Gluten Strands Last week we talked about flour — protein content, which types to use, and why it matters for everything you bake. This week we're getting into what that protein actually does once you add water and start working. Gluten. It's the most important thing in bread that you can't see, and understanding how it works is the difference between making bread and just mixing ingredients and hoping for the best. Think of a Rubber Band Full of Ball Bearings Here's a menta

Wheat stalk with berries and milled flour We're starting something new. Over the next several weeks, we're going to walk through the entire bread-making process from start to finish — one step at a time, one post at a time. No shortcuts. No skipping ahead. Just the way we do it here at The Lakehouse Bakery. And it starts where every baked good starts: with flour, wheat flour specifically. We'll talk about other grain and nut flours in another post. Flour selection matters. N

Lovely lemons with zest Spring is here, and if you're not reaching for citrus in your baking right now, you're leaving one of the easiest upgrades on the table. We're not just talking about lemon bars or lemon cake — though we love them both. We're talking about using citrus as a tool to make everything you bake taste sharper, brighter, and more alive. Muffins. Scones. Quick breads. Cakes. Frosting. Most of the time, there's a place for it. Here's what most people don't re

Various stages of creaming Most home bakers think creaming butter and sugar is just... mixing them together. It's not. Creaming is aeration. You're not just combining two ingredients — you're forcing air into fat. Those tiny pockets of air are created by the crystalline edges of the sugar and determine the texture, structure, and lift of your finished product before you've added a single other thing. Get it wrong at this stage, and nothing you do after it will save you. Here

Not All Eggs Are Equal — How to Know Which Ones to Bake With and Which Ones to Boil (BONUS TIP: How to Dye Them Like a Pro) 4 min read It's Easter season. You just bought two dozen eggs. Some are going in the pot for deviled eggs. Some are going into your cake batter. And if you're like most home bakers, you're grabbing from the same carton without thinking twice. Stop. Because not all eggs are equal — and using the wrong egg for the wrong job is quietly ruining your results

Last night, I was presented with the 2025 Small Business Leadership Award from the Chelsea Area Chamber of Commerce at Revel Run. Along with it came a City of Chelsea Proclamation signed by Mayor Kate Henson, two State of Michigan Special Tributes signed by Governor Gretchen Whitmer, and conversation time with State Representative Kathy Schmaltz, State Senator Sue Shink, and Congresswoman Debbie Dingell. First I want to say congratulations to all of this year's Chelsea Are

Get to know The Mother Sauces and how incredibly versatile they are!

Bread is what we do. It's the foundation of everything at The Lakehouse Bakery. Sourdough. Sandwich loaves. Dinner rolls. Pizza dough. It's not just a product line — it's what separates scratch bakeries from everyone else. And we're about to do a lot more of it. Meet Kayla (She's Here to Help Matt) You probably know Matt. He's been our lead bread baker for years — the guy responsible for making sure your sourdough is ready when you walk through the door. But Matt can only mak

King Cakes Fat Tuesday is five days away, and if you've never experienced a King Cake, you're missing out on one of America's most delicious traditions. Here's everything you need to know about the colorful braided cake that takes over New Orleans every Mardi Gras season—and why we make them fresh at The Lakehouse Bakery. What IS a King Cake? A King Cake is a brioche-style sweet bread that's hand-braided, filled with almonds and cocoa and topped with vibrant purple, green, an

You've seen it in almost every recipe. "1 cup sifted flour." Or maybe it says "1 cup flour, sifted." And you stand there wondering — do I sift it into the cup? Do I scoop it then sift it? Does it even matter? Here's the truth from someone who's been baking professionally for 35 years: it almost certainly doesn't matter, and you're wasting your time. Why sifting existed in the first place Sifting flour was essential 80 years ago. Flour came from small mills with inconsistent g

You followed the recipe. You did everything right. And yet... your dough is just sitting there like a lump, refusing to rise. Don't panic. This happens to everyone. After 35 years in kitchens, I've seen every bread failure imaginable — and most of them come down to a handful of common mistakes. Here's what's probably going wrong and how to fix it. 1. Your Yeast Is Dead This is the #1 culprit. Yeast is a living organism, and if it's dead, your bread isn't going anywhere. How t

Chocolate Chip cookie ingredients Let's talk about something nobody wants to talk about: price. You walk into a grocery store and see a dozen chocolate chip cookies for $3.99. Then you walk into The Lakehouse Bakery and see a dozen chocolate chip cookies for $36. Same cookies, right? Not even close. The Real Cost of Real Ingredients Here's what went into the cookies you just bought from us: Butter, not margarine. We use real butter from actual cows. It costs 4x what margarin

You might think a holiday celebrating pie would land in summer when fruit is fresh, or maybe around Thanksgiving when pumpkin pie rules the table. But National Pie Day falls on January 23rd — smack in the middle of winter. Here's the story. It All Started with a Birthday In 1975, a Boulder, Colorado teacher named Charlie Papazian loved pie so much that he declared his own birthday — January 23rd — to be National Pie Day. He was the kind of guy who had birthday pies instead

Garden Turkey Boxed Lunch Introducing Online Ordering for The Lakehouse Bakery’s Boxed Lunches! Delicious, Hassle-Free Lunches—Now Just a...

Chocolate! How to store chocolate!   Chocolate is a  delicate ingredient  that can last a long time—IF stored properly and not...

Busting the "cold butter" myth for simple, easy to make pie crust!

Build Your Own Pizza We’re excited to announce the return of Pizza Weekend Season 2025 at The Lakehouse Bakery! Our artisan pizzas,...

A sweet gift, for you or anyone else! Looking for the perfect gift for the foodie, baker, or dessert lover in your life? We’ve got you...

The Unsung Hero of Baking: Choosing, Using, and Caring for Your Baking Sheets Baking sheets might seem basic, but a good one can be a...

You can now place your order for Thanksgiving desserts! Simply click HERE  for our easy online order form, and we’ll take care of the...