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How This French Technique Makes Baking Easier

Published about 19 hours ago • 1 min read

Hi Reader,

Have you ever started a recipe only to realize—mid-mix—that you don't quite have enough flour? Or worse… you added baking soda instead of salt? (Yep, been there!)

That’s why I swear by the French technique mise en place—which just means “everything in its place.” Before I start mixing any ingredients, I measure out all my ingredients, prep my tools, and make sure I have everything I need in it's place.

Why does this make baking so much easier?

✔️ No measuring mistakes – When everything is prepped ahead, I’m way less likely to miscount cups of sugar or forget an ingredient. However, if you use a scale the cup counting goes away.
✔️ Less stress, more fun – No more scrambling to find the vanilla (or the whisk) mid-recipe! Everything is right where I need it.
✔️ Better results – Baking is all about precision. When I’m not rushing, I'm less likely to make a mistake and my cakes and cookies turn out just right.

So next time you’re baking, try mise en place! Take a few extra minutes to prep before you start, and I promise—it makes all the difference.

Have you ever tried this technique? Let me know what you think!

If you haven't tried it, practice with these recipes:

Happy Baking!

Cheryl

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113 Cherry St #92768, Seattle, WA 98104-2205

Bakes by Brown Sugar

Cheryl Norris | baker & food photographer

Hey there! Baking is my passion so I'm excited to show you how to take simple ingredients, turn them into amazing baked goods and have fund doing it. I'm a self-taught baker who not only wants to show you how to make tasty treats at home but also explain "the why" (aka the science of baking) so you're successful and look like a superstar at that next family event.

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