How to connect – Social media for bakers

I’m no stranger to social media. I started back in the last millennium with newsgroups – from which I retain a number of real-life friends. Then came blogging on LiveJournal (mostly under an alias). I gave up on Facebook when I moved to Britain, as I found that my personal and work life would get uncomfortably entangled. Nowadays, I only use my account to update the Romsey Choral Society page.

Romsey Choral Society (pic by Peter Hilton-Robinson)

Instagram. I tried it and uninstalled it at once. I’m not as paranoid as I should be when it comes to data protection, but I balked when I saw all their app wanted access to.

So Twitter it is. I’m trying to keep this account mostly about cooking and baking, but sometimes, my opinions spill over a bit. This isn’t helped by the newer Twitter algorithms that blur the line between likes and retweets (something I often grumble about). But I do also retweet pics of adorable animals, in the hope that this makes up for that.

Nevertheless, Twitter lets me interact with some local Romsey accounts, such as King John’s House, where Mrs Moody’s Tea Room sells my cakes, as well as the Visitor Information Centre (I often go through the Centre when delivering my cakes, they’re getting to know me!). I’ve started chatting a bit with the Beggars Fair team lately, after I made a cake decorated for the occasion.

Salted butter caramel cake, Beggars Fair edition

I can also announce when I’ve delivered fresh cake to the above-mentioned Tea Room, or biscuits to Luc’s. I’m not sure how much good that does, mind you, but every little bit helps.

Twitter is also somewhere where I can connect with other cakeheads. When what I bake matches the prompt, I post to #TwitterBakeAlong, a competition of sorts where people post pictures of things they have baked for a different prompt each week. It is brilliant to see how a single prompt can launch so many bakes!

Eclairs au chocolat for #TwitterBakeAlong chou pastry week

 

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