We get more questions about the cookbook than about anything else we sell, and most of them are the same handful. So here they are, answered properly and in one place.
Bake with Brooki was published by Penguin Random House Australia in October 2024. It was an instant best seller with approximately 100,000 copies sold in the first 6 months.
Following the success in Australia, Bake with Brooki has been picked up for publishing in the United Kingdom (August 2026) and United States (November 20206) with DK Publishers.
What's in it
Seven sections, weighted roughly the way the bakery sells (and yes, all of our best selling recipes are inside!)
| Section | What's in there |
|---|---|
| Cookies | The biggest chapter, and the reason most people buy the book. The thick New York style cookies, the injected ones, the Almond Croissant Cookie and even a Gluten Free version to keep it allergen friendly. |
| Brownies | The fudge base and the variations built on it. Our ratios in brownies lean heavier on the butter and low on flour content, plus there's a special secret ingredient we include to get our brownies extra fudgey so they melt in your mouth. |
| Cupcakes | The flavours from the case, with the buttercreams and the fillings. All of the classic recipes are inside. |
| Celebration cakes | Layer cakes made simple with a special masterclass on stacking, crumb coating and icing cakes. |
| Cheesecakes | Baked and no-bake. Super simple and easy to follow. |
| Macarons | The hardest chapter but to be honest? We make it really simple. Our macaron recipe is pretty fool-proof, so be prepared to impress your friends! |
| Quick bakes | Things you can make on a weeknight without planning your day around them. |
Is it good for beginners?
Mostly yes, with a caveat.
The cookie and quick bake chapters are genuinely beginner-friendly — short ingredient lists, no specialist equipment, and the sort of recipes where getting it slightly wrong still produces something good. If you've never baked before, start there.
The macarons and the tiered celebration cakes are not beginner recipes but you'll soon build up the confidence to tackle a recipe with a few extra steps. Macarons are difficult for everyone, including people who do it professionally. They're in the book because people asked for them, not because they're easy.
So: a beginner will get a lot out of this book, but not from every page on day one. And to be honest, I like it that way. The book is designed for a beginner baker to build confidence as they work through the chapters.
Are these the actual bakery recipes?
They're the bakery recipes, converted to home quantities and home equipment — which is a real piece of work, not just division.
A commercial mixer behaves differently to a KitchenAid. A deck oven holds heat differently to a domestic fan-forced oven. 500 grams of butter in a 20 litre bowl does not aerate the way 250 grams does in a 5 litre one. Scaling a bakery batch down without adjusting for any of that gives you a recipe that technically matches and doesn't work.
So the quantities in the book aren't the same numbers that are on the wall in our kitchen. They're the versions that produce the same result in a domestic kitchen.
What equipment do I need?
For most of the book: a set of digital scales, a stand mixer or a decent hand mixer, baking trays, and baking paper. That's it.
The scales are non-negotiable. Baking measured in cups is baking measured in guesses, and the difference shows up most in exactly the recipes people care about — a heavy cookie dough is very sensitive to 20 or 30 grams of extra flour. A $15 scale will improve your baking more than a $600 mixer. Trust me, it's worth the investment!
The macarons want a piping bag and some patience. The celebration cakes want a turntable and a scraper if you care about the sides being straight.
Where can I buy it?
Australia — the signed edition is on this site, and it's in most Australian bookshops and on Amazon. The signed copies ship within Australia only.
United Kingdom — shop through DK for all book stores and online retailers.
United States — shop through DK for all book stores and online retailers.
If you're overseas and want a signed copy, keep an eye out on our events page for any upcoming signings. You'd be surprised how often I pop up in cities abroad!
Quick answers
Is it metric or imperial?
The Australian and UK editions are metric, grams first.
Are the recipes on this website in the book?
Some are. We publish a portion of them here — the ones people search for most — and the rest are only in the book. Have a look at the recipes blog to see what the writing is like before you buy.
Is there a gluten free section?
There isn't a dedicated chapter. Some recipes have gluten free notes. If gluten free baking is your main interest, this isn't the book for you and we'd rather say so than sell you the wrong thing.
Is it an ebook as well?
Yes, through the usual ebook retailers. The signed edition is print only for reasons that should be obvious.
Can I get it personalised, not just signed?
Not through the website. Occasionally at in-store events and signings — those get announced on the events page and on Instagram.
Is it worth it if I only want the cookie recipes?
The cookie chapter is the largest and it's what most people buy the book for. If that's all you ever cook from, you'll still have got your money's worth — but be aware you're buying a general baking book, not a cookie monograph.
Where to start
If the book has been sitting on the shelf and you don't know where to begin: the Classic Choc Chip. It's the simplest recipe in the cookie chapter, it needs nothing you don't already own, and it's the one that tells you whether your oven runs hot. Once you know that, everything else in the book gets easier.
And if your first batch comes out flat, that's an oven and a butter-temperature problem rather than a you problem — we wrote about exactly that here.
