High Altitude Baking

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I am often asked by many of our diners how I adapt my baking for the altitude that comes with living up in the high rockies.

When I first moved out here, I was terrified of what the elevation can do to baked desserts and pastries that would normally come out perfect at sea-level. In fact, I even avoided baking because I felt so restricted. My original belief was that nothing would turn out well.

One day I had to make several recipes from pastry chef Francois Payard’s cookbook, Chocolate Epiphany, to assist him with a culinary demonstration he would be leading. Everything turned out…fine. I felt liberated. I began to read more about high altitude baking and started to experiment with my own recipes.


I realized that as a pastry chef, I had to embrace my situation as a test of my skill and to overcome the challenge with successful baked creations. I’ve been tweaking recipes ever since, with the firm belief that just because we live at 9,000 feet above sea level, pancakes can still be fluffy, cakes can still be moist and delicate, and great dessert is alive and well!

There seems to be a lack of high altitude recipes available on the Internet, and I want other people to be able to experience the thrills and enjoyment of baking, rather than dread it, like I once had. I will begin regularly posting recipes on my site that I’ve had success with here in Vail, Colorado.

Check back soon!


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There Are 2 Responses So Far. »

  1. It? laborious to search out educated people on this topic, but you sound like you realize what you?e talking about! Thanks

  2. I am so glad that you posted this. I live in Wyoming, around 7,000 feet but I was trained at sea level in pastry. It is disheartening that more people dont address high altitude baking. I am doing the same, lots of experimenting and all! Love the post and your blog! Glad there are bloggers close by!

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