Meet Joy

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About The Baker

I’m Joy. I’m a baker. Had you guessed as much?

I’m a self taught/ family taught/ taste buds taught baker, turned professional baker, turned food photographer and cookbook author.

I grew up in the kitchen in between my father, who makes a mean Sweet Potato Pie, and my mother, who makes a really weird purple hot dog casserole… don’t ask.  Between my kitchen loving parents, the clinking cake pans, and the flying flour, it became clear that baking is in my blood.

I live in New Orleans, Louisiana… deep in the French Quarter.  That’s where I do a majority of my living, working, eating, cocktailing and related horsing around.

About The Blog

Joy the Baker was created in January 2008 out of my downright obsession with brownies and cake.  On Joy the Baker you’ll find sweet and savory seasonal recipes, a few cocktail recipes, and a sprinkling of the books I read, and the lipstick that I happen to be into.  Food and life… and more food.

I can also be found around the Internet with features and collaborations on Refinery 29, The Kitchn, Cupcakes and Cashmere, and Buzzfeed.

Joy the Baker was named Best Baking Blog by Saveur Magazine and one of the 50 Best Food Blogs by The London Times.

Contact Me

Contact me at:   joy (at) joy the baker (dot) com

For press inquiries, contact Daniel Ryan Kinney at: daniel@rhinelandent.com

For publicity inquiries, contact Erika J. Martineau Public Relation at: erika@ejmpr.com.

I try very hard to respond to each email I receive.  Please forgive me if, for some reason, I am unable to get back to you.  I like you… I just need more hours in the day.

Follow Joy the Baker 

You can also find me on Instagram, on Pinterest, on Twitter, and on Facebook.  Say hello and I’ll say HI back.

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joy the baker cookbook!!!

The Books

The Joy the Baker Cookbook is my first cookbook!  It’s a celebration of butter and sugar, published by Hyperion, 2012. The Joy the Baker Cookbook Book Tour was incredible!  Read more about it here.

Two more cookbooks will soon follow, published by Clarkson Potter.

Look for my second cookbook, Homemade Decadence, in October 2014. (More information soon, I promise!!)

I am currently working on my third cookbook.

The Show

Bonkers Awesome is a 14 episode web series I produced with my partners Michael Friedman and Hilton Carter for the online Scripps Network ulive.com.  In the series I visit my favorite bakery, meet my favorite food photographer, travel to New York City to make candy apples, and learn how to make couture chocolate with a master chocolatier.  It’s always an adventure with lots of laughs (and just a few awkward moments).

One of my favorite episodes was on the ranch with The Pioneer Woman.  We made Mac and Cheese… it was perfect.

We worked so hard to make this show for you and we sooo appreciate that you’re watching!  Thank you!

The Videos

I love to collaborate with brands that I LOVE to create creative custom video content and great recipes.  Our latest video for Canon features the stop motion making of an easy Peppermint Yule Log Cake!

Check out Nordstrom’s Double Crusted Cherry Pie and Ghirardelli’s Happy Hour Hot Fudge Milkshake!

joy the baker podcast

The Podcast 

I’m also co-founder of Homefries.com.

Homefries is a destination for fun, high-quality podcasts, covering food and wine, parenting and simple living, and entertaining.

Homefries is home to The Joy the Baker Podcast as well as, The Art of SimplePodcast, and The Table Set.

My partner Michael and I work hard every week to create new podcasts… the kind of podcasts that we would want to listen to.

It’s like easy listening… without the terrible saxophones.

We made a video too!  It’ll answer all the questions about who we are, what we do, and why we want to talk at you.

Thank You

Thank you for being here, visiting my site, baking cookies, and sharing your stories and pictures.  YOU are why I keep this site up and running.  You inspire me every day and I love that we can come here and bake together.  Love you.  I mean it.

Joy the Baker

797 thoughts on “Meet Joy

  1. Hi, Joy,
    Just discovered you via P-Dub’s (Ree) blog and LOVE how you express yourself in your writing. Plus, your recipes look delicious! You are inspiring me to bake more. Will check in on your blog often now that I’ve found you. And I live in L.A. too, so I hope to meet you some time at a “Joy the Baker” event!

