The best way to eat desserts is to mindfully devour it. Pastry is an art form, and pastry chefs are artists, who combine creativity, precision, science, and beauty into creating gastronomical experiences that not only pleasure the taste buds, but sometimes surprise the senses. Being the occasional indulgence that they are, desserts should be eaten eagerly and expectantly, while at the same time, being conscious of the skill and art that has gone in to creating these pieces of sugary bliss.
Mindfully Devoured is about the appreciation of desserts and all things sweet. To mindfully devour desserts is to eat it like it it’s the best thing you’ve ever eaten, savouring each bite and marvelling at all the different textural elements. For me, that’s the single best thing about making desserts, it’s sharing it with others and seeing the enjoyment on their faces as they devour it with you.
I started this blog as a way for me to share my love for creating (and eating) desserts, sweets, and other baked goods. I’m a weekend baker and I bake for fun. I like to challenge myself with creating something new almost every weekend. Most of the time I just make what I feel like eating and what I think my family will enjoy. By the way, my family are harsh dessert critics, and I mean harsh! (and blunt) If you’ve come from an Asian family like I did, you’ll know that dessert is not really their thing, almost everything is too sweet. So if what I make doesn’t make it past them, it doesn’t make it on this blog.
If you want to know more about me here are 10 facts:
- I’m a triplet – number 2 out of 3 girls
- I’m currently finishing off my psychology doctorate
- My favourite person to bake for is my partner, Peter – he is the epitome of a mindful devourer
- We are both foodies. Don’t ask me what my favourite food is because that will be like asking someone who their favourite child is
- I love dogs, we have a black labrador called Hiro (yes, after Hiro Nakamura from the TV show Heroes)
- Chocolate and orange is probably my all time favourite flavour combination
- I was born in Taiwan and moved to Australia when I was 8
- I love reading, especially fiction and wish I had more time to do it
- I’ve never attended any pastry courses or classes, I’ve learnt everything I know through books and online
- My favourite and most used cookbooks are ‘Rose’s Heavenly Cakes’ by Rose Levy Beranbaum, ‘Patisserie’ by William and Suzue Curley, and also ‘PS Desserts’ by Philippa Sibley.
Some guidelines for using the recipes on this blog. I have a fan forced oven, so all oven temperatures listed on the recipes are for fan forced ovens. If you have a conventional oven, increase the temperature by 20°C. I use a scale for almost everything, so most ingredients will be listed by weight. I think the only way to ensure consistent results is to use a scale so if you don’t have a scale, I strongly recommend investing in one, it will make your life easier.
I’d love to hear from you, so if you’d like to contact me directly please use the contact form on the Contact page, otherwise feel free to leave comments in the posts. I’m looking forward to sharing my baking experiences with you and I hope you’ll find inspiration on this site. Most importantly, I hope you’ll enjoy eating these desserts as much as I do!