• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    Learn with Me

    Want to improve your food photography, food styling, and Lightroom editing skills? Book a private food photography lesson in my San Francisco studio, or book a private video chat and ask me anything! Contact me at alanna[at]bojongourmet.com to book a session. 

    Photo credit: Emma K Morris

    ASK ME ANYTHING - 1 hour consultation session over video chat - $200 USD

    WHAT WE'LL COVER (any or all of the below!):

    • How to find and capture the best natural light for food photography
    • How to make your food photos pop with Lightroom (via screenshare)
    • Finding your visual voice through food photography, styling, and editing
    • The business side of blogging and food photography
    • How to work with brands
    • How to grow your social media following
    • Should you write a cookbook?
    • Gluten-free baking questions
    • And anything else you'd like to know!

    Payment due via PayPal or Venmo 1 day prior to our session

    Testimonials:

    "Since I started food blogging, Alanna has been my favorite food photographer in the world and one of my biggest sources of inspiration! I was ecstatic when I learned that she’s offering video sessions, and I knew I had to jump on the opportunity. I’m so glad I did because one video call with Alanna led me to so many answers to questions I’d had for years. It’s one thing to learn about food photography, but it’s another to have one of the best photographers in the industry look at what you’re doing and offer suggestions. Alanna’s humble personality and sweet persona made the experience all the more pleasant! After speaking with her, I was able to improve my photography setup, editing, and food blogging strategy. Thank you so much, Alanna!" -Izzah, TeaForTurmeric.com

    "I was beyond happy when I saw that Alanna did video consultations about photography.  I've admired her beautiful style for years and was so happy to get one one one attention from a pro.  The call was beyond helpful.  I have taken many photography courses over the years, but I got more from this call than the many hours I've spent doing online photography courses.  There is something so effective about being able to ask about exactly what you need help with.  I had been feeling stuck with my photography like no matter what I did, I just couldn't move the needle.  Thanks to Alanna, I'm over that hump and I am getting more interaction and positive feedback about my photos daily.  By the way, she's a sweetheart and so easy to talk to! -Karen, Seasonal Cravings

    IN THE STUDIO WITH ALANNA - 2 hour hands-on one-on-one photoshoot in my San Francisco studio – $600 USD

    ***Note: in person sessions have been suspended until further notice due to the pandemic. All sessions will be conducted over video. See below!***

    WHAT WE'LL COVER

    • Camera settings: ISO, shutter speed, and aperture (specializing in Canon cameras)
    • The best lenses for capturing food
    • Lighting: how to get that soft natural light that food loves
    • Food styling tips and tricks
    • How to source props and backgrounds and choose the best props for each shot
    • How to tethered capture straight to your computer to streamline your workflow
    • Harness the power of Lightroom to make your food photos pop
    • Troubleshooting, feedback, and editing help for your existing images (bring your laptop!)
    • All levels welcome! 

    PRICING - Payment due via PayPal or Venmo 3 days prior to the lesson

    WHAT TO BRING

    • Your camera and laptop
    • Tether cable (optional)
    • Paper and pen or laptop for taking notes
    • Phone for taking photos/videos of the process and set-up

    BEFORE YOU ARRIVE

    • Tell me which areas you'd like to focus on, if applicable
    • If you need to cancel or reschedule, please do so 72 hours before your session
    • Parking is usually easy in my neighborhood!

    Contact me at alanna[at]bojongourmet.com to book a session! 

    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    This gluten-free Basque-style burnt cheesecake has This gluten-free Basque-style burnt cheesecake has a secret ingredient: Vermont Creamery fresh goat cheese! It adds a bright, tangy flavor and velvety texture. 

Think crème brulee meets cheesecake. Break through the caramelized sugar crust to the creamy center that’s light and airy like a cloud, yet rich and dense at the same time. 

Basque-style cheesecake has no crust, but a high oven temperature browns the outer edges to keep slices intact. Use sweet rice flour to make it gluten-free if you like!

Full recipe linked the_bojon_gourmet. Bojon appètit!

https://www.vermontcreamery.com/products/goat-cheese-basque-style-burnt-cheesecake

#basquecheesecake #burntcheesecake #goatcheese #goatcheesecake #recipereel
    Gluten-free cherry clafoutis 🍒 This is the des Gluten-free cherry clafoutis 🍒

This is the dessert I make every year when cherries come into season in early summer! 

Cherries soaked in a little brandy (or GF whiskey) dot a vanilla-scented almond flour batter. Together they bake into a silky custard that's somewhere between a dutch baby and pudding cake in texture. 

Whip up this simply sublime cherry dessert and you'll understand why it's a French classic. 

Bojon appètit, friends! 

https://bojongourmet.com/gluten-free-cherry-clafoutis/

#clafoutis #clafoutiscerises #cherryseason #cherryseason🍒 #f52farmstand #glutenfreebaking #glutenfreedessert #almondflour #almondflourrecipes
    Gluten-Free #treslechescake (DF option) Last week Gluten-Free #treslechescake (DF option)

Last week I shared my favorite gluten-free sponge cake recipe, and here's another fun way to use it. Add an extra egg white to the batter and soak the cake with sweet milks (or coconut milks) for a gluten-free (and optionally dairy-free) riff on the beloved Latin-American sweet. 

I developed the gluteny version of this recipe during my years as a pastry chef at a Latin-American restaurant here in SF. I would bake the cake in a large hotel pan, cut out rounds to make individual cakes for plating, and promptly devour all the cake scraps. 

While I don't recommend having cake for lunch, I do recommend whipping up a tres leches cake for your next gathering. They're brilliant for parties because they can be made a day or two ahead and refrigerated until ready to serve. 

Top slices with whipped cream (or whipped coconut cream) and fresh berries or, more traditionally, a layer of cinnamon sifted over the top. Creamy, comforting deliciousness. 

The last shot is the coconut flour tres leches cake from #alternativebakerbook topped with lime-kissed mango. So fresh!

https://bojongourmet.com/gluten-free-tres-leches-cake-dairy-free/

#glutenfreebaking #glutenfreecake #glutenfreetresleches
    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack