Nigella, Pop-Up Shop, Cookbook and more…

A quote from Nigella Lawson – and a few things I need to discuss… 

A lot of people have been asking me about my “Pop-Up Shop” and wondering more about it. Let me explain how things work…

Every once in awhile I’ll “pop-up” and make an announcement on my website ( that I’m “taking orders”. I take orders for custom cakes, cookies, brownies, pies, cheesecakes, cheesecakes, cupcakes, cake pops, certain breads, casseroles, lasagna, etc.

You email me ( telling me what you want, etc. I write back to you and give you a timeframe and the cost per item. Once we agree on how things are set up, your order is placed and that’s it. (Delivery and pickup are discussed prior).

I will take in so many orders, and then close – giving me time to fill the orders placed. After while – I’ll open back up and take more orders. 

“Popping up” and taking orders is really the best thing for me at the moment. There’s really no schedule as to when I will “pop up” and take orders – it just depends. It may be once every couple weeks, once a week, once a month or three times a year. It all just depends.

I have no plans on “popping up” and taking orders anytime soon, but then again – that may change. If you’re interested, stay tuned to my website and look for a special announcement. Usually how it’s announced will be a special blog post, and an “alert” at the top of my page, announcing that “Orders are Open”. Also follow me on Twitter at for additional alerts and information. 


There’s been a lot of interest and questions regarding my upcoming cookbook I’ve been working on for months and months. I have no release date yet – no publisher information – nothing really to say other than it’s coming along and to “stay tuned”. I have my first book completed – recipes tested – etc. but it still needs “body work”. I’m still working on the outline, the organization and the “stories – memories” that go with each recipe. It’s been a long (and slow) process – but I want to be sure I’m 110% satisfied with it. For those waiting – I assure you – it will be worth the wait. Family recipes, MY recipes, developed recipes, etc. will be what’s included in the book. 

Now you may be wondering, what I meant by my “first book”. Yes – I have countless ideas and numerous recipes already developed and tested for a 2nd and 3rd book. BUT – let’s focus on the one I’m working on. All other future projects are “unannounced” at this point. 

I’m not going to put myself out there as a “chef” or anything close. I’m not. I’m a home cook. A home cook who loves to cook who has been trained by my Mom, Grandma Barbra and Grandpa Max. I’ve been raised in the kitchen, and I’ve learned by doing. And doing and doing. I love family recipes that hold stories behind them, and special memories. I love recipes that can be made again and again by people – for the people they love – and enjoyed by all. 

I’ve thought about attending pastry school – or a chef school – but honestly, right now in my life, that doesn’t interest me. Maybe in the future – who knows. 

I feel that if I actually become a “chef” – my techniques, recipes, ingredients and stories will change. I want to maintain, and pass on, the ways and techniques that made me fall in love with the kitchen to begin with. I’m not “dissing” chefs. I have a LOT of chef friends. I know several people who have graduated culinary school. I have a lot of love and respect for chefs. It’s just not for me. Not right now. 

So – I hope I’ve answered what a lot of you have been asking. 

As usual – if you have an “Ask Blaise the Baker” question – shoot me an email and I’ll answer it. Or check my website in the search engine for my “Ask Blaise the Baker” section – there’s a lot of Q&A’s there. 

And – last but certainly not least – THANK YOU for the support and dedication that you’ve given me! I can’t even put into words what this means to me. It means everything. And I thank you all so much!!! xoxo


3 thoughts on “Nigella, Pop-Up Shop, Cookbook and more…

  1. I don’t believe you have to be a trained chef to be a wonderful cook and/or baker. What it takes is love and pride, and you’ve definitely got both! Keep up the tasty recipes, Blaise!

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