Hello! I’m Heather, and I love to bake.
Sprinkle Bakes is a recipe site that I started in 2009. It began as a collection of dessert and baking recipes that I enjoyed making, eating, and sharing with my family and friends. Back then, I was a self-taught baker and all-around sweets enthusiast with a childlike love for sprinkles. Today I’m a cookbook author, freelance recipe developer, food stylist, and photographer with a diploma in baking and pastry. One thing hasn’t changed. I still love discovering new recipes to make, eat, and share here. (And I still adore rainbow sprinkles – oops, that’s two things!)
I currently develop creative recipes and other content for FoodNetwork.com and HGTV.com. (Which is seriously my dream job come true – pinch me!) I also develop recipes for The American Butter Institute’s website Go Bold With Butter.
Before I fell in love with baking, I was an artist. For years I worked in art galleries with artists of every stripe: painters, sculptors, glass blowers, and textile artists. That love has translated into using art techniques on all kinds of confections. I even wrote a book about it! It’s called SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist.
Bake Like an Artist
“Color. Sculpture. Mixed Media. These aren’t your typical chapter titles for a baking book, but Baird, an artist and blogger, isn’t your typical baker. Creative freedom in the kitchen trumps tradition in this collection of more than 50 recipes that range from “blank canvases” such as sugar cookies and gingerbread, to visually pleasing concoctions like Dale Chihuly–inspired Candy Nesting Bowls, Free-form Lollipops, and Origami Cookies.”
My second baking book, called Sea Salt Sweet, was published late 2015. It celebrates my love for all things salty-sweet. Sea Salt Sweet is all about approachable sweets with focus on big flavors; think Chocolate Chunk Kettle Chip Cookies, and Double Chocolate Cream Cheese Brownies.
For the Love of Salty Sweets
“Heather Baird of Sprinkle Bakes is back and more delicious than ever with her sophomore cookbook, Sea Salt Sweet. Sea Salt Sweet strikes the perfect balance between the art and the science of pastry and baking with fun, accessible recipes that tickle both your sweet cravings and your salty ones.” -Food Network Dish
I’ve relegated my old press pages to an unpublished archive because maintaining them became a part-time job. Here’s a few condensed highlights from more than a decade of blogging.
Sprinkle Bakes has been featured in Food and Wine, Cooking Channel, Fine Cooking, Country Woman Magazine, Food Network, the Huffington Post, and HGTV, among others. This blog won a place in the Top Ten Baking Blogs and winner of Editor’s Choice Best Baking Blog by Better Homes and Gardens in 2015. It was also nominated as a Saveur Magazine’s Best Baking Blog Finalist in 2011 and 2012.
I have worked with Fair Trade USA to advocate for the fair treatment of workers who produce food and baking ingredients. I’ve enjoyed developing content for Betty Crocker, The Etsy Journal, Sconza Chocolates, and Smirnoff.
Churro: My first rescue pup. A grumpy old guy that loves bananas and getting around in his wheelchair.
Biscuit: Never bored, always sniffing around for a crumb. My Velcro pup.
Cashew: Our most recent rescue. He’s a lover not a fighter.
All writing, photography and illustration on Sprinkle Bakes is copyright Heather Baird (© 2009-21) unless indicated otherwise. Photographs (one or two) may be used if provided with a link to this website.