A Monthly Print Newspaper For Home Bakers
For Old-School Folks Who Still Believe In Baking From Paper, Not A Screen.
100% Baking: No Bad News. No Politics. No Ads. Happy Mail For Home Bakers.
Loved by 10,000+ home bakers across the United States.
$7/month·Ships worldwide·Cancel any time
Picture this
The day your Baking Nation Gazette arrives…
You walk to the mailbox half hoping today is the day, and there it is, sitting underneath the bills and fliers.
You bring it inside and put the kettle on before you've even taken your coat off. You snag the good chair for the rest of the afternoon, and everyone at home has already worked out that once the paper has arrived you're not to be disturbed.
It's so nice to grab a cup of coffee and read the paper in my good chair by the window. Such a delightful way to relax and have fun while doing it!
You circle a recipe you want to make on Saturday, fold the corner of a technique article you'll come back to, read a piece about baking history, and get to the end of this month's mystery serial chapter, already anticipating next month's edition.
By the time you look up the afternoon is gone, and your list of chores hasn't budged.
That's Paper Day with Baking Nation, and it arrives 12 times a year.
✦ From a Baking National ✦
"I really enjoyed being able to sit down, enjoy my cup of coffee, and read each item and work the puzzles. Brought back memories of growing up when we all had our special part of the Sunday newspaper, but this one's all about baking!"Allison W. · Baking National
Sound familiar?
You love baking.
The internet has made it harder to enjoy.
You open your phone to find a recipe for banana bread. 40 minutes later you've scrolled past someone's summer in Tuscany, closed 4 pop-ups, compared 6 versions with 6 different oven temperatures, read a comment section arguing about baking soda, and still haven't decided which one to trust.
The internet has more recipes than you could bake your way through in ten lifetimes. Most of it has never been tested, and some have never even been made at all.
More recipes means more decisions, and more decisions means more time choosing and less time baking. The ones that photograph well rise to the top whether or not they work in a real kitchen, and the ones that actually work get buried underneath them. Now with the age of AI, it's harder to tell if something's written by a real baker, or completely made up by a machine.
The Baking Nation Gazette arrives in your mailbox once a month with the deciding already done. Each issue has several fresh recipes, all tested before printing. They're all written by people who love baking just as much as you do, and there's no AI allowed.
Also, unlike a tab, it doesn't close. It sits on the kitchen table all month collecting circles, folded corners and the odd thumbprint of flour, and you can go back to it every time you're stuck for a recipe to make.
Real Baking Nationals. Real mailboxes. Real paper.
Thousands of home bakers already open this every month.
Real Baking Nationals. Photographed in their own homes.
Introducing
Baking Nation
The Gazette
A monthly print newspaper made specifically, deliberately, and with enormous care for home bakers like you.
It's not only recipes either (although every issue has plenty of them!). There's also technique articles, baking history pieces, reader letters, comics, puzzles, crosswords, and a cozy mystery serial story that ends on a cliffhanger every month.
No screens required. No AI. No algorithm involved at any stage.
Get the Gazette · Just $7 →Every month
What arrives in your mailbox every Paper Day.
Every issue of Baking Nation is different, but here's what you can always expect inside.
The Recipes
Several fresh recipes, sorted into Comfort Bakes for the everyday, Celebration Bakes for when you're feeding people, and Curious Crumbs for when you fancy something you've never attempted. They come from bakers whose names you'll recognise, including Erin Jeanne McDowell, Christopher Kimball and Molly Wilkinson. Every measurement is given in both cups and grams, and underneath each recipe you'll find five or six ways to change it along with what to reach for when you've run out of something.
Baking History
Recipes are everywhere, but the story behind them isn't something you'll get out of a search bar. Where a famous cake got its colour, how a city built a morning ritual around one fried pastry, why the desserts you grew up with ended up with the strange names they have. These are the sort of things you end up repeating to a family member at the dinner table.
The Techniques
Every recipe comes with an explanation of what's happening in the bowl, so you can fully understand why it works. Alongside those are the technique articles, like the 6 ways brownies come out wrong or the 5 things that separate a good croissant from a flat one. And Dear Aunt Agnes, who takes on your queries, like the butter that won't behave and the layer cake that slid clean off the plate. You get 4 things to try, and an explanation of why it happened in the first place.
The Mystery Serial
The Stolen Recipes runs one chapter each month across the year. Clara comes home to settle her late aunt's bakery and finds the family recipe book gone from a safe it sat in for 60 years. Every chapter arrives with one of that issue's recipes written into the story so you can bake along as you read. Each one opens with a catch-up, so you can start whichever month you like.
The Games
Baking crosswords to test your knowledge, with last month's answers printed alongside it. Word searches, word ladders, mazes, quizzes, our Half-Baked! comic strips, and Mad Libs that have a habit of pulling in whoever else is in the kitchen. Some are tucked between the recipes and some sit in Baker's Banter at the back, so you keep coming across them all month.
