I am a professional pharmacist from Paris, but my heart stays forever by the oven. To me, baking is a precise chemical experiment; every gram of flour and every degree Celsius determines success or failure. I focus on providing high-tolerance recipes for beginners while offering advanced techniques for challenging pastries. Recently, I’ve been researching how to integrate Chinese salted egg yolk and red bean paste into French pastries, creating an East-meets-West flavor collision.

Living in Portland, I’m an environmental science researcher and a committed vegan. I’m dedicated to proving that giving up meat and dairy doesn’t mean giving up flavor. By utilizing Asia’s wealth of tofu, mushrooms, and fermentation techniques, we can create incredible textures. My blog will teach you how to make plant-based "char siu" and how to use natural spices to enhance the umami of vegetables. Let’s contribute to the planet's sustainability, one plate at a time.