Because the restaurant is refined-sugar free, my sweeteners of choice are maple syrup, cane sugar and coconut sugar. I'm baking with brand new ingredients like xanthan gum, arrowroot and agar flakes. I'm getting to know my different flours and how they interact together. Granted, gluten free baking is completely different. Talk about changes! I haven't worked exclusively in pastry for a long while, but if you've been hanging around this blog long enough you know how much I love baking. Recently I left my job - one I'd been at for about 4.5 years - and started a new position as pastry chef and baker at a brand new whole foods/gluten free/nut free/organic restaurant opening up in Saskatoon. I've been hinting around here about some big changes and I'm finally ready for the big reveal. That is, until a phone call comes from out of the blue and your life changes forever. You get comfy and kinda forget what else is out there. Considering how much time is devoted to work, I needed to make that part of my life better. For the past year or so I've known that I needed to make some professional changes. To grow professionally and personally, sometimes we have to take a big leap into the unknown and just hope to God that our instincts are right. While we welcome and thrive in routine, every once in awhile a little upheaval is called for. It's good, but terrifying at the same time.
You'll never do a whole lot unless you're brave enough to try.
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