Tips, Secrets, and Rules We Live By

Because I am a professional baker, people make plenty of incorrect assumptions about me. They assume that I’m organized, good at math, precise with measurements, and, at the very least, good at following a recipe. The truth is I’m awful at all these things, but somehow I’ve managed to open a successful bakery and restaurant. I think I survive as a baker and chef in spite of my shortcomings because I trust my taste and intuition when it comes to making something good. Plus I’m not afraid to make dozens of batches of the same item until I get it just right.