Oh, hello!
You’ve certainly stepped into the right kitchen if wholesome, tried-and-true dishes are what you’re after. Here at Baked Bree, we pride ourselves on creating reliable recipes the whole family will love, and while baking is in the name, we cover every aspect of home cooking. You’ll discover plenty of classic American recipes that we’ll help you to master, along with lots of international inspiration, too (think crisp Korean corn dogs and spicy South Asian curries). Plus, if you’ve got a dinner party, tailgate, or potluck on the cards, we’ve got all manner of snackable, shareable dishes perfect for a swarm of hungry guests—just thank us later, once the compliments come flooding in.
Our Story
The idea for Baked Bree was first cooked up in 2010, when Boston-based food photographer and videographer Bree Hester decided to start documenting her life in the kitchen. As a mom of three, with a husband in the U.S. Coast Guard, simple, healthy, and family-friendly dishes were top of her agenda. While Bree may have hung up her apron for the last time, the reins have now been passed over to a passionate team of foodies from across the U.S., with the site now growing to over 1,800 enticing recipes—and counting!
The team that powers Baked Bree these days includes a former private chef, an experimental home cook, and even an award-winning pie baker (whose pecan pies always see off the competition at the local county fairs). From the deserts of Arizona to the northern tip of Kentucky, this enthusiastic group of foodies continues to bring you the very best entrées and sides, as well as plenty of desserts, baked goods, and much, much more.
Meet Some of the Team
Get to know a few of the kind and creative folks behind the scenes who help bring Baked Bree recipes to life—just a small part of the bigger team that makes this space what it is.
Diane Goodman
Food Writer
After 15 years of owning and operating Diane Cooks, Inc. in Miami Beach, FL, Diane relocated to Phoenix, AZ, where she transferred her love for cooking and writing into food blogging. While retired from being a full-time private chef and caterer, she still does some professional cooking, including a monthly food event for the residents in her apartment building, and catered dinners and events for a few special clients.
Amy Golden
Food Writer
Based in Newport, KY, Amy brings a deep love for baking and Southern cooking to the table—with a special knack for crafting award-winning pies (her pecan pie is legendary at the local county fair). With a background in music and literature, she blends creativity and precision both in the kitchen and on the page. A thoughtful food writer and experienced home cook, Amy finds joy in feeding her family well and sharing stories that connect food, faith, and everyday life.
James Rayner
Food Editor
James is an experienced food writer and former magazine editor with a background in language and literature. After studies in the Icelandic capital of Reykjavik, he started writing for travel and lifestyle publications, soon developing a specialism for drinking and dining, before climbing the ranks to become deputy editor. In 2021, James published his first food-themed book and now works as senior editorial manager for Waywith, overseeing recipe publication for a number of U.S. food and drink websites.
How We Work
At Baked Bree, every recipe starts with the same goal Bree had when she first opened her notebook years ago: to put something truly good on the table. No fuss, no flops, just food that makes people happy.
How We Make That Happen
- Curiosity first: Our recipe developers begin by digging into the “why” behind a dish, so we know exactly what success should look (and taste) like.
- Test, taste, tweak: Each draft heads straight to our kitchen, where it’s baked, sautéed, or simmered—often more than once. If it doesn’t come out perfect, we adjust until it does.
- Crystal-clear instructions: The final version is written for real life, using plain language, everyday equipment, and helpful notes from cooks who just tried it themselves.
- Friendly fact-checking: Before anything goes live, our editorial team gives the post a once-over (okay, three) to be sure the tips are accurate, the story rings true, and the whole piece reads the way Bree would tell it across the counter.
You don’t visit Baked Bree just for a list of ingredients—you come for a head start on dinner, a dose of kitchen confidence, and maybe a laugh or two along the way. We take that seriously. When we say a cupcake is fluffy, it’s because we baked it until it was. When we say a 30-minute skillet meal really saves a Tuesday, we’re speaking from experience.
Community
Sign up for our free newsletter, and we’ll drop a few delicious recipes into your inbox each week! Think of it like a note from a friend—the kind that comes with a side of dinner inspiration or something sweet to bake on a cozy Sunday afternoon.
Looking for even more recipe inspiration? Come hang out with us on social media—we’re sharing what we’re cooking, a peek behind the scenes, and plenty of food to get you inspired!
If you make one of our recipes, tag us! We seriously love seeing what you’re cooking.
Say hello
Have a question, or maybe you just want to say hi? Whatever it is, we’d love to hear from you!
You can always email us at [email protected], or write to Baked Bree, 169 Madison Ave #11405, New York, NY 10016-5101
If you’re stuck on a recipe, peek at the comments first. There’s a good chance your answer’s already there. Still wondering? Just leave a note, and we’ll get back to you as soon as we can.
Waywith
Baked Bree is owned and operated by Waywith, a media company dedicated, among other things, to inspiring home cooks. Waywith Limited is a UK Limited Company with Companies House number 13104842 and address 86-90 Paul Street, London, EC2A 4NE. You can write to Waywith at Waywith, 169 Madison Ave #11405, New York, NY 10016-5101.
