About Pies and Tacos

Welcome to Pies and Tacos!

Pies & Tacos is a dessert-focused baking site led by Camila Hurst, created to help home bakers make reliable, beautiful, and truly delicious desserts from scratch.

The site was built with one clear goal in mind: to make baking feel more approachable by sharing recipes that are carefully tested, clearly explained, and designed to work in real home kitchens.

From everyday desserts to more technical bakes, every recipe is written to guide bakers step by step, without shortcuts or guesswork.

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What You’ll Find Here

At Pies & Tacos, you’ll find a wide collection of dessert recipes, including delicious cakes, beautiful macarons, creative pastries, scrumptious cookies, amazing cheesecakes, and baking fundamentals that support them.

Beyond recipes, the site also serves as a learning resource. Many posts include tips, explanations, and troubleshooting guidance to help bakers understand not just how to bake something, but why it works.

This approach helps build confidence over time and encourages bakers to develop real skills, not just follow instructions once.

Known for Macarons and Technical Desserts

Pies & Tacos is especially known for its macaron recipes and resources. Here you will find over 150 macaron recipes.

Macarons are one of the most technical desserts home bakers attempt, and the site offers in-depth guidance, troubleshooting advice, and tested variations to help bakers succeed. From understanding meringue consistency to mastering baking times, these recipes reflect a deep focus on precision and repeatability.

The same level of care and attention carries through all recipes published on the site, whether they’re classic desserts or more advanced projects.

Helping Bakers Understand the Process

Baking is as much about technique as it is about ingredients. That’s why P&T places a strong emphasis on explaining methods, ingredient behavior, and common pitfalls.

Recipes are written with clarity and intention, breaking down complex steps into manageable actions.When something is known to be tricky, it’s addressed openly and explained in a way that makes the process feel achievable rather than intimidating.

The goal is to help bakers feel informed, supported, and confident every time they step into the kitchen.

What You’ll Find Here

All recipes on Pies & Tacos are created, tested, and written by baker and recipe developer Camila Hurst.

Her expertise comes from years of hands-on baking, independent research, and hundreds of rounds of testing in a real home kitchen.

Each recipe is refined through trial and error, careful observation, and repeated adjustments until the results are consistent and reliable.

This practical, experience-driven approach is what shapes the recipes on Pies & Tacos — focusing on what actually works, why it works, and how home bakers can successfully recreate it themselves.

You can also check out the P&T Macaron School Course, where you learn everything about macarons and chack out the cookbooks.

COOKBOOKS MACARON COURSE

FAQ

I share it with neighbors, friends, family—pretty much anyone around me. I’ve also learned how to freeze most of my recipes well, so I can always have something sweet on hand or a dessert ready to serve when someone drops by, even if I haven’t baked that day.

Not every day. I usually bake about 2–4 times per week, depending on testing, filming, and recipe development.

Yes! I love cooking just as much as baking. I even created a savory recipes ebook, which you can find here.

I get this question all the time. Tacos are my favorite food ever, and when I first started sharing recipes, I posted a lot more savory dishes and tacos. Over time, desserts took over—but the name stuck.

I shoot with a Canon R6. I use a 50mm lens for wider shots and a 100mm lens for close-ups, plus a Geekoto tripod. My backdrops are from Woodville.

To bake: macarons.
To eat: brigadeiros and cheesecake.

Yes. Every recipe is developed and tested in my own kitchen, often multiple times. I don’t publish anything until it works consistently and tastes exactly how I want it to.

Most of them are! Even my more technical desserts are broken down step by step with detailed instructions and tips. I focus on explaining the “why” behind each step so you feel confident, not overwhelmed.

Both. I always include gram measurements because they’re more accurate for baking, but I also provide cups for convenience.

Sometimes, but baking is very precise. I always note tested substitutions in the post when possible. If a swap isn’t listed, results may vary.

Yes! I have many naturally gluten-free recipes (like macarons and several almond flour desserts), and I’m always working on adding more alternative options.

Our Philosophy

Pies & Tacos exists to make baking feel less intimidating and more joyful. Whether someone is baking for their family, celebrating a special occasion, or learning a new technique, the goal is always the same: dependable recipes, thoughtful instruction, and an experience that feels rewarding from start to finish.

Where to find P&T

You can follow along on social media for behind-the-scenes looks, recipe updates, and creative inspiration, or subscribe to receive new recipes directly by email.

If you have a question, an idea, or just want to say hello, the contact page is always open.

CONTACT