Crumb, Crust, Butter & Lard

Every pastry has a story. Sometimes it's loud — a decadent celebration cake, layered and proud. Other times, it's quiet — a biscuit on a Sunday morning, eaten barefoot in the kitchen. But always, always, it says something. For me, pastry has been both a passion and a teacher. I didn't grow up knowing I'd become a pastry chef. I didn't have a silver spoon or a fast track to the Food Network. What I had was a love for food and a willingness to fail, learn, and keep going — even when the dough didn't rise or the caramel seized. This book reflects the seasons of my journey: The early days, where every recipe was a lesson. The years spent mastering techniques that would become second nature. The refining phase — when precision met confidence. And finally, the moments where I just baked what I loved, with no one to impress but myself. Throughout it all, I've lived by a simple motto: "LEARN the knowledge, TASTE the food, & SHARE the experience." That's what I want for you. I want you to learn the why behind each technique, taste the richness of each ingredient, and share what you make with pride — whether it's for a dinner party or just yourself at midnight. You'll find more than recipes here. You'll find building blocks. You'll find techniques that matter, shortcuts that don't sacrifice quality, and small wins that build confidence. You'll also find a few personal stories — because I believe the best food always comes with one. If you're a home baker just getting started, welcome. If you're a seasoned hand looking for something new, I hope you find joy in these pages too. Most of all, I hope this book reminds you that good baking doesn't come from perfection — it comes from love, repetition, and a whole lot of butter.