I’m a bean to bar chocolate maker who opened the doors of my chocolate kitchen in 2017 to teaching classes during summer months when it’s too hot here (I’m in Oregon, US) for shipping chocolate but fine for making it. In 2020 the plan was to teach classes in other makers’ kitchens~~first stop, Bangkok—but the pandemic of course changed that and I taught via livestream instead: the Next Batch School was born. I originally came to Substack (2021 I think) to “just write,” and enjoyed the platform so much I created a second publication for the Next Batch where I share my thoughts on the craft, lessons, and this fall, interviews with chocolate makers. I wouldn’t change the name; bean to bar is, unlike melting premade chocolate, a multi-day process, and while one batch is being made we’re working on the next. Or, dreaming of some flavor we want to craft!
subscribed! We make our own chocolate from 100% cocoa mass at the bakery where I work, and learning that process has been so cool! We keep it simple, just making a 75% dark chocolate mix that we turn into chunks for granola, discs for cookies, and batons for pain au chocolat. looking forward to learning more from your newsletter!
I'd been doing a little bit of food writing before Substack but with no regularity. I realized at one point that there are a lot of recipe sites, but not a lot of sites talking to people about food, thus on hand was born! There are some recipes on here, but I've enjoyed getting to talk to many interesting people over the years!
We wanted to tell our story of opening a vegetarian restaurant in 2004 on a very small budget, and even that was hoodwinked from the bank. We explain how it started from before opening in weekly Posts, currently up to Post 6. We set oit to break the mould, in 2004 it was very different to now, vegetarian restaurants were regarded as sub standard hippy joints serving brown wholesome foods. We were known for serving dishes such as Brie ice cream as a starter, celeriac cooked in whey as a main and cep mushroom fudge for dessert. We’d pondered on putting the idea into print for some time, but the publishing world is tough, as some already know. So it was Matt Inwood who suggested Substack, and here we are. We’ve used the name Vanilla Black because that was the name of the restaurant, there’s an explanation of how we came up with the name in one of the Posts. We’re currently giving some easy recipes on each Post they’ll become more technical as we move on, recipes from the restaurant, crispy soya sauce, vegan banana ice cream as a couple of examples. So there we are, a Substack written in a down to earth tone, nothing fluffy, behind the scenes stories of running restaurants and some vegetarian and vegan recipes.
After retiring from my nursing career at age 50, I poured my passion into building an award-winning tea business, which I successfully ran for 10 years. My tea blog quickly became a go-to resource, consistently ranking in the top search results. However, the COVID pandemic forced me to close my business, and a major Google algorithm change buried my blog, stripping away the visibility I'd worked so hard to achieve.
Determined not to let these challenges silence my voice, I transitioned to Substack this year, where I found the freedom and control to continue my mission. Driven by my deep commitment to health and wellness, I launched STEEPED STORIES—a space where I now write to nourish the human spirit.
I'm a pastry chef with a longtime interest in writing, and I created my substack, Beurrage, as a way to get into a more regular practice of writing. The name beurrage refers to the block of butter used in croissants and other laminated pastries; when baking, the water content in the butter evaporates, creating the pockets of air and flaky layers of dough signature to laminated pastry. This is a process that I hold in a place of deep fascination; it’s a source of inspiration for me, too, to look closer and think more about the world around me. Through my writing, I explore such seemingly small, everyday details that impact our lives.
I've been a "Shoe Dog" for over 40 years, Worked at places like Nordstrom and Zappos in various buyer & management roles. 2022 brought a change for me so I decided top take some time off. I decided to take a sommelier course and get certified as a sommelier. I planned to use this to write about wine and food pairings. I love to BBQ and try to pair the perfect wine with what ever I grill outside or cook inside.I had been writing a blog about my career so I thought I'd just extend it and keep it going. In April I achieved my Sommelier Certification and received my pin. I have accounts at medium, Wordpress, Facebook, Instagram, You Tube and a few others and heard about this "Substack" so I thought I'd give it a whirl. I was trying to come up with a name that would marry wine and reviews. Vino-Rater was born! I love the name and have the url for my wordpress site so I'm sticking with it. I love the community here, just trying to figure out how to grow my following. you can check out what i'm doing here and please subscribe if you like the content:
What a lovely story. Congratulations on achieving your Sommelier Certification. Have you made a connection with Fiona Becket, a member of the guild of Food Writers? She also writes about wine. https://substack.com/@fionabeckett Her substack is here https://fionabeckett.substack.com/ 'Eat This, Drink That, Live Well'. Good luck with your publication.
