I build secure, scalable and modern software on the cloud. Passionate about solving problems and delivering impactful results.
My kitchen philosophy is simple: respect fermentation, source ingredients with intention, and let texture do the talking.
I'm a Software Developer with hands-on experience designing, building and shipping products end-to-end. I love turning complex problems into simple, reliable solutions.
Every recipe starts with a question: what should the first bite feel like? Crisp? Cloud-soft? Buttery? Jammy? The answer shapes everything from dough temperature to the final brush of glaze.
Selected work across the three obsessions that define the bakery: naturally leavened bread, laminated pastry and celebratory sweetness.
Deep caramel crust, open honeycomb crumb and a gentle lactic tang.
Buttery laminated dough, dark sugar edges and a glassy crackle.
Textural cakes with fruit-forward fillings, sculptural piping and edible flowers.
A baker’s workflow is part science, part instinct. These are the checkpoints I obsess over.
Refresh the culture and read its aroma, activity and timing.
Balance hydration, gluten development and temperature without rushing.
Shape, fold and ferment by feel rather than the clock alone.
Steam, color and carryover heat finish the story in the oven.
A visual index of breads, pastry experiments and celebration tables.