Baking

Baking is one of my quiet joys — a creative process rooted in comfort, memory, and a deep love for food that warms the heart. It’s also something I never thought I’d get into. In fact, I still struggle with calling myself a baker.

What used to put me off — the chemistry, the precision, the patience — are the very reasons I now indulge in it. I’ve even started venturing into bread making, particularly sourdough, for the challenge and the unmatched smell of fresh loaves filling the house.

My biggest pull to bake is the opportunity to share it. As someone without much of a sweet tooth, I find joy in making treats for others — it’s the sharing that gives me permission to keep baking. My personal favorite? A classic New York cheesecake. But I also love the adventure of trying to master things like macarons, even if they drive me slightly mad.