I’ve wanted to start The Recipe Graveyard for over a decade, and have finally just taken the leap. Focusing on providing access to primary sources, and sharing the details of why and how people cooked a certain way has been a dream of mine. I’ve been hesitant to take the leap, because I wasn’t sure I had anything new to add to the conversation. But I think there’s a place for a curious and compassionate dialogue about the food of the past century that doesn’t fall into the trap of treating it like a spectacle. I’m super excited to see where this Substack journey takes me!
Sometimes you just need to take that first step. Learn along the way. Come and get yourself listed in the library. Click the button that says get listed. https://foodstacklibrary.substack.com/p/library
I'm a video journalist and I spend a lot of time traveling and filming stories about people who produce artisanal food around the world. There are so many fascinating tidbits that I learn while shooting that never make it into the final videos so I started writing Hungry with Ideas as a place to share more about how food is made and the stories of the people who keep tradition alive. The name came to me on a whim but I love the idea of "hungry" not only describing a physical state but also a sense of curiosity!
I'm a pastry chef and chocolatier. I used to run my own business selling chocolates and confectionery but now focus on writing articles, recipes and published my first cookbook late last year with recipes and guides for making some of the products from the shop.
I had been debating Substack for a while and a few people recommended I posted on here. I figured I'd give it a try and see if people here are interested in my writing and recipes too 🙂.
I decided to write under my own name because I didn't really know what other name to go with.
In 2020, I was interviewing community members, collecting recipes, and researching to write an oral history cookbook on Molisan traditional food in our Montreal diaspora. As time went on, it became clear that not everything I was learning would be able to fit into the project. I started this newsletter in 2022 as a way to share my love for Molise through the perspective of a third-generation Italian-Canadian, whose great-grandparents and grandparents immigrated to Canada in the 1950s. Part exploration of Molisan folklore and traditions; part an exploration of Italian-Canadian identity; always through food or food-related topics (like gardening, preserving, etc.). I stopped writing after a few months because I had gotten a new job that took up a lot of my time. I decided to leave that job in December 2023 and resolved to focus on my writing and artistic practices. And here we are! I've been writing consistently since January 2024 and can't be prouder of what I've accomplished since then.
I'm a former journalist/press officer. After covid, I decided to step away to look after my young children, and in the evenings went to courses to train to be a pastry chef (so I could have a little something for myself!)
But I missed writing so very much. I dithered for months on how to get back into writing again, when I read a fellow journo friends substack. I thought, why not give it a go myself?
As well as recipes, I will demystify the art of patisserie by experimenting with different techniques to find out which works best. I have already looked into the best way to fix a split ganache, but I also plan to look at the best way to make macarons (the French or Italian?), baking with kids, deep dives into recipe development and also forays into gluten free and plant based baking.
Rather simply, it's called Bake Experiments. I'm only a few weeks in, but already enjoying it very much!
I'm a food and travel journalist and author. I wrote a hugely successful book, pre social media, blogging etc 'How to be a Better Foodie' which sold 50,000+ worldwide. My substack "Howtobeabetterfoodie' is its present day incarnation about my life in food.
I started The Recovering Line Cook during a break from my restaurant cooking career. The original goal for the newsletter was to serialise a loosely formed memoir of my cooking career. But as that story came to an end and I started restaurant cooking again the newsletter has expanded to include all manner of recipes, opinion and memoir. I called it The Recovering Line Cook as that's what I felt I was at the time. Now I'm just a line cook again I feel the title might leave people wondering what the "recovery" part relates to. But I kinda feel stuck with it now.
