My Approach to Baking

Although I am an amateur baker, I am also a raging (and recovering) perfectionist, so I tend to take this pretty seriously. When you buy my baked goods, you are paying for a well-thought out treat made with high-quality ingredients. There are certain things you just don’t skimp on. For instance, I use only cultured or European-style butter, which costs more but brings so much extra magic that it’s totally worth it. After I graduated from college, I missed school, so I turned baking into my own personal study. I’ve taken a baking class and read baking books, and I have a few trusted sources that I rely on to learn the details of cake, pie, cookies, etc. I try to make them somewhat pretty, but appearance isn’t necessarily my priority here. My treats are fun and cute, but they are also created by someone with an annoying attention for detail and a strong focus on quality and taste. So, if you can offer me your patience as I try this out despite having not one entrepreneurial bone in my body, in return, I will give you goodies made with lots of love and attention.