I was tired of recipes that didn’t turn out, never looked the same as the photo, didn’t give enough explanation and assumed that I knew what I was doing. Not only did I want to learn how to be a successful baker and master a Parisian macarons recipe (because I like a lofty goal) but I also wanted to give tips so that others could hopefully learn something as well.

After logging  30 hours with my favorite professional chef, Bryan Haramoto,  I’m happy to report that while I’m not a pro, I know how to properly sift, stir, fold, pipe, test, weigh and most importantly…decipher recipes. AND…I actually made really good french macarons, by myself. And yes, it was really hard!

I figured the only way to share what I learned was to create a website of my own with the recipes that I tested.

And I think I deserve extra credit points for not only baking a ridiculous amount of recipes and completely annoying my family by taking over the entire kitchen, but also for  figuring out how to publish a blog. Am I right?