We just returned from France (Paris, Chateauneuf du Pape and Marseilles. We took advantage of some of your suggestions. (Bistrot Paul Bert, the French Japanese fusion restaurant) and my daughter and her boyfriend tried one of the patisseries you recommended (female asian owners). Thank you so much. We loved everything. Oh, and also the museum of decorative arts exhibit.
Bonjour Wendy and it sounds as though you had a great trip. I'm so happy you liked the places I recommended and really happy that you wrote to tell me - merci! And thank you for subscribing - more deliciousness ahead - xoDorie
Excited to subscribe and look forward to more posts and recipes! I’ve always respected your cooking, baking recipes and cookbooks but now even more so your kindness and how you give back to the world! Thank you Dorie and your wonderful staff! ❤️
So happy for your success, but I’m very sad because I’m unable to pay for a subscription. I am a retiree living on my Social Security. Which sounds generous until you start paying the necessary bills. I hope some of your wonderful information and recipes will be available to those of us who cannot subscribe.
June, thank you so, so much for being here. Please don't unsubscribe. There will always be free posts and you are always able to comment and be part of the community - xoDorie
It’s so tricky, isn’t it? I’ve only just started making some of my (new) posts available to paid subscribers only and I have felt mean doing it.
Unfortunately I can’t sustain one day a week of work for free when there are so many other things I’d like to do - and so many I already do - that I also don’t get paid for. I hope I can keep this up because I do love it.
I’m sure many people will be willing to pay you for the value you bring. ❤️
This is wonderful Dorie and as someone who just launched a newsletter here, I’m inspired by your honesty and commitment to your craft. And of course to your community and generosity!
Melissa, we never know how words will reach anyone and what effect they'll have (at least, I'm never sure), but if anything I wrote inspired you, then you've made my day! Go do what you most want to do! xoD
After just listening to you on Michele Norris, Your Mama’s Kitchen, I was ecstatic to learn you are on Substack . I immediately subscribed. I’m so grateful to you and Michele. I love cooking, and especially baking and desserts. If I can’t be in the garden I’m in the kitchen or reading cookbooks cover to cover. My first cookbook was Modern French Culinary Art by Henri-Paul Pellaprat.
I adore Michele Norris - did from the first time she invited me to be a guest on All Things Considered in 2006. She is remarkable and I was so deeply happy to have the chance to talk with her again for her podcast. And lucky you to have had Pellaprat as your first cookbook - you started off right! Thank you for being here - xoDorie
I could not subscribe fast enough! Happy to see you on Substack and happy to support you. Just left Paris and, on your recommendation, saw the Iris van Herpen exhibit. Stunning! Thank you so much for the recommendation. It set the tone for my whole trip! (And if you ever consider any sort of of Cookie Academy in Paris, I would book a trip from SF pronto! ❤️✌️🍪
Welcome, Samantha, and thank you so much for subscribing and becoming part of our sweet group. Also, I'm delighted that you saw the Iris van Herpen show. Stunning, indeed! Now about that Cookie Academy in Paris ... hmmm. Unlikely, but what an idea! xoD
Brava! I know how hard you work and I think it helps everyone if you do so with compensation. In fact, when I recently started on my Substack journey I definitely, absolutely was going to do it for free. Then a few people paid me anyway. I now have the paid option, which you so graciously and kindly subscribed to (boy, THAT really, really made my day! ) I find it's keeping me accountable and also consistent, which always has been a bit of an uphill for me :) I can't wait to hear all your stories and will be hanging on to every word you post. Exciting times! Big hugs, XXOO Sally
Sally, I love what you do! I love your recipes and photographs and the way you think about food and I was delighted to find Cooking Lessons here on Substack. And it makes me so happy to find you here - thank you! xoDorie
So thrilled for the next stage of what you have created here! I'll be reading and cheering along! <3
Thank you, Christina. And thank you for all your help - xoD
Bonjour Dorie
We just returned from France (Paris, Chateauneuf du Pape and Marseilles. We took advantage of some of your suggestions. (Bistrot Paul Bert, the French Japanese fusion restaurant) and my daughter and her boyfriend tried one of the patisseries you recommended (female asian owners). Thank you so much. We loved everything. Oh, and also the museum of decorative arts exhibit.
We will subscribe to your newsletter.
