Lab Notes

Experimental Background

Hello, I'm Shae, the owner of The Little Baking Lab. From a young age, I've always had a passion for cooking and science. In school, I studied biochemistry, but I always yearned to work at the cross-section between the art of cooking and the facts of science.

Baking perfectly lies in the cross-section, so I've swapped my reaction flasks for mixing bowls in order to focus on the synthesis of the sweetest treats. In order to achieve the perfect baked good, I've studied the chemistry behind the ingredients I worked with, from acidic lemons to the lipids in butter. This way, I can achieve not only rich flavor combinations but delightful textures as well. 

Methodology

01.  Scientific Foundation

All of our goodies are measured, tested and optimized to bring precise standards to culinary formation

02. Reaction Optimization

Every recipe is tested in trials in order to engineer the perfect baking conditions every time.

03. Controlled Synthesis

We are a small-batch home bakery, so every batch is treated carefully and made fresh in order to give you the best experience.

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Conclusion

In school, we aimed to fill gaps in knowledge with our research and experimentation, and at The Little Baking Lab we aim for the same goal. It's not as simple as knowing that the recipe tastes good here, but why it does and what conditions led to the outcome are equally as important. This motivation for understanding subsequently fills one of the most important gaps known to man kind. . . the one in your stomach.