About 12 Kitchens
Hello baking friends! My name is April, and I am the creator behind 12 Kitchens. In this blog you will find no cup measurements or long, emotional stories before the actual recipe; I’m just not about that lifestyle. You will find real life techniques, tips and tricks, and the science to help better your baking so you can bring professional desserts to your home kitchen.
I was in the food and beverage industry as a pastry chef for about 12 years, and I have worked in 12 different kitchens (hence the name of my blog). Full time jobs, part time jobs, second jobs, on call jobs, internships, etc. And all those different jobs have been the foundation from which I built these recipes and techniques off of.
About my Style
I want people to eat my desserts and have an extraordinary experience similar to what you would have in a fancy restaurant. So, my style is flair. I take ordinary desserts and usual ingredients and incorporate new and different flavors, textures, and techniques. This gives the taste tester a completely new and different experience. The recipes you find here are unique to help you stand out yet approachable so you can bring professional desserts to your home kitchen.
Please note that my recipes should not be altered to accommodate allergies or aversions unless you have a lot of knowledge doing so. Altering recipes cause the final product to come out incorrect. Any recipes that satisfy an allergy or aversion do so by natural absence of the ingredient(s).
My Story
My passion started with baking Christmas cookies with grandma at 4 years old. However, it wasn’t until high school when I started working at a bakery. I went to culinary school and have a bachelors degree in baking and pastry arts. Post graduation, I moved to Boston and worked in fine dining restaurants before moving to luxury hotels. I was laid off from my dream job and found I lost my passion for it with personal priorities shifting. After going back in school, I took a full time job at a regular 9-5. I left the industry but continued baking on the side. Baking on the side turned into having side baking goals which birthed the baking blog.
In my spare time I was also a ballroom dancer traveling around the country competing at a national level. I started and stopped ballroom dancing at the same time I started and stopped baking professionally. My legs were definitely a little happier after that. Both my husband and I are huge foodies and love to travel around the world trying as many Michelin restaurants we can. I’m always down to read a book, hit up a pottery class, or dive into an escape room. Want to chat more? Give me a shout!
