Thank You and Farewell

Everyone, thanks. Some part of me thought a site redesign could somehow paper over my fundamental lack of time. It just goes to show the lengths we’re often willing to go to kid ourselves. The girls are getting frighteningly large and need me for all the usual pre-teen and a pre-pre-teen things: homework, family dinners, sport practices and games, and frequent, urgent talks off the emotional ledge. Mrs. Pastry can only do so much.

The site will stay up as long as there’s an internet, so don’t worry about it going away. All the recipes, tutorials and other mumbo-jumbo will be here indefinitely (the URL is paid up for five years and I’ll keep paying it, plus hosting). Use it and feel free to take anything you’d like from it (content, photos) for projects of your own. Credits are welcome but not required.

This has been a whole lot of fun. Please do not feel you need to comment on this post. So many of you wrote such kind and flattering things when I announced my hiatus this summer. I’ll apply all that here, to my official goodbye. I am a very blessed man and I thank you all for nearly ten years of work and reward. Must go. The girls are digging potatoes in the garden and need me to turn over the dirt.

Cheers, love and peace to all,

– Joe

231 thoughts on “Thank You and Farewell”

  1. I am heartbroken to hear that you won’t be posting new content! Your posts have been such an informative resource for me as I’ve gone from cake-from-a-box to attempting a croquembouche. Thank you for all of the amazing content you’ve provided and thank you for making it available for re-use. As a copyright librarian, I applaud your copyleft stance. You will always be one of my favorite bloggers!

    1. Thank you Amanda! I greatly appreciate that. I’ll keep fiddling around here in the future, so don’t be surprised should new posts appear. I’ll be around and doing things, just not to the extent I have been. Such is the changing nature of life!

      And please don’t be heartbroken. Keep up the baking and check the archives every so often. There are literally thousands pf pages of stuff here to get lost in whenever you like!

      Many thanks,

      – Joe

      1. Oh JOE!
        You have helped me learn and play SO much over the years. I have always enjoyed the stories you tell with all your creations.
        THANK YOU for all of it. Especially for keeping your site alive. I would grieve terribly if you disappeared entirely from my life…
        BEST of SUCCESS with the day-to-day challenges of Life.
        May you one day pick up the baton, and share more of your baking knowledge and expertise with us all.

        1. I shall not disappear, Moz! Thanks for that. I’m very, very glad the blog has been a help. Stay tuned for some…sometime!


          – Joe

  2. Since I started my journey into pastry professionally in the past two years, your site has become one I turned to again and again for technical explanations and to answer my never ending questions. Thank you so very much for sharing all your knowledge – your posts will be missed! All the best!

    1. Genia, I thank you. And don’t worry, the site won’t go away. What’s here is pretty much all I know about baking anyway. I don’t know what else I’d add! Feel free to email me if you think I might be able to answer questions for you in the future. I’ll still be here, just managing pre-teens, as I said.


      – Joe

  3. Sad to hear it (for us), but very glad to hear that you’re making sound prioritization decisions. A role model *and* a baker!

    But… are we allowed to hope that once the small Pastries are off at college, you’ll be back? 🙂

    1. Ha! Thanks, KC! I admit it’s hard to turn away from the blog. I’ve got thousands of readers coming here every day and I’ve worked hard to get to that, but the three audience members that need me the most are calling. And yes, I’ll probably put up the odd (maybe very odd) post in the future. Who knows The Big Guy may have in store for me long-term?


      – Joe

      1. Well, and it’s not just readers, it’s the bringing into the world delicious baked goods all over the place! I first made croissants (and pain au chocolat) because of you, and your pastry cream recipe has filled wedding cakes. By the way, thanks for planning to keep the archive up!

        I’ll keep stopping by occasionally in hopes of a (very) odd post. 🙂 But I really do think it’s very, very good to be willing and able to set things down or give things up, even when they’ve taken time/effort/money/etc., when you’ve got more important fish to fry. (or potatoes to dig, whatever) I doff my imaginary baking cap to you!

      2. Wow Joe,, What a compilation of recipes and turtorials. I have to say,, I am so sorry to see you go,, But on the other note, I am humbled by your generosity to all of us,, for all the time you have spent in making us better bakers. By the way, I have always wanted to make Danish pastry and never did because of the fear factor. But coming across your site (just recently) has changed that. I dove in and gave it a try,,,,WOW is all I can say. These Danish are better than any Pastry Shop. Thank You for your Love of Baking and sharing it with all of us… Your presence here remains with all your recipes… Farewell……

        1. Thank you, Doreen! And welcome to small but prestigious fraternity of home laminators! Spread the word — and the pastries. The world can’t afford to lose the art. The Danes don’t even do this anymore. We’ll have to carry the torch for them.

          But this has been a real labor of love for me. I won’t completely abandon it, I just have other priorities I need to attend to. Keep baking and send me your success stories when you can. Now that you laminate your own dough, there’s nothing on this site you won’t be able to do.

          Cheers and have fun!

          – Joe

  4. Nooooooooooooooooooooooooo!

    Best of luck, Joe. I refer to your site often, and will continue to do so. Thanks for all your hard but wonderful work!

    1. Hey Melissa!

      I understand the existential angst, I feel it myself. Please do come back, you’ll find everything is still here, and new stuff will appear from time to time. And it’s been my great pleasure!


      – Joe

  5. I know I won’t be alone in this, but: I just want to say thank you. I’ve learned so much from reading your site, daily, for the past few years.

    I remember how petrified I was to send you an email (shortly after finding your site). It had to do with using a store-bought cake mix in a recipe that didn’t quite measure out to the standard 18.25 oz. You said to use a little all-purpose flour and baking powder to make up the difference.

    I never thought, in a million years, that would reply and answer my questions or help me, but: You did, and that—to me—spoke volumes about who you were as a person. Not only that, but you have answered many more questions/dilemmas/ideas about baking since then—so many that I can’t thank you enough.

    Some of the most memorable things I’ve learned from you are: That you must soften pie dough before rolling (What a revelation!), the concept of reverse creaming (My cakes, although lopsided and badly-decorated, are ALWAYS tender, that a scale is your best friend (Best thing I’ve bought for my kitchen in the last few years), and how to make the BEST vanilla/chocolate pudding. Seriously, store-bought doesn’t hold a flame to your recipe!

    In fact, I made the vanilla version [that’s on the site] late last night and it is, still, the BEST pudding I’ve ever had.

    There are so many other things [I’ve learned], too, but I’ll spare you. Thank you is all I can say!

    I wish you (and the rest of your family) nothing but the BEST in the future, and good luck in whatever you choose to do from here on! Thank you, Joe! 🙂

    Andrew C. in TN

    1. You goof! Thanks for that, Andrew! 😉

      I greatly appreciate that and want to invite you to write in the future as life is getting busy, but not impossible. I started the blog because I wanted to be an in-person resource for other home bakers out there, and to the extent I still can be, I want to be. I’ve loved all your photos as great comments over the years, Andrew. We’ll remain in touch!


      – Joe

  6. Thanks for all that you’ve done here, Mr. Pastry. I’ve known about the site for less than a year, but it’s already become a key reference for me as I learn about baking. Health and happiness to you and your family.

    1. Thank you, Jon, and no worries, it won’t be going anywhere. Feel free to write in when you have questions, I’ll do my best to answer.

      – Joe

  7. Joe,

    I’m so sorry to read that this is the end of an era! At least it stems from the lack of time rather than something more dire.

    I can’t even tell you how much I’ve learned from your posts and recipes. The day I discovered your site, I was overwhelmed by the amount of knowledge you have posted here, and I am constantly using you as a reference. I’m certain that will continue so long as I have access to the web!

    You’ve created an incredible compilation of information here, and I cannot thank you enough for it.

    All the best to you, Mrs. Pastry, and your girls!

    1. You are more than welcome, Kently! Thanks so much for your continued readership and fear not: I’ll keep the blog going for years and years to come. I’ve put too much time into it to let it all fall down. It’s been one of the great experiences of my life.

      Your friend,

      – Joe

  8. Thank you for everything you have given us! Enjoy your family–they are the most important.

  9. Joe, in my world God comes first, family comes second and everything else lines up behind those. I’m so very glad that someone I like as much as I like you, has his priorities straight. I’ll miss you, but when I think of you I’ll be happy knowing that you’re living your best life. Blessings on you and your clan, and thank you for years of education and entertainment. Godspeed.

