About

My Background

I'm 43 years old and based in Seattle, Washington, where I run BakingWithMaya full-time from my home kitchen. Before pursuing baking professionally, I spent 12 years working in digital marketing for tech companies including Microsoft and smaller Seattle startups, where I specialized in content strategy and community building.

My formal education includes a B.A. in Communications from the University of Washington (2003), but my real education in baking came from two decades of hands-on practice, starting in my grandmother's kitchen in Tacoma when I was eight years old.

Why I Started BakingWithMaya

In 2017, I was recipe testing a chocolate chip cookie formula for the fortieth time, trying to create something consistently perfect for a friend's baby shower. My marketing colleagues kept asking for the recipe, and I realized there was a real need for baking content that prioritized reliability over complexity.

I launched BakingWithMaya in March 2024 with 12 core recipes. Today, the site features over 300 tested recipes and reaches more than 85,000 monthly readers who are looking for approachable, trustworthy baking guidance.

What I Specialize In

My recipe development focuses on several key areas:

Beginner-Friendly Techniques - I break down baking fundamentals into clear, manageable steps with detailed explanations of why each step matters.

Tested Reliability - Every recipe on this site goes through a minimum of three test batches before publication. I document what works, what doesn't, and why.

Classic Comfort Baking - My most popular recipes include soft chocolate chip cookies (tested 60+ times), foolproof vanilla birthday cake, no-knead artisan bread, and seasonal fruit crisps.

Pacific Northwest Inspiration - Living in Seattle influences my baking style. You'll find recipes featuring local ingredients like Rainier cherries, Marionberries, and hazelnuts from Oregon.

My Approach to Recipe Development

I learned to bake from my grandmother, Ruth Miller, who ran a small bakery in Tacoma during the 1970s. She taught me that the difference between good and great baking isn't expensive equipment—it's understanding your ingredients and mastering fundamental techniques.

One memory defines my entire philosophy: I was 10 years old, and we were making her famous dinner rolls. I asked why we couldn't just use a timer instead of feeling the dough. She put my hands in the mixing bowl and said, "A timer can't tell you when the dough is ready. Your hands can." That lesson—to trust the process and pay attention to details—guides every recipe I create.

I don't have formal pastry school training, and that's intentional in how I teach. I approach baking from the perspective of a dedicated home baker who has learned through practice, research, and countless batches of trial and error.

Credentials and Experience

• Recipe developer and content creator (2024–present)
• Over 300 published and tested recipes on BakingWithMaya.com
• 85,000+ monthly readers
• 6 years of full-time recipe development and food blogging
• Featured in Better Homes & Gardens digital edition (2022)
• Guest contributor for King Arthur Baking Company blog (2023)

What You'll Find Here

BakingWithMaya focuses on three content pillars:

1. Step-by-step recipes with ingredient explanations, substitution notes, and troubleshooting tips
2. Baking tutorials that teach fundamental techniques like creaming butter properly, folding ingredients, and testing for doneness
3. Seasonal inspiration rooted in Pacific Northwest ingredients and family baking traditions

My writing style is conversational but precise. I want you to feel like you're baking alongside a friend who happens to know the science behind why your cookies spread too much or why your cake didn't rise.

My Kitchen Setup

I test all recipes in a standard home kitchen with basic equipment: a KitchenAid stand mixer (12 years old), one consumer-grade oven that runs 15 degrees hot, standard measuring cups and spoons, and regular grocery store ingredients. If I can make it work in my kitchen, you can make it work in yours.

Connect With Me

I read every email and comment, and I'm genuinely here to help you succeed in your baking journey.

Email: [email protected]
Pinterest: pinterest.com/bakingwithmaya
Facebook: facebook.com/bakingwithmaya

Whether you're baking your first loaf of bread or perfecting a family recipe, I'm glad you're here. Let's bake something delicious together.