When I started baking...
... I realised that the ingredients that made the most sense to me were the ones with the most flavour and the most interesting textures.
Having trained in some great kitchens using conventional ingredients I love what can be achieved with them, but my greatest passion is for finding new ways to expand my taste horizons.
Baking with different flours, nuts, grains and sugars lends my work layers of taste and texture that I just couldn't achieve any other way.