Bakerita

About Me


Hi friend, welcome to Bakerita.com. I’m so happy you’re here! My name is Rachel Conners and I’ve been baking, writing, recipe developing, and photographing everything you see here since August of 2010, when I was a sixteen year old newbie baker and photographer, looking to share my love of baking with the world.

In Spanish, the ending “ita” is an affectionate suffix for something small and adored. With me maxing out at 5 foot tall, we looked to my mom’s Hispanic heritage to help come up with the name Bakerita – the little baker, if you’re willing to translate with a little imagination. The idea for Bakerita evolved out of my passion for baking and writing and a desire to share my recipes with the world.

Bakerita was started when I was a senior in high school, living in San Diego and struggling to find something I was truly passionate about. After five years in Seattle, I’m now living back in San Diego and working on Bakerita full time. I feel so honored and blessed to have found a corner of the Internet to share my words, recipes, and photos, and I couldn’t be more grateful to have you here.

While Bakerita started as a full on sugary, gluten-filled baking blog, after my sister and dad both discovered they were gluten-intolerant, I began to experiment with alternative types of baking. I now have tons of recipes that are gluten free, refined sugar free, dairy free, vegan, and Paleo-friendly. While I do still post decadent desserts, I know how difficult it is for many people to find desserts and baked goods that they can eat guilt-free, while sticking to their strict diets, that don’t taste like they’re gluten-free/sugar-free/Paleo/vegan.

No matter what your diet is, or what you’re craving, I hope you’ll find something (or lots of somethings!) that will make their way into your kitchen. I’m always available to answer questions – just leave a comment on the post if it’s a recipe specific question, or send an email to [email protected] I’ll get back to you as soon as I can! I love to hear from you – it seriously makes my day, so send me a message about whatever you want. Questions, suggestions, comments, and concerns are always welcome. Hope you have a delicious day!

What equipment and software do you use to run this site?!

Interested in working with me?

Please go to this page to see how your company can partner with me! See here for my privacy policy.

My content is protected!

To all my readers – you are all amazing, but I need to note this. All content on this site is exclusively mine – all pictures, recipes, and text, unless otherwise stated. Bakerita is a trademarked-entity. Please do not copy and paste my recipes onto your site, Pinterest, Tumblr, etc. unless changes have been made and credit is given. It is fine to link to one of my posts with a photograph, but please give credit. I reserve the right to ask you to remove anything of mine from your site. If you’re in question of whether or not you can use something, please ask me!

This page contains affiliate links.

Comments

  1. I am so impressed with your blog—the recipes look fantastic and your commentary just adorable.
    Best of luck to you!
    g-g~

    Reply

  2. Okay Rachel…well, I am very impressed and I want you to work for me! Soooo…how is it going at Savory? Do you have any time/inclination to work for me. I need someone to help me with cookie decorating and making my bakery counter look beautiful…I’m thinking this might be a 20 hour a week job, (but, could be more) you could come after school and do what I need done…are you interested? My god, I am so very impressed with your website….please call/email me. Whether you work for me or not…Bravo! Claire Allison

    Reply

  4. Hi Rachel,
    Your site is amazing, and your photos are gorgeous! My daughter, Katie, is 13 and she’s like a mini-you, loves to bake and cook and is also a cheerleader (TP Pop Warner). Maybe you can meet someday. Do you ever experiment with gluten-free baking? The sweets on the market that are gluten-free are pretty awful, although you can get some great tortillas, bagels and bread now. Still, the cakes and cookies are dry and gritty (not enough xantham gum?). Anyway, congratulations and keep up the good work, you are sure to be an incredible success because when you do what you love you can’t help but succeed. BTW, there’s a lot of $ to be made in wedding cakes, and if you could come up with a delicious g-f wedding cake I bet you would be in great demand.
    Take care,
    Noa

    Reply

  5. This is so cool! Great for you! Can’t wait to start reading about your recipes and adventures on Culinary Road!

    Hey, you’re ‘Become a Fan on Facebook” button isn’t working. Hurry so I may become a fan!

    Ricardo

    Reply

  6. Love all the recipes you have in your blog. I have tried several and they are really good. The photography is amazing. Thank you so much for having these recipes for all of us to try.

    Reply

  7. Hello Fellow CakeFan

    I just visited your website and I wanted to let you in on the following information.

    You are cordially invited to join the fastest growing cake community on the web.
    http://www.CakesWeBake.com has over 10,000 professional and amateur decorators.
    Share pictures, tips videos, and more. Participate in monthly contests for cash prizes and giveaways.
    Best of all it absolutely free to join. I hope to see you there Cakefan

    Just goto http://www.cakeswebake.com Take a look around and sign up!!

