Editors Letter

I REMEMBER THE MOMENT I FIRST DREAMED ABOUT CREATING BAKE FROM SCRATCH.

ike many inspired ideas, it began with a question: Why isn’t there a magazine just for bakers? A magazine that caters to people who don’t bake just for the holidays or special events, but the people who love stories behind ingredients, people who want to constantly up their baking game? I knew there had to be more people like me out there, craving this content. I was driving to New Orleans, Louisiana, with Brooke Bell, Hoffman Media’s Vice President of Culinary & Custom Content and my great collaborator and friend, when we really took a deep dive into a conversation about what a baking magazine could look like. It was a bit of an aha moment for both of us. We