Late to the party; I was at a music festival over the weekend. I joined substack to write about food markets. I've been following Vittles for a couple of years so I knew of its existence but it wasn't until I left my job after 22 years of running farmers markets that I got the push to join (tx @giillysmithfoodwriter). I've always written; food articles, poetry, a blog but on here I hope to build upon my knowledge and share. As well as exploring food markets I'm writing about any aspects of food that intrigues me, from eating out alone, to larders and pantries, and the emotional ties of recipes and eating.
I’m a longtime food writer that used to write a cooking column for a local newspaper that folded a few years ago. I’ve also ghostwritten cookbooks and blog posts for others, and currently write for my own recipe site, bettyeatz.com. Blogging is not so friendly to long form stories and introspection anymore (just give me the recipe, already!). Thanks to OG blogger David Leibovitz, I found Substack and decided to start a weekly newsletter. Yes I include recipes most of the time but I really love just writing freely again. It’s great to have freedom from SEO and other not-fun things about having a recipe website (tech stuff - UGH!) on this platform, plus everyone seems to be way nicer.
While I'm a newer member of the Substack community (and just so happy to be here), the Pretty Munch Substack is an extension of what we've been doing for the last year(ish) on our website ( https://www.prettymunch.com/ ) and other social platforms.
Dually-licensed in the beauty industry, a classically-trained chef, and adventurer – I love finding joy in the everyday, and inspiring others to do the same through eats, adventures and more.
Which brings me to the name. Confusing for some, but quite meaningful to me, Pretty Munch was dreamt up by my husband ( https://runninglightly.substack.com/ ). A nod to our grown kids (who make us laugh endlessly), but also an expression of the joy and curiosity we live by on the daily.
You can get a taste (har har) of what we're doing from our bi-weekly Substack newsletter, Sh*t, That's Fresh, here: https://prettymunch.substack.com/
I’m a former journalist and PR who left the industry when my 30-year-old husband was diagnosed with brain cancer. The first two years were brutal and I needed to be home to help him and take care of our kids (a two-year-old and six-month-old at the time). I missed having something for myself and began copywriting for a blogger, then other clients, then I decided to start my own blog since I had waded into the world of ketogenic food and low-carb eating as a metabolic therapy for my husband. I launched my site stemandspoon.com and I still run it today. It is a keto, low-carb and gluten-free recipe site. After several years and Google updates later, I decided to branch out to Substack as a way to diversify my work in addition to the blog and food photography.
I didn’t expect to enjoy the freedom and community here as much as I do (no structure?! no keyword research?! 🙌🏼). My newsletter “At the Table” gets its name from the sense of belonging and community that food instills, and I also love the idea of hearing input on recipes and wellness topics, i.e. everyone has a place “at the table.” Ever since I named it that, I also coincidentally noticed it’s what I am frequently saying to my kids several times a day, when they’re eating snacks from the pantry or molding playdoh on the floor… “At the table!” 😜
I started Tooting Mama when mummy blogs were a thing. I had adopted two children and needed away to process that. I transitioned to food once the kids got older and didn’t want to be part of that (I always kept them anonymous). So I started to write about food.
We’d moved to Paris, I stopped work, I got the opportunity to attend some food classes and enjoy the Paris food scene.
We moved back to England to Tooting, surrounded by Sri Lankan grocery stores, restaurants. With all the ingredients to hand, I had to start exploring Sri Lankan food.
Then my Dad died. That was my wake up call. All those meals I had taken for granted were lost! So I have all their cookbooks, which I use to explore Sri Lankan food & heritage.
My readers have told me this resonates with them, having been brought up away from their parents’ birth country, our food is our connection to that heritage.
And my podcast gives me the opportunity to dig a bit deeper into the stories about food and heritage.
I’m a bean to bar chocolate maker who opened the doors of my chocolate kitchen in 2017 to teaching classes during summer months when it’s too hot here (I’m in Oregon, US) for shipping chocolate but fine for making it. In 2020 the plan was to teach classes in other makers’ kitchens~~first stop, Bangkok—but the pandemic of course changed that and I taught via livestream instead: the Next Batch School was born. I originally came to Substack (2021 I think) to “just write,” and enjoyed the platform so much I created a second publication for the Next Batch where I share my thoughts on the craft, lessons, and this fall, interviews with chocolate makers. I wouldn’t change the name; bean to bar is, unlike melting premade chocolate, a multi-day process, and while one batch is being made we’re working on the next. Or, dreaming of some flavor we want to craft!
https://thenextbatch.substack.com/
https://thenextbatch.substack.com
subscribed! We make our own chocolate from 100% cocoa mass at the bakery where I work, and learning that process has been so cool! We keep it simple, just making a 75% dark chocolate mix that we turn into chunks for granola, discs for cookies, and batons for pain au chocolat. looking forward to learning more from your newsletter!
