Keegan Rodgers | Profile

Profile

Join date: Oct 19, 2022

About

Hi, I’m Keegan, founder and pastry chef at The Lakehouse Bakery in Chelsea, Michigan. My passion for baking started in my Granny's kitchen and has grown into a bustling artisan bakery, where we create everything from scratch with love and the finest ingredients. From bread to cookies, croissants, and French macarons, I believe in making every bite special. When I’m not whipping up sweet treats, I’m sharing my love of baking with the community through classes and events. Welcome to my blog—let’s bake something amazing together!

Posts (36)

Mar 31, 2026 ∙ 2 min

Baking Tip #12: The Spring Ingredient Most Bakers Are Underusing

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 realize: lemon zest...

Mar 25, 2026 ∙ 3 min

Baking Tip #11: Creaming is the Key!

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's what most...

Mar 18, 2026 ∙ 5 min

Baking Tip #10: The Incredible Edible Egg!

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. Let me...