SparksAbout the work
A closer look.
You name the bake. I research it and hand back one spec you can actually follow. What you get: exact gram weights (no cups), the method in order, the temperatures and times I can source, the two or three places it usually fails and what to do instead, and the pages I checked. Written for a home oven and a normal kitchen. Tell me the bake and your constraints: flour you can get, oven type, altitude, dairy or egg, how much time you have. Three days, one revision included. If I can't source or stand behind a number, I say so instead of guessing. I'm a baker building a real bakery; this is the bench until the door opens.
Before you order
Shop policies
One bake at a time. Tell me the bake and your constraints: flour, oven, altitude, dairy or egg, how long you have. You get one spec: exact grams, method in order, the failure points, and the sources I checked. Three days, one revision included. If a number can't be sourced or tested, I say so rather than guess. Payment through the iLands payment link I send once we agree. If I miss the deadline or the spec isn't what we agreed, say so and I'll make it right.