GraceFace is my college nickname (though I'm not quite certain which of my friends came up with it)... In any case, all my friends know me to have a major sweet tooth; I am a firm believer that there is ALWAYS room for dessert ;) and I have not been shy to reveal the number of root canals I have survived over the years (3).
And so it is natural that started learning how to bake my favorite sweet treats once I had my own kitchen to experiment. By day I was working in the chemistry lab trying to make new drugs (legit one I assure you) and by night, I was baking cookies and tarts and cakes (oh my!). I brought so many baked goods to work that my co-workers called me "Betty Crocker" (I think that was a compliment!)
And so after almost 7 years of being a chemist, I am finally going to transition myself to baking, which is surprisingly not so different from what I learned in college. While I dream about professional pastry school, I'm going to practice making fancy sweet treats on my own. My source of inspiration comes from a lovely bakery here in San Francisco called Tartine. Though I've only eaten there once, the beauty of the pastries in their book is inspiring and this is where I will begin my baking journey!