Bonne journee
Wendy
Bonjour Wendy and it sounds as though you had a great trip. I'm so happy you liked the places I recommended and really happy that you wrote to tell me - merci! And thank you for subscribing - more deliciousness ahead - xoDorie
Excited to subscribe and look forward to more posts and recipes! I’ve always respected your cooking, baking recipes and cookbooks but now even more so your kindness and how you give back to the world! Thank you Dorie and your wonderful staff! ❤️
Maureen, this is so lovely - thank you. I'm lucky to have you and other kind people as readers and so fortunate to work with Mary and Antonella - xoD
So happy for your success, but I’m very sad because I’m unable to pay for a subscription. I am a retiree living on my Social Security. Which sounds generous until you start paying the necessary bills. I hope some of your wonderful information and recipes will be available to those of us who cannot subscribe.
June, thank you so, so much for being here. Please don't unsubscribe. There will always be free posts and you are always able to comment and be part of the community - xoDorie
Thanks, Dorie. 🥰
I'm in your boat too.
Every time I have read your posts I was amazed you still weren’t charging. Same for Deb Perelman’s. I’ll be subscribing!
Thank you so much, Janet - I'm so glad you're here! xoD
Happy to support such a talented baker...Your work is absolutely worth every cent....
Thank you, thank you, Bridget - xoD
Thrilled to support you and such an informative and enjoyable site!
You are so kind, thank you! There'll be good new things coming - xoD
Good for you, Dorie! Can’t wait to read all these new additions to the newsletter ❤️
Thank you so much, Amanda! I'm excited about what's coming up for us - xoD
Happy to subscribe and experience this new phase.
Many, nay thanks and I'm so happy to have you here - xoD
It’s so tricky, isn’t it? I’ve only just started making some of my (new) posts available to paid subscribers only and I have felt mean doing it.
Unfortunately I can’t sustain one day a week of work for free when there are so many other things I’d like to do - and so many I already do - that I also don’t get paid for. I hope I can keep this up because I do love it.
I’m sure many people will be willing to pay you for the value you bring. ❤️
Jen, thank you for being here and more thanks for understanding. Funny how loving the work makes things even trickier - xoD
This is wonderful Dorie and as someone who just launched a newsletter here, I’m inspired by your honesty and commitment to your craft. And of course to your community and generosity!
Welcome to Substack! I know readers will love having you here and I know that you'll find a community you'll love - xoDorie
Sooo many wonderful changes! We're all incredibly excited about everything you create, as always!
I love you dear fabulous Jaine - xoD
Whelp, you've just totally inspired me!
Melissa, we never know how words will reach anyone and what effect they'll have (at least, I'm never sure), but if anything I wrote inspired you, then you've made my day! Go do what you most want to do! xoD
you're the sweetest!
After just listening to you on Michele Norris, Your Mama’s Kitchen, I was ecstatic to learn you are on Substack . I immediately subscribed. I’m so grateful to you and Michele. I love cooking, and especially baking and desserts. If I can’t be in the garden I’m in the kitchen or reading cookbooks cover to cover. My first cookbook was Modern French Culinary Art by Henri-Paul Pellaprat.
I adore Michele Norris - did from the first time she invited me to be a guest on All Things Considered in 2006. She is remarkable and I was so deeply happy to have the chance to talk with her again for her podcast. And lucky you to have had Pellaprat as your first cookbook - you started off right! Thank you for being here - xoDorie
I could not subscribe fast enough! Happy to see you on Substack and happy to support you. Just left Paris and, on your recommendation, saw the Iris van Herpen exhibit. Stunning! Thank you so much for the recommendation. It set the tone for my whole trip! (And if you ever consider any sort of of Cookie Academy in Paris, I would book a trip from SF pronto! ❤️✌️🍪
Welcome, Samantha, and thank you so much for subscribing and becoming part of our sweet group. Also, I'm delighted that you saw the Iris van Herpen show. Stunning, indeed! Now about that Cookie Academy in Paris ... hmmm. Unlikely, but what an idea! xoD
Brava! I know how hard you work and I think it helps everyone if you do so with compensation. In fact, when I recently started on my Substack journey I definitely, absolutely was going to do it for free. Then a few people paid me anyway. I now have the paid option, which you so graciously and kindly subscribed to (boy, THAT really, really made my day! ) I find it's keeping me accountable and also consistent, which always has been a bit of an uphill for me :) I can't wait to hear all your stories and will be hanging on to every word you post. Exciting times! Big hugs, XXOO Sally
Sally, I love what you do! I love your recipes and photographs and the way you think about food and I was delighted to find Cooking Lessons here on Substack. And it makes me so happy to find you here - thank you! xoDorie
Thank you, lovely Dorie!