Baking guides, regional recipes and home kitchen notes
Where corrections, submissions and glossary questions reach the editorial desk.
This is editorial mail, not customer service. There are no accounts, no logins and no automated replies here. If you have baked something from the paper and the result did not match the column, that is exactly the kind of note the desk wants to read. So is a correction to a gram weight, a question about a term you have not met before, or a batch of bake-along photos from your own kitchen.
Messages come in through the contact page and are read as ordinary correspondence. Recipes stay written in grams first, with timings for small kitchens and standard home ovens, so a note that names your flour, your tin and your oven setting is far easier to act on than a general impression.
Editorial correspondence for home bakers working through Japanese baking in South Africa.
This desk handles letters about published recipes, notes on how local flours and sugars behaved, and submissions for the reader test kitchen or the monthly bake-along. Questions about glossary terms such as tangzhong, kuromitsu and shokupan are welcome too. Everything arrives as ordinary editorial mail: no accounts, no logins, no live comments and no automated replies.
If you are sending a correction, quote the recipe and the step it concerns. If you are sending a bake-along note, mention the flour and oven you used, since that is usually where the difference sits.
The support desk is not a customer service line. It is the place where corrections, test kitchen notes and questions about the paper land. If a recipe behaved differently in your kitchen, if a term in the glossary still reads unclear, or if you want to put a bake forward for the monthly bake-along, this is the route.
Messages are handled as ordinary editorial mail. There are no accounts, no logins and no automated replies, so a note that explains what you baked, what you changed and what happened is more useful than a short one.
The contact page carries the form for editorial correspondence. It asks for your name, an email address, where you bake, what the note is about and the note itself.
Go to the contact pageWe keep a small record of how visitors move through the journal so we can see which stories and recipes are actually useful. Nothing here is sold or shared with advertisers, and you can change your mind at any time. Read the full details in our privacy policy.