    Brian Kleiner
    Owner
    Cakes We Bake
    [email protected]
    516-523-2899

    Reply

  9. Hi Rachel,
    You are a baking machine and at such a young age, it makes me happy to see that.
    Hope you achieve all your dreams.
    I tried you facebook, but got the wrong thing.
    -Gina-

    Reply

  10. Hi Rachel,
    You’re blog is GREAT! I just wanted to reach out to you because I know from your blog that you LOVE to cook/bake and you’re just beginning your journey into college. I would like to introduce you to something I didn’t know about until my senior year in college as a chemistry major– food science. I was lucky enough to find out about Food Science in time to get a Master’s Degree and now I get to work in product development! I get to develop new french fry products and recipes (displayed on the back of the bag) for Ore-Ida products.

    If you are interested in becoming a product developent professional or a research chef, let me know. I know of a few resources. As an added bonus, when I graduated in 2007– I had a job 6 months before graduation! There are TONS of scholarships and my entire graduate degree was paid for. :)

    Good luck!
    Josie

    Reply

  11. Hi Rachel! I wanted to let you know that I passed on the Versatile Blogger Award to you in my last blog post. I absolutely love your blog and always look forward to visiting! :) Take care.

    Reply

  12. Hi Rachel … you hav a lovely blog and really impressed at your talent at tis young age…!! hope to try some of your reciepes… and will post them…!!

    Reply

  13. Hi Rachel,

    I think you are just fantastic and the best Bakerita around!
    Best of luck in all your endeavors. I’m waiting for your first
    cookbook!
    Kelley Kupfer

    Reply

  14. Hi Rachel,

    What a sweetie you are! You have a lovely blog and you have already accomplished so much! I had a great time perusing your posts and enjoyed each one!

    Thank you so much for stopping by my place and leaving your comment. It is a joy to meet you!

    Kindly, Lorraine

    Reply

  18. thx for the add. one of my best friend’s sons is going to puget sound next year. he is a swimmer. best of luck.

    Reply

  20. Just want to wish you the best of luck in all you do! I once was an avid baker too (I have allowed food intolerances and massive weight loss efforts to get in the way though) and I really, really identify with the idea that “nothing compares to the joy of seeing someone’s face light up as they bite into one of my creations.” Isn’t it the best?!

    Reply

  21. Dear Rachel,
    Thank you so much for all of your lovely comments on Cannella Vita. As a fellow teenage-baker, I love to see other young people as excited as I am about my Kitchen Aid! ;) I also think that it’s awesome that you’re from San Diego, I lived in La Jolla for a long time and miss it dearly. We visited La Jolla for winter break this year and it was so nice — I did a bunch of blog posts on it, you’d probably recognize a lot of the places! Anyways, keep up the beautiful blog!
    With love,
    Erica

    Reply

  22. You go to UPS? I go to SPU up in Seattle! I’ve always wanted to start a food blog but have never thought I’d be able to do it while I’m still in college; I so admire you for having such a beautiful blog (food and photos) while being a student. Props to you. :)

    Reply

  24. Hi Rachel,
    Beautiful and impressive blog! Mouthwatering recipes. You must be incredibly popular on campus – not only for being bright and charming and creative (which shows in your writing and photography) but also for all the delicious goodies you make. I will definitely be checking in here when I’m looking for dessert recipes. Lisa

    Reply

  27. Aww I almost went to Puget Sound…it was my second choice and I still feel an affinity for it, even though there’s no way I could have survived all the rain! I’m loving your cute blog so far :)

    Reply

  29. Rachel, thanks for your sweet comment on my blog! I’m so glad it afforded me the opportunity to stop by here and check out all of your yummy creations. As the above commenters have stated, I’m really impressed by your ambition and talent at such a young age…and that you’re able to maintain such a beautiful blog while in college. Props to you, girl! Now, I’m going to go back to scrolling through your yummy recipes. I have such a sweet tooth, so I’m in heaven here!

    Reply

  30. Just want to say that you totally ROCK! I’m on paleo and can’t wait to try out your Almond Banana Bread. Thanks for creating these treats and sharing them with us. Your pictures are amazing too. Keep up the great work!

    Reply

  33. Thanks for the comment on my blog – I loved stopping by and finding your delicious blog! What an inspiration…I can’t believe you are in college and food blogging! When blogging feels overwhelming to me, I’m just going to remember you! :)
    Ps. Your Peppermint Oreo Fudge Brownies look aaaaamazing! Have a great time in Europe!

    Reply

  35. Hi Rachel,

    Your dad just shared this link on his LinkedIn and my eyes have been glued for the past thirty minutes since I clicked on it! You have an incredible talent! Amazing recepies and great photos. May you have tons of success this year! Happy holidays.

