Hey there! I’m Anne

The baker behind Flour Tin Bakes. I started baking more and more in my free time and eventually realized how much I loved being in the kitchen. I’ve always been drawn to old family recipes, and that influence shows up in much of my baking.

close up of orange cranberry bundt cake that has a slice removed. The cross section of the cake is visible

I’m a self-taught home baker who went from working as a biologist to spending a lot of time in the kitchen. For years, I weighed out chemicals in the lab during the day, then came home and measured flour and sugar on the weekends for whatever dessert I wanted to try next. It’s no surprise I fell in love with baking since it’s both a science and an art.

My love for baking really began when I was a teenager watching cooking shows, but it grew in a new way once I got married. My mother-in-law is an incredible baker, and she inspired me to recreate the desserts my husband grew up with. Some turned out great while others were epic failures (peppermint popcorn, I haven’t forgotten you!). But every attempt made me love baking more.

Flour Tin Bakes is where I share recipes, some handed down from family and others I’ve developed, tested, and tweaked to make sure they work for home bakers. You’ll find a mix of desserts from scratch and simple shortcut recipes because both have a place in my kitchen.

My goal is simple: to give you reliable, easy to follow recipes you can trust. I hope one of these recipes inspires your next bake!

FAQs

Absolutely! Every recipe is tested to make sure it works in a home kitchen, and I write instructions clearly so you can follow along without stress. Make sure to check out the Tips and Tricks section below each recipe.

Not at all! Some recipes are made entirely from scratch, while others use a few store bought shortcuts and that’s perfectly fine. Baking from scratch is great, but sometimes you don’t have the time or just want a quicker option. On this blog, you’ll find a mix of both recipes types.

Yes, I take all of the photos you see here. The photography part of food blogging is something I genuinely enjoy, even though I’m still learning as I go. I don’t consider myself an expert, but I love experimenting, practicing, and trying to get a little better with every recipe I shoot.

I do not sell desserts or take orders. I am currently focusing on sharing recipes on my blog for you to make at home. The desserts I make are shared with family and neighbors.

Inspiration comes from a mix of family recipes and my own experiments in the kitchen. One of my favorite things to do is to take a family recipe and then play with new flavor combinations.