Sally’s Baking 101 is officially out in the world! After 3 years of work, hundreds of recipe tests, and countless flour-covered counters, I can hardly believe I get to hold this book in my hands… and that it’s finally in your hands, too.
To celebrate the release, I thought it would be fun to share the behind-the-scenes journey of how this book came to life. From building the table of contents, to cutting down an 80,000-word manuscript, to photographing recipes across all four seasons… here’s how we made Sally’s Baking 101.
Please meet the team behind Sally’s Baking 101:
- Giulietta Pinna (prop stylist) – follow Giulietta here
- Allison Pynn (hair and makeup for my author photos) – follow Allison here
- Diana Jeffra (food stylist) – follow Diana here
- Kristopher Juniel (video team) – follow Paragraphic here
- David Flores (video team) – follow Paragraphic here
- Stronz Vanderploeg (video/photograher) – follow Paragraphic here
- Stephanie (Sally’s Baking team member)
- Erin (Sally’s Baking team member)
- Beth (Sally’s Baking team member and recipe co-author)
(Not pictured: James, Lexi, Allie, and Trina, or my wardrobe stylist, Danielle Wood, and all of my recipe testers!)
Writing Sally’s Baking 101 has been the biggest project of my career. In fact, it took three years from the very first proposal draft to holding the finished book in my hands. I want to take you behind the scenes not just of the recipe development, but the countless hours, edits, photos, and decisions that went into creating a baking book of this caliber.
Why 3 Years?
When I began the proposal in 2022, I intentionally asked for a long deadline. I wanted to give this book the time and attention it deserved while still running my website, creating new content for you, and keeping up with the day-to-day. This wasn’t going to be a rush job. It was going to be the kind of book I’d be proud of decades from now. A true reference and teaching guide, not just a collection of recipes.
And let me tell you: it was more kitchen work than I’ve ever done in my career.
Building the Table of Contents
You’d think the first step would be jumping into recipe testing. But honestly? We spent almost the entire three years tweaking the table of contents.
My co-author Beth and I obsessed over the flow of the book. What skills did we want to teach? Which recipes made the most sense next to each other? How could we build a structure that took a beginner baker by the hand, while still keeping experienced bakers inspired?
I started by pulling 31 recipes straight from my website. Think: the classics that have become community favorites and that I knew had to be in this book, including pizza dough, chocolate chip cookies, sugar cookies, banana bread, and more. Those formed the foundation. From there, we built out the chapters with new and exciting recipes, flavors, and techniques. We pushed ourselves to go beyond our comfort zones—not just to learn new skills, but to translate them into teachable concepts for you.
Recipe Testing & Retesting
Each recipe was tested, retested, and in some cases cut or completely rewritten. Some came together quickly; others took dozens of rounds. Beth and I would tag-team: I’d run tests in my kitchen, she’d do the same, and then we’d compare notes and make adjustments.
Starting in 2023, I shared a few posts about the cookbook recipe testing process:
- Cookbook Recipe Testing 1 (2023)
- Cookbook Recipe Testing 2 (2023)
- Cookbook Recipe Testing 3 (2024)
- Cookbook Recipe Testing 4 (2024)
And, obviously, those posts don’t even cover a quarter of the recipes in the book! There were days when my kitchen looked like a flour explosion. We went through pounds of butter, bags of flour, mountains of chocolate, and so many cartons of eggs that I lost count. Grocery store runs 3, 4x per day because we ran out of something. And still, we never rushed the process. If something wasn’t working, we went back to the drawing board.
It wasn’t just me and Beth in the kitchen, though. My team member Lexi tested most of the recipes in the book in her home kitchen. I also hired a professional recipe tester, Amanda Yee, who lives overseas, to bake through the recipes with different ingredients and tools. Because what works in my kitchen in the U.S. might not work in another country. On top of that, we had over a dozen additional recipe testers who provided feedback, asked questions, and helped make sure every detail was clear and reliable.
Recipe testing is something I take very, very seriously. For the book, I wanted each recipe to not only taste incredible, but to also work for you the very first time you try it. That meant being obsessive about instructions, troubleshooting, and making sure nothing was left to chance.