Happy to have you join us! and I love hearing that the bakery is doing that!
I'd been doing a little bit of food writing before Substack but with no regularity. I realized at one point that there are a lot of recipe sites, but not a lot of sites talking to people about food, thus on hand was born! There are some recipes on here, but I've enjoyed getting to talk to many interesting people over the years!
https://www.readonhand.com/
We wanted to tell our story of opening a vegetarian restaurant in 2004 on a very small budget, and even that was hoodwinked from the bank. We explain how it started from before opening in weekly Posts, currently up to Post 6. We set oit to break the mould, in 2004 it was very different to now, vegetarian restaurants were regarded as sub standard hippy joints serving brown wholesome foods. We were known for serving dishes such as Brie ice cream as a starter, celeriac cooked in whey as a main and cep mushroom fudge for dessert. We’d pondered on putting the idea into print for some time, but the publishing world is tough, as some already know. So it was Matt Inwood who suggested Substack, and here we are. We’ve used the name Vanilla Black because that was the name of the restaurant, there’s an explanation of how we came up with the name in one of the Posts. We’re currently giving some easy recipes on each Post they’ll become more technical as we move on, recipes from the restaurant, crispy soya sauce, vegan banana ice cream as a couple of examples. So there we are, a Substack written in a down to earth tone, nothing fluffy, behind the scenes stories of running restaurants and some vegetarian and vegan recipes.
After retiring from my nursing career at age 50, I poured my passion into building an award-winning tea business, which I successfully ran for 10 years. My tea blog quickly became a go-to resource, consistently ranking in the top search results. However, the COVID pandemic forced me to close my business, and a major Google algorithm change buried my blog, stripping away the visibility I'd worked so hard to achieve.
Determined not to let these challenges silence my voice, I transitioned to Substack this year, where I found the freedom and control to continue my mission. Driven by my deep commitment to health and wellness, I launched STEEPED STORIES—a space where I now write to nourish the human spirit.
maryannrollano.substack.com
It's so sad to hear how the Google changes have tanked so many websites. On the plus side, we can now enjoy your writing here on substack.
I'm a pastry chef with a longtime interest in writing, and I created my substack, Beurrage, as a way to get into a more regular practice of writing. The name beurrage refers to the block of butter used in croissants and other laminated pastries; when baking, the water content in the butter evaporates, creating the pockets of air and flaky layers of dough signature to laminated pastry. This is a process that I hold in a place of deep fascination; it’s a source of inspiration for me, too, to look closer and think more about the world around me. Through my writing, I explore such seemingly small, everyday details that impact our lives.
https://beurrage.substack.com
I've been a "Shoe Dog" for over 40 years, Worked at places like Nordstrom and Zappos in various buyer & management roles. 2022 brought a change for me so I decided top take some time off. I decided to take a sommelier course and get certified as a sommelier. I planned to use this to write about wine and food pairings. I love to BBQ and try to pair the perfect wine with what ever I grill outside or cook inside.I had been writing a blog about my career so I thought I'd just extend it and keep it going. In April I achieved my Sommelier Certification and received my pin. I have accounts at medium, Wordpress, Facebook, Instagram, You Tube and a few others and heard about this "Substack" so I thought I'd give it a whirl. I was trying to come up with a name that would marry wine and reviews. Vino-Rater was born! I love the name and have the url for my wordpress site so I'm sticking with it. I love the community here, just trying to figure out how to grow my following. you can check out what i'm doing here and please subscribe if you like the content:
https://mikenormart.substack.com/
What a lovely story. Congratulations on achieving your Sommelier Certification. Have you made a connection with Fiona Becket, a member of the guild of Food Writers? She also writes about wine. https://substack.com/@fionabeckett Her substack is here https://fionabeckett.substack.com/ 'Eat This, Drink That, Live Well'. Good luck with your publication.
