Big Numbers

I’ve been answering so many baking questions lately, I finally decided to go have look at my analytics to see what was up. What I saw there floored me…more than three thousand of you good folks are stopping by to see me on the average day — with spikes of well over four thousand on the weekends! Wow. I started doing this seven years ago to keep myself limber at both baking and writing. I never dreamt it would go this far. All I can say is thanks, all you eager bakers out there. As Gehrig might have said, I’m the luckiest blogger on the face of the Earth!

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30 Responses to Big Numbers

  1. Andy says:

    You deserve it! Yours is one of the best food blogs on the internet. Your recipes are clear, obviously well-tested, and delicious. This can’t be said for a LOT of other food blogs, sadly. Your science and history asides are super fun, too. Your hard work is much appreciated!

  2. angela says:

    Thanks for answering all our questions and for one of the most informative blogs out there! I don’t know how you have time for all that blogging AND baking on top of real life.

    • joepastry says:

      You make time for what you care about Angela! My poor wife and kids…

      Oh I’m gonna burn for that one!

      Thanks,

      - Joe

  3. Julie A. says:

    So good to hear that you are doing so well! You deserve it!

  4. jack says:

    I visit quite a few baking sites each week. This is without doubt, the best. Period. End of paragraph. Your writing style, anecdotes, photos, explanations, techniques, recipes, and so forth are without parallel.

    Thanks!

    JackL

    • joepastry says:

      Jack, you’re getting an invitation to my birthday party. Holy cow!

      Thank you,

      - Joe

  5. Dani says:

    Very grateful for the things I’ve learnt. All the best to you.

  6. Bronwyn says:

    Not to mention down to earth and unpretentious.

  7. Tom says:

    While I’m a better than average cook and baker I’ve learned lots of new information by reading your blog. You’ve demystified so many pastry recipes with clear and easy to follow instructions. One example: the apple strudel recipe. As a boy I remember my German grandmother making this wonderful treat, but she left no recipe. Yours reproduced it to perfection–I had forgotten how she used a bed sheet (like you did) to stretch the dough on a table. Thanks! P.S. You need to do a book.

    • joepastry says:

      Thanks very much Tom! And I’d do a book if you could make any money with those sorts of devices anymore!

      But yeah, part of the reason I started this was because there’s so much mumbo jumbo in the work of cooking — and baking especially. I myself got tired of all the pseudo-sciency information on one hand and myths on the other. This whole thing continues to be a very educational excursion for me as well.

      Cheers,

      - Joe

  8. Mari says:

    Honestly, I usually wondered how the rest of the internet took so long to figure out the quality of your work. Not only can I replicate your recipes, but you tell me how they work so that I can innovate on other recipes.

    My favorite example of your creativity and clarity is still your Kouign Amann. It was kind of interesting to look for other recipes and photos for that. You pointed to a problem with the U.S. recipe-ingredients, and all the U.S. recipes other than yours failed to fix it. It shows in the photos of the pastry interiors.

    I’m very happy you are getting the recognition you deserve. Though I will miss your ability to give personalized replies easily.

    Congrats!

    • joepastry says:

      I’ll never stop doing that, Mari. It would be no fun, plus comments and questions are how I get most of my post ideas. And anyway I think a big part of the spike is holiday baking. Things will certainly calm down at least somewhat once the new year starts.

      But thanks so much for the comment. It means a lot.

      - Joe

  9. linda says:

    I discovered your blog a few years ago and have been a loyal fan ever since and quote you whenever I talk about food which, being Italian, is obsessively often. Every single recipe and technique has been perfect. You’ve answered all of my odd questions and have been a source of much information and fun. The only possible other thing I could ask is if I could read the archive files, but since they are by topic and not date I’m not sure how to do that. I’d love to know what I missed from the early days of your blog as I’m fairly sure I’ve read every single post since finding you! Thank you for all you’ve shared and taught me.

    • joepastry says:

      Linda! You’re lovely!

      My heartfelt thanks for that. I shall add that should you want to read what went on during a particular point on the blog, my archives are completely accessible. Just use the calendar on the lower left, it will take you to any month of any year I’ve been blogging. If there’s a specific recipe you’d like to read more about, just check the date that the tutorial was published and use the calendar feature to go there. Presto!

      Let me know if you have any questions and again, thank you.

      - Joe

  10. Bev says:

    Your site is the first site I go to each morning and I revisit it throughout the day. Everything I have made from your here has turned out perfectly and it is the first place I look when in search of a recipe. Your recognition is well deserved Joe. Thank you for taking the time to post so many informative articles and recipes.
    I would buy your book :-)

    • joepastry says:

      Hey Bev! Nice to hear from you. And let me apologize for the days when you come and don’t find anything new. But I love doing this and don’t plan on stopping. Back with you again very soon!

      - Joe

  11. beenz says:

    My day is not complete if I haven’t read your blog and it’s the first thing I check on if I’ve been away for a while. Don’t stop blogging – ever!

    • joepastry says:

      I honestly didn’t mean this post as a compliment-generating machine, but I won’t complain! Thank you, Beenz! And I plan to continue my obsessive-compulsive behavior on into the foreseeable future.

      Your friend,

      - Joe

  12. Linda says:

    Congratulations. I can see why you are so popular. I look forward to at least one visit a day. I read someone saying thanks for answering the questions asked. I think more importantly for me you answer questions I didn’t even know I wanted to ask about things I didn’t know I wanted to learn about each day. You aren’t psychic…are you?? Seriously, keep on doing what you do best and we’ll keep coming back!

    • joepastry says:

      Thank you, Linda. If I’d known so many people were going to talk so nicely about me, I’d have written this post a long time ago! And while the answer to the psychic question is no, I see a large check from a man named J.P. in your future.

      Cheers,

      - Joe

  13. Anzio says:

    The traffic is very well-deserved – you’re pretty much my pastry textbook. Also, your techniques are swear-worthy good.

    • joepastry says:

      Thank you, Anzio! It’s my very greatle pleasure to be here, doing what I do!

      Cheers,

      - Joe

  14. Clary says:

    Great site, thank you for being so informative and historically accurated. The best is when you say “I don’t know, but I will check”. Not many people are like that. Happy Holidays from Chile!

    • joepastry says:

      Same to you, Clary! Merry Christmas and a happy New Year!

      And thank you for your generous comment! Cheers,

      - Joe

  15. naomi says:

    What everybody else said – you are my favorite, and I’ve learned lots here. Though you may not have intended this post to generate thanks from readers, I think I may say that we’re gratefully for a chance to publicly thank you. I check you a few times a week, like today, catching up on several posts, and the comments of others too. You deserve all the compliments served up above and more. And while I appreciate your response, it is truly unnecessary here. I take your writing as response enough. Thanks.

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