Writing (and Cutting) the Manuscript
The manuscript ballooned to about 80,000 words. That’s a small novel! Every recipe came with detailed notes, troubleshooting tips, and step-by-step explanations. As you can imagine, it had to be pared down to fit the page count. Cutting words is painful, especially when you love to over-explain (hi, it’s me), but in the end the book is tighter, more focused, and easier to use.
Photos of test recipes:
The Photography Process
I’m the photographer behind every recipe photo in this cookbook, except for the ones where I’m actually in the shot! Those were taken by my longtime videographer, Stronz.
Photography was a project all its own. It took us 10–12 months to complete because I didn’t want to rush it. Certain ingredients needed to be in season, and I wanted the photos to reflect the freshest, most vibrant version of each bake. We shot the bulk of the book in April 2024.
To bring the book to life visually, I hired two stylists: Giulietta, a prop stylist with a literal warehouse full of dishes, linens, boards, and backdrops for every mood and project you can imagine, and Diana, a brilliant food stylist. Together, they became my cookbook styling dream team. Giulietta would arrive with crates of props that made each photo feel warm and inviting, while Diana had the magical ability to make each swirl of frosting and every flake of pie crust look its absolute best.
Every single recipe has a photo. We photographed recipes in batches, waiting for berries, peaches, apples, or cranberries (etc.!) to come into season. Each photo needed to do more than look pretty—it needed to teach. You’ll notice that there are a lot of step-by-step instructional photos. That was intentional.
We loved working together so much that they now help me with photography for my website, too. They’re talented, creative, and endlessly fun to be around—and I truly could not have asked for a better team to help bring the recipes in Sally’s Baking 101 to life on the page.
The Emotional Side
I won’t sugarcoat it (pun intended): it was exhausting. Writing Sally’s Baking 101 wasn’t just a project, it was a marathon. There were plenty of joyful moments, but also plenty of times it felt impossibly hard. My kitchen turned into a revolving door of ingredients, test batches, failures, and victories. There were late nights when I was exhausted (after a long day working on the book, running my website, and parenting) but had to pull another tray of cookies from the oven. Days when a recipe failed for the tenth time in a row and I wondered if it would ever work.
It took literal blood, sweat, and tears. There were times I cried from frustration, times I was so drained I couldn’t look at another bowl of batter, and times I said, “what did I get myself into? I can’t do this.”
But then there were the breakthroughs. The moment a recipe finally clicked, the day the table of contents came together, the first time I saw a finished chapter laid out with photos and words. Those moments made every hard day worth it.
This book demanded everything from me: my time, energy, creativity, and resilience. And while it pushed me further than any project before, it also gave me my proudest professional accomplishment to date.
This is the book I’ve always wanted to write.
And while three years felt like forever at the time, it was absolutely worth it.
Now that Sally’s Baking 101 is out in the world, I look at it and think of all the hours, decisions, and teamwork that made it possible. It’s more than a collection of recipes—it’s a true guidebook for bakers at every stage. And it was a team project.
And I couldn’t have done it without you. My readers, my friends, my family, my community. For over a decade, you’ve trusted me with your kitchens, your celebrations, and your everyday bakes. Your feedback, photos, questions, and encouragement are what fueled this book from start to finish.
This cookbook is my thank you. It’s a resource built from all the lessons we’ve shared, the classics you’ve loved, and the new challenges I can’t wait for you to try. My hope is that it inspires you, teaches you, and gives you confidence every time you turn on the oven.
From the bottom of my heart: thank you for baking alongside me all these years. I can’t wait to see what you make first.
Sally’s Baking 101 is available everywhere books are sold starting today. Happy release day, friends!
Photo credit: Stronz Vanderploeg
Reader Comments and Reviews
Congrats! I’m so excited to get this! I was one of the unlucky ones who pre-ordered from a big company, only to have their order canceled. I then re-ordered and it arrived yesterday (YAY), but the book was damaged beyond what I’d want to keep – re-ordered again and it got canceled this morning. I guess I’ll be heading to our local bookstore this weekend, but I can’t wait!
CONGRATULATIONS, SALLY! My pre-ordered copy arrived yesterday, and the book is stunning! Also, as a long-time fan & foodie, I already see how this book will teach me new skills and take me on creative flavor journeys! Your effort to push yourself and your readership to new heights is evident, along with your usual teacher instincts to make all instructions and pages as beautifully clear and well designed as possible. You inspire me!!! Take some time for yourself; cheers!
