Hello! I’m Michelle.
I’m the baker, blogger, and photographer behind Hummingbird High. I started this blog as a way to share my recipes with faraway friends and escape from the drudgery of my corporate job. Little did I know that chronicling my baking adventures would create a community of over 100,000+ aspiring bakers and dessert lovers.
How It Began
I started Hummingbird High back in 2011, when I first moved to Denver, Colorado. At the time, I was working a fairly intense and awful job. Every day, all I wanted to do was come home and bake to relieve the stress. However, whenever I would bake one of my favorite recipes (that had worked in the past), I found myself with sunken cakes, rock hard cookies, and cupcakes that looked like sticky puddles of goop.
Having never lived anywhere besides coastal cities, I had no idea at the time that baking at high altitude is completely different from baking at sea level! There are weird quirks like water boiling at a different temperature, as well as air pressure being significantly lower–this affects the time in which you need to bake things at, and the amount of leavener you use in the recipe.
So I started a blog to help me learn more about baking.
I decided that the best way to do so was to bake through my favorite cookbook, The Hummingbird Bakery Cookbook, and try and adapt the recipes to work at high altitude. And so Hummingbird High started out as a record of my attempts, trials and (many) errors, and eventually, my successes.
Baking through a cookbook taught me how to have results that were consistent and delicious every time. My project was like a crash course in pastry school–it taught me a lot about the chemistry of baking. I examined every failure and every puddle of goop through a scientific lens (probably to the dismay of many readers), and doing so taught me to understand how ingredients work together. It was only then that I realized I’d taken the baking process for granted my entire life.
I’ve since moved back to Portland, Oregon (which is thankfully at seal-level!), and I’m at the point now where I understand the process and chemistry so well that I can come up with my own recipes. What you see on the blog today are mostly recipes I’ve made up, or tweaked and perfected from the cookbooks and blogs that I love. I’ve made sure to include meticulous baker’s notes with each recipe to help you through the baking process or learn more about the dish. And even though the name “Hummingbird High” isn’t really relevant to the blog’s content anymore, I kept it as an ode to this initial project of baking through The Hummingbird Bakery Cookbook–it is, after all, what made me the baker I am today.
Welcome to my happy place.
These days, I write every post with the goal for you to see Hummingbird High as one of your most trusted baking resources. The blog is now an extensive collection of recipes suited for all levels and occasions, all accompanied by incredibly detailed posts full of rigorously tested tips and techniques. Every recipe shared on my blog now has detailed information on how to make the recipes work within your limited schedule, along with extensive information on how to troubleshoot common problems, difficult techniques, and other relevant resources related to the recipe.
Noble Pig - Cathy says
Gorgeous cake, love the sprinkles.
Anonymous says
I also have that book – IT IS AWESOME! You have a great blog!!
aubrey says
A few years ago I bought the Hummingbird cookbook at anthropology because it was just beatiful. Im only 16 have have made almost every single recipe out the book because, like you said, it is unfussy and just delicious. It has thwarted my sincere passion for baking and I can honestly say I don't go a week without baking at least 2 things from the cookbook. Im so so happy you feel the same! I can't wait to read your blog!!! Best wishes
Anonymous says
Hi Michelle! Just wanted to say I discovered your blog a few months ago whilst in the process of starting my own and I love it! I find it inspiring and the photos are gorgeous! Keep up the good work!
Makenzie says
Stumbled across your blog the other day and the funny thing is not only are you based here in Portland (where I am!), but I've been to that same bakery years ago while exploring London. Beautiful blog!
Anonymous says
Your blog and photography are outstanding. I really loved looking through your recipes. Thanks for sharing with us. I look forward to future posts!
-Jess
Unknown says
Dear Michelle,
Thanks for sharing your life, delicious receipts and beautiful moments with us. I have always been a passionate eater and a big fan of the blog.
I do hope there are more interactions between you and us followers, where we create a supportive community for everyone who has a passion for good food and joy of life.
I invite you to check out this blog platform Toovia.com. I am a user myself and think it provides the functions/tools to build that interaction between you and us fans!
Don't ever stop being inspiring!
Love,
Melody
Unknown says
I just stumbled across your blog and it is wonderful! And saved my life! I'm a die-hard baker but just having moved to Nairobi (which is at 5000ft!) I was at a loss with my baking. Not only that, but I'm from London and the Hummingbird bakery (and similar haunts) were regular stops! I've just made a batch of the red velvet cupcakes and the chocolate ones and they turned out perfect!
Anonymous says
I'm moving to denver in August and I'm terrified about the baking changes. Any advice??
