Learn classic French pastry technique this month!
Informational Articles

Gemma’s 1st Q&A: Get to Know Gemma Stafford

Get to know Gemma Stafford, chef and creator of Bigger Bolder Baking, in her first ever Q&A on YouTube.
Gemma Stafford, Bigger Bolder Baking

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

Thank you for all the great questions this week. In my first Q&A, I hope you learn more about my personal and professional background, my passion for baking, and some fun facts that you asked for. Plus, there are a few announcements including some holiday surprises I think you’ll really enjoy. -Gemma Stafford

 

 

Watch The Recipe Video!

guest
37 Comments
most useful
newest oldest
Inline Feedbacks
View all comments
Poojani Weerakkody
Poojani Weerakkody
1 year ago

Hi Ma’am, When will your next Q&A held?

Last edited 1 year ago by Poojani Weerakkody
Carol Fournel
Carol Fournel
1 year ago

I thought I saw a Linzer cookies recipe posted on your site but when I search it under your cookie recipes I can’t find it.
Please confirm and send me your recipe for Linzer cookies.
Thanking you in advance.
Much appreciated.

Carol Fournel

Bríd Long
Bríd Long
1 year ago

Dear Gemma,
I made the strawberry cream cheese cobbler. Turned out that frito just melted into the batter – no sign of baked cake part. Tasted fine but what did I do wrong?

Thanks,
Bríd LONG
Brí[email protected]

Shirl Quinn
Shirl Quinn
2 years ago

Hello Gemma, you are my favorite baker !! I found you on FB. My question is…When making sour dough starter you said to use equal parts of flour and water. BUT in the recipe it says 1/2 c four and 1/4c. warm water(plus 1 T.) So which do I use??

Richard
Richard
2 years ago

No yeast donuts. Would you get the same result using and air fryer instead of shallow frying

Danny Flewelling
Danny Flewelling
2 years ago

What can I use for a cake for to greased a cake pan

Lucille Rossington
Lucille Rossington
2 years ago

Did from your new BBB book “ooey-goey Gingerbread Pudding “ for our Christmas dinner it was a hit ! Will definitely do again ! Great idea when your ovens are busy!

Kelly McGuffin
Kelly McGuffin
3 years ago

Hi Gemma,

I just love your videos and recipes. I plan on trying the crazy dough and crazy cookie dough soon. Thank you for all of your hard work. It looks like fun to create the videos! I love to make bread and am sometimes intimidated by the recipes. I just love that your recipes are Bigger and Bolder.. but still easy to make. Thank you Thank you!

Kk
Kk
4 years ago

Hi Gemma I love your recipes especially the popcicle and mug ones!!!!

Anne McFarland
Anne McFarland
4 years ago

Love your videos! I’ve already made a few of your recipes: Irish bread and biscuits. They are wonderful. Keep up the good work and I hope there will be more to come.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

A few key Bold Baking facts:

  • My online show Bigger Bolder Baking has been viewed more than 500M times!
  • I’ve been featured as a guest judge on Nailed It! on Netflix, Best Baker in America on Food Network, and Hulu’s Baker’s Dozen.
  • My first cookbook, Bigger Bolder Baking, has more than 2000 ⭐️⭐️⭐️⭐️⭐️ reviews

No matter your skills, my Bold Baking Team & I want to be your #1 baking authority.

  • Subscribe to my Bold Baking Academy for in-depth video baking COURSES, a dedicated baking CONCIERGE, and a COMMUNITY of passionate bakers just like you! Here you’ll become a better, bolder baker as new courses release every month.
  • Not ready to become a member? You can sign up for my free newsletter to get new baking recipes every week along with expert tips, tricks, and techniques.

loading=”lazy” decoding=”async”