I have enjoyed making your recipes for the past few years. You are always one of my very trusted sites. Often, I simply look for your recipes to explore what you may have created or to discover new tips.
I just received your new cookbook. I ordered it in May. I bought 2 one for my sister. I am so happy with it!! It is a beautiful cookbook, so well done. The photos along with the recipes are so helpful. I just started baking with your website this year. Everything is so wonderful, everyone loves what I have made. I can’t thank you enough for my new hobby.
Congrats Sally! Just read your blog post- I got teary for you. How special to have this book completed. I can’t wait to get copy. I stumbled across your site years ago, I don’t even remember what recipe I was looking for! Love baking and following your recipes. My boys always ask “mom, is this a sally recipe?” They are all a hit in our house.
Hope to get your book at some point. However, I preordered mine from Amazon back in April and was sent an email yesterday saying they were out of stock? Pretty disappointed, but congrats! I’m sure it will be great.
Hi Pat! We are so sorry this happened. It has been so frustrating for many, including Sally! The publisher spent all day yesterday trying to get to the bottom of it. It was an issue with a duplicate listing on the retailer’s site, so SOME preorders that went through that duplicate listing were canceled. Sally’s publisher was assured that they do have plenty of stock available, so if you place a new order, there will be no problem filling it. Again, we are really, really sorry, and we cannot thank you enough for your support in preordering.
Congratulations! My copy is en route! I can’t wait! Thanks for sharing your expertise and recipes with us!
I have really enjoyed receiving your recipes. I have printed hundreds of them and they are always a success. Friends and family have benefited from many delicious desserts. The white chocolate raspberry cheesecake bars are to die for. The chocolate cake truly is the best. I am looking forward to making so many of the recipes. I love to cook and bake. You’re my gal.
Sally I preordered your book the other day and received my copy yesterday!!! I had seen where you could receive extra recipes if you did but now I can’t find it. Did I miss out because I didn’t do it before the release date? Love your book!!!
Hi Wendy, If you preordered the book prior to yesterday you should still be able to claim your bonus recipe PDF through the publisher: https://sites.prh.com/sallys-baking-bonus-pack. Thank you so much for ordering!
Congratulations, Sally! I’m putting this one on my Christmas list this year I always check your website first for a recipe for anything I want to make; my “baking” Pinterest boards are mostly full of your recipes; and when I get compliments on bakes I’m sharing, at parties, meetings, etc., I usually get to say, “Thanks! It’s Sally’s!”
Hi Sally,
Your new book arrived yesterday from Amazon and it’s beautiful! I was sorry to read other’s comments that their delivery has been delayed. I don’t recall when I preordered, but it was shortly after your announcement.
I’m looking forward to a deep dive into your tips!
My copy arrived today- it is GORGEOUS! I love that there is a picture of each finished product. I’m already planning on making the peach mascarpone dessert for a dinner I’m hosting next week. Thank you for all your efforts to help the rest of us be successful bakers!
Hi Sally! Congratulations on your new book. I own another of your cookbooks. It’s absolutely wonderful.
Just a side note. I preordered your newest from Amazon months ago. The cookbook was supposed to be delivered today. I got a notification tonight saying they cancelled my order. Book out of stock. lol. Go figure. I preordered it literally months ago. Grrrrrrrr lol. I guess I will be finding it elsewhere. I won’t give up that easily hehe. Just thought I’d share. Can’t wait to read. Eventually lol. Take care!
Hi Robin, thank you so much for your kind note. We are so SO sorry this happened. I’m really upset about it all and the publisher has spent all day trying to get to the bottom of why it happened. They believe it was an issue with a duplicate listing, so SOME preorders that went through that duplicate listing were canceled. Amazon assured the publisher that they do have plenty of stock available, so if you place a new order, they will have no problem filling it. Again, we are really, really sorry. I cannot thank you enough for your support in preordering.
I just reordered! Shipping it out today- yayyyy!!!
Cannot wait to read and create lol. Thanks again Sally.
Excellent information. I knew nothing about the recipe book process and found it very interesting.
Great work. Hats off to the entire team.
