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    All About Leslie — The Baker's Almanac

    Leslie Jeon standing in front of a cookbook
    Leslie Jeon mixing flour in a bowl with a whisk
    Leslie Jeon pouring flour into a bowl

    Hi, I'm Leslie! Welcome to The Baker's Almanac.

    Here on the blog, I share unique dessert recipes and baking tips to help you bake with confidence.

    While I started out as a hobby baker, I grew my skills by attending pastry school and eventually working at a high-end restaurant in New York City. But above all else, nothing makes me happier than teaching and inspiring others to bake. ♡

    Get to Know Me Quickly

    Leslie Jeon sitting on a couch

    Location: Atlanta, Georgia. I live with my husband and our two Abyssinian cats, and we're expecting our first child (a daughter!) in May.

    Education: A Bachelor's degree in History from New York University & a Grand Diploma in Professional Pastry Arts from The International Culinary Center.

    What's your all-time favorite dessert? Such a hard decision to make, but I'd have to go with a freshly-baked chocolate croissant!

    What kind of content can I find here? Here at The Baker's Almanac, I'm passionate about empowering you to become a better baker. You will find:

    • Unique, mouthwatering dessert recipes that will satisfy any sweet tooth
    • Baking tips and tricks to help you learn and master all kinds of complex baking techniques

    How long have you been baking? I've loved baking my whole life. When I was younger, I remember helping my grandmother make her famous sugar cookies, and I would devour as many as I could in one go. I would always jump at the chance to bake cupcakes for my classmates or whip up a loaf of banana bread with my sister-in-law. And now, baking is one of my favorite ways to unwind and spend time with family.

    Hobbies (outside of baking, of course): Binge-watching British TV shows, running, traveling to new places, playing tennis with my husband, cuddling with my cats, and reading.

    More About Me

    While I've loved baking my entire life, I didn't really get serious about it until I graduated college. I found myself spending all my weekends baking elaborate cakes from scratch and meticulously decorating sugar cookies, and I realized just how much I loved it.

    After thinking about it for a long time, I took a leap of faith in 2018 and enrolled in pastry school at The International Culinary Center. For nine months, I worked my 9-5 job during the day and went to school at night, learning how to make everything from pâte à choux to macarons. And I loved every single minute of it.

    Diploma in hand, I got a job as a pastry cook at a high-end restaurant called The Dutch in New York City. I learned how to make seven trays of biscuits at one time and handle 400 covers during a busy brunch service. I also had the incredible opportunity to learn baking tips and recipe development from some of the most incredible chefs in the industry.

    After hanging up my chef's whites, I started sharing my passion and love for baking here on The Baker's Almanac in 2019. I want to pass along all the knowledge that I've learned over the years and show that making macarons and éclairs isn't as hard as you would think. Now, I work on The Baker's Almanac full-time, and I get so much satisfaction developing recipes and seeing so many people recreate them all around the world.

    So, I hope you'll stick around — let's bake something delicious together.

    Leslie Jeon photographing cookies

    Let's Stay Connected

    Let's be friends! You can find me on Instagram, Facebook, and Pinterest. You can also subscribe to my newsletter to get all my brand-new recipes and baking tips sent straight to your inbox.

    Last but not least, if you try out any of the recipes here on The Baker's Almanac, I would absolutely love to see your creations! Feel free to tag @thebakersalmanac in your Instagram photos and stories, and you can also use the hashtag #thebakersalmanac. I will be sure to share all of your photos so that others can get inspired as well.

    Happy baking!

    Leslie's Favorite Recipes

    Not sure which recipe to try out first? These are a few of my favorites:

    • Homemade Strawberry Pop Tarts
    • Banana crumb muffins on a cutting board with parchment paper
      Banana Crumb Muffins
    • Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd
      Lemon Macarons
    • Jar of strawberry jam in front of bread and a basket of strawberries
      Easy Strawberry Jam (No Pectin)
    • Unwrapped cupcake on a plate in front of another cupcake
      Earl Grey Lavender Cupcakes
    • Two sugar cookies resting on a plate on top of a grey napkin
      Grandma's Christmas Sugar Cookies
    • Snickerdoodle scone on a plate next to a fork
      Snickerdoodle Scones
    • Spoon dripping into a pot of caramel sauce
      Homemade Salted Caramel Sauce

    Primary Sidebar

    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

    Learn more about me →

    keep in touch

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    recipes perfect for spring

    • Banana crumb muffins on a cutting board with parchment paper
      Banana Crumb Muffins
    • Lemon macarons sitting on a baking sheet next to piping bags with buttercream and lemon curd
      Lemon Macarons
    • Jar of strawberry jam in front of bread and a basket of strawberries
      Easy Strawberry Jam (No Pectin)
    • Unwrapped cupcake on a plate in front of another cupcake
      Earl Grey Lavender Cupcakes

    bake like a pro

    • Various baking ingredients like eggs, honey, milk, and chocolate chips
      11 Common Baking Mistakes You Might Be Making
    • The Ultimate Fruit Flavor Pairing Chart
    • Canisters of baking powder and baking soda
      Baking Soda vs. Baking Powder: What's the Difference?
    • Whisk attachment with Italian meringue in front of eggs and a bowl of meringue
      The Difference Between French, Swiss, and Italian Meringue

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