When I started baking...
... I soon realised that the ingredients that made the most sense to me were the ones with the most flavour and the most interesting textures - great ingredients lead to great food.
Having trained in some amazing pastry kitchens, I love what can be achieved with the more traditional ingredients associated with baking and pâtisserie, but today, my greatest passion is for finding new ways in which I can expand my taste horizons with natural ingredients.
Clean Cakes, my first book, brought together all my favourite gluten, dairy and refined sugar-free recipes, my next book, Natural Baking, will be a celebration of the variety and diversity of natural ingredients - wholegrain flours, cold-pressed oils, nuts, grains and natural sweeteners lend my work layers of taste and texture that I just couldn't achieve any other way.
Click here to find out more, join me for classes and learn how to bake naturally, or pick up a copy of Clean Cakes. If you’d like to be kept up to date about my books, events and other exciting news, enter your details in the form at the bottom of the page:
My instagram - @Henriettainman
All photographs © Lisa Linder, unless otherwise indicated.