I’ve always enjoyed baking. I’ve dabbled for years and many times have used it as an escape after a long day at the office.
Late-night stress baking was always my favorite, but now working from home it has morphed into a welcome Sunday morning ritual. It’s a different kind of quiet — exploring my new kitchen while pushing my boundaries with English muffins, scones, savory galettes, fruit-based cakes and more.
Baking is such an exact science and while I wing it a lot, sometimes I have to follow the rules and wait — part of my love/hate relationship with baking and life.