about

I’m Elise, a 25-year-old from Oslo, Norway, fueled by my love for baking.

My favorite childhood memory leads back to my mom’s kitchen, where I would park myself on the counter and sneak a taste of whatever she was whipping up.

About bread by elise

As a self-taught baker, my baking journey has been a mix of experimentation, research, and a whole lot of love. Figuring out the perfect balance of flavors and textures is my kind of puzzle.

When I’m not elbow-deep in dough, you can find me sharing my baking through food videography and photography on social media. It’s my way of spreading the joy from the kitchen with the world.

In 2018, I started Bread By Elise as a simple online baking journal. It began as just an Instagram account, a place to document my baking experiments and share recipes with family and friends. To my surprise, it grew into a community of over 1,000,000 baking enthusiasts worldwide. Who would’ve thought?

Today, Bread By Elise is like my cozy virtual kitchen, where we all celebrate the simple pleasure of homemade bread and pastry. Whether you’re a seasoned baker or just starting out, I hope you’ll find something here to inspire you.

Elise.

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FAQ

I find inspiration in many places! Bakeries I visit often spark my creativity with new ideas and flavor combinations. Oftentimes, it’s from seasonal ingredients or flavors that I want to highlight. I also love scrolling through social media and browsing cookbooks for inspiration.

Sourdough bread and sourdough pastries.

My recipe creation process is a blend of inspiration, experimentation, research, math, and experience. It often starts with an idea sparked by a flavor combination, a specific ingredient, a follower’s request, or even a personal craving. From there, I’ll research similar recipes and draw from my repertoire to write a rough recipe as a starting point. Then comes the fun phase of testing and refining the recipe, where I adjust the ingredients and techniques until I’m happy with the flavors and textures. After that, I take recipe photos and videos and write the finished recipe before sharing it with all of you. 

I film all my social media reels/tiktoks with iPhone! I find it easiest to maneuver, which allows me to capture those baking moments without any fuzz or complicated settings to worry about. Additionally, I use studio lighting to ensure that my videos have optimal brightness. But when it comes to food photography, I prefer my mirrorless camera.

It’s simple, really – grams are very precise, which means you’re more likely to get that perfect bake every time. Unlike cups and spoons, where a little extra or too little can throw off the whole recipe, grams keep things on point. Plus, using a digital scale not only ensures accuracy but also saves you from washing up extra dishes. As for converting my recipes from grams to cups/spoons? I don’t recommend it.

Top five most popular recipes:

  1. Cheesy Pull-Apart Garlic Bread
  2. Blueberry Lemon Sourdough Bread
  3. The Ultimate Homemade Focaccia
  4. The Best Sourdough Cinnamon Rolls
  5. How to Make Sourdough Challah
More Frequently Asked Questions