Press.

Before making the decision for this publishing shift, I did have some recipes prepared for you and they are below.

I truly look forward to you remaining with me as part of the BB  community — visiting the site, cooking and baking from the archives, and returning whenever you need a reliable recipe or a bit of kitchen companionship.I'm always an email away if you need baking help or just want to say hello.

The baking — and the love of it — continues, just in a quieter, more spacious rhythm. It's a new season and a new year and for me, it's truly about intentional, mindful baking and living.

As always, from my kitchen to yours, wherever you and it may be,

Warm wishes,

Marcy Goldman
Master Baker, Author, Publisher
www.Betterbaking.com
Established 1997
Montreal, Canada