Hi, I’m Trish.

Classically trained in French pastry arts, cooking from a very normal home kitchen.

I’m the recipe developer behind Bakeologie. I’m a pastry school graduate, classically trained in French pastry arts, but most of the food I make these days comes from a very normal home kitchen

My approach to cooking and baking is practical. I like recipes that are simple, approachable, and worth the effort. I’m not interested in making something complicated just for the sake of making it impressive — and if I can get a great result with fewer bowls and pans to wash, even better.

Why Bakeologie?

Bakeologie actually started because of a cake.

Years ago, I was making my cousin’s wedding cake and needed a vanilla cake that was sturdy enough for stacking and tall cakes, but still moist and good enough to eat. I couldn’t find a recipe that gave me exactly what I was looking for, so I started experimenting and eventually developed my own vanilla cake recipe.

That recipe became one of the reasons I started Bakeologie — a place where I could share what I was learning, the recipes I developed along the way, and eventually the DIY wedding cake that started it all.

Bakeologie began with baking, but to me, baking isn’t just about cakes, cookies, and desserts.

I love using the oven for all kinds of food — dinner, snacks, appetizers, breads, pastries, and dessert. There’s something very convenient about putting a dish in the oven and letting it cook without having to stand over the stove the entire time.

Many oven recipes can also be partially prepared ahead, then baked or reheated when you’re ready to eat. That makes them especially useful for busy weeknights, entertaining, and feeding a family.

So the purpose of Bakeologie is simple: to help you make better use of your oven.

You’ll find sweet bakes here, but you’ll also find savory meals, appetizers, side dishes, and other recipes that make sense for oven cooking — like my Oven-Baked Honey Gochujang Chicken.

My Filipino roots also show up in the way I cook. I grew up with Filipino and Asian flavors, and I naturally bring those ingredients and ideas into some of the recipes I share here. You’ll see familiar comfort food alongside recipes with ingredients like ube, miso, gochujang, and other flavors I genuinely use and enjoy at home. You can browse more of my Filipino recipes here.

And ovens can do much more than they used to. Many now include convection, air-fry, steam, and other cooking functions, and I want to explore more ways to use those features too.

Baking Without Making It Complicated

My pastry training gave me a strong foundation in baking techniques and helped me understand why recipes work, not just how to follow them.

That’s one of the things I want to share here.

You don’t need professional equipment or culinary school to become a good baker. Understanding a few fundamentals — things like measuring flour correctly, knowing when not to overmix, recognizing when something is properly baked, and using the right ingredient temperature — can prevent a lot of frustrating baking failures.

I also strongly believe in baking by weight. Measuring ingredients with a kitchen scale is easier, more accurate, and more consistent than measuring with cups, especially when it comes to ingredients like flour.

If you want to understand more of the why behind baking, you can also browse my Learn section for baking guides, techniques, and fundamentals.

Every recipe on Bakeologie is tested by me in my own kitchen before it’s published. My recipes are written with plenty of detail, practical tips, and visual cues so you know not only what to do, but what you should be looking for along the way.

I didn’t grow up in a family of bakers, and I once thought I needed culinary school to become a better baker.

You don’t.

Good recipes, a few solid fundamentals, and a little understanding of what’s happening inside your oven can take you a very long way.

That’s what Bakeologie is here for.

Outside the kitchen, I’m usually spending time with my family, trying a new restaurant, planning a trip, or rearranging something in the house that was perfectly fine where it was.

Happy baking — and cooking!