About Me

“Baking is part science, part stoneground milling and part river-running romance. But it’s not the romance that will keep your baking consistently good, it’s the science.”- Paul Allam (Bourke Street Bakery)
Spear, 27 years old, female, chemist by training. Perhaps that is the reason why I love to experiment the different techniques in baking: baking is akin to doing wet lab experiments!  Love to bake but don't really like to eat, so I have a major problem with my baked products. But ever since I started on my baking journey, I've come to appreciate pastries and the hard work behind those products. I used to dislike bread and cakes but now, I don't mind eating them and take it as a way to improve my baking skills.
My dream is to be able to whip up great looking and great tasting pastries for my family and friends, although I still have a long long way to go. In any case, I sure am having lots of fun on this journey!