    1. Jeannine, what can I say to someone who’s been with me through thick and thin like you have? Only thank you. You’ve supported me when I’ve been right and given me the needed reality checks when I’ve been wrong. If that isn’t a definition of a friend, I don’t know what is.

      As you point out, The Big Guy has to come first, and I know down to my bones that I’m being called in another direction now. Thanks for your understanding. Cheers,

      – Joe

  10. Joe: I don’t feel the need to comment – I want to comment and say thank you. I have loved your blog since I found it years ago and I regularly use the recipes here. I will truly miss your voice on the internet. Best, Kristin xo

    1. K!

      I feel like I’m Dorothy in the Wizard of Oz about to go up in the balloon: “And I think I’ll miss you most of all Scarecrow!”

      What can I say to probably my most vigilant commenter? This site wouldn’t have been nearly as good without you. You asked great questions and made the appropriate (sometime pointed) comments when they were necessary.

      You’ve taught me a lot, K-Line. You have no idea how much I value you. Be good,

      – Joe

  11. Joe,

    All the best in your next phase of life! I am a fanatic, not just a fan. I have sent many a friend to your site. For me, some of my greatest culinary achievements came from what I learned from your site. Chocolate croissants, operas, and Danish especially were only approachable because of you. Thank you for this site and for all of the time and effort you put in.

    1. Randy, I thank you and I thank you. This has been a ball. I;ve blogged when I’ve been cheerful, grumpy, awake and virtually asleep, at ease and in a hurry, sometimes when I had a 102 fever. It’s been like an electric current running through me, but you know, in a good way. I’m going to miss it, but life is long and you never know what might come next. A few new posts sometime? Almost certainly. Please keep coming back and comment or question as you please. I’ll do my best to answer.

      Your friend,

      – Joe

  12. Nooooo! You can’t leave. Why don’t we just take a break for a few weeks, maybe things’ll look different then?

    1. I tried that over the summer, Ariel! It didn’t work. I even spent a bunch of money on a redesign. Still no good.

      Family needs me. But please keep coming back, there are literally thousands of pages of stuff…just hunt around anytime and you’ll find something to amuse you.

      Cheers and thanks,

      – Joe

  13. Thanks for the years of content and work you’ve shared with us! There’s truly nothing like this out there. Good luck with all your future endeavors.

  14. Once again.. I thank you for your time and knowledge. I always considered myself an avid baker and cook, but I have learned much from your website.
    Take care and God bless..


    1. Thanks so much, Bob. I’ll keep the site up should you need it.


      – Joe

  15. At least this means that I’ll be able to eventually get through the list of recipes from this site that I want to make. Thank you and wish you all the best.

    1. Let me know when you’re done, Brocko! I’ll send you a fruit basket or something. What an adventure these recipes have been!


      – Joe

    1. Daaaaaaaaave,

      You’re another one that’s been in my corner for ages. What can I say but thank you? You’re the greatest. Live and bake well!


      – Joe

  16. You have been my go to guy, Joe. Love how you have been so generous and thorough with your information and recipes. I found you when looking for Paris Brest and have been with you ever since. Thank you, Joe!

    1. That’s a while, Jaynee!

      I still make that from time to time, I love that stuff.

      I’ve had a great time doing this and I hope you’ll continue to use the blog in the future. I’ll keep tinkering behind the scenes adding and making improvements to the recipes I’m not totally happy with. I doubt I’ll ever let it go completely. I’ve put too much work into it!


      – Joe

  17. Sad to see you go Joe. Out of all the baking/recipe sites yours was my go to. I think I was reading you in the 90s if that’s possible. Anyway I opened my own bakery 3 years ago and just recently closed it. It’s tough the things we want to do and the things we have to do, but in the end family is the priority. God bless and best wishes. And hey post something once in a while I’ll keep you in my bookmarks.

    1. Hey Leo!

      I feel your pain on the bakery. The same thing happened to me, but you know, I’m glad I did it. I’d never have started this blog had my business not failed! Just goes to show that The Big Guy has plans for us we might not expect.

      But don’t talk about the blog so definitely in the past tense. I’ll post a little here and there, and as I said, I’m keeping it going indefinitely.

      Cheers and thanks for the note,

      – Joe

  18. Thank you, Joe. You are a really good human being and knowing you, even through the anonymity of the Internet, has been a good influence on me and has improved humanity. Best wishes to you and your family.

    1. Shaw, you’ve cracked me up over the years. It’s been a real pleasure for me as well. You’ve been a great addition to the blog. Thanks for all your wise-guy comments and support!


      – Joe

  19. Thank you for all the valuable information, demos, recipes and knowledge. Wishing you all the best. Maybe a podcast when you find the time?

    1. Hey Malini!

      You never know! Thanks for all your involvement with the blog over the years. It wouldn’t be what it is without you!


      – Joe

  20. Enjoy the potatoes, Joe, (and the kids too, of course). Thanks for the parting image of happiness, I’ll miss your posts, but I can’t be too sad imagining you spending time with the people (and perhaps tubers) you love.

    Thank you for letting us all know you’ll keep the content up here. I have some baking to do before I go off to spend time with my own family in a few days, and I know where I’ll be getting the recipe for at least one of this year’s pies.

    1. Hey Aurora!

      Hope the projects turned out well!

      But yes, I shall enjoy it all. The girls are at great ages. Just old enough to be a little more self-sufficient, but young enough where they still need and appreciate me. I plan on making the most of it before they get sick of me!

      Many thanks,

      – Joe

  21. Thank you for sharing so generously of your time, knowledge, ideas, and artistry. I am thrilled to know that you will keep the site available, and like brocko, I am excited to chip away at my list of bookmarked recipes and will remain a frequent visitor. Wishing you well with the little (or big) Pastries!!

    1. Thank you, Lisa!

      And please do keep using the blog. It’s not going anywhere!


      – Joe

    1. You are welcome a hundred times over, Bina!

      Many blessings to you and your family. It’s been fun.

      – Joe

  22. I owe you more than you know. I had given up baking, lost any interest once the kids all moved away. Then I found your place. I have started baking things again and found I enjoy it as much as always. “Thanks” is not enough. I wish you and the little pasties all the luck & happiness you richly deserve. Thanks.

    1. Frankly, what to say. You’ve been an invaluable addition to the blog. A joker, a supporter, and a critic when necessary. I think the first time you logged in you called Florida a giant toilet bowl, and I’ve never forgotten that for some reason. I’ve enjoyed knowing you and corresponding officially and unofficially over the years. Thanks for all the insight, intelligence and wisdom. Keep baking.

      – Joe

      1. I probably used my favorite term, a toilet with palm trees. God even flushes it every day in the summer. I like to think I was some help to you, that makes me happy.

  23. As ordered, I’ll keep my sniffles to myself but as I was making my Thanksgiving pastry there wasn’t any escape from thinking about you.

    It’s a pastry and technique that are new to me and rather fun so maybe you and your readers would like to try it too:

    And finally, these lyrics are going through my brain as I write this so:

    (to the tune of Camelot)
    Yes, Joe Pastry, my boy!
    Where once the scones and bombes were all perfection,
    The madeleines had humps just like they ought…
    Don’t let it be forgot
    That once there was a spot
    For one brief shining moment that was known
    As Joe Pastry.

    Much affection and hopes for tremendous happiness now and forever!

    1. Rainey, what to say to such a tribute! You’re the best. You’ve been a faithful reader, an enthusiastic commenter and probably my most generous underwriter! The site would not be what it is (and what it will continue to be) without you. You’ve got a big fan here in Kentucky, and don’t you forget it.

      – Joe

  24. I can’t deny that I’m disappointed to hear this, but I respect and understand it. I will miss your interesting and informative posts. Thanks for leaving the site up so I can read past ones to my heart’s content 🙂 All the best.

    1. Keep coming back, Erica!

      You never know what you’ll find!

      All the best,

      – Joe

  25. Thanks Joe for sharing your knowledge & passions all these whiles.
    Visiting this website is a MUST whenever I switch on my work mail (usually after clearing work mails); hoping to find new blogs about new recipes.
    Alas, the sad news but never the less gonna miss you.
    It will definitely still in my bookmark list; hoping one day in the near future we get to see you active again.

    Thanks again for all the recipes & tutorials.

