Mission
Here on The Bojon Gourmet I provide delicious, well-tested recipes that fit a variety of dietary restrictions. I believe that everyone deserves to eat good food that makes them feel good, too!
Whether you’re looking for a classic gluten-free banana bread to bake on a weeknight or a special-occasion dessert to wow a crowd, I hope to help you find recipes that taste amazing, wherever you are on your baking journey.
Recipe Disclaimer
While I seek to make recipes friendly to various food sensitivities, I am not a medical professional. Consult your medical professional before using any recipe if you have concerns about how you may react to the use of any ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result.
Sustainability
I create recipes using fresh, minimally processed ingredients that are organically grown whenever possible. I purchase ingredients from small, local grocers, co-ops, and farmers markets.
No food goes to waste here at TBG! My husband Jay and I enjoy every recipe, often sharing surplus with our friends, family, neighbors – and sometimes even our dentists, doctors, and delivery people!
Recipe Development + Testing
I personally create, develop, and test every recipe on TBG, sometimes upwards of 10 times, to make sure the recipes are as foolproof, streamlined, and delicious as possible.
Each recipe in my cookbook, Alternative Baker, has additionally been tested by two volunteers of varying skill levels.
I regularly bake from my own recipes, updating them if and when I discover a better technique or formula.
I appreciate constructive feedback on recipes from my community, and I often add readers’ adaptations, suggestions, and experiences to my recipe notes. If a recipe seems to have an error or doesn’t work for multiple readers, I am quick to resolve or retest.
Commenting Policy
I read and appreciate every comment left on TBG. I personally respond to every comment, providing answers to questions as quickly as I can. If one of my recipes doesn’t turn out the way that you’d hoped, I’m always happy to help troubleshoot and offer suggestions for what do to differently the next time, or how to tweak a recipe to your own personal taste or food intolerances.
I strive to maintain a lighthearted vibe on my site, and I encourage readers to do the same. If a negative review of a TBG recipe is written in a respectful, constructive way, sharing one’s own experiences so that other readers can benefit from it, it will be approved. I reserve the right not to approve comments that are harmful to others or do not offer constructive feedback.
Affiliate Marketing & Sponsored Posts
I may participate in affiliate programs which generate advertising revenue in the form of commissions. When readers click on the provided affiliate link and make a qualified purchase, I will receive a small percentage at no additional cost to the reader.
I am committed to transparency and honesty, and I will never recommend a product or ingredient that I don’t use (and love) in my own kitchen.
Occasionally a brand that I love will sponsor a post, meaning that they pay me to create a recipe post using their products. I only partner with brands I love, and I always disclose my relationship with such brands. All opinions and language on these and every post are my own.
I will always clearly disclose when I’m sponsored by or affiliated with a company, brand, or program.
Photo and Video Integrity
I’ve shot all photos on my site using a DSLR camera and natural light. I process images in Lightroom to adjust brightness, contrast, and coloring, sometimes retouching them to make the dish look as visually pleasing and accurate as possible. I never use stock photography or rely on AI (artificial intelligence) to generate images.
I sometimes hire videographers to make and capture my recipes in video form, and some videos on my posts have been shot by yours truly on my iPhone.
Contact
For questions or comments, the best way to get in touch is to email me at [email protected] or to leave a comment on the relevant recipe post. You can also message me on Facebook or Instagram.