One of my most cherished memories growing up were Saturday “Baking Days” with my Dad, when we would attempt to make something sweet from one of our favorite cookbooks. Over the years, my love of baking grew, as did my interest in climate change, and I decided to study environmental science in college at Harvard University. After several years working as a management consultant and strategy analyst in New York, I decided to pursue my passion for baking in earnest, starting an Instagram account called Baking Daze, named after those Saturday Baking Days with my Dad.

Since then, I've earned a Pâtissierie and Boulangerie Diploma from Le Cordon Bleu Paris and worked on the pastry team at Eleven Madison Park, a 3-Michelin star restaurant in New York City. I am currently pursuing an MBA/MS in Environment & Resources at Stanford University, but at the same time, I wanted to create this website to begin to share the recipes that I have been working on, and will continue to work on, with all of you.

Over the last year, I have also become interested in the world of plant-based baking, and I believe there is tremendous potential to create desserts that both taste amazing and have a smaller resource footprint than traditional baked goods. So, every recipe you find on this site is not only grounded in the French techniques of my education and rooted in the American traditions of my upbringing, but also created using only plant-based ingredients. I am so happy to have you here, and I can't wait to hear from you.