Pies & Tarts
Simmer Pots
Breakfast
Appetizers
Beverages
Frozen Desserts
About Rebecca
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.
Connect with REBECCA
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5 Recipes to Make For Spring
Spring-Inspired Simmer Pots
More from baste cut fold
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REBECCA’S JOURNEY
From Costumes to Confections
In a parallel life, I am also a professional costume designer and wardrobe stylist with a 20-year career spanning television, theatre, advertising, and print. In fact, I chose the name “Baste Cut Fold” for this blog because it reflects my two worlds: costumes and confections!
Spring Candy & Confectionery Recipes
Pennsylvania Dutch Recipes
French Pâtisserie Recipes
British Recipes
Regional Recipes
Rebecca’s recipes draw inspiration from her Central Pennsylvania upbringing, her classical French pastry training, and her years spent living and working in the United Kingdom.
Rainbow Recipes
My Favorite Products
A Collection of My Favorite
Tools & Ingredients
Whimsical Recipes
