Our story
Easy pastry recipes inspired by French patisserie, explained the way a professional kitchen would teach them.
Professional Pastry Chef & Recipe Developer
Hello, I'm Lisa Charman, a pastry chef in New York City. I work in a five-star hotel kitchen, where I make cakes, plated desserts and pastries for guests from around the world.
After years of professional experience, I started Step44 to share what I know with home bakers. The techniques are the ones we use at work, written as clear steps you can follow in your own kitchen.
Every recipe is tested before it is published, and I explain the reasons behind each step: temperatures, textures, timing and storage.
Our collection
Layer cakes, coffee cakes and muffins, with notes on assembly, frosting and clean slices.
French-style tarts and pies with crisp shells, simple fillings and creative decoration.
Truffles, cheesecakes and cold desserts that need no oven and come together quickly.
Breads, rolls and biscuits, with practical advice on temperature, texture and storage.
Techniques are broken into short steps, with troubleshooting tips for every skill level.
I bake each recipe before publishing it, so the quantities, times and temperatures are ones I have used.
Presentation matters as much as flavor, so each recipe includes finishing and serving ideas.
Browse the recipes, or write to me if you have a question or a recipe request.
