Hi! I’m Darien Gee. I was born in St. Louis and I’m now a Hawaii-based writer, recipe developer curator, and photographer. I’m the author of several books including Friendship Bread: A Novel (Ballantine Books) and the novels that followed.
How it started
The Friendship Bread Kitchen was born on January 13, 2010 while I was writing my novel and experimenting with different Amish Friendship Bread variations. My mission was simple: meet like-minded people who loved Amish Friendship Bread and maybe even swap a few recipes.
For almost a year my house smelled of sugar and cinnamon. I was writing, I was baking, I was connecting with people about the book and the bread. I looked for ways to make it gluten free (tricky) or low cholesterol (easy), but above all accessible to everyone. I wanted people to have fun with it, to be creative with it, and to share it with others.
That’s still my intention today.
About the Friendship Bread Kitchen
The Friendship Bread Kitchen is a place to kick up your feet and share recipes, tips, stories, and community. I’ve tried a lot of different things with the Kitchen over the years. Some things worked and some things didn’t. I’ve learned a lot and I’m still learning!
At its heart, the Friendship Bread Kitchen is YOUR Amish Friendship Bread resource center, so that whenever you are inspired to make and share the bread, you’ll know where to go if you need any help.
What you’ll find here
There’s a lot of talk about whether or not Amish Friendship Bread is actually Amish. For me, the essence of the bread that’s taken straight from the Amish playbook–share what you have with others. Since each recipe yields two loaves, you can keep one and give one away. I can’t think of anything more perfect than that.
Start baking and stay connected
I have a regular newsletter, giveaways, challenges, and more. There are LOTS of ways to stay in touch–you can check out your options here. I look forward to being on this journey with you–thank you for being in the Kitchen with me.