    Jacob from Malaysia

    1. Hi Jacob!

      Thanks so much! You have no idea how much I’ve enjoyed writing for you.

      All the best,

      – Joe

  26. Thank you for nearly 8 years of great advice, dubious history lessons and fun.

    As mentioned above, I may have a chance to work my way through all the recipes now, without new ones continually tempting me.

    Take care Joe, love and thoughts to you, Mrs Pastry and the 2 Pastries.

    1. Warren, Warren, Warren,

      You sir are the fellow I’m going to keep thinking and wondering about. What is that oddball doing this week I wonder? Where on the globe will he turn up next, and doing what crazy thing?

      You’ve been a terrific, wise-cracking, supportive friend. Thanks for it all. Keeping baking and commenting if you think about it. I’ll keep approving them, and hopefully commenting myself. We shall keep in touch!

      – Joe

  27. Dear Joe,

    I am so very, truly saddened that you’re leaving, but am happy that it’s for such a positive reason. This site – which I’ve mentioned to I don’t know how many people over the years – has been a wonderfully sunny, stable, comfortable little part of my internet world since I stumbled upon it back in 2009. Your enthusiasm, humour, humility, and thirst to learn and experiment and teach have been such a positive force in my mind.

    When you were gone over the summer, I found myself going back and back and back, trying to find the first post that got me hooked. It was a lovely and bittersweet wander into the past. Things change so much, don’t they? I’m just realizing how big your girls must be by now, after all these years!

    My very, very best wishes to you and your family, Joe. I will miss “hanging out” here very much. Thanks for everything,


    1. Jen you wonderful thing you. Thanks for the lovely comment. I’ve had a wonderful time doing this as I think you know. Thanks for saying what you did. I’ve worked hard to keep the place sunny and comfortable. And don’t worry, I’ll keep dusting and drawing the shades every morning. It won’t go away.

      Thanks for all your enthusiasm and involvement. Your fingerprints are all over this blog. You’ve done so much to make it what it is — be proud of that. Joe Pastry has been a team effort that I’ve loved!


      – Joe

  28. I’m sorry you have decided to go, but I undertand it completely. Kids grow up quickly and missing that is unforgivable.
    Thank you for all the knowledge given, the curious mind you have, the info nobody has the time to look for (the siege of Vienna and the invention of crescents is one of them).
    I’ll look for your occasional posts, if you have the need to write.
    Last and not the least, I’ll always remember you for introducing me to Pokey Lafarge!!!

    1. Pokey my man!

      He’s still out there and swings through town every so often. What a band!

      But thank you, Clary, it has been a pleasure and a privilege!


      – Joe

  29. All good things must come to an end!

    Thank you for sharing your knowledge and enthusiasm. Your blog has taught me the vast majority of what I know about baking. When I read this announcement, I panicked, because there are so many things I still have to master! But you’ve inspired confidence in me, with the knowledge that perfection comes out of experiments, practice, and failures.

    Wishing you and your family all the best.

    1. Delaney!

      Thank you for your years of faithful reading and commenting! Please do keep coming back because there’s still a lot to do here. And comment when you can about your adventures. I hope to keep the conversation going even if the blogging won’t be constant.


      – Joe

  30. But, but, but…I just FOUND you in the SPRING!!! At least there’s ten years of posts to get me through… I greatly appreciate your efforts: the history of a recipe, the technique, the recipe modifications. This is an excellent site and I have told my baking friends about it…I understand the time commitment, my own blog is faltering. Oh well. Enjoy!

    1. Hey Anna!

      Hehe…keep reading and baking. There is all sorts of mumbo jumbo here, enough to keep you busy for quite a while.

      But yeah, blogs take a real commitment. They give back a lot though too. My gosh, looking at the comment stream for this post I’m amazed. It’s touched so many people over the years. I’m very proud and humbled by what it’s become. What a privilege. Keep it up if you can!


      – Joe

    1. FL, you made my day. And you are extremely welcome. This has been a decade very well spent!


      – Joe

  31. Dear Joe,

    I’m surprised at just how genuinely sad I am that you won’t be posting any longer. At least, not regularly. It’s all selfish disappointment, mind you. I’m also incredibly impressed at your approach to the “internet fame” that so often sucks too many good people in. You’re doing what works for you and your family, and that is absolutely admirable.

    I’ll miss the new recipes, but mostly, I’ll miss your insight and good heart. Some of my favorite posts here have been your semi-political and historical discussions. So if you ever open a blog where you go to spew your thoughts and knowledge outside of baking, let us know. I’ll be interested.

    Thanks for everything, Joe, and I wish you all the best from my little corner in Utah!

    1. Ashley, thank you so much for that very insightful comment. Between you and me, I was always taken aback when someone called Joe Pastry a “big” blog. It certainly never seemed like that to me, sitting here in my little garage office trying to keep warm by the heater (I think if it really felt big I would have written it differently). Still I’d be lying if I told you that even the little bit of notoriety I’ve achieved with the blog hasn’t been seductive. But I realized a couple of weeks ago that I’d done what I set out to do with Joe. I had nothing to add. Combine that with the need to be there for the girls and the decision was easy. So, time to move on to something else.

      The good news (I hope) is that I’m starting a book project on a historic/semi-political topic. If I get it published you’ll be the first person to get a copy, I promise. I also hope to publish some essays if I can. If/when that happens I’ll put up notices. Wish me luck!

      Thanks for all your involvement over the years. More from me eventually!

      – Joe

      1. YAAAAAAAAAAaaaaaaaaaY!!!

        I have been waiting for your book since I discovered your blog. Put me on that list of people to notify when it goes to publication!

  32. I’ve been a follower for years. Thanks so much for all the sweat and time you put into this site. I’ve always enjoyed the unique balance of technique, science, humor and history in your writing.

    I’ll be keeping you in my RSS reader just in in case something happens here in the future…

    1. Hey Scotty!

      Thanks very much — what a compliment. And thank you for your comments over the years! I’ll miss them. Still you never know what may happen in the future. That RSS feed may well register something now and again!


      – Joe

  33. Farewell Joe! You will be sorely missed. I take comfort in the fact that I can look back through your archives to guide me in the kitchen and that somewhere out there, you are still baking.

    All best!

    1. Oh yes, the baking will go on. I can’t give that up. I’m obliged to make some pumpkin bars this very day! And keep using the blog. It’ll be here!

      – Joe

  34. Joe,
    I shall miss your erudite posts, your unwavering kindness to all, your sweet nature, (and handsome hands) and wonderful recipes, some of which I have made, and many of which I have printed out to make when I finally retire-hmmm, maybe I should take a page from your book and do it so I can do what *I* love-cooking and baking bread…

    The Pastry girls are lucky to have you, Joe.

    1. Sweet, sweet and lovely Donna! I thank you — for this comment and your many others! It has been a blast. And consider the retirement thing. The world needs more full-time bakers!


      – Joe

  35. Thanks Joe Best for you and yours .. If you ever feel like teaching a week or weekend class in North Carolina.. let me know


    1. Wow…what an interesting idea! If it’s near Asheville, sign me up! I love that town.

      – Joe

  36. It’s been a pleasure reading your blog. I’ve learned so much and been entertained all the while. I look forward to your forthcoming irregularly scheduled posts. Good luck!

  37. Wishing you all the best, Joe. I cannot express how useful your site has been to me- it has kept me interested and inspired and given me the confidence to try anything. Inspiration and confidence are wonderful gifts to give, and I would like to thank you for them.

    1. You are more than welcome, Sarah! And thank you for a wonderful compliment. Keep up the great work. The blog will remain should you need to use it as a reference!


      – Joe

  38. Dear Joe,
    Yours has been my very favorite website since I discovered reading blogs a few years ago – I’m late to the party. But then I listed you on my Feedly so I wouldn’t miss a single post. I was working on starting a blog in a completely different area and my coach had me identify the ones I liked and what I liked about them. I love your writing voice, your enthusiastic sharing of historic and scientific information (salt water freezing and the battleship!), your broad definition of baking and, of course, your willingness to dive into Mexican treats. It seems to me that a narrow focus makes people intolerant. Your interests are broad and you have not been afraid of sharing them with us. I will never have your facility with photos, but I can otherwise aspire to be as comfortable sharing interesting information that seems random to others but make sense to me.

