Are your baking experts English speaking?

In my table (in a coffee shop) right now I have a fee recipe books about baking: flour lab, la patisserie de Yann Couvrer, le Grand libre de la viennoiserie, french patisserie by Ferrandi and they all use weights for baking recipes (tho the last one also has volumes).

I have some grandma recipes which are whatever-metric (some sort of pancakes are "one egg, one egg of water, one spoon of flour") but I think it's mostly historical.