Author

Sweetly Editorial Team

Homemade bakery and pastry journal

The Sweetly team bakes to order and writes about chocolate, pastry technique and ingredients. We say what we have tested ourselves and when we are relying on manufacturer data or published sources.

Areas of focus

Chocolate: tempering, couverture and storage
Pastry technique: ganache, glazes, laminated dough and assembly
Cakes and desserts made to order

Articles are published under the editorial team byline. Named authors, with their own biographies, will be listed here as they join.

Published articles

Cocoa Prices in 2026: Why Chocolate Still Costs More for Bakers
Fat Bloom vs Sugar Bloom: Why Chocolate Turns White and How to Prevent It
Fudgy vs Cakey Brownies: The Variables That Control Texture
Infrared vs Probe Thermometers for Chocolate Work
Dutched vs Natural Cocoa Powder: Which One to Use and Why
Couverture vs Compound Chocolate: What Is the Difference?
Chocolate Ganache Ratios: How Much Cream for Truffles, Glazes and Fillings
Chocolate Tempering: Methods, Temperatures and Troubleshooting

Contact

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