    Secondly, I am a lover of fruitcake. I had been working on a recipe for many years for the black Jamaican fruitcake that I grew up with in Panama. So several years ago I tried out your recipe and Alton Brown’s Free Range Fruitcake. At the same time for a side by side test. We Latinos are unabashedly “exagerados”. Yours is better. And it holds up well doused in brandy, wrapped in cheesecloth, and sealed in a ZipLok in a tupperware-like container until the next Fall! (I had tried wrapping the soaked, cheesecloth wrapped cakes in foil years ago but the brandy eats through the foil.)

    Lastly, many blessings to you and your family. Girls are definitely more challenging to raise than boys. All of you are fortunate to have each other. I hope that your health continues to be good.
    Con mucho carino,
    Dr. Melinda Garcia
    Clinical Psychologist

    1. Thank you so very much, Melinda! Before I started the blog I always admired writing that was narrow in focus yet somehow managed to reflect the rest of the world. I attempted that with Joe Pastry and got surprising mileage out of it!

      I’m flattered to have won the fruitcake competition. I just threw out the last bit of last year’s batch. There was only a little piece and it was too dried out to eat (I accidentally left the plastic bag open). But there’s nothing like a good, old, well pickled piece of fruitcake in my opinion.

      And thank you for your concern about my health. In fact I just had my annual checkup and my doctor was jealous of my bloodwork, weight and blood pressure. Girls keep you active on many levels as you point out.

      Please let me know when you start your blog. I’ll want to read it! Best wishes and many blessings to you and your family, Melinda.

      Your friend,

      – Joe

      – Joe

  39. Have a wonderful Thanksgiving, Joe, and know how many are there with you and yours in spirit, thankful for the years of knowledge, written well and wittily. I’ll still refer others to your site; the information is timeless. I’ll continue checking, and referring, because I’m still not a great baker, but I’m better, thanks to you.

    1. Naomi!

      You’ve been such a constant, positive presence on the blog all these years, how can I thank you enough? I’m glad you’ll still come back and use it. And I promise not to totally abandon it no matter how crazy life will all my females gets. Thank you for all your participation with Joe. I won’t forget it.


      – Joe

  40. Joe,

    Thank you for everything you’ve done for us aspiring bakers over the years. I’ve made so many items from your page, that it’s become a excellent diet plan..the bigger I make everyone else, the thinner I look!


    1. You can’t help but admire a strategy like that, John. I’ll remember it this holiday season!

      You’re entirely welcome. And keep up the great work!

      – Joe

  41. My heart sank when I read the Farewell, but I wholeheartedly wish you many many good things ahead (no pun intended). I am infinitely grateful for all I’ve learned from you- of crumbs and honey, of philosophy and generosity. I owe you some Alpine honey from un unrealized trip to Austria, but it is not forgotten, just late. Should you ever decide to write a book, it will be the one I lug with me in paper format wherever I go. As far as I am concerned, I am a forever reader, however sporadic the new content.

    1. Dani!

      You’ve been such a great commenter over the years. I’ve always been grateful for your insights and perspective on what I’ve baked/written. Thank you so, so much. And just like you’re a forever reader, I’m a forever writer/bullshitter. Other things will be coming along, fear not.

      Thanks and much love,

      – Joe

  42. There aren’t many places online where you get the sense that the goal is to truly educate, inform, and help people. You did just that, with such warmth and class. I appreciate your inquisitiveness, attention to detail, and passion for baking and for helping people really understand baking. Thank you, Joe. I will miss your frequent posts, but I understand your decision– you sound like a great dad, with your heart in exactly the right place.

    1. Anna you made my day, thank you. That was exactly the goal, and it’ll go on being the goal, if only in the archives and the occasional post. It’s been such a pleasure doing this. I’ve learned far more from my readers than I’ve taught, and I’ll never forget it. I’m very grateful to you, Anna.


      – Joe

  43. The truly hard work lies ahead for you lol. Thank you for taking the fear out of baking for a novice like me and giving me great pleasure when I share my baking to family and friends and see the astounded looks I get . ” you made that ? ” I hear over and over again, Like a 200 lb bald tattoo’d man isn’t supposed to make pastry ?

    1. Ya got that right, Krash!

      And I’m with you: who says pastry is limited to French guys in toques? Keep up the great work!

      – Joe

  44. Dear Joe,
    You have always allowed me to question without being made to feel like a knuckle head. Other chefs that have a baking blog encourage people to ask questions because they say they are “there to educate and help”…not true until I found your blog. Thank you for taking us all seriously and bringing comfort to exploring the baking world. You will be missed. Cindy

    1. Cindy, you brought a tear to my eye with this. Thank you.

      Back when I first started I was acutely aware that there were far too many blogs out there that didn’t really deliver on the promise to either educate or treat readers with real respect. I never understood that, and indeed I set out to change it. I’m very glad it came across.

      Your questions and your enthusiasm have added so much to the blog. I thank you.

      Your friend,

      – Joe

  45. You are leaving us with such a generous archive of knowledge that it would be ungrateful to complain about you leaving, especially when it is for such a worthy purpose. I will continue to visit frequently, as you have taught me a lot about baking, and will continue to teach. I hope you will consider publishing a book someday – you deserve to earn something as a reward for all of the research and testing you have done. I would buy it in a heartbeat! Thank you for sharing your expertise and precious time with us.

    1. Stranger things have happened, Cynthia!

      Thanks for all your wonderful comments over the years. You’ve added to Joe Pastry in a hundred ways and I’m grateful. If I do publish a book you’ll be in the credits!


      – Joe

      1. Oh, and thanks to you, I am now the proud owner of a pie dolly, I know what it is, and even how to use it. How cool is that?

    1. You’re very welcome, Toby, and many thanks to you for being a part of this wonderful experience. I’ll miss it!

      – Joe

  46. I’ve been reading for years but never posted. I am thankful I came upon your blog. In addition to being educational, it’s been thoroughly entertaining as well. Happy Thanksgiving and a great big thank you.

    1. Thank you so much, Vivian. I’m glad you’ve had fun with it and hope you continue to do so. I had a great Thanksgiving and I hope you did too!


      – Joe

  47. Thank you….. An excellent go too resource and the best mirror glaze recipe ever – presumably you have thought about turning the content into a book – could be the new baking bible and I would buy one

    All the best – Gary

    1. Thanks, Gary!

      Whether this ever turns into a book or not it’ll always be here. So come back often!


      – Joe

  48. Joe, I have no idea!! Utterly grateful that you & your blog is here (to stay!) and for your recipes to try and keep on inspiring me. I agree w/ Anna above, so many food blogs are all about the gloss and none of the proof. The proof is in *this* pudding — all the research, the back-stories, the trials, the nuances. Thank you, thank you for all that you do. I agree, family is first, those children grow up in a blink of an eye.

    1. Hey Claire!

      That means a lot to me, thank you. I knew I was going out on a limb several years ago when I decided to actually show people how to make things, rather than just put up the hero shots. It’s been one heck of an adventure. But you are entirely welcome, I hope you’ll keep coming back!

      – Joe

  49. Joe,
    Sincerest thanks for what you have done. You’ve encouraged me to stretch my wings, going from a ‘I can manage a loaf of mediocre bread’ to croquembouche and so much more. I recently lost my job, and baking is a stress relief for me currently as well as a potential source of income (via web orders) in the not too distant future. That wouldn’t be possible without what you’ve done here – heck, I’ve got a load of bao in the freezer right now, and I’m going to bang out a pile of rugelach this afternoon.

    Be well. I know we all hope for the occasional post about the goings-on of the Pastry family!

    1. Roger my home boy!

      You’ve been with me a long, long time. Like many of the other regular commenters you’ve shaped this blog…helped make it what it is. So my sincerest thanks to you as well for all the great insights and the occasional (and sometimes relentless) pushes.

      I know the unemployment won’t last, but my gosh, to go from an occasional baker to a pro — you have a lot to be proud of. Keep up the great work!

      Your friend,

      – Joe

  50. Hi Joe,
    Congratulations on the next big adventure in parenting! I am so thankful for all of the advice and insight and know-how you have provided so graciously on this site. I love baking, but often lack confidence in my abilities. Reading your posts and how clear and accessible you made the most complicated of recipes changed how I bake, and how I thought about baking. I’m a teacher during the day, and so I think a lot about how to share knowledge with people. I’m really inspired by how you balance facts and humor and experience. I’ll miss seeing your new posts but am really thrilled that you’ll be keeping the site up as a resource for all of us. Thank you for that, and for all the work you have shared with us over the years! All the best!

