{"id":47721,"date":"2025-11-04T19:00:48","date_gmt":"2025-11-04T19:00:48","guid":{"rendered":"https:\/\/www.saucemagazine.com\/?p=47721"},"modified":"2025-11-04T19:00:50","modified_gmt":"2025-11-04T19:00:50","slug":"lia-holter-of-made-by-lia-celebrates-her-debut-cookbook","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/people-2\/people\/lia-holter-of-made-by-lia-celebrates-her-debut-cookbook\/","title":{"rendered":"Lia Holter of Made. by Lia celebrates her debut cookbook"},"content":{"rendered":"\n

By the time Lia Holter opened Made. by Lia<\/a> in 2020, she\u2019d spent nearly a decade building a loyal following for her lavish layered cakes and polished pastries. But this fall marks a new milestone for the baker and TLC\u2019s Next Great Baker<\/em> winner: the release of her first cookbook, a project that reflects both her professional expertise and her life at home as a mother of three. Holter shared the concept had been quietly developing for years before reaching the page. \u201cI\u2019ve always wanted to write a cookbook,\u201d she explained. \u201cBut I never really thought I\u2019d have the time to do it.\u201d <\/p>\n\n\n\n

The opportunity came unexpectedly through her long-running relationship with Fleischmann\u2019s Yeast. After working as a brand ambassador for several years, Holter stayed close with the company\u2019s leadership even after her contract ended. Then one day, Rick from AB Mauri (Fleischmann\u2019s parent company) called with a proposal: Would she like to develop a cookbook for them, showcasing some of her favorite recipes while featuring their yeast? \u201cI was like, heck yeah,\u201d Holter laughed. \u201cI\u2019ve always wanted to write a book.\u201d <\/p>\n\n\n\n

Over two years \u2013 save for a short break to welcome her third child \u2013 Holter and her team meticulously tested and fine-tuned recipes spanning each era of her baking life. Some selections hail directly from her St. Louis bakery\u2019s display, including the colossal chocolate chip cookies and gluten-free lemon blueberry scones that draw daily praise from customers. Others reach back to Holter\u2019s earliest kitchen experiments \u2013 like the lemon meringue tart she first tried to master in grade school using store-bought crust and a boxed mix, which she\u2019s since transformed into a fully scratch-made showstopper. <\/p>\n\n\n\n

\u201cThat one\u2019s really special,\u201d she said. For the new book, Holter also created recipes designed specifically for the home baker: approachable, versatile base recipes that invite experimentation. Her Everyday Loaf, for instance, can be baked plain or customized with cranberries, orange zest, cinnamon-raisin or countless other combinations. Her focaccia dough, one of her personal favorites, is easy enough for beginners but impressive enough to make them feel like pros. <\/p>\n\n\n\n

\u201cI wanted recipes that people feel confident making at home, that actually look like the picture,\u201d she shared. That philosophy extends to her cake recipes, which Holter said are where it all started for her. Her one-bowl chocolate cake (finished with a splash of coffee to deepen the flavor) is endlessly adaptable, as is her classic vanilla cake. <\/p>\n\n\n\n

\u201cI\u2019m all about simplicity and mastering a few solid recipes you can go back to every year,\u201d she said. \u201cLess is more.\u201d The cookbook also captures the family-centered approach Holter has woven into her business since its earliest days. After studying abroad in Italy and starting Made. by Lia as a Facebook page in 2012, she built her reputation cake by cake, first from a tiny apartment and later from a borrowed commercial kitchen. <\/p>\n\n\n\n

By the time she purchased her current storefront at 610 Rue St. Francois St. in Florissant, Holter had already weathered national TV exposure, the birth of her daughter and the long road of entrepreneurship. Finding the space itself had been a journey: Holter had searched for years, exploring neighborhoods across St. Louis. When they first toured the building that would become Made. by Lia, she didn\u2019t immediately feel the spark she had hoped for. But then, days later while driving by, a small detail caught her eye: a fake cherry blossom tree had appeared in the window, a whimsical sign that hadn\u2019t been there on previous visits. Cherry blossoms have always held personal significance for Holter \u2013 they\u2019re tattooed on her wrist and even appear in her signature photos of baked goods, a quiet emblem of her craft and vision. <\/p>\n\n\n\n

Holter unlocked the doors for opening day in August 2020, at the height of the pandemic. The early months were punishing \u2013 late nights, a skeleton staff and her children napping or playing in the bakery between shifts. But the shop quickly developed a dedicated following, and today Made. by Lia employs around 20 people. <\/p>\n\n\n\n

Holter said the proximity to her home and her children is what makes it possible. \u201cPeople always ask, how do you do it all? Well, I don\u2019t do it all,\u201d she laughed. \u201cBut being so close lets me run home, pick up my kids, or even nurse my baby between tasks. My kids see me working hard for something I love, and that makes all the difference.\u201d <\/p>\n\n\n\n

With her first cookbook, Holter hopes to extend that spirit into other people\u2019s kitchens. \u201cMy goal is to bring people back to the table,\u201d she said. \u201cWe\u2019re all so busy, but there\u2019s not much better than sitting down together at the end of the day. Whether you\u2019re baking with your kids or dropping off a loaf to a neighbor, it\u2019s about sharing.\u201d Lia Holter\u2019s cookbook is available now at Made. by Lia, online at madebylia.com<\/a> (with nationwide shipping), and at select local bookstores including Barnes & Noble and local cookbook shop Anchovy. \u201cI don\u2019t want it to sit on a shelf,\u201d Holter said. \u201cI want people to open it, bake from it and make the recipes their own.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"

St. Louis pastry star Lia Holter puts bakery bestsellers and family favorites into her debut cookbook.<\/p>\n","protected":false},"author":516,"featured_media":47722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"The acclaimed pastry chef shares bakery bestsellers and family favorites","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4351,66,21,346,1468,1],"tags":[4490,1304,4488,4487,1280,4413,3455,4489,567,568],"newspack_collection_taxonomy":[4208],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[395],"class_list":["post-47721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature-follows","category-features","category-people-2","category-people","category-people-topic","category-uncategorized-2","tag-baked-goods","tag-bakery","tag-cookbook","tag-cookboox","tag-florissant","tag-lia-holter","tag-made-by-lia","tag-pastries","tag-st-louis","tag-stl","entry"],"yoast_head":"\nLia Holter of Made. by Lia celebrates her debut cookbook - Sauce Magazine: Intelligent Content For The Food Fascinated<\/title>\n<meta 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