The book "A Home Baker's Guide to Food Science - Discover Why Baking Works", is a practical guide to understanding the fundamentals of baking through food science rather than fixed formulas. Intended for both beginners and experienced bakers, it serves as a reference you can return to again and again.

Instead of traditional recipes, the focus is on explaining how ingredients, techniques, and processes work together, giving you the knowledge needed to bake with confidence, adaptability, and consistency in any kitchen.

What makes this book truly unique are the beautiful photographs, illustrations, and plentiful infographics that explain how ingredients react under the influence of mixing, heat, or other handling techniques. The book also includes hands-on activities that guide the reader, chapter by chapter, toward developing their own products from scratch.

By the end of the book, readers will not only understand the science behind each baking ingredient, but they will also be able to write their own recipes, perform the necessary formulations and calculations, create products that bake perfectly, and determine the correct storage times.

Drawing on over fifteen years of hands-on experience as a Food Business Manager, educator, and mentor, Nicolette has transformed complex food science into a clear, accessible guide. From the foundations of bread baking and sourdough to the finer details of delicate pastries, she empowers bakers to move beyond fixed instructions and bake with confidence. Rooted in real-life teaching, industry experience, faith, and perseverance, this scientifically grounded handbook is designed to inspire consistent success and a deeper appreciation of baking as both a craft and a science.