HeyJaredlungi's always baking
Come for the recipes, stay for the chaos. With weekly drops of delicious things, creative musings, and a behind-the-scenes look at life as a food stylist and content creator.
- Indexed issues, last 90 days
- 3
- Latest publication
- Aug 11, 2026
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- Earliest in this view
- Jul 16, 2026
Latest issues
London & Glasgow, Cookies Are Coming: I'm Doing A Bakery Tour Across The UK! (opens the original)
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Oh hey Substack, don’t we have lots to catch up on! So if you’ve been following my journey on any of my other platforms you’ll know I am currently on a global bakery tour. Yes, you read that correctly, somehow because of the success of my toast cookie series I’m able to travel the world doing what I love. Insane. Thank you all, your support is the only reason this is happening! I’m currently doing 3 continents & 7 countries in 7 weeks. It’s easily the biggest moment in my career. But I can’t say
Hong Kong French Toast Cookie: Recipe #44 (opens the original)
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At this point, this many toast cookies deep, it takes a lot to truly leave me speechless, but I can say with all sincerity, this cookie did just that. <img alt="" class="sizing-normal" height="2176" src="https://substackcdn.com/image/fetch/$s_!nhSr!,w_1456,c_limit,
Miso Brown Butter Sourdough Soft Serve & Toasted Marshmallow Toasted Sourdough Ice Cream: Recipes 42 & 43 (opens the original)
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It was only right that with the never ending heatwave outside, I dropped two ice cream recipes (for the price of one) into your inboxes! I had the chance to play with an ice cream machine this week and it meant I got to experiment again with my classic ice cream base recipe and I’ve managed to develop a cheats soft serve and a super rich custard ice cream. <a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!GELL!,f_auto,q_auto:good,fl_progressive:steep/http
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