    Sincerely,
    Carlota

    Reply

  41. Manny congratulations for your blogg and ..sure for your work!!!!!
    You make gorgeous deserts!
    If you have an idea to open one store of this amaizing deserts in Bucharest, I will enjoy this.. :)
    I made my dolci :) only for passion..and you surely do the same!!!!
    Good luck and more & more beautiful recipes!

    Reply

  44. Rachel-

    Your recipes are amazing. I haven’t ever been disappointed and I’m also adapting these with gluten free flour. Keep it up lady!

    Yours in Yums,
    Tiffany

    Reply

    • Thank you so much Tiffany! So glad to hear my recipes work well with gluten-free flour. Thanks for making my recipes and letting me know how they work for you. I so appreciate you being a reader :) xoxo

      Reply

  45. Hi Rachael. Thank you so much for all of your delicious recipes. I make the Brie Bites for our Thanksgiving dinner and we all loved them. And today I found three more recipes that I can’t wait to make. I have shared your site with several friends who are gluten-intolerant and they are very pleased with the recipes, too. Keep up your great work!

    Reply

    • Hi Jean. Thank you for your kind words!! You put a big smile on my face :) I am so happy everyone enjoyed the brie bites, and I can’t give enough thanks for you sharing my site. I so appreciate it. Happy Holidays!

      Reply

  46. It seems like there is something wrong with your recipe index section of the website. When I click on it, I can’t seem to get to any recipes.

    Reply

    • Hi Elisa. Sorry you’re having trouble – is it taking you to this page? From there, you should be able to click on the category you want to be taken to a choose a recipe to go to from there (or just scroll down the page to see all the recipes).

      Reply

  47. Hi, Rachel. Thank you very much for sharing your experience here. You wrote a nice article on your various qualities. I like all but photographing is amazing to me.

    Reply

  49. Hi Rachel! Love the blog. Your recipes look amazing. Its true about gluten free and paleo desserts its hard to find recipes that still taste great. I am impressed. Hope to meet you and the Everything Food Conference in May.

    Reply

  50. Hi Rachel,

    I love your recipes, but would you have a substitute for the maple syrup you put in all of your recipes? It is absolutely one taste I do not like. I have been just leaving it out.

    Reply

    • Hi Karen, I hope you got my email as well, but here’s my answer here just in case: you can sub honey 1:1 in pretty much all recipes calling for maple syrup. Hope this helps!

      Reply

  51. I am trying to subscribe to your email list and I’m not being allowed to do so. I don’t want to miss out on anything! Your recipes and website are incredible! I have been an organic veganfor 5 years because it saved my husband’s life who was diagnosed with a rare aggressive cancer! He only had 6 months to live and it’s five years later and he is alive and well! Thank you!

    Reply

  52. Hi Rachel!

    I’m pretty new as your suscriber but, your story, in some way or another, reminds of myself. I have an university Diploma in International Busisness and I’ve been working in that area for more than 20 years! I ran my own studio together with my husband who is a lawyer.My hobby and my passion was always cooking, specially for my friends and family. Almost 4 years ago my daughter was diagnosed hyperinsulinemia and we started changing our diet (gluten free, refined sugar free, grain free, lactose free…..). I started learning how to cook without wheat flour and using coconut flour, almond meal, lentils flour, etc. At 1st it was trial and error hahaha but, as I’m pretty autodidact, it was just fun. I’m 46 now and decided to spend more time in things that feeds my soul. I’m doing a master in NPL (Neurolinguistic Programme Learning) and taking cooking classes of raw food, paleo food, etc. Just congratulate you for your spectacular recipes and I’d like to thank you for sharing them with us. My pleasure! Leticia Rodriguez from Uruguay (Montevideo) in South America

    Reply

    • Hi Leticia. Thank you for sharing your story with me – we do have very similar interests! I definitely know how you feel about having fun with recipe development. I so appreciate you taking the time to write to me, and I’m so happy to hear that you are enjoying the recipes I’ve created :) Hopefully one day I’ll make it down to Uruguay…I’ve been wanting to visit for years! Have a wonderful week.

      Reply

  53. Hi. I just made your vegan Blueberry muffins. And I must say these are the best vegan recipe for muffins I have used to date. My daughter is allergic to the 5 basic food groups. So I usually make her muffins and freeze them for the occasional Birthday parties. They were so delicious. I did make a couple of modifications and they still turned out great. I used all Raspadura (colombiano), whole wheat flour instead of white wheat flour, and I used frozen blueberries. (We live in Panama, so fresh ones are hard to find). Again thanks again for this recipe. It is great. If you have any cheesecake recipes without coconut and other tree nuts, I would love to make a cheesecake for her!!!

    Reply

  55. Hi Rachel,
    I just came across you from Instagram. I am absolutely in love with your blog. I love all the healthy recipes you have, everything looks so amazing. Your pictures are great also. I can not wait to try some of your recipes.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *