Hey!

A baking blog without the unnecessary yap. Satisfying recipes, straight to the point, without the background story.

However, if you are interested in my background and why Roll n’ Dough exists, you are in the right place! I’m Lisa, a self-taught baker from Germany, where Kaffee & Kuchen (“coffee and cake” in the afternoon) is almost like a religion. I grew up with the delicious cakes my mum and my grandma used to make, which were always perfectly sweet, fluffy and moist. The highlight of every family gathering was the baked goods & coffee, there were at least two different cakes, sometimes even more! I started becoming interested not only in eating but also making cakes like my mum and my grandma, so I started helping them in the kitchen. Over the years I learned many tips & tricks as well as family recipes, which I hold very dear to my heart.

My interest in baking has developed into a passion for it during my bachelor studies. I started spending more time in the kitchen, trying out new recipes and working on techniques. Baking became my safe space, where the hectic life slowed down for a few hours. And this is still the case!

Now I’m in my late twenties and want to share the recipes which I have developed over the years with the world. I personally find it very annoying having to scroll through a lengthy paragraph on baking blogs to get to the recipe. Like, I don’t want to know when you had your first lemon cake and why it was so inspiring, I just want the recipe. That’s why on Roll n’ Dough you will find the recipes straight to the point, no yap.

All recipes have been tested many times and refined over the years to get the perfect result. When you make one of my recipes, you can trust that it is perfectly sweet – not too much – and full of flavour. I try to use sustainable and seasonal products only, to keep my carbon footprint as small as possible, and I’m recommending you to do the same! The baked goods will taste even better if made sustainably <3

So, that is everything you need to know! If you have any more questions about a specific recipe, feel free to leave a comment! I also appreciate the feedback.

Stay baked x

Lisa