Hi, I’m Billie!

And Broastee is my little corner of the internet — the place where I ask too many questions about baking, get unreasonably excited about tea pairings, and share everything I’ve learned along the way.

I’m the creator, writer, and home baker behind Broastee. I wasn’t trained in a professional kitchen. I didn’t grow up with a grandmother who taught me her recipes by hand. What I had was a stubborn curiosity and a tendency to want to understand why things work — not just that they do.

The moment that really started all of this was a birthday cake I made for my sister. I followed the recipe exactly, or at least I thought I did. The layers came out uneven, the frosting slid to one side, and when we cut into it, the center was noticeably denser than the edges. It wasn’t a disaster — we ate every slice — but I couldn’t stop thinking about what went wrong. I went back to the recipe, started reading about how fat ratios affect crumb structure, how oven temperature impacts rise, how the order you mix ingredients actually matters. What started as a minor baking failure turned into a months-long obsession with understanding the science underneath every recipe.

That curiosity has never really gone away. And Broastee grew out of it — a place to document what I’ve learned, test what I’m still figuring out, and share it all in a way that’s actually useful for other home bakers who want to understand what’s happening in their oven.

I Love Baking — Every Question It Raises

Broastee is where I share recipes, techniques, and the kind of practical knowledge that comes from baking the same thing five different ways to see what changes. If something works, I want to know why. If something fails, I want to know that too.

Over time, what started as a focus on basic baking expanded into the full range of sweet, comforting, and occasionally boozy things that make a kitchen feel alive. Most of what I know came from trial and error — adjusting ratios, testing substitutions, starting batches over, and slowly developing a real feel for how ingredients behave.

On Broastee, you’ll find ideas and guidance across six areas I return to again and again:

🍮  Dessert — the full range, from simple weeknight treats to things that take a little more patience

🎂  Cake — layered, loaf, bundt, flourless; cakes for occasions and cakes just because

🍸  Cocktail — drinks with character, often built around the same flavors I use in the kitchen

🍪  Cookie — every texture, every occasion, every variation worth knowing

🥐  Baking — the fundamentals: breads, pastries, techniques, and the questions beneath them

🍵  Tea — brewed carefully, paired thoughtfully, and sometimes baked right into the recipe

My approach is always grounded in accessibility. I’m not writing for professional bakers with specialized equipment and unlimited time. I’m writing for people who bake at home, with real kitchens and real constraints, and who want their results to actually be good. When I explain something, I try to explain the reason behind it — because understanding why a step matters makes you a better baker, not just a better recipe-follower.

A Little More About Me

Outside of the kitchen, I’m someone who genuinely enjoys slow, quiet rituals. Sunday mornings with a properly brewed cup of tea and nothing particular to do. The smell of something in the oven that fills the whole house before you’ve even started your day.

I think that sensibility shapes what ends up on Broastee. I’m drawn to things that reward attention — a dough that tells you something when you touch it, a custard that shifts color at exactly the right moment, a tea that changes depending on how long you steep it. There’s real pleasure in paying close attention to something most people rush through.

When I’m not testing recipes or writing, you’ll probably find me:

📓  Filling yet another notebook with baking questions I want to investigate

🫖  Comparing loose-leaf teas I picked up from somewhere interesting

🛒  Wandering grocery stores longer than necessary, reading ingredient labels out of habit

📚  Reading baking books cover to cover, including the introductions everyone skips

🔁  Making the same recipe twice in a row because something about the first batch bothered me

I also love hearing from readers — especially when something clicks that didn’t before, or when someone takes an idea from the site and makes it their own. Those messages are what make all the testing and rewriting worthwhile.

A Note on Transparency

Broastee is created for informational and inspirational purposes only. The recipes, techniques, and guidance shared here are based on my personal experience in the kitchen. They are not a substitute for advice from a professional chef, nutritionist, or food safety specialist.

Some content on Broastee may include affiliate links. This means I may earn a small commission if you make a purchase through one of those links — at no additional cost to you. I only reference products and tools I have personally used or genuinely believe in. These relationships never influence what I develop, test, or write about.

Broastee is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Transparency matters to me. You deserve to know who’s behind this site, how it operates, and that what you’re reading reflects honest experience — not sponsored opinion.

Let’s Connect

Whether you have a question about a recipe, a baking problem you’re trying to solve, or just want to say hello — I’d genuinely love to hear from you.

✉  Email: info@broastee.com

📍  Based in: United States

Find Broastee on social:

📌  Pinterest: pinterest.com/broasteeofficial

Thank you for being here. I hope Broastee gives you something useful to take back to your kitchen — and maybe a few new questions to chase down.