SEP 13 - It’s Sunday morning, nearly noon. I can’t think of a time where I’ve consistently sat, at home, and finished my coffee before it went cold. But today I notice a subtle shift in my ability to make space for stillness.

SEP 9 - I’ve officially got less than one month of my twenties left, or in other words, [less than] 30 days til I’m 30 years old. With that, and my experience this year overall, has come a lot of reflecting on the past decade, and pondering what the next one might look like, too.

JUL 31 - Life is weird, but life is also good, and I am blessed. Sometimes it just takes a little ice cream or a fresh fig to remind ourselves of that.

MAY 17 - A week of rain means plenty of time to rest since class has ended, and an afternoon to share a random stream of thoughts while I enjoy an imperfect pain au chocolat.

MAR 22 - Reflections on the rare opportunity to watch someone who is best-in-the-world at what they do just… do it. The wonder of watching pastries come to life, plus some bonus pictures from KBB and other sweet moments.

MAR 8 - Two weeks of sunshine have meant day after day outside enjoying fresh bread and cold wine with new friends. A month of baking class complete also means that we’re starting to recognize the connection between our dough work and our final products!

FEB 22 - How the people of Paris, and Anya, are teaching me to slow down and smell the baguettes.

FEB 15 - First week of baking in Paris, along with 5 days of 5am wake-ups, and 12 new friends.

FEB 3 - Week one in Paris is already done! There have been highs and lows, and some self-doubt, but nothing a pastry couldn’t cure. Scroll to the bottom to see my top food picks for the week!

Why France, and why bread baking? My first post is a redacted version of my application to culinary school. Here I explain what I’m hoping to learn through this experience.