I love sweets of all kinds.
But the best for me are the ones that are rustic, honest in ingredients, natural in looks and delectable in taste and texture.
I grew up in Malaysia where desserts are usually never baked but steamed, fried or stewed. And not many people owned ovens.
So I never baked as a child. Never had grandmothers teaching me the virtues of creaming butter and sugar to achieve loftiness in cakes. I didn't have a clue.
Everything I learned about baking happened as an adult in a foreign land after being jaded with a career in banking.
While waiting for job leads in consulting I started making bread and suddenly the proverbial light bulb switched on and led me to a diploma in pastry arts at the Institute of Culinary Education in New York.
From then on, my path took me to various restaurants and bakeries in New York, Boston and Kuala Lumpur.
Then babies came along and I got sidetracked.
Fast forward 10 years, I am now building Butternut from scratch from my home kitchen.
With limited tools, a Kitchenaid mixer and my 30 inch conventional Bosch oven, I make my products in small batches and most of my work is by hand.