Meet The Baker


Amongst many other things, I am Judit Horvath, the baker. I bake. And I bake a little more. And if there is nothing to do – or too much to do –  I bake even more. I don’t know why I love baking the way I do, but I can’t help it.  With its sweet, warm fresh products, with its mouthwatering smells, with its always surprising  outcomes and all,  baking is like a little chunk of heaven on Earth. Fresh, home-made bakes  are comforting, reassuring as if they cuddle you from the inside as you are eating them.  They can be sexy, old-fashioned, strong, delicate, and those bakes  feels like food that do want to make you safe and happy. Eat it warm from the oven, pack it modern and appealing, trasform it to a gift or let it be the ultimate comfort food. Baking has countless faces.

Alexandra Drawn Judit

For me baking can represent my entire life: memories of my grandmothers, relationship to my parents, heritage of my childhood, future of my teaching, and giving the purpose to them all, it expresses my love towards my family, my husband. Baking is a timeless pleasure that connects the self to wherever and whoever one desires to be.

The greatest advantage is that once you start baking, you will never be bored or alone any more… “Serve good bread and butter before the meal and all will be well” said Marco Pierre White the Michelin Starred Chef. I believe that once you become a baker ALL WILL BE WELL.



50 thoughts on “Meet The Baker

  1. Great statement about not just the ‘Joy of Baking’ but why it is so good. Agree that their is nothing better than fresh baked bread (or anything made with care), but what I most liked about what you said was “baking can represent my entire life: memories of my grandmothers, relationship to my parents”. My grandmother and mother were great bakers, and nothing came close to the aroma created and the controlled chaos in watching them go at it…except the love I had watching and taking it all in.

  2. Dear Judit, I so appreciate the follow and I look forward to reading your blog and trading baking adventures!

  3. Hello Judit. Thanks so much for finding my blog, it’s been lovely to see what you’re doing in your kitchen! I struggle with yeasted bakes so I can tell that I’m going to gain a lot of knowledge from reading your posts. Thanks again for helping me find you! x

  4. Hi Judit, I just stumbled across your blog and have been browsing some of your fantastic recipes! I just wanted to post a quick comment to say how much I have enjoyed reading them and it is self taught bakers like you that really inspire me to become a better baker. I was 15 when I started my blog and I really enjoy baking and cooking recipes and then trying to be original and make them my own so I will be definitely be trying some of yours in the near future! I would really appreciate it if you could have a quick browse through my blog as I would really love your opinion due to the fact that I have very little blogging and baking experience and would love the opinion of a more experienced blogger. Thank you! 🙂

    • Dear Sarah, thank you very much for reading and for your kind comments. I have now started to follow you blog and I will do my best to be up-to-date with your work, giving my ideas to make you cute blog even better 😉 J. XXX

  5. I’m so pleased you’ve begun following my blog ‘My Yellow Farmhouse’! And I’m also so pleased that I now know about your wonderful blog – which I’m going to follow. What a fabulous blog – you could call it ‘Everything You Ever Wanted to Know About Baking Bread. ; o )

  6. Hi Judit! Thanks very much for following Island Vignettes. We share a love of baking, mine found more recently. You are right – one is no longer alone when baking. The feeling of turning of out the perfect bake after following a recipe is very therapeutic for me. Looking forward to more of your recipes – and I love how you give a neat little background before the recipe – it brings life to the writing!

    • Dear Philip, I have just received my copy in Hungary. Thank you for the lovely comment 😉 It is great to see your recipes too and although I am not a great baklava fan, your eclairs and scones seem true magic! J. XXXX

  7. Please can you advise me about care of the starter liquid and the mother dough during the time you are not baking with them . I was so happy to see you featured in Gluten Free Christmas Heaven, not met before but will defo follow you now . Thanks in anticipation of someone being able to answer my question .

    • Hi dear. Thank you for following! In response to your question, I keep the starter in the fridge and feed it weekly. I use the discard in pancakes and pasta. Should you have any other questions, let me know. 😉 Judit XXX

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