Leanna's Tiny Bakery

I started baking seriously during a month where nothing was going right. I had one bag of bread flour, some active dry yeast, and nothing else to do. The first focaccia was terrible — too dense, no bubbles. I made it again the next day. And the day after that. By the third week, it was the best thing I'd ever eaten.

My kitchen is genuinely small. I have measured it. Sixty-two square feet including the fridge. Every recipe I write is tested in that space, with that oven, on those two square feet of counter. If it works here, it works anywhere.

Brown butter changed how I think about baking. It turns ordinary cookies into something people email you about. It makes banana bread taste like a decision. I put it in almost everything now, and I'm not sorry.