Why subscribe?

I’d like to welcome you to my apartment kitchen in Chicago.

I’m a professional baker and have been inspired to bake my way through the recipes of the 20th century — and, sometimes, 21st — and to write about them here. I’ll also share some of the history of the times along with my own reflections.

I promise it will be delicious.

Jolene

Peach Kuchen, 1931, The Joy of Cooking

Stay up-to-date

You won’t have to worry about missing anything. Every new edition of the newsletter goes directly to your inbox.

Join the crew

Be part of a community of people who share your interests.

To find out more about the company that provides the tech for this newsletter, visit Substack.com.