  51. Joe
    I’m very late adding my comment as every time I started to do so, someone had already expressed my exact thought so there is very little I can add. I hope I’m no too late and you have closed the comments, but since I’ve been a loyal, daily reader since at least 2008, I just have to add my voice to the chorus of wishes and thanks. I also want you to know that I made my very own Joe Pastry cookbook. When you posted the Danish recipe, I was so impressed with the detailed instructions, I copied the entire tutorial and put it into a ring binder which sits on my shelf with all of my other cookbooks, so in a sense you are already a published cookbook author. I hope your girls have caught the baking bug and if so might join you in re-opening your blog someday. Then, we might share your time while you still spend it with your family.

  52. I Am boring but I have to agree with all the other comments: one of the best food blogs of the net that has really understood the essence of the web: the sharing of knowledge. well done joe. thanks for all your excellent work. have fun with your “next project”. stefano

  53. Sorry to see you go, but thankful that you’re keeping the sight up. I have referred many people here since discovering you. It was my Swedish friend who introduced me to the site. She linked your recipe for St. Lucia rolls, saying it was the most authentic she had found. Many blessings to your family and you.

  54. Joe, in addition to all the above love coming your way, I wanted to add my own words of thanks. As someone who turned his sights to baking later in life, it was you who provided the expertise (and the personalized cheerleading) when I most needed it. Your children, and your wife, are indeed fortunate. But the rest of us will alway have Croissants!

  55. Have been following your tips all the way from London, UK, for a long time now. Your articles will be truly missed.
    Best of luck,

  56. This blog is a treasure and its content precious. Thank you for being so generous.
    I have learnt a lot from this site. Not only the recipes, but also the science behind them. It is an art to present those two together and still keeping it fun and interesting. There are innumerable posts and comment-replies here which make me go “And that’s why I love this site!”. I keep coming back whenever I need a refresher and will keep doing so.
    Thanks again!
    Best wishes to you and your family.

  57. Aw, say it ain’t so, Joe! You’ll be sorely missed, but go enjoy your family. Thanks for all the recipes, tutorials and history lessons.

  58. Thank you for one of the most enjoyable & informative baking blogs out in cyber space! I’ve come late to your blog and know I haven’t read everything, but everything I HAVE read has been very helpful. May the coming years bring joy and much love and pastry to your family!
    PS: I’ve used your information on building gingerbread houses to very good use. I even taught a class on “how to build your own gingerbread house” through our local community college and had much fun and your information was very, very helpful/useful. Thanks!!

  59. I’ll miss you my friend. You have been my baking ‘Guru ‘. Thank you for sharing your knowledge and experience with all of us. Here’s wishing good luck to you and your beautiful family . Cheers from India.

  60. Just stumbled on your site, found it so interesting. So sad to read your Farewell Note. Family comes first and you have your priorities so don’t feel guilty. Good luck and God Bless. Thank you for sharing.

  61. It’s been a pleasure. Thanks for all the time you’ve spent! Enjoy your kids, it is more important.


  62. Thanks for all you have done for the baking world. I’ve enjoyed reading your entries over the years. I just love making Yeast Breads, specially Danish Pastries. Thanks for covering that topic so well. Best of Luck to you and God Bless You.

    Always, Barbarainnc

  63. Hi and Goodbye Joe
    Wow , I’ve been snowed under myself this year – and sadly have only glanced very occasionally at your wonderful page. We’ve got adult kids but life just seems to speed up with all sorts of curve balls thrown in to mix it up and I totally relate to where you are and your sensible decision.
    I commented to you a few years back that I too was a Lymphoma survivor – 28 years since diagnosis and 27 years in long- term remission – a few long term side effects – but hey I’m here, got to see my children grow up and just celebrated 35 years of marriage.
    Thank you so much for all your work on the site , I learned so much and appreciated your sense of humour.
    Best wishes for health and happiness to you, your wife and darling children from Auckland – New Zealand.

  64. Thanks for creating such a great resource!
    I am never saddened when a father wants to spend more time with his children.
    You’ll be missed.

  65. you have been my rock in understanding baking rather than unnecessary fussy and specific recipe. Just the pate-a-bomb recipe is worth its weight in gold.

    thanks again and hope you come back to internet sometime.

    Thanks for keeping the hosting going!

  66. Hi Joe,

    I’ve been reading your site since close to its inception. It’s been a huge influence on my life and has even led to me working as a baker for a time. Thanks for all that you’ve done, and please don’t hesitate to share any extra extraordinary recipes or ideas you happen upon any time in the future. Even if it’s just something small I’m sure all of your readers would love it.

  67. Dear Joe,
    This blog is not just about baking. Woven throughout your instructions are humorous, insightful and often sage words that have touched many lives–and encouraged us to hang in there, and not just eith the baking. The depth and breadth of your blog is the best example of what IS good about the Internet. You are living proof that a positive attitude carries one through laminating dough and other hurdles. Good for you with your continued good health, good for your family of Pastries–they are so lucky to have you there. All else is just icing on the cake (sorry!); we may know how to bake the cake, thanks to you, but we’ll sorely miss the icing. Cheers! Jeanne

  68. Joe,
    Your blog has been my go-to place for any doubts I had over the last few years about baking one thing or another. As everybody already said, I’ve learned so many things from you, starting with “get a kitchen scale” – it probably is my most used utensil! 🙂 The unending list of baking ingredients and baking techniques and baking components that I’ve learned, the recipes that I hold now dear (my – your! 🙂 – banana bread is the only one I’m making and it keeps making people happy, and the colonnade frosting that was – and still is – the most amazing and fine and delicate and silky frosting/ filling I ever tasted, and so, so many others!
    Your blog isn’t only about the recipes – it’s the way they’re explained, the sense of learning that you get from it, it’s the little extra that you’re putting into everything you’re writing here. What I’m trying to say is that it’s not just a baking blog, it’s a very nice and welcoming reading place – and since baking for me is therapy, I’m not doing it professionally, this place really is a world where I go when I want to run away.
    I hope you’ll be back from time to time – and maybe at some point just be back, when the preteens will get over the few difficult years ahead (I have one of my own so yes, I know 🙂 ).
    Thank you for all your work and time and thoughts and effort!

  69. Hey Joe! I’m not giving up the hope that you’ll occasionally have something you want to say.

    Since we all supply e-mail addies to comment, will you be able to harvest those addies, put them in a file and issue e-mail notices that there’s a post?

    If you need permission to do that, here’s mine.

    Best wishes for happy holidays to all the Pastries.

    1. Hey Rainey!

      Interesting idea. I’ll have to give a little thought to that. Meanwhile check back every so often and by all means let me know what you’re up to baking-wise. Cheers,

      – Joe

  70. Blessings and thanks. You’re a good man, Joe Pastry, and you have done an incredible job sharing a wealth of info and wisdom about baking and so much more. I am sad that this gig is up, but glad that you value your family more than this blog, as it should be.
    Have the very BEST Christmas, and all good things for you and yours in the years to come. Thanks for keeping the site open! I know I haven’t even scratched the surface yet.

    1. Thank you and blessings to you, Mary Beth!

      I hope you had a great Christmas yourself and are looking forward to a happy new year!

      But yes, there’s a lot of info and nonsense here to get through if you’re interested. Ask any questions you may have and I shall do my best to answer them!


      – Joe

  71. I just found your blog this morning while searching for how thick I should be rolling my gibanica dough. (Apparently from one little area of Croatia, potica crossed the Atlantic as gibanica despite what the rest of the region says!) I wrote down my grandmother’s recipe while making it with her many years ago and my directions say “Roll to the thickness Gram showed me.” Not very helpful 20+ years later!
    I look forward to going back and reading your old posts. Thanks for taking the time to share all of these–and thank for writing in a fun, easy-to-read, enjoyable style! Enjoy your blogging retirement!

    1. Hey Kathleen!

      Welcome. Have fun looking around and feel free to comment or write if you have any questions about anything. I shall continue on as caretaker and irregular blogger. There’s life in this thing yet! Cheers,

      – Joe

  72. Just my luck. I had just discovered you and you’re gone. It’s a pity but for me, being a food blogger, it’s easy to understand the reason. Thanks for all the knowledge you have and are sharing with us, the best of luck and cherish the time you spend with your family ❤️

    1. Nothing personal Gaia!

      But there’s a whole lot here for browsing when you feel like it. Come back any time and kick around. And feel free to comment when you like. I’ll do my best to post them and respond when I can!


