Sugar Coated
Penny StankiewiczA pastry chef's case for baking by feel. Stories, technique, and the confidence to trust yourself.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 38 | Subscribers | Read | pennystankiewicz.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Do I Have To?
One is all purpose flour, one is cake. Can you tell the difference?
Making Dry Caramel
Caramel is the thermal breakdown of sugar. As the temperature gets higher, the caramel gets darker. Without water, this process goes very quickly.
Immediate Gratification: Caramel
It’s a Saturday pastry class, running from 9am-5pm. Towards the end of the day Chef Chad showed me a trick. I learned lots of tricks from him. He said it was advanced, risky, and I was all in. I like to feel special after all. Dry caramel i...
Grapefruit Olive Oil Chiffon
#### Fast track to the recipe…Olive Oil Chiffon Cake.
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Authors
The writers behind this newsletter.
Founder of Sugar Couture, Penny is a sugar artist and chef with a filmmaker’s eye and a flair for the fantastical. She transforms sugar into memoirs in vignettes, told through recipes, rituals, and the emotional textures of baking.
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