Most 10-year-olds in the kitchen are just there to sneak a taste of cookie dough. But for Terrence Gutiérrez, that early curiosity turned into something more. Somewhere between watching his mom bake and helping with the mixing, he started falling in love with the whole process—the precision, the care, the transformation that happens in the oven. Now, nearly two decades later, that spark has become his full-time job.
If you’ve ever stumbled upon one of Terrence’s videos on TikTok or Instagram—soft-spoken, smiling, effortlessly walking you through homemade Pop-Tarts or a simple snacking cake—you know the vibe. The lighting is warm, the instructions are clear, and the energy? Incredibly comforting. His corner of the internet feels like the opposite of intimidating pastry perfection. It’s playful, practical, and quietly confident.
He calls it a “pretend baking show,” but the lessons he shares are the real deal—proofing dough, piping designs, the windowpane test. Whether he’s cracking open a Claire Saffitz recipe or troubleshooting why your dough is too dry, there’s an ease to the way Terrence teaches, as if to say, you’ve got this.
Photo by Sarthak Kher
It all started with a cookie tip. “I was visiting my best friend and said something like, ‘You should add the fillings on top before baking to make them look nicer,’” he remembers. “She immediately made me repeat it on camera.” That first clip—totally unedited—turned into the first post on a brand-new baking account. The next thing he knew, people were asking for more. More steps, more tips, more of him.
Now based in Atlanta, Terrence brings that same energy to Food52 as our newest baking resident. Expect approachable bakes, helpful how-tos, and a few gentle reminders that perfection isn’t the goal—it’s about having fun, learning something new, and maybe making a little bit of a mess along the way.
And while he still calls it a “pretend baking show,” it’s more real than ever. The set might be his own kitchen, but the community he’s built and the recipes he’s sharing are very much legit.
Scroll on for a quick Q&A with Terrence. He shares his favorite baking book, the one recipe that still haunts him, and the kitchen fail that taught him patience.
Photo by Sarthak Kher
You’ve got such an infectious energy in the kitchen—how did you get into baking and when did it become a full-time part of your life?
I’ve been baking since I was probably 10 years old! I was always in the kitchen with my
mom, and she would let me eat the batter from the bowl after she put whatever she was
making in the oven. I always liked the science behind it and how focused on the process
you have to be when baking. I bought my own KitchenAid mixer in 2020 and we’ve been
inseparable since.
I always liked the science behind [baking] and how focused on the process you have to be
You call your page a “pretend baking show.” What made you want to start filming yourself baking—and when did it start clicking with people?
It’s funny because I like to joke that my best friend forced me to record my very first
baking video. In October 2024 I visited her and while making cookies I said,
“You should add the fillings of the cookies on top before you bake them to make them look nicer.”
She then took her phone out and had me repeat what I said on video with the cookie
tray. Without making any edits or anything, I created a baking account and posted it
immediately. I saw people connecting with my baking and things clicking with people
when I got in front of the camera and started creating walkthroughs of some of my
favorite bakes—I saw people loved having someone explain each step of the creation like
it was a pretend baking show.
I saw people loved having someone explain each step of the creation like
it was a pretend baking show
What’s a dish or recipe you still can’t crack, no matter how many times you try?
No matter how many times I’ve tried, I’ve only been successful at making macarons
once. The additional times they always crack or have no “feet” on them.
What’s one baking book you swear by?
I have way too many baking books that I love, but Claire Saffitz’s Dessert Person is
probably my most used cookbook and is how I found a baking community online.
Photo by Sarthak Kher
Baking is such a science. What’s a mistake you’ve made recently that taught you something?
Adding more flour to dough isn’t always the best move! Sometimes you just have to be
patient and knead/mix your dough for an extended period of time until the gluten has
properly developed and it can pass the “window pane test.”
Lightning Round:
I’ll always invest in: Good nesting mixing bowls.
The baking tool I can’t live without: A sturdy spatula. If it’s flimsy, I can’t have it in my
Kitchen!
An underrated baked good: Quiche! They’re easy to make, should be baked with a quality
pie crust, and can have unlimited fillings added.