BAKING
Baking, to me, is about finding the perfect balance between contrasting consistencies as well as complementary flavours and textures. I like cakes that are not too sweet and not too heavy. I like to put creamy toppings on crunchy tart bases. I like to see and taste the naturally sweet juice of stone fruits building a soft layer between the rich tenderness of the fruits themselves, caramelizing on their tops, and an almost salty crust down under. I bake cakes, pies, tarts, galettes, wedding cakes as well as airy brioches, soft scandinavian cardamom buns, focaccias with varying toppings. Baking, to me, also means always resonating with what the season is offering.