I have been working as a professional pastry cook since 2019. I started cooking on my own from the first grade of school. We did not always have a great variety of products at our home kitchen; but there was always flour, sugar, butter, and berries from our garden. My mother taught me to spent ingredients carefully, so we always baked from what we had. We were inventing, experimenting, baking not refine, but at homey and yummy things.
This childhood experience transferred to my vision of the pastry art. The simplest pastries are the most delicious for me. However, I am looking for new ingredients with great interest, trying them and discovering new combinations, studying, following the work of colleagues, communicating with professionals. All this is so fascinating!
Cream of baked milk tvorog
Assembling the mini cake
My idea for these mini cakes was to combine the special Russian flavors and show the potential of our local products. Creating the recipe, I immersed in my childhood memories of the village: grandma’s baked milk tvorog in the morning; okroshka with kvass and Borodino bread at lunch; evening in the garden, when I was picking plums, biting into the slightly sour peel and getting to the sweet pulp.