Baked to Order includes quick and simple bakes like buttermilk biscuits and spelt and honey oatmeal raisin cookies to ambitious weekend projects like mushroom diamond pastries and sourdough cinnamon rolls. Each recipe also includes variations—flour swaps, filling and frosting alternatives, different shaping techniques, flavor profile tweaks, and mix-in suggestions—to whet your creativity. There’s even a chapter on repurposing leftovers so that nothing goes to waste.