just started a new baking job that is making me think a lot about why I love what I do.
I have had many different jobs in the food world in the past year, everything from catering to cake pops. there were wonderful things I loved in each job, especially the unconventional ones. I got to wake up later, experiment, come up with desserts of my own, do things I had never done before. but I find myself coming back to basics: early hours, executing doughs, batters & breads, following someone else’s vision. 
I love everything about it.
it’s really the simple things that make me happiest: carrying a million things to put back in different places in the kitchen, scraping the couches after each use, slicing biscotti (above), cutting butter into tart dough. even waking up early holds a certain magic again.
it feels familiar and good. there are rules and I know how to follow them.
I’m back, baby!

just started a new baking job that is making me think a lot about why I love what I do.

I have had many different jobs in the food world in the past year, everything from catering to cake pops. there were wonderful things I loved in each job, especially the unconventional ones. I got to wake up later, experiment, come up with desserts of my own, do things I had never done before. but I find myself coming back to basics: early hours, executing doughs, batters & breads, following someone else’s vision.¬†

I love everything about it.

it’s really the simple things that make me happiest: carrying a million things to put back in different places in the kitchen, scraping the couches¬†after each use, slicing biscotti (above), cutting butter into tart dough. even waking up early holds a certain magic again.

it feels familiar and good. there are rules and I know how to follow them.

I’m back, baby!