      – Joe

  73. Merry Christmas to the whole Pastry family.
    May it be peaceful and full of joy.
    Thanks for your hards work, gererously shared.

    1. Merry Christmas to you and yours, Daniela!

      You’re very welcome, and thanks for all your participation over the years!


      – Joe

  74. Merry Christmas Joe, and thanks for all you have done for us. You were certainly a big part of improving my baking skills and pushing my thinking on projects that I never would have attempted otherwise.

    Cherish your family and they will be your foundation always.

    1. Merry Christmas to you, Thames! I never got that high gluten flour to you, and here I am over the holidays hanging in River Forest. Dang.

      But thanks very much, it’s been a very great pleasure indeed. And I still fiddle with that excellent baguette recipe. Keep up the great work!

      – Joe

  75. Hey Joe,

    I forgot both why and how I first found your blog, but for the last half decade I’ve kept it bookmarked and almost always go to it first before I bake something new, or sometimes even visit to see what you have to say about something I’ve made hundreds of times before.

    I’m sad to see that the new content’s going to come to a halt, but I’m glad that the site will stay up for reference and posterity.

    Your expertise has been very helpful to me countless times in the past.

    Thank you for all your work you put into both baking and blogging about it.

    1. Thank you very much for that, Wally! You’ll see some new content from time to time since I’m by nature a blabbermouth. It’s been a great experience. I started blogging because I wanted to see if I could find the discipline to write every day. If the experiment was successful I was planning to write a book. But a funny thing happened along the way: the experiment took on a life of its own, and what a delight it’s been, in large part thanks to readers and contributors like you. Thanks for being a part of it, Wally. The last word has yet to be written, literally, even if the official life of Joe Pastry is over.


      – Joe

  76. Joe, I just wanted to drop by and wish you and your family a belated Merry Christmas! ‘Tis the season for baking, among other things of course, and so you’ve been much on my mind. What a glorious gift you gave us all these years. Best wishes for the coming year!

    1. Hey Jen!

      Thanks very much! We’re up in Chicago having a great time with family. The first snow we’ve seen this year so the girls are excited. But thanks very much for thinking of us, I have hardly baked this Christmas with the exception of some tea breads, a couple of loads of hearth bread in the big oven for the neighbors and a gingerbread house. Actually I guess that’s sort of a lot. Hm. Somehow it feels like less!


      – Joe

  77. Oh, my! I discovered your website last night–I don’t know how I missed it in all these years of cooking and trying to find a perfect scone recipe. This morning I baked your Cream Scones and can now ‘rest in peace.’ I will never have to try another recipe hoping to find perfection.

    I was so sorry to see your farewell post, but your generosity in making this site available to all of us who keep trying to improve our baking skills is greatly appreciated.

    Best wishes to you and your family in the new year!

    1. Same to you, Opal!

      Glad the scones worked out so well. Keep coming back as the site will be here, and I’ll be around to answer questions should you have them.

      Here’s to a happy and productive ’16!


      – Joe

  78. Your site has been a go to for me ever since I discovered it about 4 years ago. I tell other people about it and when I have questions you are my go to. Because of you I learned how to make a proper swiss meringue buttercream frosting. Something that I had wanted to learn how to do for a while. And even managed to turn it into a chocolate swiss meringue for my friends girls sweet 16. And they loved it. So from me and my family and friends to you and yours May God continue to bless you and your family and if it be in our recipe cards we see you again one day. Till then thank you by all means for this wonderfully glorious site.

    1. May the Good Lord continue to share his blessings with us all, Tahiyyah. Thank you for a lovely, lovely note and you are very welcome. I have a feeling the last word hasn’t been written for the blog. Please keep coming back and sharing your successes. I’ll always want to hear about them.

      Your friend,

      – Joe

  79. I am silent reader of your blog. Your post is always lots of information, yes I am going to miss that, still I will come back and look at the archives as I have huge list to bake. Best wishes for your future . Hope that if you write new post when time permits.

    1. Thank you, Swathi

      Please do come back when you can and don’t hesitate to ask questions. I’ll do my best to answer them!


      – Joe

  80. Hi Joe,

    A virtual hug and farewell from a diehard fan up here in Canada! I’ve followed your blog way back when I was still in grad school, and you’ve been a huge inspiration in all of my baking projects all these years. My (now) husband thank you too! 🙂

    I think what makes (made?) you stand out amongst all the other food/bakery bloggers was not only the historical posts in addition to your recipe posts, but that you take the time to answer *every* *single* *comment*. And that you also replied to emails I sent you regarding my own personal baking struggles. It is such a genuine gesture that is rarely seen in today’s blogosphere! You are an amazing man, Mr. Pastry.

    Best of luck to you, Mrs. Pastry and your 2 daughters. If you ever happen to publish your own book one day, and/or do a book tour, you can totally count me in!!!!


    1. Hey April you sweetheart!

      Thanks very much for that. It’s very nice to hear from you. I’ll still be around, and while I may not get to questions as promptly, I’ll still get to them!

      All the best,

      – Joe

  81. missed your reply to me in Dec. Once again, could you advise me as to how long I may leave completed rosasce à l’orange in freezer to avoid it collapsing when taken from fridge or freezer. I made it and didn’t freeze it and it collapsed after 5/6hours in fridge.

    1. Hi Joan!

      This is one of those desserts that’s best eaten within a few hours after it’s made. It can’t be frozen, and long refrigeration isn’t friendly to it either. It is one of life’s fleeting pleasure!


      – Joe

  82. Hey, Joe, I just found your site today and I hope you have the time to pop in and make a post once in a blue moon. I, basically, don’t cook but came here looking for frostings which I will then convert to vegetarian. Dunno if you know about “Aquafaba” as an egg white replacer but you might want to check it out! It’s just the slippery water from a can of garbanzo beans (and some other legumes) and it whips up like egg whites! You can make merignue, seven minute frosting, buttercream and many other things from bean juice! Nobody has mastered angel food cake, though, so maybe you can figure it out and add to the Aquafaba open source team of food scientist discoveries. I thought you might be interested from the new ingredient/food chemistry standpoint and if you ever find yourself cooking for a vegetarian.

    I’ll be back to read more and look to see if you ever come make a new post. Great site for the cooking challenged like myself.

    All the best!

      1. Joe, I just discovered “aquafaba” myself a few weeks ago! I was telling everyone and in fact thought of telljg you, and thought, nah, let Joe be 😉 Anyway, it really does work – it’s astonishing! I took aquafaba meringue cookies with chopped hazelnuts and chocolate to school (essentially brutti ma buoni cookies) and no one could believe they weren’t regular meringue, it’s that amazing. The biggest limitation is that aquafaba can’t tolerate oven temperatures as high as egg white, so it seems to be better for relatively dry meringues. Apparently angel cake is one of the few traditional egg-white applications that continue to elude the aquafaba set, but if anyone can crack that nut, I’m sure it’s you 🙂

        If you’re interested in how it’s been used, there’s a public Facebook group with many thousands of members posting their latest photos and experiments:

        I like that it provides an easy vegan alternative whenever the need arises, plus it means no leftover egg yolks to use up! (Although I’m sure in your house that’s never a problem 🙂 )

        1. Very cool Jen!

          I will definitely try it. Thanks and don’t hesitate to bug me! 😉

          – Joe

  83. Ah Joe, thank you for your inspirational blog. With your help I have attempted things I never would have in the past. What a great resource. Enjoy teenagedom — it’s everything they all say it is!

    1. That last cryptic phrase worries me a little, Justine. But I’ll assume you meant it as something other than a warning. 😉

      I thank you and you are very welcome, Justine! Keep baking!

      – Joe

  84. Joe, I am at a loss for words. Damn, I will miss you! I love all you have done to inform and educate us. Your blog has been a great source of inspiration. I have learnt so much. I will miss you dearly but I understand the lack of time and the need to focus on the family.

    Thank you for everything and thanks for your generosity in leaving the site up. Rest assured that if I ever use any of your content that it will be credited. Be well my friend.

    1. Hey Cynthia!

      Sorry for the late reply. Thank you and don’t worry, I’m still out here and will be in the future. I’m not very prompt answering questions at the moment, but I promise to get to all questions, and put up some new content when I can.

