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German Heritage Baking
Time-honored Recipes, Traditional Techniques, and Culinary Secrets
Inside you’ll learn:
• Sponge cakes and tortes
• Shortcrust pastries, pies, and tarts
• Traditional German cookies
• Glazes, fillings, and sauces
• Chocolate tempering techniques
QR-code video demonstrations for key techniques
Traditional German baking techniques and recipes adapted for the American home baker.
About Heidrun
Heidrun is a lifelong baker with deep roots in German tradition. Raised in Oberursel among the flavors of her mother’s, aunt’s, and grandmother’s kitchens, she brings old-world baking into modern homes with clarity, warmth, and joy. Her passion lies in preserving heritage recipes and teaching others how to bake. With an easy-to-follow style, the result of countless informal lessons shared with American family and friends, Heidrun’s instructions make from-scratch recipes approachable for today’s home bakers.
Heidrun’s debut book, German Heritage Baking, Volume I, has been recognized with multiple honors, including the National Indie Excellence Award and the American Legacy Book Award. These accolades reflect her dedication to quality, authenticity, and the art of baking. The companion volume, German Heritage Baking, Volume II, will be published in 2026.
Heidrun lives with her husband on a farm in Hawaii. She enjoys spending time with her horses, taking photos and videos of her horses and the desserts she bakes, she also loves art, and writing.
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Samples of Heidrun’s Baking
Passion Fruit
Pumpkin Cheesecake
Linzerrtorte
Raspberry Almond Torte
Black Forest Cake
What You Will Learn
Generations’ worth of tips, techniques, and ingredient knowledge.
How to…
Learn hands-on techniques to judge the texture, stretch, and consistency—so you’ll know exactly when your dough or batter is just right.
How to…
Make tarts and cakes bloom with flavor by expertly combining fruit, chocolate, nuts, and creams—balancing richness and sweetness without relying on excessive sugar.
How to…
Work gently and swiftly with dough—from buttery crusts to airy sponges and stretchable strudels—then finish with glossy glazes and luscious, flavor-rich fillings.