I’ve wanted to start The Recipe Graveyard for over a decade, and have finally just taken the leap. Focusing on providing access to primary sources, and sharing the details of why and how people cooked a certain way has been a dream of mine. I’ve been hesitant to take the leap, because I wasn’t sure I had anything new to add to the conversation. But I think there’s a place for a curious and compassionate dialogue about the food of the past century that doesn’t fall into the trap of treating it like a spectacle. I’m super excited to see where this Substack journey takes me!
Sometimes you just need to take that first step. Learn along the way. Come and get yourself listed in the library. Click the button that says get listed. https://foodstacklibrary.substack.com/p/library
https://open.substack.com/pub/aferalhousewife
I'm a video journalist and I spend a lot of time traveling and filming stories about people who produce artisanal food around the world. There are so many fascinating tidbits that I learn while shooting that never make it into the final videos so I started writing Hungry with Ideas as a place to share more about how food is made and the stories of the people who keep tradition alive. The name came to me on a whim but I love the idea of "hungry" not only describing a physical state but also a sense of curiosity!
hungrywithideas.com
I'm a pastry chef and chocolatier. I used to run my own business selling chocolates and confectionery but now focus on writing articles, recipes and published my first cookbook late last year with recipes and guides for making some of the products from the shop.
I had been debating Substack for a while and a few people recommended I posted on here. I figured I'd give it a try and see if people here are interested in my writing and recipes too 🙂.
I decided to write under my own name because I didn't really know what other name to go with.
You can find my Substack at sarahfrison.substack.com and this is a post where I share a little bit about some of the recipes that could be coming up https://sarahfrison.substack.com/p/get-your-belgian-baking-on
In 2020, I was interviewing community members, collecting recipes, and researching to write an oral history cookbook on Molisan traditional food in our Montreal diaspora. As time went on, it became clear that not everything I was learning would be able to fit into the project. I started this newsletter in 2022 as a way to share my love for Molise through the perspective of a third-generation Italian-Canadian, whose great-grandparents and grandparents immigrated to Canada in the 1950s. Part exploration of Molisan folklore and traditions; part an exploration of Italian-Canadian identity; always through food or food-related topics (like gardening, preserving, etc.). I stopped writing after a few months because I had gotten a new job that took up a lot of my time. I decided to leave that job in December 2023 and resolved to focus on my writing and artistic practices. And here we are! I've been writing consistently since January 2024 and can't be prouder of what I've accomplished since then.
https://artistorian.substack.com/
As for where the name comes from: https://artistorian.substack.com/p/whats-a-crivello
I'm a former journalist/press officer. After covid, I decided to step away to look after my young children, and in the evenings went to courses to train to be a pastry chef (so I could have a little something for myself!)
But I missed writing so very much. I dithered for months on how to get back into writing again, when I read a fellow journo friends substack. I thought, why not give it a go myself?
As well as recipes, I will demystify the art of patisserie by experimenting with different techniques to find out which works best. I have already looked into the best way to fix a split ganache, but I also plan to look at the best way to make macarons (the French or Italian?), baking with kids, deep dives into recipe development and also forays into gluten free and plant based baking.
Rather simply, it's called Bake Experiments. I'm only a few weeks in, but already enjoying it very much!
https://bakeexperiments.substack.com
I'm a food and travel journalist and author. I wrote a hugely successful book, pre social media, blogging etc 'How to be a Better Foodie' which sold 50,000+ worldwide. My substack "Howtobeabetterfoodie' is its present day incarnation about my life in food.
I started The Recovering Line Cook during a break from my restaurant cooking career. The original goal for the newsletter was to serialise a loosely formed memoir of my cooking career. But as that story came to an end and I started restaurant cooking again the newsletter has expanded to include all manner of recipes, opinion and memoir. I called it The Recovering Line Cook as that's what I felt I was at the time. Now I'm just a line cook again I feel the title might leave people wondering what the "recovery" part relates to. But I kinda feel stuck with it now.
