Baker

My interest in baking bread and cakes began, I think, when I was about 8 years old. More or less every day after finishing a day at primary school at Elsted School near Aarhus in Denmark, I spent the afternoons at a nearby after-school center. Besides playing many fun games there, I remember that children and educators would gather in the afternoon for a cup of tea and a slice of homemade cake. The cakes made by the educators tasted really well, I recall, and that food experience became an inspiration for me later in my life. As I grew older, I began baking my own bread and cakes. Soon, I discovered that I quite enjoyed it. I think the joy of baking bread and cakes came from the satisfaction of creating something from scratch and seeing that in a couple of hours, it had developed into something great. Also, I appreciated the comforting aroma that filled the entire home when something was baking in the oven. Over time, I experimented with many recipes, constantly testing and refining them based on feedback I received from people. After moving to Switzerland, I learned to make apple pie from my girlfriend. Inspired, I started creating variations using other fruits such as apricots, pears, and plums. Most of the time, I bake bread, cakes and fruit pies for the two of us. However, I also enjoy sharing what I bake in the kitchen with friends. In recent years, I have expanded my culinary curiosity to making fruit jams, for example, from raspberries and strawberries. Also, I like to make elderberry juice. For me, baking and preserving fruit are about more than just taste. They are a way to create small moments of joy.