How it works

You do the easy part.
I do the tedious part.

From a drawer full of loose cards to one finished book, in about three weeks. Here's exactly how it goes.

01

You order and photograph

Pick a tier and check out. Right after, you get a link to a private upload folder. Lay your cards on a table, photograph them with your phone, and upload the batch. They don't need to be neat or straight, and there's a two-minute photo guide on the page.

Too precious to photograph? I'll mail you a prepaid, insured box, scan the originals, and send them all back.

02

I build the book

I read every recipe. Typed and printed ones get rebuilt into one clean, consistent format, same fonts, same structure, measurements standardized throughout, so you can actually cook from them. Handwritten cards get scanned and placed on a designed page, untouched, with every loop, cross-out, and coffee ring intact.

Everything gets sorted by course, given a table of contents and section dividers, and anything I genuinely can't read gets flagged for you rather than guessed.

03

You approve the proof

I send you a digital proof of the whole book. You check that every recipe made it, that the handwritten cards look right, and that nothing was misread. Ask for changes and I revise. Nothing goes to print until you say so.

04

It prints and ships to you

Once you approve, it prints on wipeable coated paper and binds to lie flat on a counter. It ships straight to your door, tracked. Coil-bound for the everyday tiers, hardcover linen with a foil-stamped spine for The Legacy.

Why two kinds of pages, handled two ways?
Because the handwriting is the part people cry over. Retyping a handwritten card keeps the recipe and loses the person. So I never retype handwriting, I preserve it as it is, and I only rebuild the recipes that were already typed. That single decision is the whole point of Butter & Ink.

Ready when you are.

Start your book