Late to the party; I was at a music festival over the weekend. I joined substack to write about food markets. I've been following Vittles for a couple of years so I knew of its existence but it wasn't until I left my job after 22 years of running farmers markets that I got the push to join (tx @giillysmithfoodwriter). I've always written; food articles, poetry, a blog but on here I hope to build upon my knowledge and share. As well as exploring food markets I'm writing about any aspects of food that intrigues me, from eating out alone, to larders and pantries, and the emotional ties of recipes and eating.
I’m a longtime food writer that used to write a cooking column for a local newspaper that folded a few years ago. I’ve also ghostwritten cookbooks and blog posts for others, and currently write for my own recipe site, bettyeatz.com. Blogging is not so friendly to long form stories and introspection anymore (just give me the recipe, already!). Thanks to OG blogger David Leibovitz, I found Substack and decided to start a weekly newsletter. Yes I include recipes most of the time but I really love just writing freely again. It’s great to have freedom from SEO and other not-fun things about having a recipe website (tech stuff - UGH!) on this platform, plus everyone seems to be way nicer.
While I'm a newer member of the Substack community (and just so happy to be here), the Pretty Munch Substack is an extension of what we've been doing for the last year(ish) on our website ( https://www.prettymunch.com/ ) and other social platforms.
Dually-licensed in the beauty industry, a classically-trained chef, and adventurer – I love finding joy in the everyday, and inspiring others to do the same through eats, adventures and more.
Which brings me to the name. Confusing for some, but quite meaningful to me, Pretty Munch was dreamt up by my husband ( https://runninglightly.substack.com/ ). A nod to our grown kids (who make us laugh endlessly), but also an expression of the joy and curiosity we live by on the daily.
You can get a taste (har har) of what we're doing from our bi-weekly Substack newsletter, Sh*t, That's Fresh, here: https://prettymunch.substack.com/
Or if videos and behind the scenes are more your thing, you can follow along here: https://www.instagram.com/pretty.munch_/
Thanks so much to Lynn for having me, and for all you do for the food writing community. <3
I’m a former journalist and PR who left the industry when my 30-year-old husband was diagnosed with brain cancer. The first two years were brutal and I needed to be home to help him and take care of our kids (a two-year-old and six-month-old at the time). I missed having something for myself and began copywriting for a blogger, then other clients, then I decided to start my own blog since I had waded into the world of ketogenic food and low-carb eating as a metabolic therapy for my husband. I launched my site stemandspoon.com and I still run it today. It is a keto, low-carb and gluten-free recipe site. After several years and Google updates later, I decided to branch out to Substack as a way to diversify my work in addition to the blog and food photography.
I didn’t expect to enjoy the freedom and community here as much as I do (no structure?! no keyword research?! 🙌🏼). My newsletter “At the Table” gets its name from the sense of belonging and community that food instills, and I also love the idea of hearing input on recipes and wellness topics, i.e. everyone has a place “at the table.” Ever since I named it that, I also coincidentally noticed it’s what I am frequently saying to my kids several times a day, when they’re eating snacks from the pantry or molding playdoh on the floor… “At the table!” 😜
My substack: https://stemandspoon.substack.com
My blog: stemandspoon.com
I started Tooting Mama when mummy blogs were a thing. I had adopted two children and needed away to process that. I transitioned to food once the kids got older and didn’t want to be part of that (I always kept them anonymous). So I started to write about food.
We’d moved to Paris, I stopped work, I got the opportunity to attend some food classes and enjoy the Paris food scene.
We moved back to England to Tooting, surrounded by Sri Lankan grocery stores, restaurants. With all the ingredients to hand, I had to start exploring Sri Lankan food.
Then my Dad died. That was my wake up call. All those meals I had taken for granted were lost! So I have all their cookbooks, which I use to explore Sri Lankan food & heritage.
My readers have told me this resonates with them, having been brought up away from their parents’ birth country, our food is our connection to that heritage.
And my podcast gives me the opportunity to dig a bit deeper into the stories about food and heritage.
I hope you enjoy the recipes and writing!
https://open.substack.com/pub/tootingmama?r=59xkq&utm_medium=ios