The Reader Pages
Our Reader Spotlight, and letter pages. Real names, real bakes, and real people who love baking the way you do. Bakers who've found a newspaper that takes their hobby as seriously as they do. It's what makes the Baking Nation Gazette feel like a land of its own.
A look inside
See the pages for yourself.
Every issue is printed on quality newsprint. Here's what lands in your mailbox:
Real Baking Nationals
Don't take our word for it. Take theirs.
"As a former pastry chef, it's hard to find publications that only have recipes, and recipes that aren't either 5 ingredients of prepackaged stuff or so many obscure ingredients that I need to go to several different stores. There's only honest baking recipes here and I love it."Kate L.
"I look forward to each new month's paper. Great recipes, how-tos, games and fun articles along with lots of photos. It's a little community right on your doorstep each month."Brandi Y.
"It's so refreshing to read a newspaper while sitting outside drinking my morning coffee. The articles and recipes were great. I can't wait for the next one."Gloria R.
"I try to bake at least once a week, and this week I'm making the galaxy brownies and the brown butter honey chocolate chip cookies. I also already did the puzzles and LOVED them."Amanda B.
✍️ A personal note from Brittany, Founder
I started The Kindness Company during one of the harder seasons of my life.
I was pregnant with my first daughter, and at the same time watching my mother disappear slowly to dementia. She was the woman who had taught me to crochet, sitting with me, guiding my hands, passing something down that her own mother had passed to her.
As her memory faded, I kept thinking about what would be lost with her. Not only her, but the traditions she carried. The things she knew how to do with her hands. The particular kind of love that gets passed through craft, from one person to the next, across generations.
I wanted to give my daughter something she could hold. Something tactile and real and worth keeping. Something that carried the same spirit my mother had given me…
So I started with our first print newspaper, the Crochet Nation Gazette. Then the letters started arriving. Crocheters who also baked, and knitters who said exactly the same thing, all asking one question. Is there one for us?
Baking Nation is our answer to them.
Baking is one of the most generous things a person can do, since you give an entire afternoon to something and then hand nearly all of it away. It's how many of us learned to say I'm glad you're here without ever having to say it out loud.
My mother taught me that the things we make with our hands are how we say I love you across time, and I've always thought a plate of something warm does exactly the same job. I hope the Baking Nation Gazette feels a little like that when it arrives.
Join the Nation
Choose your Gazette.
Both plans bring you the same monthly paper, and the annual plan saves you $24 on shipping across the year.
- One printed issue every month
- Several fresh recipes an issue
- Ships to your mailbox worldwide
- Cancel any time, with no fees
- 12 issues, one every month
- Several fresh recipes an issue
- Ships to your mailbox worldwide
- The best value for a committed reader
Questions
A few things people ask us.
Every issue brings you several fresh recipes, all of which are tested before reaching your kitchen, alongside our technique articles, baking history pieces, Half-Baked! comic strip, reader letters, puzzles, mystery serial story, and the crossword on the back page. There's no bad news, politics, or ads inside.
We ship four times a month. On the 1st, 8th, 16th, and 24th. Once it's with USPS, delivery takes 8-22 business days depending on where you are. Most readers receive their paper within 8 business days. It can take longer for more rural zip codes which is why we provide this range. It's longer than we'd like, and we say so honestly. But every reader who has waited tells us it was worth it. There's something about waiting for something good that makes it arrive better.
Then you cancel. It takes 30 seconds and there's no fees, penalties, or passive-aggressive emails asking you to reconsider. You automatically receive a link you can use to cancel on your own after sign up, or just send us an email at info@thekindnesscompany.com. We'd rather have readers who genuinely love the Baking Nation Gazette than subscribers who feel stuck. That said, in our experience, the people who think they might not like it are usually the ones who write to us 3 months later to say it's the best thing in their mailbox.
It's for both. Whether you have been baking for 50+ years or picked it up last spring, you'll find something in every issue you didn't already know. The recipes and the stories assume you can bake, without ever assuming you already know everything. It adds to your experience, no matter how long you've been at this.
Yes. We ship worldwide. Delivery times outside the US vary, so please allow for additional time. The Gazette is worth crossing an ocean for. Several of our readers have confirmed this.
Absolutely, and it makes a remarkable one. A subscription to the Baking Nation Gazette tells the baker in your life that you see him or her, that you understand what he or she loves, and that you want to give them something that would arrive again and again and make them happy every time. Simply enter the recipient's address at checkout.
Your mailbox has been waiting for this.
You bake for the people you love. This one's for you, and it comes with a hot cup of coffee, your good chair, and something worth making over the weekend circled in pen.
Join The Gazette Today →