Alanna Taylor-Tobin is an award-winning cookbook author and culinary educator who has dedicated her career to sharing her love of baking with the world. With a deep passion for using whole, seasonal ingredients in her recipes, Alanna has become a leading voice in the alternative baking community, known for her creative approach to classic treats and her commitment to sustainable cooking practices.

Born and raised in the Pacific Northwest, Alanna grew up surrounded by the region's abundant natural beauty and locally grown produce. With a mother who was an accomplished chef and cookbook author herself, Alanna developed an early interest in food and cooking, and spent much of her childhood experimenting in the kitchen.

After studying pastry and culinary arts in college, Alanna embarked on a journey that would take her from working in some of the country's top bakeries and restaurants, to launching her own successful blog, The Bojon Gourmet, which has been featured in numerous publications including The New York Times, Food & Wine, and Bon Appétit.

In 2016, Alanna released her first cookbook, Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours, which quickly became a best-seller and established her as a leading authority on gluten-free and plant-based baking. Her second cookbook, InstaBake, was released in 2020 and continues to inspire home bakers with its easy to follow recipes and beautiful photography.

Today, Alanna continues to share her knowledge and passion for baking through her workshops and classes, both in person and online. Whether you're a seasoned pastry chef or a home baker just starting out, Alanna's unique approach to baking will help you discover a whole new world of flavor and creativity in the kitchen.