Intro

Hello everyone! I'm Edwin, and I'm thrilled to share that I'm a professional baker and a trained pastry chef. Recently, I've scaled back my time in the kitchen because my husband and I have welcomed the most adorable baby girl into our lives through adoption! I've always heard that mixing your passions with work can make you lose your love for them, and I took that advice to heart. But now, I'm excited to embrace this new chapter with joy and enthusiasm!

After years in the hospitality industry, culminating in managing a multi-million dollar budget hotel, I decided to switch gears and dive into the exciting world of professional baking! Armed with my baking and pastry skills from culinary school, I landed an incredible job at a charming, locally owned French bakery bistro. What a thrilling adventure!

My days kicked off at 2:30am and wrapped up around 11am. While the hours were challenging, I was thrilled and absolutely loved my job! Even when I first started, it was a massive transition for me. I made a lot of mistakes and felt frustrated because I was eager to master everything faster. Initially, it was just my boss and me, but he recognized my passion and helped me flourish as a baker. Together, we expanded the variety of pastries in our display and boosted our sales, which meant we needed to grow our team. Amazingly, my boss entrusted me to lead the team after just one year of experience!

After a few years, I had a desire to expand my knowledge by working under a different chef and exploring a new bakery style. In just one week, I received two incredible job offers! When I went to give my notice, my boss convinced me to stay by offering me more responsibility and greater control over our case offerings. Not even six months later, during the bustling Christmas season (exactly one week), my husband and I received a thrilling call that a baby was on the way with our name on it, and we had to get there immediately!

I'm thrilled to say that my boss was incredibly supportive and totally understood my need to go. He's the one who encouraged me to stay on part-time and cover his days off at the bakery! If I had taken those job offers and left the bakery, I might have ended up as a full-time stay-at-home dad. But here we are, and I couldn't be happier! I'm now a part-time weekend baker, giving my boss his well-deserved weekend off, and I still manage to accomplish all the production I used to do in 5-6 days, now in just 2 days!

I'm thrilled to start this blog because working only on weekends doesn't give me much opportunity to collaborate with my team and exchange fun baking and pastry tips. I'm

eager to share my knowledge with others who are just as passionate about baking as I am!