I’ll be buying this book for Christmas for my daughter.
Me too! I preordered in march and just got an email saying the order was cancelled cause they have no stock. So disappointing! At least I’m not the only one this happened to
Hi Sofia, we are so SO sorry this happened. I’m really upset about this and the publisher has spent all day trying to get to the bottom of why it happened. They believe it was an issue with a duplicate listing on Amazon, so SOME preorders that went through that duplicate listing were canceled. Amazon assured the publisher that they do have plenty of stock available, so if you place a new order, they will have no problem filling it. Again, we are really, really sorry. I cannot thank you enough for your support in preordering.
I had preordered this cookbook (so excited to have it join your other ones) back in March from Amazon and kind of forgot when exactly it was being released (sorry!) but I just got an email today from Amazon saying they cancelled my order because they are out of stock. I’m glad that your book sold out on Amazon- that’s so amazing!- but a little confused and sad that a preorder got cancelled.
I am so sad that my preordered copy of your book was canceled from Amazon due to it being out of stock.
Hi Lisa, we are so, so sorry this happened. It’s been really upsetting. The publisher has spent all day trying to get to the bottom of why it happened. They believe it was an issue with a duplicate listing, so SOME preorders that went through that duplicate listing were canceled. Amazon assured the publisher that they do have plenty of stock available, so if you place a new order, they will have no problem filling it. Again, we are really, really sorry. I cannot thank you enough for your support in preordering.
I love you, Sally! Your heart and passion shine through in everything you do. Your love for baking ignites a greater love for baking in everyone who tries your recipes. My kids and I love finding new recipes to try on your website, and my children learn so many valuable skills from reading to math to baking science to measuring to rolling to chopping to washing dishes. Some of our best bonding time and homeschooling time is spent in the kitchen with one of your recipes. These are memories I will cherish forever, and you are right in the middle of them with us. I can’t wait to bake through your new cookbook with my little loves after I savor every minute of reading through it for the first time. From the bottom of my heart, thank you for all the love, time, and energy that you put into bringing families together through delicious treats. <3
I received my book today! I had preordered it.
I am on my screened in porch ready to crack it open and enjoy.
Kudos and congratulations to you, Sally. You are everything a successful entrepreneur should be and I am happy for you.
Bake on!
My husband is not a fan of cakes. So for his birthday this year I made an apple crisp using your recipe. He loved it! So did our guest. It was served with your choice vanilla bean ice cream or whipped cream. It was a big
hit!!!
Sally’s Baking 101 Cookbook, Very Nice a of the Box cookbook, okay thank you
I’m so happy for you, thanks for all your hard work.
Since I start baking for the first time in 2019, you and your marvellous team have help me to improve and demand the best.
Such an achievement! Inspiration to finish writing my book. Well done Sally! Can’t wait to receive my copy and get cooking!
Kindest regards
Tracey Mulry
Sunshine Coast, Australia
I can’t wait, my book comes today! I am so excited to open it and read it!!
Thank you!!
Looking forward to buy it and read it ; )
Love from Nina Marie In Holbæk .Denmark
Hi Sally. I am so excited to get my hands on this cookbook. I can’t wait to look through it and decide what to bake first. I have made SO many of your recipes and received so many compliments. When people ask me where I found the recipe, I just say you know!!!
Thank you so much to you and your team for creating this book and for encouraging bakers year round and world wide.
I LOVED reading the behind the scenes description and seeing photos of everything that culminated in your 3-year creation! And from one baking Sally to another, I can’t wait for your book to arrive so I can get out the flour, sugar and butter and start baking form cover to cover. Congratulations!
Congratulations, Sally! What an incredible accomplishment. I am so happy for and inspired by you and can’t wait to receive my cookbook!
Thank you for having a photo for each recipe! That is one of my frustrations with other cookbooks. Congratulations on your book!
Congratulations!! You’ve taught me to make a baking bucket list for the year on January 1; I have a feeling there will be a new one today (or tomorrow depending on delivery). Thanks for all you do.
Hi Sally! Congratulations on the release of your 4th cookbook! When I bake something, someone almost always asks, “whose recipe is this?” My response is, “Sally, of course.” Excited for your labor of love to arrive today and go through it to decide what to make first!