The Avion, with its swirling, turbine-like ridges, nods cheekily to Brian’s former career as a flight attendant.

The Chateau, with its regal scallops and ladyfinger-style sides, transports you straight to a grand French kitchen.

While editor-in-chief Brian Hart Hoffman has built his career on baking from scratch, he also believes baking should feel approachable and joyful for everyone. That’s why, together with Williams Sonoma, he is introducing six new cake and cookie baking mixes—his take on a “baking kit,” where all the dry measuring is already done for you.  These mixes are designed to be reliable, delicious, and welcoming for bakers of every level. Even better? Each one is a perfect foundation for a little creativity, living up to Brian’s mantra: “bake it your own.” 

The Fudgy Brownie Cake Mix is indulgence incarnate—decadent, fudgy, with a molten center that captures the best bite of any pan of brownies.

The Apple Cinnamon Doughnut Cake Mix is steeped in memory of Brian Hart Hoffman’s mother’s October birthday, always celebrated with spiced cakes and apples.

The Milk and Cookies Cake Mix might be the most playful—a tender, chocolate chip-studded bake draped in milk glaze. It tastes like childhood, wrapped in a crumb.

This mix features vanilla and almond sugar cookies flecked with rainbow sprinkles and sandwiched with buttercream. 

These Cinnamon Roll Cookies capture the gooey center bite of a cinnamon roll without yeast or rise time. 

Flourless Fudgy Cookies are a chocolate lover’s dream, chewy and truffle-like, rich with crackly tops.