hello hello!
Welcome to Fresh Bean Bakery Weekly.
I know this looks a little different and you usually hear from me on Fridays - but I wanted to give you all this little (big) update that I’m super excited about!
I switched over my newsletters to Substack so now they’ll look like this! I’ve been wanting to make this switch for a while since this platform is more interactive for all of us!
so what’s new?
Essentially - nothing has really changed - I will still send out Fresh Bean Bakery Weekly: the weekly roundup of new and updated recipes on the blog. These weekly updates and emails are completely free. However, if you’d like to receive even more content from me, there’s now an option to upgrade to a paid subscription!
why subscribe?
As a paid subscriber, you’ll have access to more content from me!
subscriber exclusives:
Exclusive recipes: once a month, I will send out an exclusive recipe that you’ll only be able to find here. It will include all the normal tips, tricks, and information you find on my blog posts - just it won’t be on my blog.
Baking science posts: if you’re interested in the “why” behind baking and want to see how different sugars, flours, etc. affect a recipe, this is for you! Once a month, I’ll post a deep dive into a specific baking science related topic for you all.
Comments: just a little thing but you can comment on the substack posts to interact with the community / ask questions / etc.!
I appreciate every single one of you being here and being interested in my recipes, it seriously means the world to me. If you’d like to subscribe to support me and receive exclusive content, you can do so by clicking the button below. If not, that’s completely understandable and I appreciate you being here!
Also, below you can vote on what the first subscriber exclusive recipe will be! You’ll have one week to vote on the recipe, and it will be sent out to paid subscribers in 2 weeks.
P.s. this raspberry mocha french silk pie went up on the blog yesterday, and she’s perfect -
Thank you so much for reading this and for following along. I’ll see you all on Friday with an update on what’s happened on the blog!