  2. Dear, dear Joy,
    I just know that in an alternate universe, one in which I lived in sunny California, you and I would be the closest of pals. Your baking is inspired, your words hysterical and vulnerable, and I’m now addicted to your blog. Sign…

  3. Hi Joy! I love your blog! It’s a big motivation for me when it comes to baking. I can carry myself decently in the kitchen, but when it comes to baking I am totally lost. I don’t know how often you read these comments, but I’d like to make a huge request for a blog entry. I really want to know what purpose each ingredient has and when to know to use different alternatives–such as brown sugar vs. white sugar or baking powder vs. baking soda or all purpose flour vs. cake flour vs. bread flour, etc. I’ll be looking out for this entry!

  4. Joy.
    Thank you. I just came across this blog and am instantly grateful for that. I laughed almost immediately, salivated right after and then shared the site with my mother and best friend. (who also enjoy food, sweet and savory) ;)
    I am very excited to continue to explore this blog and try some of the very tempting recipes you have on it!
    :))

  5. hi joy

    how r u

    hope u r fine !!
    u hv a really big fans in the Arabian universe
    and i am from the arab gulf and our stuff have a little difference btw yours and ours

    so i hv Q(S)

    i need u to tell me wt does oz mean in spoons or gram

    and wt buttermilk mean and Graham crust !!!!

    and if u don’t main take a pic for the think which i asked

  6. Joy,
    I just found your site and I am instantly infatuated and inspired.
    You note that you are a soup lover frequently and I too am quite passionate about my soup! (Such a relief to find someone else that feels this way.) Soooo, I would be in full support of you uploading soup recipes until your heart is content! It would make me so happy!! (Especially with this wild winter we are getting here in the mid-west.)
    P.S. I love your writings that accompany the recipes. Constant smiles.

    1. Hi Joy
      I found out about your website from my new daughter-in-law ( my son is such a lucky man:) Great recipes & ramblings. The pictures are almost good enough to eat as well.
      I’m rubbish with soup & have buckets of stock in the freezer & don’t know what to do with it!
      I’m quite good on the cake front though, but with a bit of a sweet tooth.
      I’m just a practical man with a hobby for good food.
      Keep spreading the fun & joy Joy

      Yours
      G

  7. hello there i was wondering where did u take your baking classes in l.a because your totally right the top notch ones are expensive lol my dream is to become a pastry chef i recently finish my cake decorating course and want to take to the next level =) also do u really teach baking classes if so do you have more info

    thank you

    maggie

  8. Found your blog in the Jamie Oliver newsletter. Loved your Kale Smoothie tip about serving bacon for breakfast in bed but I “must” suggest that Kale Smoothies aren’t just for single girls. Some of us wild old married women enjoy them, too.

  9. Hi there Joy,
    I found your website by accident…a pleasant one at that….I LOVE baking…but I am clumsy at times…lol dropped a whole uniced bday cake in a sink full of dish water…lol..I laugh now but broke out into a mad sweat, My friend needed it for her daughters party later that afternoon…luckily I work well under pressure. I never thought I would enjoy baking, however my son was born with a kidney disease long story short I had to quit work to stay home and take care of him….SO boredom set in…I took a few classes and the baking and decorating bug bit me in the butt…I love love love it….even the lil one at age 3 likes to roll fondant…lol…I have thoroughly enjoyed your website today PLEASE keep the blogs coming!!!! Looking forward to reading more and learning new stuff!!!!! Thanks a bunch for sharing!!!~Melissa

  10. After reading through all of the Forbes 8 top food bloggers its a delight to have found you. You sound like such a lovely person! Thank you for being so honest, authentic and generous with your recipes, photos, and gifts :) x

  11. Joy, love the blog. Have a question about a reduced brown sugar. I am a diabetic and I love my sweets. I am always looking for a way to improve a sugar reduced recipe. My question is can you use truvia, stevia, mixed with molasses to make a reduced sugar brown sugar? I make great cinnamon rolls and would like to be able to enjoy them with my family and friends.

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