      Cheers and see you around the interwebs one of these days soon.

      – Joe

  85. I just saw this and shed tears. I have loved this place for over 3 years. You inspired me to start baking for my family. Your step by step pictures; you’ll never know how many times I’ve said thank you silently. Thank you, Joe, all the way from Nigeria.

    Thank you, Mrs. Pastry, for aloowing him do this for as long as he did.

    Kisses and hugs!

    1. Chidinma, you made my day. I have not checked messages in several weeks. This one is a treasure that I’m very glad I didn’t miss. You are welcome. I’m grateful to you for coming here for so long. Please don’t stop as the site will stay up and I will probably add a little content here and there when I can. Email me with questions, since I’m always happy to answer them when I can.


      – Joe

  86. Joe,

    Thank you for putting the time and effort into this amazing blog. I went from baking the occasional cake to making about half of the recipes you have posted and thanks to the brilliant tutorials they all worked! (Luckily a younger teenage brother eats all the stuff baked, well, the stuff not gobbled up by the cook.) You introduced the wonderful world of baking into a simple home kitchen, so again, thank you.

    The clear and well explained techniques and the components area has been an immense help and over the past year (since I stumbled over your blog) immeasurable in value.

    (Yesterday made the Dulce de leche and may I say, the goats milk makes it perfect. Forget drinking it, I shall bathe in it.)

    Thank you again, (again, again)


    1. Thanks so much for this Anna! I’m so glad you’ve gotten so much use out of the blog, and I hope you’ll continue to use it. As I said, I’m paid up for years!


      – Joe

  87. Joe,
    Much thanks from a professional pastry chef. I have thoroughly enjoyed this blog from day one. You have given solid recipes, techniques and advice. You are one of my go-to’s for home sized recipes and your passion comes through with every post.

    I hope you will be able to pick it back up some day. You will be missed. But family comes first and I wish you, your children and Mrs. Pastry health and happiness.

    Thanks for everything!

    1. Thanks so much PenTool, that means a lot coming from someone of your skill level. I’ve had a great time trying to bridge the gap between the professional pastry kitchen and the home pastry kitchen. As you well know they are very different places, and it’s been fun trying to figure out the situations in which a home baker can take advantage of professional techniques and strategies. Thinking ahead is the biggie, at least for me. Over the last nine years I’ve observed that the biggest single factor that defeats the aspiring home pastry chef is the cram-it-all-into-one-day imperative. By the time most people get to the end of a long recipe they’re usually too tired or time-pressed to really take pleasure in assembly. I hope that if I’ve contributed anything to the home pastry arts, it’s the take-an-afternoon-and-enjoy-yourself imperative. With or without beer, it’s a lot more fun than sweating it out half an hour before company arrives!

      Like you, I’m not entirely convinced the blog is over, but the girls are at a stage where they need a lot of time and attention. I always assumed that after the toddler/early elementary school years were over they’d get more and more independent. Of course they are a lot more independent in the pre-teen years, but I’ve been surprised, pleasantly, at the degree to which they still need/want my time and attention. And I’m more than happy to give it. Every man that has a job to do is a lucky man — and I’m one of the very luckiest.

      Thanks for a wonderful comment. I’ll be around!

      – Joe

  88. I must have missed this post! I was just thinking I hadn’t seen your post in my RSS feed lately. 🙁

    Sorry for being so late on the farewell bandwagon. Thank you so much for all the work you did so far. I loved every post. They were so informative and helpful! I’m kind of a science geek, so your controlled experiments were always awesome.

    Good luck with any of your future projects (pre-teen management or other) and thanks for keeping up the site. I hope that you’ll come back one day though, because all your posts have been great.

    1. Thanks so much, Jey!

      As you can see I’m not very quick to answer questions at the moment, but I promise to get to them when I can. And there’s always room for the odd controlled experiment even in the busiest parenting schedule. Don’t be surprised to see something new one of these days soon.


      – Joe

  89. Dear Joe, you have shared so much with humanity and your presence in this world has made a difference. These sound like big words I know but really, the knowledge you have shared has been a blessing to so many of us. Few people have the passion to share their art like you did. I directed so many friends to this blog and I will continue to do it. Thank you for keeping the archive.
    Your girls will grow quickly, believe it or not.
    You can come back, your readers will cherish your posts again I am sure.
    You have a gift, you can’t deny that and I am joining the crowd here with my thanks! My husband thanks you too (every time he has a dobos slice). Kids have enjoyed so many deserts too.
    We love you

    1. Bless you Simona! Thank you for that wonderful note. And yes the girls certainly will grow quickly, which is why I’m so anxious not to miss any of it. But life is long and there’s time for quite a lot. I’ll be back, at least from time to time.

      Your friend,

      – Joe

  90. Dearest Joe,

    I am so sorry to see that you will not be posting. You have become my secret support that has allowed me to “wow” family with the most scrupmtious nummies! My grandson just pleaded with me to make him chocolate mousse…. again!

    AND… despite our loss… your decision to be more available to your adorables is AWESOME!

    Who knows what the future may bring… you may be back??? or… something???

    Blessings on this planet… !!!!

    1. Hey Patty!

      Thanks for that! But the blog isn’t going away so all those recipes will be here when you need them. As I mentioned in another post, I always assumed that pre-teen girls wouldn’t care much about dad’s attention. Was I ever wrong about that! Who knows what the future may bring. Keep up with mousse! I should do that myself this weekend!


      – Joe

  91. Hi Joe,

    As a food blog addict, I just wanted to say yours is one of my favorites. Your puff pastry recipe is the only one I’ll use! It’s a real testament to your clear instruction that both beginners and professionals love your work. I am with everyone else who hopes you’ll pop in every now and then.

    I also wanted to say I think the fact that you’re taking a step back to spend time with your daughters is awesome. My dad and I are best friends, and it’s partially because he was around supporting me and spending time with me when I was young. I just turned 30 and we still have hour-long phone calls talking about everything from politics to foreign cultures to the history of peanut butter. I’m betting your daughters will be the same. Good on you.

    1. Thank you, Sehaj. Your father is a very lucky man indeed. I’ll be very lucky if I can share his success when the girls are 30. Keep paying a visit when you can. The blog isn’t over, just on a very low oven. Things are getting done, in other words, and I’ll to it when I can!

      Cheers and thanks!

      – Joe

  92. Joe, Thank you for teaching me how to make the perfect macaron. Be well. Susan

  93. I am very sad to hear that you won’t be making any more additions to your site. I have loved this site and passed it on to many many people. I am a professional baker, and love that your site has been here to give me help when I need it! So sorry to see you go. You have been a blessing in many ways. Thanks for your effort! have fun with your life!

    1. Hey Lara,

      Thanks very much for that. You have been a blessing to me as well! I’m still around and will be putting up content from time to time. I answer questions most days and continue to tinker with formulas/posts. So, don’t consider me gone. I’m still present and happy to help anytime anyone needs it.


      – Joe

  94. I just found your site because Smitten Kitchen mentioned it and now you’ll be gone. I might have to stay up for hour on end reading past issues. Can’t wait.

    1. By all means do, Marcia. It’s not going anywhere. And feel free to ask any questions on anything you find. I’m still keeping the place up!


      – Joe

  95. Pastry Joe….

    Thanks a million for your blog and site. It has been a pleasure for many including myself. Great techniques, recipes, just incredible.

    Thanks, Thanks, Thanks!

    1. You’re welcome Jack! Thanks for the comment. It made my day!


      – Joe

  96. Hola Joe,
    I hope you undestand my poor english, since I’m writting you from Mexico. I’m sad to hear you won’t post any more new tecniques and recipes, in the past since I found your site, was one of my favorite was such a big help, I have learned so much from you, didn’t know anything about pastry, flours, techniques etc, so I have a no ended list to thank you. my first pizza was made with information I took from your site…thanks for been such a huge support…… I wish you the best for you and your lovely family !!!

    1. Thank you, Graciela!

      I love Mexico. I was in Morelia not that long ago. The candy was so good I hated to leave. The whole Pastry family will be headed to the D.F. next month. I can’t wait for my daughters to experience the chocolate and the churros.

      Thank you very much for your very kind comment. I love to hear success stories and am so glad the site has been so useful to you. I’ll put up new posts from time to time, and will keep answering comments, so continue to ask any questions you might have!


