Mine is the story of curiosity. My mother, a "Home Ec" teacher, influenced my interest. Although she, highly pragmatic, would never bake the complicated trifles that required "fifty bowls, like the French."

The daughter of a funeral director and former baker, the most sage advice he offered her "don't overwork the dough", passed it on to me, (impatient and impulsive), with her crucial addendum,

"always read the recipe FIRST." 

 

At the ripe age of seven I began experimenting with cooked icings and simple cookies, graduating to bagels and my first chocolate mousse at thirteen.

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While there have been years I did not bake, my attention turned to fashion design, photography and floral work, baking always made a come back, a comfort, a whack at creativity when all else failed, an edible art. Or in my case purely edible.  I'll never be applauded for creating white-gloved, immaculate pastries frequently seen on Instagram. rustic is my weakness, both objects and lives that have taken a bit of a beating.

 

In general, you'll find my baked goods are rustic, less sweet, sometimes savory. 

 

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Enjoy.