Patricia says
I'm from Argentina and I'm not sure how I got to your blog , but I have to say that this is one of the best blogs I've ever read 😀
Cicily Janus says
Dear Michelle,
I think I love you. I just now discovered this blog and as an unabashed foodie and writer, I'm supremely sorry to say it's taken me this long to meet you through your food porn pics and delectable words.
Thank you for all you do.
yours,
Cicily Janus
http://www.writingaboutyou.blogspot.com
Unknown says
Hey Michelle,
I just had to let you know that I absolutely adoooooorre your blog! I too love being in the kitchen, and I find it such a great release.
I love your photos and recipes and find your blog such an inspiration so much that I nominated you for a Very Inspiring Blogger Award!
You can read more about it here: https://beckenfrance.wordpress.com/2014/12/03/a-very-inspiring-blogger-award/
Thank you so much for you magnificent and inspiring blog,
Have a fab weekend
Becky
michelle lopez says
Aww, gee shucks, you're making me blush! Thanks so much for the nomination!
Anj says
Do you have a straight up white cake recipe with white frosting? Like a wedding cake. This is my husband's favorite cake and I'd love to get a good recipe. Haven't found one yet. Your site is great for those of us baking at altitude!
michelle lopez says
I think this is the closest thing to a white cake that I have, but unfortunately, it's not adapted for high-altitude: http://www.hummingbirdhigh.com/2013/11/white-chocolate-malt-cake.html
Jessica says
Hi There,
Love your site and considering Tom Brady won the super bowel MVP, we thought you might want to feature his secret pancake recipe. Here’s the link from True.Ink.
Feel free to contact me if you have any questions.
Jessica
From True.Ink
Hannah Tunnicliffe says
Just found your blog and it is gorgeous! Love the way it began and where you have taken it since. Inspiration! From Hannah x
Jill says
Hello! I just came across your blog and I'm so happy I did! I thought I posted a comment yesterday but it looks like it never showed up. I just moved to Denver this past summer and baking here has been a killer for me! I can't wait to try out some of your recipes and hopefully have some better luck in the kitchen. Are all your recipes adapted for high altitude baking?
Darlene Veenhuizen says
Hi! I just found you. I'm in Oregon too! And I'm also half Jewish, but didn't grow up knowing that (kinda a long crazy story). Anyways, happy to have found another food blogger that is in my state!
Anonymous says
have you actually seen the ad that is on you site today? really a poor choice for a food blog
michelle lopez says
Hey Anon,
The ads are customized to each viewer's past web pages via cookies, so each viewer receives a different ad based on what the algorithm thinks you're interested in as determined by the websites you previously visited. To wit — I'm currently receiving ads for Ann Taylor Loft and J. Crew because I was doing some online shopping before this…
So I'm not sure what your ad is, but it's likely related to whatever (potentially inappropriate) site you were on before.
Have a great day!
eff says
Hi! I love the site, but I live at high altitude and can only bake your high altitude recipes! I can't easily figure out which are and which aren't. Could you mention the date you stopped writing high altitude recipes in your About section? Maybe eventually add a 'high altitude' tag to all the recipes that are for high altitude, and/ or a section in the Recipe listings for 'High Altitude' posts?
Thanks a ton! These cinnamon buns look like they're going to be good!
– F
michelle lopez says
Hi Eff, there's a section for high altitude recipes in the Recipe Index: http://www.hummingbirdhigh.com/p/recipe-index.html Just do a search for "high-altitude" on the page.
jnb says
Hi Michelle! I love your blog & was wondering if you had an option for subscribing to it via e-mail? I can't find a subscribe button anywhere so just thought I'd check. 🙂
Katherine Rostand says
Just want to subscribe to your blog.
Thank you!
Alma says
Hello Michelle, this is my first time reading your blog searching for high altitude Ube cake recipe. So glad to know that you’ve lived in Denver, Co before. I am from Colorado Springs and am planning to bake Ube cake for my friend but with time constraint I don’t have time to experiment. Do you have high altitude Ube cake recipe? Thanks.
John says
Didn’t know humming birds went to high school. But seriously, I want to make these cookies. But I don’t have a coffee grinder. What can I use instead? Can I just tear open a couple of tea bags, and use the content?
folayemi says
made the kentucky bourbon cake and used cake flour (from your note) for the first time and feel like i discovered a secret. the cake was light, and its crumb held together well. i did spray quite a bit in my bundt pan, but it still stuck. will try more next time , or wait a bit to remove the cake. i wanted more bourbon flavor and have to make sure i spread the glaze properly. not bad for the first time making this cake though, still delicious, a 5 -star recipe i will make again!
Sandy says
Just discovered your blog & haven’t tried any of your recipes yet. I want to try pink champagne Oreos first. Thank you for doing all of this amazing groundwork to help us all become better bakers. Your recipes all look delicious and the photography in the blog is beautiful.