Work With Me

Want to work together? Below are a few of the ways that I can help meet your needs. If you have a request not listed below, I’m open to other opportunities as well. Contact me at I also have a media kit available upon request. Thank you!

Recipe Development | I’m constantly thinking about recipes, and I’d love to create one for you! I’m available to develop unique recipes for your company or product. This recipe can be shared on my blog in a sponsored post and promoted across my blog’s social media platforms.

Reviews & Giveaways | If your product is something that I think will be relevant to my readers, I’d love to test and review it. I’d also love to give the opportunity for some of my readers to try your products as well by hosting a giveaway in conjunction with my review.

Publishing my photos/recipes | If you would like to publish one of my recipes or photos on your website/print publication, send me an email request! I will most likely give you permission to publish my content, as long as proper credit is given (including a link back to my site).

Freelance Food Writing | I’m open to contributing editorial content to your website or publication. I can provide copy, recipes, and photos suited to your needs.


  1. Hi Rachel, I just came across your blog today and I am in love. Truly amazing recipes and it’s so engaging and I haven’t been able to leave your site! I have a quick question…how did you create this successful blog and gain readers? Did you attend pastry school? Is it easy maintaining a blog and having another career? I’m currently at a time in my life where I’m trying to figure out what I want to do, and I know I’m passionate about baking however I’m in enrolled in university for something completely different. Just like to know a bit more about your story and hopefully gain knowledge on how to create a successful blog?

    Thanks a lot,

    • Hi Emma! Thanks for all the kind words :) I’ve gained readers pretty organically, considering I’ve had the site for four years now. I’ve been a student the whole time I’ve had it, so I haven’t necessarily had a full time “career” to balance with necessarily, but it is hard to keep a balance between school and Bakerita occasionally. I didn’t attend pastry school, and don’t plan on it as of now. I’m enrolled to get a degree in international business, so I know what it’s like to be studying something completely unrelated! I think what’s really enabled me to keep Bakerita updated and successful while being so busy is that it doesn’t feel like work – I love to bake and blog and I wouldn’t do it if it wasn’t something I enjoyed. I think that’s key to having a successful blog. If you love it, you’ll find the time! I’d love to chat more if you have any other questions or just want to voice your concerns about blogging or school or anything! Feel free to email me at if you have anything else you want to know :)

  2. Hi, besides looking for recipes for my gf daughter in law, and now while she is nursing df. I also run a B&B that serves guests that request either gf or vegan foods so I am looking for a selection of recipes that 1) don’t take for ever to put together and 2) don’t use ingredients that are expensive and I will not use again for months. You seem to have a what I have been looking for. Thanks :)

    • Awesome, I’m so glad that you found what you were looking for on my site, Deb! I hope that you, your daughter, and your guests love the recipes that you try. Have a great day!

  3. Hi Rachel,

    I baked your Apple Butter Rugelach for the first time last night. Oh my goodness they are so delicious! My 14-year-old son was hesitant to try one, but when he did, he immediately said “these are really good!”

    I would like to share your Apple Butter Rugelach recipe on a holiday newsletter I am drafting for the law firm I work for. I will of course credit you and provide a link back to your site. Do I have your permission? I can send you a draft copy for approval before distributing if you like.

    Thank you for sharing your recipe and I hope I can pass it along.


  4. Hi Rachel,

    I have been following your site and making some of your recipes for a few months now. I’m strictly Paleo and just have a quick question. On many of the sites I find lately none of them give any of the nutritional values on the recipes. I’m trying to keep track of my carbs and proteins and such and this would be helpful. On your Chocolate Chunk Banana Bread for instance, do you have any of this information?

    Thanks you


  5. Joan | says:

    I calculate that bread weights about 1,2 kg, it’s 4066 kcal, it’s very big portion of calories, you can add less coconut oil and almond butter to lower calories. Do you want to know more about carbs, fat and proteins in recipes?

  6. Hi Rachel!
    My name is Daniel Williams. I’m a husband, father, and app developer. I know you are busy, so I’ll get right to the point. I would love to develop an app for you.
    My wife follows you on Instagram. We love your recipes and have tried several. While we don’t always nail the look as you do, they always turn out tasting great. Your Raspberry Rhubarb Almond Bars are my personal favorite. They taste so great it’s hard to believe they’re gluten-free. You have a way of making the healthiest of foods taste like they are sinfully unhealthy.
    Since you have a strong following on social media and you already have the recipes, have you considered publishing an app? I believe doing so would really get you some great exposure. I’ve published several recipe apps for individuals on Instagram and would love to do one with you as well.
    I do have a website where you can go to learn more about me. You can also take a look at some apps I’ve done in the past. It’s located at If you already have an app in the works or just not interested, I appreciate your time.
    Thank you,
    Daniel Williams

  7. Hi Rachel,
    Came across your site tonight as I looked for a paleo banana cake. I created gustopaleo when we wanted to modify out families traditional Italian recipes into paleo and then more recipes just flowed. I’m happy for you to feature one of my recipes of your choosing or I’m also happy to contribute a recipe to mine.

  8. Rachel,
    Thank you so much for your fabulous recipes! I’ve been grain free (mostly!) for the past few years and have never found any baked goods recipes that actually work….until yours! Thank you! I can enjoy cookies again!! Your really a gifted recipe creator, photographer and blog developer!

    • Your kind words made my day, Wendy! I so appreciate you taking the time to let me know you’ve been enjoying my recipes – it’s readers like you who inspire me every day :) I’m so glad you can finally enjoy grain-free baked goods again. Be sure to let me know if there’s any specific treats you’ve been missing so I can make sure to put them on my list of recipes to develop! Best, Rachel

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