Inside Tieghan Gerard’s Half Baked Harvest Studio Barn Kitchen

Tieghan Gerard is a renowned cookbook author and the creator behind the popular food blog, **Half Baked Harvest**. Based in Colorado, Tieghan transformed her dream into reality when she designed and built the HBH Studio Barn, a space where she experiments with recipes and photographs her culinary creations for her blog and its 2 million Instagram followers. I had the chance to speak with Tieghan about her journey in creating the perfect studio kitchen, along with her insights on essential elements for a professional cooking space. --- Sure! My mom and I launched HBH back in 2012. At the time, I had just graduated high school and earned my Associate’s Degree. We thought, why not give it a shot? Who knows, maybe only five people would ever read it. Fast forward eight years, and here we are—now I’m one of seven siblings, and I started cooking for my family as a way to bring some order to the chaos of having so many brothers and sisters. Spoiler alert: it didn’t work! Over the years, I've written two books, including one that became a New York Times Bestseller. I even launched my first product line and have exciting new projects in the pipeline. It's incredible to see how much HBH has grown! --- You converted an old horse barn into your Half Baked Harvest studio space; how long did that renovation take? Renovating the horse barn took roughly a year. For about two years, I worked and lived out of that barn until it no longer fit my needs. That’s when we decided to embark on the massive project of building the HBH Studio Barn. It took over two years to complete. Today, I live in the smaller renovated barn, while I work exclusively in the HBH Studio Barn. --- What are some standout features of the kitchen space, and why were they essential to include? I absolutely adore the enormous island in the kitchen. It offers so much flexibility when it comes to preparation and cooking. There’s a prep sink at one end of the island and a larger main sink across from it. Having two sinks is indispensable. The island provides plenty of workspace, which is crucial for someone who spends so much time in the kitchen. --- You’ve referred to the kitchen as the heart of the studio and mentioned the challenges of designing the perfect kitchen layout. What were some of the hurdles you faced during this process? The primary obstacles in getting the kitchen design just right came down to the construction phase. Finding skilled professionals was tough, and navigating local regulations proved challenging too. Beyond that, we had to make some adjustments post-construction, like adding proper track lighting and additional electrical outlets. We also installed a sink in the pantry, which turned out to be a game-changer. --- You chose Waterstone’s Traditional Positive Lock Pulldown (PLP) faucets for the kitchen and Annapolis faucets for the pantry and bathroom. What drew you to these styles, and why did you select the finishes you did? When the designers at Park and Oak introduced us to Waterstone, we instantly fell in love. Their faucets have a timeless elegance that feels almost like art. They’re not only aesthetically pleasing but also incredibly functional. Plus, they’re made from high-quality materials and manufactured right here in the U.S., which aligns perfectly with my values. We opted for the Classic Bronze finish for the prep sink and main sink—they strike a balance between vintage charm and modern freshness. In the pantry, we chose the Annapolis Kitchen Faucet in Black Nickel for its old-world appeal. For the bathroom, we installed three Annapolis Bar Faucets in Solid Brass above the large trough sink—it adds a touch of sophistication. --- How significant is the quality of a kitchen faucet, especially for someone who uses it frequently like you do? Quality is absolutely critical. Not only do I rely on the faucets throughout the day, but we also deal with an overwhelming number of dishes. My dad often helps me clean up at the end of the day, and even with both of us working together, it still takes about two hours daily. Investing in durable, reliable faucets ensures longevity and saves money in the long run. --- As someone who spends so much time in the kitchen, what advice would you give to anyone renovating or building their own kitchen space? What are the key aspects that should never be overlooked? That’s a great question! I’ve done this twice now and still managed to make mistakes along the way. I truly believe that investing in quality products is paramount. Items like faucets should last for decades rather than just a few years. Replacing them can be costly, so it’s better to do it right the first time. Lighting and electricity are equally important. Spend time carefully planning the lighting and electrical setup—it’s worth consulting a professional. Lighting, appliances, and faucets are the backbone of any functional kitchen. There’s something magical about creating a space where passion meets purpose. Whether you’re a home chef or a professional cook, every detail matters—from the layout to the finishes. Don’t rush the process; take the time to envision what you truly need and want. After all, the kitchen isn’t just a place to prepare meals—it’s where memories are made.

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