Read below to learn how to contact Rebecca Frey / Baste Cut Fold for potential collaborations!
Contact Rebecca
I am open to freelance work as a recipe developer, recipe tester, food writer, or food photographer/stylist. Please visit my writing portfolio for examples of my work.
To learn more about my training and experience, please feel free to view my pastry resume or connect with me via LinkedIn. You an also reach me via email: info@bastecutfold.com.
I look forward to hearing from you!
Questions & General Inquiries
Feel free to email me: info@bastecutfold.com, or contact me on Instagram @bastecutfold.
Social Media
You can also connect with me on social media @bastecutfold. Be sure to use the hashtag #bastecutfold if you make any of my recipes.
Or, check out my portfolio website for more on the costume design side of my life.
About Rebecca:
Rebecca earned the Diplôme de Pâtisserie from Le Cordon Bleu London in 2020. She kept this detailed diary as a record of her journey, and as a way to help others decide if pastry school might be the right choice for them. Rebecca also holds an MSc in Culinary Innovation from Le Cordon Bleu and Birkbeck, University of London, and a Professional Chocolatier’s Certificate from Ecole Chocolate. She currently works as a recipe developer, food stylist, food photographer, writer, and pastry chef. Feel free to make one of her original recipes, or to follow her on Instagram @bastecutfold for more baking and pastry inspiration!