      – Joe

  97. Oh no. So sorry to hear that. Love the site and am glad you are keeping it up. Maybe you can do occasional posts when the mood fits. 🙂 Best of luck keeping up the kids, I still havnt figured out how to do it yet.

    1. They’re a never ending puzzle, aren’t they? But in the greatest way. And I shelled posts every now and again. The baking hasn’t stopped.

      Many thanks, Kelley!

      – Joe

  98. Oh No! were my first thoughts when I read this!
    I dont ever post comments on anything online but I felt I must this time!
    I am from the east coast of Australia just north of Sydney. I mostly only cook for my small family of 4 kidults & 2 gorgeous 7yr old granddaughters. I have 1 daughter & granddaughter who live with me.
    I discovered your site about this time last year when I was going through a severe case of OCD. I didnt sleep much for about 2 months so I did a lot of cooking instead. I also put on a lot of weight too but it was worth it!
    I was determined to master the craft of Puff Pastry & your site has helped me do that. I have lost count of the number of successful batches I have made thanks to you. I could never ever go back to store bought pastry.
    I suffer a lot of pain nowadays from severe shoulder problems & its really hard, & frustrating, that I cant do what I used to in the kitchen, but I cant help whipping up a batch of Puff Pastry now & then. I just make sure I have pain killers for afterwards. I have actually just made the dough & butter slab ready to roll my second batch this week because I made too much filling 2 nights ago for our absolutely yummy chicken & vegetable pies.
    Whenever I need any recipe now I come straight here & hardly ever bother googling for one. Your posts have always been so easy to follow & usually turn out yummy as! I have saved your site to my home page & read through it often & will continue to do so. I read all the comments on your posts & will definitely miss your replys.
    Thank you for your incredible about of information & help & I wish you every happiness for your future. Lynda

    1. Hi Lynda!

      So glad the site’s been helpful. Being a stage 4 cancer survivor, I can personally attest to the therapeutic benefits of baking. So by all means keep it up. And don’t worry, I’ll still be replying to comments. I don’t do it ever other day like I did before, more like every other week, but I’m still after it, and will be for quite some time t come.

      Congratulations on the recovery — and the splendid kitchen work!

      Your friend,

      – Joe

  99. Hi Joe,

    I am so grateful that you are keeping the site up! Thank you! I just discovered your site and was thrilled to find so much educational information and will make my go-to place as I get into breadmaking. Thanks for being there for so many of us…

    Carol in Ohio

    1. My pleasure, Carol!

      Let me know if you have questions. I may not be as prompt as I used to be, but I’m still around and updating things.


      – Joe

  100. No!!!!!!!
    I JUST found your amazing site……and then I find out you’re not adding to it anymore?!
    Its like a black fly in my chardonnay….a free ride when Ive already paid……I bet you now Ill win the lottery and die the next day!
    No seriously…..Im so so happy that someone like you has compiled all this wealth of info into one spot for people like me who’s true calling in life, their certain is to be a renowned pastry chef(and-NYC-city-girl-in-the-Nashville-country mobile petting zoo owner…..AND horse trainer and rescuer….. AND wannabe organic farmer…..AND lead singer of a metalhead Mommy supergroup…….AND local antiques restoration, custom woodworking, stained glass artisan, and custom horse tack creator) and I’m sure Ill be super occupied with all the archives for some time to come….Ive already bookmarked the homepage 🙂
    Good luck in your future endevours! PLEASE report back if you ever find that free time! Id love to learn how that works too! I think I totally see a future for myself as a New York Times food critique too! Lol…….you totally rock 🙂

    ~Sarah Belles

    1. Yo Sarah!

      Let’s not jump to conclusions. I’m still here doing stuff, just not with the frequency of a few months ago.

      You’ve laid out a bold agenda, and I heartily endorse it. Forward with all speed. But let’s leave Alanis out of this. That song was never about irony. “Isn’t it a bummer” is what it should have been called. But maybe that’s what you meant. Either way it’s flattering.

      Come back soon and ask any questions you want. I’ll be here, more or less!

      – Joe

  101. Joe,
    Your knowledge is vast and your site nearly endless. Wow times like a million. Forgive me in advance if I leave message after message because I’m diving in and may not come up for air for awhile. I’m enthusiastic that way.

    It’s sites like this one that makes me glad to be living in the 21st century; people sharing their skills and passion for the price of an internet connection.

    I’m so so pleased. So pleased.

    1. Juli, I thank you. Please don’t hesitate to put up questions, as I’m still around and answering them.

      Your friend,

      – Joe

  102. Chef Joe!

    I lurked for a long time, but your blog was a true inspiration to me. I just checked in today for the first time in awhile & saw this.

    I’m not exaggerating when I say that your generous blog helped change my life. I realized over a couple of years that my true love was baking & pastry making, & I recently started my own business baking for local farmers markets. I learned many of my more advanced skills from you.

    Enjoy your family & the extra time, & know that even a silent reader got much joy from your sharing. Those years were well spent. Spend the next ones in ways that make you happy.

    The Alabama Brownie Co.

    1. Melissa you lovely! Thank you. And congratulations on your business, which I have no doubt will be a big success. Keep up the great work and I’ll look for your brownies when they hit the Louisville market!

      Your friend,

      – Joe

  103. I just want you to know that you are still my go to site when looking for a recipe that I know will work. The very first one of yours that I used was the English muffins 🙂

    I have a bakery in Halifax, Nova Scotia and have been following you (and retired you) since I was in culinary school. Thank you for the enormous amount of time you devoted to such a great resource! @toa_bakery

    1. It is my great pleasure, Laura! Thanks so much for sticking with me for so long. I’ll put up some new stuff from time to time. Actually contemplating a pasta post at the moment. My ancient one needs updating!


      – Joe

  104. Oh no!!! I just found your site. I’m just starting to explore it, but thanks so much for sharing all your knowledge. Hope you’re enjoying time with your family!! Merry Christmas!

    1. Merry Christmas to you Teresa!

      I’m mulling coming back to the blog in a limited way next year, so we’ll see what happens!

      – Joe

  105. Just cruising past to wish all of the Pastry family a Merry Christmas, happy baking, and all the best for 2017.

    Take care Joe

    1. Hey Warren!

      Thanks so much and same to you! Have a delightful summery New Zealand Christmas!

      – J

  106. Joe – I hope you’re doing well. Updates or not, this site is still my go-to foundation for all things baking.

    If you’ve got time to help with a question – I’m currently driving my family nuts trying to figure out vietnamese sandwich baguettes. I’m looking to get that almost weightless crumb with the crackled, broken crust that falls off the second you bite into it and makes a mess on the table (or floor, or desk, or wherever). There’s surprisingly little reference for this on the internet, and most of it seems to say “buy them from a vietnamese bakery”.

    Any words of advice or direction you can point me in?

    Banh Mi-ssing you,

    1. Oooh, that pun! 😉

      I’m doing great, thanks. What you’re after, as you’ve probably figured out by now, is a fast-rising white bread, like a roll. That will give you the fluff and sweetness you want. For the crackle what you really need is steam. Have you experimented with that very much?

      – Joe

  107. I just found your site and I’m sad that you had to quit. What about just hanging around some, and only posting when you come up with an inspiration of interest to you, and not all or nothing? Because all would be really hard to sustain. But nothing? You must have enjoyed it, yes? 😉

    1. Hey Carol!

      Just today I was thinking about that very thing, because I miss it. Maybe after the new year.


      – Joe

  108. Hi Joe–and all his fans! I’m a very latecomer to this party, but am so grateful that you decided to keep everything up. I made your biscotti two days ago for my mom’s memorial (she died in August at 102 1/2). I had printed three other biscotti recipes, and then did yours on a lark. I got so many compliments! An old family friend said they were just like what his mother and grandmother made, and that he’d never had the like since they died.
    Thanks also for your great primers on various ingredients. What a fantastic resource. I’ve been baking for years, and had thought I might take a class when I retire in a year or three, but then I realized–wait, I have a “class” at my disposal any time day or night! Thanks Joe!

  109. You were extremely important to teach me how to cook. I’ve read your website for almost 10 years and it’s still my go to material. Thank you so much.

    Cheers from Brazil.

    1. Patrick, I can’t tell you how much I appreciate your comment. It’s why I do this.

      And it’s nice to be back and working on they site again. Please stay in touch!



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