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MEET JOY + TEAM

Joy Wilson

Founder + Chief Sweet Tooth

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes in this little corner of the internet, inspiring home cooks of all ages every step of the way.

Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor.  Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.

Six years ago, Joy moved from Los Angeles to New Orleans where she transformed her home into a kitchen studio called The Bakehouse where she tests recipes and holds in-person and virtual baking workshops for students from around the country.

Joy has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times.  Joy has been featured on Food52, NYMag, TheKitchn, Better Homes and Gardens, Sunset Magazine, and Country Living to name a few.  Joy has spoken at Cherry Bombe Jubilee and been seen on The TODAY Show.

You can keep up with joy on Instagram @joythebaker and her cake-based passion project @drakeoncake. Get your hands on Joy’s popular line of cake mixes with Williams Sonoma!   On any given day she can be found with a bag of cookies and a pound of butter in her purse. It’s a vibe.

For partnership inquiries please contact Megan Brown at Underscore Talent.

For press inquiries please contact Julianna Pesavento.

We’d love to hear from you! xo

Abby Mallett, Editor

Abby Mallett is a freelance writer, editor, and ice cream enthusiast from Chicago. You can always find her tucked in her house, surrounded by too many plants and crystals. Her writing contributions include Saveur Magazine, Cup of Jo, and Psychology Today. Currently, she’s obsessed with her newly adopted cat, Wylie.

Follow Abby’s ice cream reviews and general merriment on Instagram @abbyblujay.

Karlee Flores, Photographer

Karlee Flores is the award-winning photographer and creator behind the popular food blog Olive and Artisan that focuses on comforting bakes and joyful living. If she’s not in her Oregon kitchen with her cats baking incredible treats and beautiful dishes, you’ll find her with her fingers in the garden.

Find her food, treats, and cats, Bruce Wayne and Kiwi, on Instagram @oliveandartisan.

Kim Baldwin, Contributor

Kim Baldwin is a writer living in Nashville, Tennessee. She is also the new Digital Editor for the Nashville Scene. An OG blogger, Kim started The Blonde Mule in 2006 and turned her popular interview series into a podcast. On Ladyland, Kim interviews women like the one and only Joy the Baker, as well as Samantha Irby and Mary Laura Philpott. Kim is an avid reader, pop culture devotee, and renowned cat mom.

Follow Kim on Instagram and Twitter @theblondemule and at TheBlondeMule.

Toby Rose, Contributor

Toby Rose is a writer, mother, and beginner baker. She’s lived in Seattle, New York, and LA, and recently moved back to her hometown of Nashville. A contributor to What’s Up Moms, Cup of Jo, and Real Simple, she also sends the occasional meal planning newsletter, Dinner in 20. She’s been puttering around the Internet since the LiveJournal days, has a varied background in digital marketing, and is a pop culture junkie.

Follow Toby’s daily musings on Instagram @Tobyfels. 

 

Amy Estes, Contributor

Amy Estes is a writer, storyteller, and educator from Sacramento, CA, and a dual-genre MFA candidate in fiction and non-fiction at the Vermont College of Fine Arts. Amy’s essay writing has been featured on The Rumpus, Huffington Post, Catapult, and elsewhere. In 2022, she was a curated writer for Corporeal Khôra and her piece, “Won’t Someone Think Of The Women?” was nominated for Best American Essays. Amy’s humor writing has been featured on McSweeney’s, Slackjaw, The Belladonna, Weekly Humorist, and others. In 2022, Amy was selected for the Kenyon Review’s Summer Residential Writers Workshops in the category of non-fiction, and is grateful to serve as a Peter Taylor Fellow at the 2023 Kenyon Review Summer Writer’s Workshop. Amy was also selected as a 2023 Lambda Literary Fellow in non-fiction.

Amy regularly takes the stage as part of “Mortified,” and her story-telling has been featured on SoulPancake.

When she’s not teaching middle school English or online satire writing for Second City, Amy enjoys reading, vying for Genius status on the NYT Spelling Bee, drinking vanilla lattes, and spending time with her spouse (also named Amy!) and their two dogs, Hank and Olive.

Follow Amy’s daily musings on Instagram @amymelissaestes.  

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HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

SHOP MY FAVORITE GEAR HERE! 

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DRAKE ON CAKE

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

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joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
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This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
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Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
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Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
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Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
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In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
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Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
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Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
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Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
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