Micro Citrus Bakery

Honey ganache bonbons 🍯💖 I'm normally all for sharing my creations with others - but this was the first treat I ever made that I wanted to selfishly keep all to myself 😋

The milk chocolate complemented the honey and was the perfect level of sweetness! The floral quality of the honey came through strongly, and the gooey ganache was so smooth and velvety on the tongue 💕 I had a lot of fun individually painting these bonbons too! 🎨

I made these in the fall with and I can't wait to to attend more classes there again!

Continuing the science conversation, I won Harvard's Science and Cooking Challenge for the second year running! 🎉🏆 This year my project focused on caramels, specifically inverted sugar's role in crystallization
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It's so incredibly validating and affirming, more so than I can put into words, to be recognized by such a highly regarded institution for something I'm passionate about and (I'd like to think) have a talent for. But to accomplish this not once but TWICE... I'm absolutely bowled over by this, astonished, over the moon! 🥰 Now I gotta up the ante for next year!!

Hi it's me. Can I be real with you for a moment? No emojis, no insta-perkiness, I promise
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A lot has changed for me since the summer. I returned to the sciences and have an amazing position at a biomedical philanthropy. But because of this, my lifestyle and priorities have changed. I bake less often now, and for different reasons. Fulfilling the same cookie and banana bread orders didn't bring me the same satisfaction that it used to. And I've finally realized why.
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At my very core... I'm a science-oriented person. I love researching, experimenting, documenting my experiences so that they may be replicated and fine-tuned in the future. I was bored of baking the same recipes over and over again. I had mastered them. There was no longer any excitement, the way there is in discovering a new question to solve, technique to learn, or concept to play with. I could revamp my menu, but that'd take time I no longer have, now that I'm at that 9-5 grind. And on the weekends, I want to devote time to my other hobbies or see my friends.
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I'm still baking, don't get me wrong; I have a backlog of photos to share actually. But now I'm primarily baking for me and my loved ones. I won't be closing up shop per se, but it won't be as high a priority anymore. I doubt anyone will read all of this but if you did, thank you

Confetti Cookies
Half dozen $6 // Dozen $10

These colorful cookies have crisp edges, a chewy center, and taste of real, gourmet vanilla. Celebrate both big and small moments with sprinkles!

If you want to view paradise, simply look around and view it. Anything you want to, do it. Wanna change the world? There's nothing to it 🎶🍫🍬
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I recently completed 's Chocolates and Caramel Workshop and I'm so excited to show you what I can do with these new skills. Expect to see some new confections on the menu soon 💖
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